Orange Chicken
Crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze with complex orange flavor. The Chinese take-out classic, made in your own kitchen.
ingredients
- 2 tablespoons cornstarch
- 4 egg whites
- 4 boneless chicken thighs, cut into bite-sized pieces
- 1/2 cup orange juice (I used Simply Orange)
- 1 tablespoon soy sauce, 1 packed tablespoon brown sugar
- 1 tablespoon rice wine vinegar, 1/4 teaspoon sesame oil, Dash crushed red pepper
- 1 clove garlic, pressed, a little grated or minced ginger, 1 teaspoon cornstarch
- Vegetable or peanut oil, for frying
Directions
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1
For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes
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2
For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
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3
Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
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4
Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
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5
Toss the chicken in the sauce and serve.
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Creamy FlanFlan is a vanilla-infused custard with a sweet caramel top layer, but–like all custards–it easily embraces other flavors. Chocolate, coffee, orange, and coconut are all delicious variations..
JUN 2022
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