You'll never buy Orange Chicken again for take out once you try this delicious recipe. The chicken is super crispy and the sauce is both sweet and sour. Serve with rice.
Ingredients
Marinade and Sauce
1/2 cup brown sugar
6 tablespoons rice vinegar
1/4 cup soy sauce
3/4 cup chicken broth
2 large oranges (divided use)
1 tablespoons fresh grated ginger
3 - 4 cloves garlic - minced
1/4 teaspoon cayenne pepper (optional)
2 tablespoons cornstarch
2 tablespoons water
4 small red dried chilies (optional)
Chicken
1 1/2 lbs. boneless skinless chicken thighs
Coating
3 large egg whites
1 cup cornstarch
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
Frying:
3 cups oil
Instructions
Marinade and Sauce:
Cut the orange peel from one of the oranges and cut into thin strips. You need about 8 - 10. Zest the other orange. Juice the oranges - you need 3/4 cup.
Whisk together all of the marinade mixture except peppers in a large saucepan. Transfer 3/4 cup of the marinade to a bowl and add the chicken. Refrigerate at least 20 minutes or up to a hour.
Bring the remaining marinade to a boil. Mix together the cornstarch and water. Bring mixture to a boil. Stir in the cornstarch and continue to cook until thickened. You should have about 1 1/2 cups. Remove the pan from the heat and stir in peppers if using.
Chicken:
Lightly beat the egg whites until frothy with a fork. Place a wire rack in a cookie sheet. Combine the cornstarch, baking soda and cayenne pepper.
Place half of the chicken in the egg whites and then the cornstarch mixture. Lay on the rack. Repeat with remaining chicken.
Heat the oil in a dutch oven to 350 degrees. Add half of the chicken one piece at a time.Fry until golden brown, about 5 minutes. Drain on paper towels. Repeat with remaining chicken.
Reheat the sauce if needed and serve on the side.
Notes
Recipe adapted slightly from Cook's Illustrated
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2018/04/03/orange-chicken/