Orange Chicken

My DB was begging to have Sweet & Sour Chicken again, but I have so many new recipes to try that I didn't want to make a duplicate recipe... so we compromised on this recipe. Another Asian chicken dish prepared similarly (as DB wants) but a NEW recipe (as I want). And this recipe didn't disappoint! This tasted EVEN BETTER THAN CHINESE TAKE-OUT! A helpful tip I learned: Zest and take the strips from the oranges first; then juice the oranges. The chicken fried up crispy, and the marinade helped enhance the flavor of the chicken. This made a lot of sauce. Next time, I will increase the chicken to 2.5-lbs. The sauce tasted homemade (and not fake)- another winner from Joelen and Cook's Illustrated. Try this instead of your next Chinese take-out!


Ingredients:
Marinade & Sauce
1 -1/2 lbs boneless, skinless chicken thighs, trimmed and cut into 1-1/2 inch pieces (Used boneless, skinless chicken)
3/4 cup low sodium chicken broth (I used chicken stock)
3/4 cup Orange juice, plus 1-1/2 tsp grated zest from 2 oranges
6 Tbsp distilled white vinegar (Used rice vinegar)
1/4 cup soy sauce
1/2 cup dark brown sugar
3 medium garlic cloves, minced
1 Tbsp grated fresh ginger
1/4 cayenne
1 Tbsp plus 2 teaspoons cornstarch
2 Tbsp cold water
8 strips orange peel (each about 2" long by 1/2" wide)
8 small whole dried red chiles (optional)

Coating & Frying oil
3 large egg whites
1 cup cornstarch
1/2 tsp baking soda
1/4 tsp cayenne
3 cups peanut oil (I used canola oil)

FOR THE MARINADE & SAUCE
1. Place the chicken in a 1-gallon zipper-lock bag; set aside.
2. Combine the chicken broth, orange juice, grated zest, vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne in a large saucepan (with at least a 3 quart capacity); whisk until the sugar is fully dissolved.
3. Measure out 3/4 cup of the mixture and pour into the bag with the chicken; press out as much air as possible and seal the bag, making sure that all the pieces are coated with the marinade. Refrigerate 30-60 minutes, but no longer.
4. Bring the remaining mixture in the saucepan to a boil over high heat.
5. In a small bowl, stir together the cornstarch and cold water which the cornstarch mixture into the sauce. Simmer, stirring occasionally, until thick and translucent, about 1 minute.
6. Off the heat, stir in the orange peel and chiles, if using (the sauce should measure 1-1/2 cups); set the sauce aside.

FOR THE COATING
1. Place the egg whites in a pie plate, using a fork, beat until frothy.
2. In a second pie plate, which the cornstarch, baking soda and cayenne until combined.
3. Drain the chicken in a colander or large mesh strainer; thoroughly pat the chicken dry with paper towels.
4. Place half of the chicken pieces in the egg whites and turn to coat; transfer the pieces to the cornstarch mixture and coat thoroughly.
5. Place the dredged chicken pieces on a wire rack set over a baking sheet repeat with the remaining chicken.

TO FRY THE CHICKEN
1. Heat the oil in an 11-to 12-inch Dutch oven or straight sided sauté pan with at least a 3 quart capacity over high heat until the oil reaches 350 degrees on an instant read or deep fry thermometer.
2. Carefully place half of the chicken in the oil; fry to golden brown, about 5 minutes, turning each piece with tongs halfway through cooking.
3. Transfer to a paper towel-lined plate. Return the oil to 350 degrees and repeat with the remaining chicken.

TO SERVE
1. Reheat the sauce over medium heat until simmer, about 2 minutes.
2. Add the chicken and gently toss until evenly coated and heated through. Serve immediately.



Source: Seen on Joelen’s Culinary Adventures, originally from Cooking at Home with America’s Test Kitchen