"Hunger is the best sauce in the world."--Cervantes

Orange Chicken Recipe

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This recipe for Orange Chicken, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
The Pioneer Womean

Category:
Category:

Ingredients:  
Ingredients:  
Vegetable Or Peanut Oil For Frying
Chicken
4 whole Egg Whites
2 Tablespoons Cornstarch
4 whole Boneless, Skinless Chicken Thighs, Cut Into Bite Sized Pieces
Sauce:
1/2 cup Orange Juice
1 Tablespoon Soy Sauce
1 Tablespoon Packed Brown Sugar (OR White Sugar OR Honey)
1 Tablespoon Rice Vinegar (or Regular Distilled Vinegar)
1/4 teaspoon Sesame Oil
Dash Of Salt
Dash Of Crushed Red Pepper, More To Taste
1 clove Garlic, Pressed Or Minced
2 teaspoons Minced Ginger
1 teaspoon Cornstarch (additional)
Zest Of 1 Orange (optional)
1/4 cup Water
2 whole Green Onions, Sliced

Directions:
Directions:
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.

For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger (and orange zest, if using) in a small nonstick skillet and whisk together. Heat until bubbling and starting to thicken, about 3-4 minutes.

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. (If sauce gets overly thick, just add in another 1/4 cup water and whisk in.)

Heat about 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, carefully drop a few pieces of chicken into the oil (drop them in one by one to keep them from sticking together) and move it around, 2-3 minutes or until light golden. 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.

Toss the chicken in the sauce and serve immediately with orange zest and sliced green onions on the top.

 

 

 

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