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Orange Flavored Chicken

This orange flavored chicken has an explosive burst of flavor with its marinade and sauce. It is sure to please your taste buds and become a favorite for any occasion.

  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2 inch pieces
3/4 cup low sodium chicken broth
3/4 cup juice, 1 1/2 teaspoons grated zest and 8 strips orange peel (each about 2″ long by 1/2″ wide) from 2 oranges
6 tablespoons distilled white vinegar
1/4 cup soy sauce
1/2 cup darn brown sugar
3 medium garlic cloves, minced
1 tablespoon grated fresh ginger
1/4 cayenne
1 tablespoon plus 2 teaspoons cornstarch
2 tablespoons cold water
8 small whole dried red chiles (optional)
3 large egg whites
1 cup cornstarch
1/2 teaspoon baking soda
3 cups peanut oil (I used canola oil)

Instructions

Place the chicken in a 1-gallon zipper-lock bag; set aside. 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. 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.
Bring the remaining mixture in the saucepan to a boil over high heat. In a small bowl, stir together the cornstarch and cold water; whisk the cornstarch mixture into the sauce. Simmer, stirring occasionally, until thick and translucent, about 1 minute. Off the heat, stir in the orange peel and chiles, if using (the sauce should measure 1 1/2 cups); set the sauce aside.
Place the egg whites in a pie plate, using a fork, beat until frothy. In a second pie plate, whisk the cornstarch, baking soda and cayenne until combined. Drain the chicken in a colander or large mesh strainer; thoroughly pat the chicken dry with paper towels. Place half of the chicken pieces in the egg whites and turn to coat; transfer the pieces to the cornstarch mixture and coat thoroughly. Place the dredged chicken pieces on a wire rack set over a baking sheet; repeat with the remaining chicken.
Heat the oil in an 11-to 12-inch ducth oven or straight sided saute 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. Carefully place half of the chicken in the oil; fry to golden brown, about 5 minutes, turning each piece with tongs halfway through cooking. Transfer to a paper towel-lined plate. Return the oil to 350 degrees and repeat with the remaining chicken.
Reheat the sauce over medium heat until simmer, about 2 minutes. Add the chicken and gently toss until evenly coated and heated through. Serve immediately.

  • Author: 9
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Halal

Nutrition

  • Serving Size: 1 serving
  • Calories: 400 kcal
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 25g
  • Saturated Fat: 4g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 90mg

Keywords: Orange Chicken, Asian Cuisine, Fried Chicken, , , ,

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