Orange Chicken
Serves 4
Published in: America's Test Kitchen on TV
1 1/2 pounds Chicken thighs -- skinless trimmed and cut in 1 1/2-
inch pieces
3/4 cup low-sodium chicken broth
3/4 cup orange juice -- plus 1 1/2 teaspoons grated zest, and 8
strips orange peel (each about 2 inches long by 1/2 inch wide) from 2
oranges
6 tablespoons distilled white vinegar
1/4 cup soy sauce
1/2 cup dark brown sugar (3 1/2 ounces) -- packed
3 cloves garlic -- minced or pressed through garlic press (about 1
tablespoon)
1 piece ginger (about 1 inch) -- grated (1 tablespoon)
1/4 teaspoons cayenne pepper
1 tablespoons cornstarch -- plus 2 teaspoons
2 tablespoons water (cold)
8 small whole dried red chiles -- optional
Coating and Frying Medium
3 large egg whites
1 cup cornstarch
1/4 teaspoons cayenne pepper
1/2 teaspoons baking soda
3 cup peanut oil
Secrets to Great Orange Chicken
FOR THE MARINADE AND SAUCE: Place chicken in 1-gallon zipper-lock
bag; set aside. Combine chicken broth, orange juice, grated zest,
vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large
saucepan (with at least 3-quart capacity); whisk until sugar is fully
dissolved. Measure out 3/4 cup mixture and pour into bag with
chicken; press out as much air as possible and seal bag, making sure
that all pieces are coated with marinade. Refrigerate 30 to 60
minutes, but no longer.
Bring remaining mixture in saucepan to boil over high heat. In
small bowl, stir together cornstarch and cold water; whisk cornstarch
mixture into sauce. Simmer sauce, stirring occasionally, until thick
and translucent, about 1 minute. Off heat, stir in orange peel and
chiles (sauce should measure 1 1/2 cups); set sauce aside.
FOR THE COATING: Place egg whites in pie plate; using fork, beat
until frothy. In second pie plate, whisk cornstarch, cayenne, and
baking soda until combined. Drain chicken in colander or large mesh
strainer; thoroughly pat chicken dry with paper towels. Place half of
chicken pieces in egg whites and turn to coat; transfer pieces to
cornstarch mixture and coat thoroughly. Place dredged chicken pieces
on wire rack set over baking sheet; repeat with remaining chicken.
TO FRY THE CHICKEN: Heat oil in 11- to 12-inch Dutch oven or
straight-sided saute pan with at least 3-quart capacity over high
heat until oil registers 350 degrees on instant-read or deep-fry
thermometer. Carefully place half of chicken in oil one piece at a
time; fry until golden brown, about 5 minutes, turning each piece
with tongs halfway through cooking. Transfer chicken to large plate
lined with paper towels. Return oil to 350 degrees and repeat with
remaining chicken.
TO SERVE: Reheat sauce over medium heat until simmering, about 2
minutes. Add chicken and gently toss until evenly coated and heated
through. Serve immediately.
Recipe Notes
We prefer the flavor and texture of thigh meat for this recipe,
though an equal amount of boneless skinless chicken breasts can be
used. It is easiest to grate the orange zest and remove the strips of
orange peel before juicing the oranges; use a sharp vegetable peeler
to remove the strips. For extra spiciness, increase the cayenne added
to the sauce to 1/2 teaspoon. The whole dried chiles are added for
appearance, not for flavor, and can be omitted. To fry the chicken,
use a Dutch oven or a straight-sided saute pan (with at least 3-quart
capacity); do not use a 12-inch skillet with sloped sides, as it will
be too small to contain the oil once the chicken is added. White rice
and steamed broccoli are good accompaniments.
Marinade and Sauce
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