Ingredients
-
1 1/2
-
3/4
-
3/4
-
1 1/2
-
6
-
1/4
-
1/2
-
3
-
1
-
1/4
-
-
-
-
-
Directions
Orange Chicken, From kokocooks.com adapted from Cooks Illustrated. Serve over rice, From kokocooks.com adapted from Cooks Illustrated. Serve over rice
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Steps
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1
Done
|
Place Chicken in a 1 Gallon Resealable Bag. Combine Broth, Orange Juice, Zest, Vinegar, Soy Sauce, Sugar, Garlic, Ginger, and Cayenne in a Large Saucepan. Whisk Until Sugar Is Fully Dissolved. Measure Out 3/4 C of the Mixture and Pour Into the Bag With the Chicken. Press Out as Much Air as Possible and Seal Bag. Chill For 30-60 Minutes, but No Longer. |
|
2
Done
|
Bring Remaining Mixture to a Boil Over High Heat. in a Small Bowl, Stir Together Cornstarch and Cold Water. Whisk Cornstarch Mixture Into Sauce. Simmer Sauce, Stirring Occasionally, Until Thick and Translucent, About 1 Minute. Remove from Heat. Stir in Orange Peel and Chiles. Set Aside. |
|
3
Done
|
Place Egg Whites in a Shallow Dish. Using a Fork, Beat Until Frothy. in a Second Dish, Mix the Cornstarch, Cayenne, and Baking Soda Until Combined. Drain Chicken in a Colander; Pat Dry. Place Half of Chicken in the Egg Whites, Coating Completely. Transfer Pieces to Cornstarch Mixture and Coat Thoroughly. Place Dredged Chicken Pieces on a Wire Rack Set Over Baking Sheet; Repeat With Remaining Chicken. |
|
4
Done
|
Heat Oil in a Dutch Oven or a Straight Sided Saute Pan Over High Heat Until the Oil Registers 350 Degrees. Carefully Place Chicken in Oil. Fry in 2 Batches Until Golden Brown, About 5 Minutes, Turning Pieces Halfway Through Cooking. Transfer Chicken to a Large Plate Lined With Paper Towels. Let Oil Return to 350 Degrees Between Batches. |
|
5
Done
|
Reheat Sauce Over Medium Heat Until Simmering, About 2 Minutes. Add Chicken and Gently Toss to Coat. Serve Immediately. |
