Thursday, March 17, 2016

Orange Chicken

This recipe is from Ree Drummond. You can also find it on

                      2 tablespoons corn starch
                      4 egg whites
                      4 boneless chicken thighs, cut into bite-sized pieces
                      1/2 cup orange juice
                      1 tablespoon soy sauce
                      1 packed tablespoon brown sugar
                      1 tablespoon rice wine vinegar
                      1/4 teaspoon sesame oil
                      Dash salt
                      Dash crushed red pepper
                      1 clove garlic pressed
                      A little grated or minced ginger
                      1 teaspoon cornstarch
                   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: put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic, and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 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. Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. 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.

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