I have yet to find a Chinese restaurant in our town that has good food. There are a couple with so/so, mediocre food, but none that we just love. So when one of us is craving Chinese food, unless we’re going across the river to Portland, OR (which has no shortage of amazing restaurants… that we never seem to make it to) I just make it at home. It’s kind of a fun “date night in” and we now have a few dishes we really love, including this one.
Next on my list, dim sum!
SPICY ORANGE CHICKEN
3/4 cup chicken broth
3/4 cup orange juice
2 tsp orange zest
6 T white vinegar
1/4 cup soy sauce
1/2 cup brown sugar (add an extra 1/4 cup for sweeter sauce)
3 cloves garlic, minced
1 tsp ginger powder
pinch red pepper flakes (more for spicier)
1 1/2 lbs boneless skinless chicken thighs or breasts, cut in 1 1/2 inch pieces
1 T plus 2 tsp cornstarch
2 T cold water
For coating:
3 large egg whites
1 cup cornstarch
1/2 tsp baking soda
oil, for frying
For serving:
2 green onions, sliced
extra orange zest
In a large saucepan, whisk together the chicken broth, orange juice and zest, vinegar, soy sauce, brown sugar, garlic, ginger, and red pepper flakes.
Put 3/4 cup of sauce in a ziplock bag with the chicken and refrigerate for 30-60 minutes to marinate.
Bring remaining marinade to a simmer. Whisk the cornstarch and cold water together, then whisk into sauce. Simmer a couple more minutes, until thickened. Taste and adjust if needed. Add more brown sugar for a sweeter sauce, and more chili flakes for a spicier sauce.
In a shallow bowl, whisk the egg whites.
In another shallow bowl, whisk together the cornstarch and baking soda.
Drain chicken from marinade and pat dry with paper towels. Dip chicken in egg, then cornstarch mixture. Set on a baking sheet or plate and repeat until done.
Heat a couple inches of oil in a wok or heavy pan to 350 degrees. Fry the chicken until cooked through, flipping halfway through and working in batches.
Toss cooked chicken with the sauce and top with extra zest and green onions.
Serve with steamed or fried rice.
Ingredients
- 3/4 cup chicken broth
- 3/4 cup orange juice
- 2 tsp orange zest
- 6 T white vinegar
- 1/4 cup soy sauce
- 1/2 cup brown sugar (add an extra 1/4 cup for sweeter sauce)
- 3 cloves garlic, minced
- 1 tsp ginger powder
- pinch red pepper flakes (more for spicier)
- 1 1/2 lbs boneless skinless chicken thighs or breasts, cut in 1 1/2 inch pieces
- 1 T plus 2 tsp cornstarch
- 2 T cold water
For coating:
- 3 large egg whites
- 1 cup cornstarch
- 1/2 tsp baking soda
- oil, for frying
For serving:
- 2 green onions, sliced
- extra orange zest
Instructions
- In a large saucepan, whisk together the chicken broth, orange juice and zest, vinegar, soy sauce, brown sugar, garlic, ginger, and red pepper flakes.
- Put 3/4 cup of sauce in a ziplock bag with the chicken and refrigerate for 30-60 minutes to marinate.
- Bring remaining marinade to a simmer. Whisk the cornstarch and cold water together, then whisk into sauce. Simmer a couple more minutes, until thickened. Taste and adjust if needed. Add more brown sugar for a sweeter sauce, and more chili flakes for a spicier sauce.
- In a shallow bowl, whisk the egg whites.
- In another shallow bowl, whisk together the cornstarch and baking soda.
- Drain chicken from marinade and pat dry with paper towels. Dip chicken in egg, then cornstarch mixture. Set on a baking sheet or plate and repeat until done.
- Heat a couple inches of oil in a wok or heavy pan to 350 degrees. Fry the chicken until cooked through, flipping halfway through and working in batches.
- Toss cooked chicken with the sauce and top with extra zest and green onions.
- Serve with steamed or fried rice.
