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Orange Chicken

  • Preparation Time5 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyMedium

For the chicken

2 tablespoons cornstarch
4 egg whites
4 boneless chicken thighs, cut into bite-sized pieces

For the sauce

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. 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.

2. Meanwhile, make 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.

3. 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.

4. Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 180°C. 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.

5. Toss the chicken in the sauce and serve.

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