Orange Chicken

I’ll spare you the “it’s been awhile and here’s my excuse as to why”… safe to say I still need to work on a normal routine! Anyway on to the topic at hand, Orange Chicken. Orange Chicken is by far my favorite item on a Chinese food menu and in a pinch I will definitely grab a bag of frozen Orange Chicken at Trader Joe’s (not ashamed to admit this). I found a recipe on a blog called Tracey’s Culinary Adventures, and it looked like she adapted her recipe from Cooks Illustrated. My recipe is an adaptation of her recipe. This recipe takes a bit of time to create, I would allow almost an hour to hour and a half to cook from start to finish. It’s definitely healthier than ordering out, but unfortunately is a lot more time-consuming.

Orange Chicken (adapted from Cook’s Illustrated/Tracey’s Culinary Adventures)

Ingredients:

Marinade/Sauce

1 1/2-2 pounds chicken breast, cut into 1 1/2-inch pieces
3/4 cup low-sodium chicken stock
3/4 cup freshly squeezed orange juice (about 2 large oranges)
2 teaspoons grated zest
6 tablespoons white vinegar
1/4 cup soy sauce
1/2 cup packed dark brown sugar
3 medium garlic cloves, minced
1 inch piece fresh ginger, minced
1/4 teaspoon cayenne pepper
1 tablespoon cornstarch, plus 2 teaspoons
2 tablespoons cold water

For Coating
3 large egg whites
1/2 cup cornstarch
1/2 cup all-purpose flour
1/2 cup canola oil

Directions:

1. In a large saucepan combine the chicken stock, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper.  Whisk thoroughly
2. Transfer 3/4 cup of the mixture to a gallon-sized resealable plastic bag.  Add the chicken to the bag then seal and refrigerate for no longer than 30 minutes
3. Heat the remaining sauce in the pan over medium-high heat until it comes to a boil
4. Combine the cornstarch and water in a small bowl, mixing to dissolve the cornstarch
5. Once the sauce reaches a boil, whisk in the cornstarch mixture
6. Simmer the sauce until thick and translucent, about 1 minute.  Remove from the heat and set aside while you make the chicken
7. Preheat oven to 500 F.
8. In a shallow bowl add the egg whites and beat with a fork until they’re frothy and broken up
9. In a second shallow bowl,  combine the cornstarch and flour
10. Remove the chicken from the refrigerator and drain to remove the marinade. Pat the chicken dry with paper towels
11. Add the chicken to the egg whites, turning to coat on all sides
12. Place the chicken in the cornstarch/flour mixture and toss to coat.  Shake off the excess and place the chicken on a plate
13. Repeat with all of the chicken pieces
14. Place a rimmed baking sheet in the preheated oven for 5 minutes
15. Remove the sheet, add the oil and return to the oven until the oil just starts smoking
16. Remove the baking sheet and add the chicken pieces in a single layer.  Cook for 7 minutes
17. Flip each piece of chicken over and cook on the other side until browned and cooked through, about 3-5 minutes
18. Transfer the chicken to a paper towel-lined plate to drain excess oil
19. Reheat the sauce and add the chicken, stirring to coat
20. Serve with white rice, and a garnish of green onion if you wish