Braden Family Cookbook
ORANGE CHICKEN COOKS
serves 3 - 4
Marinade & sauce ingredients:1 ½# boneless, skinless chicken thighs cut into 1 ½” pieces ¾ cup chicken stock ¾ cup juice, 1 ½ tsp grated zest, 8 strips orange peel (2/ ½”) from 2 oranges 6 TBSP white vinegar ½ cup soy sauce ½ cup packed brown sugar 3 medium garlic cloves minced 1” ginger grated or minced ¼ tsp cayenne 1 TBSP + 2 tsp cornstarch 2 TBSP cold water
Coating and frying ingredients:3 egg whites 1 cup cornstarch ¼ tsp cayenne ½ tsp baking soda 3 cups peanut or canola oil
Combine chicken stock, orange juice, zest, vinegar, soy sauce, sugar, garlic, ginger, & cayenne in saucepan and whisk until sugar completely dissolved.
Marinate chicken w/ ¾ cup of this marinade for 30 - 60 minutes, refrigerated
Bring the remaining sauce to a boil and thicken with the 2 TBSP cold water and cornstarch (1 TBSP + 2 tsp) that has been whisked and added to the hot sauce. Simmer until thick and clear, about a minute. Add orange peel and set aside.
Place eggs on a pie plate and beat with a fork until frothy. In second pie plate whisk cornstarch, cayenne, and baking soda until combined. Drain chicken pieces in a colander and pat dry w/paper towels. Add half of chicken to egg whites and coat thoroughly. Transfer chicken to cornstarch mixture and dredge thoroughly. Place chicken pieces on a wire rack over a baking sheet. Repeat with second half of chicken.
Frying chicken process:
Heat 3 cups of oil to 350 degrees in a Dutch oven or big pot. Cook ½ of chicken about 5 minutes, turning, until golden brown. Remove chicken to large plate lined with paper towels. Fry second half of chicken.
Return sauce to heat until simmering, add chicken and gently toss until coated w/sauce and heated through.