Braden Family Cookbook

Chuck Braden

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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 

Marinade/sauce process: 

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. 

Coating process: 

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.