I am SUCH a fan of chinese dishes and this one from the Pioneer Woman did not disappoint. I love the citrus flavor and this was a recipe even the kiddos loved!
I added some rice to the bottom of the bowl and I couldn’t get enough of this delicious dish!
For the chicken: In a large bowl, whisk together the cornstarch and egg whites until almost frothy, about 1 minute. Add chicken and allow to sit for 5-10 minutes.
For the sauce: Put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic, ginger, and orange zest in small skillet and whisk. Heat until bubbling and starting to thicken, about 3-4 minutes.
Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1-2 Tbsp of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute. If it gets too thick, just add in another 1/4 cup water and whisk in.
Heat 2 inches of vegetable oil in a heavy bottom pot until a deep fry thermometer inserted in the oil shows 350 F. In batches, drop a few chicken pieces into the oil and move around, 2-3 minutes. Let the pieces drain on a paper towel lined plate for 2-3 minutes. Then drop them back into the oil for 1 minute to solidify the coating.
Toss the chicken in the sauce and serve immediately with more orange zest and sliced green onions on top.
- vegetable oil, for frying
- 4 chicken breasts (boneless, skinless) cut into bite sized pieces
- 4 egg whites
- 2 Tbsp cornstarch
- 1/2 cup orange juice
- 1 Tbsp soy sauce
- 1 Tbsp packed brown sugar
- 1 Tbsp rice vinegar
- 1/4 tsp sesame oil
- dash of salt
- dash of crushed red pepper
- 1 clove garlic, minced
- 2 tsp minced ginger
- 1 tsp cornstarch
- zest of 1 orange
- 1/4 cup water
- 2 whole green onions, sliced
- For the chicken: In a large bowl, whisk together the cornstarch and egg whites until almost frothy, about 1 minute. Add chicken and allow to sit for 5-10 minutes.
- For the sauce: Put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic, ginger, and orange zest in small skillet and whisk. Heat until bubbling and starting to thicken, about 3-4 minutes.
- Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1-2 Tbsp of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute. If it gets too thick, just add in another 1/4 cup water and whisk in.
- Heat 2 inches of vegetable oil in a heavy bottom pot until a deep fry thermometer inserted in the oil shows 350 F. In batches, drop a few chicken pieces into the oil and move around, 2-3 minutes. Let the pieces drain on a paper towel lined plate for 2-3 minutes. Then drop them back into the oil for 1 minute to solidify the coating.
- Toss the chicken in the sauce and serve immediately with more orange zest and sliced green onions on top.
Recipe Source: The Pioneer Woman
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