Orange Chicken

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I just finished making this recipe from Ree Drummond of The Pioneer Woman. She considers this meal a 16-minute meal because it is easy and quick to make. This recipe is very delicious for orange chicken. It is really tasty and it has a true orange zest to it. My family loved this meal and I hope you will, too. 

ORANGE CHICKEN

INGREDIENTS:

Vegetable or peanut oil, for frying

4 egg whites

3 tablespoons cornstarch

4 boneless, skinless chicken thighs (*I used chicken breast), cut into bite-size pieces

1/2 cup orange juice

1 tablespoon soy sauce

1 tablespoon packed brown sugar or honey

1 tablespoon rice vinegar or white vinegar

1/4 teaspoon sesame oil

Dash of kosher salt

pinch of red paper flakes, more to taste

1 garlic clove

One 2-inch piece of fresh ginger, peeled

Zest of 1 orange

2 green onions, sliced

DIRECTIONS:

1. Heat about 2 inches of oil in  a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350°F.

2. In a bowl, whisk together the egg whites and 2 tablespoons of corn starch until they're completely combined and slightly frothy.

3. Add the chicken pieces to the mixture and let them sit for about 5 minutes.

4. Meanwhile, in a skillet (nonstick is best if you have one), combine the orange juice, soy sauce, brown sugar, vinegar, sesame oil, salt and red pepper flakes.

5. Then grate in the garlic and ginger.

6. Finally, add the orange zest, reserving a little extra for the end.

7. Bring the mixture to a gentle boil over medium-high heat, then whisk together the remaining 1 tablespoon cornstarch and 1/4 cup water to make a slurry and pour it in.

8. Cook the sauce for 1 minute, or until it's very thick. Turn off the heat and set it aside. (Add a little more water if it gets too thick!)

9. In batches, drop a few of the chicken pieces into the hot oil. (Use tongs to drop them one by one -- you don't want them sticking together). Cook the pieces for 2 to 1/2 minutes, or until light golden brown and cooked through, moving them around a bit as they cook.

10. Use a slotted spatula to remove them from the oil.

11. Drain them on a paper towel. Repeat with the rest of the chicken pieces.

12. Make sure the oil is back to the right temperature, then return the chicken in batches to cook a second time, 1 minute per batch. This will just help solidify and crisp up the coating a bit.

13. Remove them and let them drain on a fresh paper towel.

14. Immediately throw the chicken into the skillet and toss it in the sauce. Then grate in the rest of the zest.

15. Serve it with a sprinkling of green onion. (*I added a little extra orange zest for garnish).

Serves 4. 

Enjoy!

Variations:

Use a mix of orange and lemon juice/zest

Serve with:

Fried Rice, Chow Mein or Jasmine rice