Wednesday, August 13, 2014

Chinese Take-Out's Orange Chicken

This was a great recipe!  While I don't love frying, this was really good, and worth the deep fryer time :).  Even with the marinating and the deep frying, this didn't take more than about 30 minutes, so a quick dinner that is also delicious.  Each serving, and we split it into 6, was 542, so high in calories, but since that is including a cup of oil, I don't know how accurate my calculations are.  We all gave this a 9, so winner!  Here's what I did

1 T soy sauce
1 T mirin
2 egg whites

1 lb chicken thighs, cut into 1 inch cubes

1/3 c orange juice
1/4 c chicken stock
1 T cider vinegar
1 1/2 T soy sauce
1 t sesame chili oil
2 T light brown sugar
1 t grated fresh orange peel

Frying oil

1 t oil
1 garlic clove
1 t cornstarch dissolved in 1 T water

1 c cornstarch

Marinate the chicken:  Combine the soy sauce, mirin, and egg whites.  Add the chicken, and stir gently to coat.  Let stand at room temperature for 10 minutes.

Prepare the sauce:  Combine the orange juice, chicken stock, cider vinegar, soy sauce, sesame chili oil, brown sugar, and orange zest.  Set aside.

Heat the 1 t oil in a pan and saute the garlic until fragrant, about 1 minutes.  Add the reserved sauce and bring the mixture to a boil.  Reduce the heat to a simmer and allow the sauce to simmer until it is reduced by 3/4, about 15 minutes.  Stir in the slurry and let the sauce thicken.  Season with salt to taste.

Spread the 1 c of cornstarch on a plate, and cover each chicken chunk with the corn starch, shaking off the excess.  Fry until lightly golden brown, then remove the chicken to a paper towel lined plate.  Add the chicken to the orange sauce and mix until well coated.

We served ours with rice, and we loved it :)

1 comment:

  1. Your dad loves this in an orange Chinese salad in applebee's but I have never tried anything like this before. Love mom