RICHMOND, Va – Chef Tammy Brawley from Green Kitchen RVA was LIVE in the studio today making a healthier version of orange chicken that is just a delicious! Tammy offers cooking instruction parties, personal chef services and catering. You can find out more at http://greenkitchenrichmond.com/.
|1 ½||pounds boneless, skinless chicken thighs, trimmed and cut in 1 1/2-inch pieces|
|¾||cup low-sodium chicken broth|
|¾||cup orange juice, plus 1 1/2 teaspoons grated zest, and 8 strips orange peel (each about 2 inches long by 1/2 inch wide) from 2 oranges|
|6||tablespoons distilled white vinegar|
|¼||cup soy sauce|
|½||cup packed dark brown sugar (3 1/2 ounces)|
|3||medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)|
|1||piece fresh ginger (about 1 inch), grated (1 tablespoon)|
|¼||teaspoon cayenne pepper|
|1||tablespoon cornstarch, plus 2 teaspoons|
|2||tablespoons water (cold)|
|8||small whole dried red chiles (optional)|
Coating and Frying Medium
|3||large egg whites|
|¼||teaspoon cayenne pepper|
|½||teaspoon baking soda|
|3||cups peanut oil|
FOR THE MARINADE AND SAUCE: Place chicken in 1-gallon zipper-lock bag; set aside. Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved. Measure out 3/4 cup mixture and
pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate 30 to 60 minutes, but no longer.
- Bring remaining mixture in saucepan to boil over high heat. In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce. Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute. Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside.
- FOR THE COATING:Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined. Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels. Place half of chicken pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly. Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken.
- TO FRY THE CHICKEN:Heat oil in 11- to 12-inch Dutch oven or straight-sided sauté pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer. Carefully place half of chicken in oil one piece at a time; fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking. Transfer chicken to large plate lined with paper towels. Return oil to 350 degrees and repeat with remaining chicken.
- TO SERVE: Reheat sauce over medium heat until simmering, about 2 minutes. Add chicken and gently toss until evenly coated and heated through. Serve immediately.