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/.
Orange Chicken
| 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 |
| 1 | cup cornstarch |
| 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.
