LtDan'sKitchen.com: Orange-Flavored Chicken

This dish was suggested by a friend that I cook for dinner when asked, "What do you want to eat?" The recipe was taken from the Cook's Illustrated's website and to gain access to the recipe, we had to sign up for a trial issue. It is a bit of a surprise to have an Asian flavored dish in this magazine but I guess they feature all kinds of cuisine. I remember the dish being a bit tedious at first but I think it all comes down to preparation. Once you have all the ingredients ready, it is just a matter of putting them all together.

The recipe calls for chicken thighs which I prefer due to its flavor and texture but if pressed, an equal amount of boneless skinless chicken breasts and thigh can be used. It is also easier to grate the orange zest and remove the strips of orange peel before juicing the oranges. The dish is a bit on the spicy side due to the use of cayenne in both the sauce and the dredging mix so paprika is a great alternative if you do not want it to be spicy hot. When frying the chicken, I use a straight-sided sauté pan (with at least 3-quart capacity) to avoid splattering. It is always a mess when you fry something which is why I avoid it like the plague if possible.

*Orange-Flavored Chicken - Adapted

1 1/2 lbs boneless, skinless chicken thighs , trimmed and cut in 1 1/2-inch pieces

Marinade and Sauce:

1/2 cup chicken broth at room temperature

3/4 cup orange juice

1 1/2 tsp grated zest

4 strips orange peel cut into thin strips

6 tbsp distilled white vinegar

1/4 cup soy sauce

1/2 cup packed dark brown sugar

3 medium cloves garlic, minced

1 piece fresh ginger (about 1 inch), grated

1/4 tsp cayenne pepper or paprika

1 tbsp cornstarch

2 tbsp water

1/2 tsp red pepper flakes

Coating and Frying Mix:

2 large egg whites

1 cup cornstarch

1/4 tsp cayenne pepper or parika

1/2 tsp baking soda

canola oil for frying

1. Place chicken in a bowl and set aside. Combine chicken broth,
orange juice, grated zest, vinegar, soy sauce, sugar, garlic,
ginger, and cayenne and whisk until sugar is fully dissolved.

2. Measure out 3/4 cup of the marinade mixture and pour into
the chicken. Make sure that all pieces are coated with the
marinade and refrigerate for 30 to 60 minutes, but no longer.

2. Heat remaining mixture in a saucepan to boil over medium
high heat. In a small bowl, stir together cornstarch and cold
water and whisk cornstarch mixture into the pan. Simmer
sauce, stirring occasionally, until thick and translucent,
about 1 minute. Stir in the orange peel and the red pepper
flakes. Set sauce aside and keep warm.

3. Place egg whites in a pie plate and beat until frothy. In a
    second pie plate, whisk cornstarch, cayenne, and baking soda
    until combined. Drain the chicken in a colander or large mesh
    strainer. Place the chicken in the egg whites and turn to coat.
Transfer chicken pieces to the cornstarch mixture individually
and coat thoroughly.

4. Carefully cook the chicken in oil and fry until golden brown,
about 5 minutes over medium high heat. Turn each piece with
tongs halfway through. Transfer cooked chicken to a large plate
lined with paper towels.

5. To serve, pour the sauce over the fried chicken pieces and gently
toss until evenly coated. Serve immediately.

* Cook's Illustrated, Published May 1, 2005