Asian Orange Chicken
1 1/2 pounds boneless, skinless chicken breasts, trimmed and cut in 1-2 inch pieces
3/4 cup chicken broth
Juice and zest from 2 oranges
5 Tb rice wine vinegar
1/4 cup soy sauce
1/3 cup packed brown sugar
3 cloves garlic, minced or pressed through garlic press
1 piece fresh ginger (about 2 inches), peeled and grated
heaping 1/4 tsp cayenne pepper
1 Tb cornstarch
2 Tb water
3 large egg whites
1 cup cornstarch
heaping 1/4 tsp cayenne pepper
3/4 tsp salt
1/2 tsp pepper
1 tsp baking soda
3 cups peanut oil for frying (you can use other oil, but this is our favorite)
Place chicken in large ziplock bag. Combine chicken broth, orange juice, zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in small saucepan. Whisk until sugar is fully dissolved. Measure out 3/4 cup of the sauce and pour into the bag with the chicken. Press out as much air as possible and seal the bag, making sure that all pieces are coated with marinade. Refrigerate 30 to 60 minutes.
Bring remaining mixture in saucepan to boil over high heat. In a seperate small bowl, stir together cornstarch and water, then whisk into the sauce. Lower to simmer, stirring occasionally, until thickened. Cover and/or set on very low, just to keep warm.
In a small bowl, whisk egg whites till frothy. In a second bowl, whisk cornstarch, cayenne, salt, pepper, and baking soda together. Drain the chicken chunks, then pat them dry with paper towels. Dip chicken in egg whites, coating completely, then in cornstarch mixture, also coating completely. (I'll let the boys demonstrate!)
In a large, heavy pot, heat oil over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer (I don't have a thermometer. I know it's ready when I dip a corner of the chicken in and it sizzles, but doesn't immediately start to brown) Place half of the chicken in the oil, with tongs, one at a time. Fry until golden brown, about 5 minutes, turning each piece with tongs halfway through (when the bottoms start to turn golden). Transfer fried chicken to a plate lined with paper towels. Repeat with remaining chicken.
Move all chicken to a large bowl, pour sauce (still warm) over the top. Stir/toss until all pieces are coated. Serve immediately over rice. (We like steamed broccoli with it too)