This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program. 

 

Orange Chicken

1½ pounds boneless, skinless chicken thighs, trimmed and cut into 1½ʺ pieces
¾ cup low-sodium chicken broth
¾ cup juice, plus 1½ teaspoons grated zest, and 8 strips of peel (each about 2ʺ long by ½ʺ wide) from two oranges
6 tablespoons distilled white vinegar
¼ cup soy sauce
½ cup packed dark brown sugar
3 medium cloves garlic, minced (about 1 tablespoon)
1 piece of fresh ginger, grated (about 1 tablespoon)
¼ teaspoon cayenne pepper
1 tablespoon cornstarch, plus 2 teaspoons
2 tablespoons cold water
small whole dried red chiles (optional)
cooking spray
3 large egg whites
1 cup cornstarch
¼ teaspoon cayenne pepper
½ teaspoon baking soda
3 cups peanut oil

Place chicken in a 1-gallon zip-lock bag, and set aside. In a 3-quart saucepan, combine broth, orange juice, zest, vinegar, soy sauce, sugar, garlic, ginger and cayenne, and whisk until the sugar is fully dissolved.

Remove ¾ cup of the mixture from the pan and place in the bag with the chicken. Press out as much air as possible, and seal the bag, making sure that all pieces are coated with the marinade. Refrigerate 30-60 minutes, but no longer.

Bring the remaining mixture to a boil over high heat. In a small bowl, stir together cornstarch and water, and whisk the cornstarch mixture into the sauce. Simmer, stirring occasionally, until thick and translucent, about 1 minute. Remove from the heat, and stir in the orange peels and chiles; set the sauce aside.

Place egg whites in a pie plate, and beat with a fork 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, and thoroughly pat the chicken dry with paper towels. Place half of the chicken pieces in the egg whites, turn to coat, transfer the pieces to the cornstarch mixture, and coat thoroughly.

Place dredged chicken pieces on a wire rack set over a baking sheet, then repeat with the remaining chicken.

In a Dutch oven or 3-quart or larger sauté pan, heat oil over high heat until it registers 350˚ on an instant-read thermometer. Carefully place half of the chicken in the oil, one piece at a time. Fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking. Transfer the chicken to a large plate lined with paper towels. Return oil to 350˚, and repeat with remaining chicken.

Reheat sauce over medium heat until simmering, about 2 minutes. Add chicken, and gently toss until evenly coated and heated through. Serve immediately.