Chinese-American Orange Chicken

seriouseats.com

Ripple94

subheading: For the Marinade:

1 large egg white

2 tablespoons dark soy sauce

2 tablespoons Shaoxing wine (see notes)

2 tablespoons 80-proof vodka

¼ teaspoon baking soda

3 tablespoons cornstarch

1 pound boneless, skinless chicken thighs, cut into ½- to ¾-inch chunks (see notes)

subheading: For the Dry Coating:

½ cup flour

½ cup cornstarch

½ teaspoon baking powder

½ teaspoon kosher salt

subheading: For the Sauce:

1 tablespoon dark soy sauce

2 tablespoons Shaoxing wine (see notes)

2 tablespoons Chinese rice vinegar or distilled white vinegar

3 tablespoons homemade or store-bought low-sodium chicken stock

4 tablespoons sugar

1 teaspoon roasted sesame seed oil

2 teaspoons grated zest and ¼ cup juice from 1 orange

1 tablespoon cornstarch

4 (2-inch) strips dried orange peel (see notes)

2 teaspoons peanut, vegetable, or canola oil

2 teaspoons minced garlic (about 2 medium cloves)

2 teaspoons minced fresh ginger (about one 1- inch piece)

2 teaspoons thinly sliced scallion bottoms (about 1 scallion)

subheading: To Finish:

2 quarts of peanut, canola, or vegetable oil for deep frying

Steamed white rice and steamed broccoli for serving

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer