Mandarin Orange Chicken
Ingredients:
3/4 cup low-sodium chicken broth
3/4 cup freshly squeezed orange juice
1 1/2 teaspoons finely grated orange zest
6 Tablespoons rice vinegar
1/4 cup soy sauce
1/2 cup brown sugar, packed
3 cloves garlic, minced
1 Tablespoon fresh ginger, grated
1/4 teaspoon cayenne pepper
Canola oil for frying
1-2 pounds boneless chicken thighs or breasts, cut into bite-sized pieces
1 Tablespoon plus 2 teaspoons cornstarch
2 Tablespoons cold water
8 thin strips orange peel (optional)
Coating:
1/4 cup cornstarch
1/4 teaspoon five spice powder
1/4 teaspoon cayenne pepper
Salt & fresh ground black pepper
3/4 cup freshly squeezed orange juice
1 1/2 teaspoons finely grated orange zest
6 Tablespoons rice vinegar
1/4 cup soy sauce
1/2 cup brown sugar, packed
3 cloves garlic, minced
1 Tablespoon fresh ginger, grated
1/4 teaspoon cayenne pepper
Canola oil for frying
1-2 pounds boneless chicken thighs or breasts, cut into bite-sized pieces
1 Tablespoon plus 2 teaspoons cornstarch
2 Tablespoons cold water
8 thin strips orange peel (optional)
Coating:
1/4 cup cornstarch
1/4 teaspoon five spice powder
1/4 teaspoon cayenne pepper
Salt & fresh ground black pepper
Directions:
Combine the chicken broth, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper in a large saucepan; whisk to blend well.
Measure out 3/4 cup of the mixture and transfer it to a large ziploc bag.
Add the chicken pieces to the bag, pressing out the excess air and sealing well.
Refrigerate and let marinate 30-60 minutes.
Add the remaining mixture to a saucepan on the stove and heat over medium-high heat. Bring to a simmer.
In a small bowl, whisk together the cornstarch and water until it forms a smooth slurry. Add the slurry to the saucepan with the sauce.
Continue simmering until the sauce is thick and translucent, about 1 minute.
Remove from the heat and stir in the strips of orange peel, if using.
In a fresh ziploc, combine the cornstarch and spices. Shake to blend thoroughly.
Drain the marinated chicken in a colander or large strainer; pat dry with paper towels.
Transfer the chicken to the cornstarch bag and shake to coat thoroughly.
Heat 2-3 Tablespoons of canola oil in a Dutch oven or straight-sided sauté pan.
Remove the chicken from the bag, shaking off the excess cornstarch mixture.
Carefully place the chicken pieces in the oil and fry until golden brown (about 5 minutes).
Remove from the oil with a skimmer or slotted spoon and transfer to a paper towel-lined plate.
Reheat the sauce and toss in the cooked chicken pieces. Stir gently until all the chicken is coated in sauce.
Measure out 3/4 cup of the mixture and transfer it to a large ziploc bag.
Add the chicken pieces to the bag, pressing out the excess air and sealing well.
Refrigerate and let marinate 30-60 minutes.
Add the remaining mixture to a saucepan on the stove and heat over medium-high heat. Bring to a simmer.
In a small bowl, whisk together the cornstarch and water until it forms a smooth slurry. Add the slurry to the saucepan with the sauce.
Continue simmering until the sauce is thick and translucent, about 1 minute.
Remove from the heat and stir in the strips of orange peel, if using.
In a fresh ziploc, combine the cornstarch and spices. Shake to blend thoroughly.
Drain the marinated chicken in a colander or large strainer; pat dry with paper towels.
Transfer the chicken to the cornstarch bag and shake to coat thoroughly.
Heat 2-3 Tablespoons of canola oil in a Dutch oven or straight-sided sauté pan.
Remove the chicken from the bag, shaking off the excess cornstarch mixture.
Carefully place the chicken pieces in the oil and fry until golden brown (about 5 minutes).
Remove from the oil with a skimmer or slotted spoon and transfer to a paper towel-lined plate.
Reheat the sauce and toss in the cooked chicken pieces. Stir gently until all the chicken is coated in sauce.
Notes:
Serve over jasmine rice, garnished with sesame seeds and chopped scallions. Add some steamed broccoli, bean sprouts, snow peas or other veggies. Make your mother happy because you're eating a vegetable.
This is not the heavily breaded orange chicken you may be accustomed to ordering from takeout, or buying in a bag from Trader Joe's. Nothing bad to say about those, but this is just as tasty (no, tastier!) and much healthier. You don't need all that deep-fried food in your life anyway.
This is not the heavily breaded orange chicken you may be accustomed to ordering from takeout, or buying in a bag from Trader Joe's. Nothing bad to say about those, but this is just as tasty (no, tastier!) and much healthier. You don't need all that deep-fried food in your life anyway.