Ingredients
-
-
1 1/2 lbs boneless skinless chicken thighs, trimmed and cut in 1 1/2-inch pieces
-
3/4 cup low sodium chicken broth
-
3/4 cup orange juice, plus
-
1 1/2 teaspoons grated orange peel, and
-
8 pieces orange peel (each about 2 inches long by 1/2 inch wide)
-
6 tablespoons distilled white vinegar
-
1/4 cup soy sauce
-
1/2 cup packed dark brown sugar (3 1/2 ounces)
-
3 medium garlic cloves, minced (about 1 tablespoon)
-
1 piece fresh ginger, grated (about 1 inch)
-
1/4 teaspoon cayenne pepper
-
1 tablespoon cornstarch, plus
-
2 teaspoons cornstarch
-
2 tablespoons water (cold)
-
8 small whole dried red chilies
-
-
3 large egg whites
-
1 cup cornstarch
-
1/4 teaspoon cayenne pepper
Instructions
- FOR THE MARINADE AND SAUCE: Place chicken in 1-gallon zipper-lock bag; set aside.
- Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved.
- Measure out 3/4 cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade.
- Refrigerate 30 to 60 minutes, but no longer.
- Bring remaining mixture in saucepan to boil over high heat.
- In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce.
- Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute.
- Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside.
- FOR THE COATING: Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined.
- Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels.
- Place half of chicken pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly.
- Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken.
- TO FRY THE CHICKEN: Heat oil in 11- to 12-inch Dutch oven or straight-sided sauté pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer.
- Carefully place half of chicken in oil one piece at a time; fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking.
- Transfer chicken to large plate lined with paper towels.
- Return oil to 350 degrees and repeat with remaining chicken.
- TO SERVE: Reheat sauce over medium heat until simmering, about 2 minutes.
- Add chicken and gently toss until evenly coated and heated through.
- Serve immediately.