On Sun, 01 Mar 2009 21:00:00 -0600, Damsel in dis Dress
> wrote:

>The orange is a nice touch. I'll try that!

This is better than ANY takeout!!


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Orange Chicken

Good Friend Recipes, Oriental, poultry

MARINADE & SAUCE:
1 1/2 lb chicken; boneless, skinless
3/4 c chicken stock
3/4 c orange juice
1 1/2 ts orange zest
8 strips orange peel
6 tb white vinegar
1/4 c soy sauce
1/2 c brown sugar
1 tb garlic cloves; minced
1 tb ginger; grated
1/4 ts cayenne pepper
5 ts cornstarch
2 tb cold water
8 sm whole red chilies; dried
COATING AND FRYING:
3 lg egg whites
1 c cornstarch
1/2 ts baking soda
1/4 ts cayenne pepper
3 c peanut oil

FOR THE MARINADE AND SAUCE: Place chicken in 1 gallon zip lock bag;
set
aside. Combine chicken stock, orange juice, grated zest, vinegar, soy
sauce, sugar, garlic , ginger and cayenne in large saucepan; whisk
until
completely dissolved. Measure out 3/4 cup mixture and pour into bag
with
chicken, press out as much air as possible and seal bag, Refrigerate
60
minutes.

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 until thick, about 1 minutes. Stir in orange peel
and
chilies. Set aside.

FOR THE COATING: Place egg whites in pie plate, beat until frothy. In
second pie plate, whisk cornstarch cayenne and baking soda until
combined.
Drain chicken in colander, pat dry. Place half of chicken pieces in
egg
whites and turn to coat. transfer to cornstarch mixture and coat
thoroughly. Place dredged chicken pieces on wire rack.

TO FRY THE CHICKEN; Heat oil to 350F. Place half of chicken in oil one
piece at a time; fry until golden brown about 5 minutes, turning each
piece
half way through cooking. Transfer chicken to large plate lined with
paper
towels. Keep warm while cooking remaining chicken.

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


Yield: 4 servings


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