7/30/2019 Take Out Fake Out Orange Chicken Recipe
1/3
Take-Out Fake-Out: Orange Chicken
December 30, 2010 17 comments
When ordering Chinese take-out, I feel like there are two
schools of thought regarding that
ridiculously long menu: 1. You have your regular favorite that
you order every time, or 2. Youre
either adventurous or completely indecisive and always order
something different. Im of the
first schoolbut would love to be more adventurous when ordering.
Take Orange Chicken, forexample. Our favorite Chinese place offers
a dish called House Special Chicken that is
described as, Sliced chicken with mixed vegetable in orange
flavor sauce, but nothing named
http://66.147.242.155/~smellsl2/2010/12/take-out-fake-out-orange-chicken/#commentshttp://66.147.242.155/~smellsl2/2010/12/take-out-fake-out-orange-chicken/#commentshttp://66.147.242.155/~smellsl2/2010/12/take-out-fake-out-orange-chicken/#commentshttp://www.flickr.com/photos/barefootbloggers/5303733175/http://66.147.242.155/~smellsl2/2010/12/take-out-fake-out-orange-chicken/#comments
7/30/2019 Take Out Fake Out Orange Chicken Recipe
2/3
Orange Chicken so by this description, one could only assume
this is what Id be looking for.
But the orange flavor didnt sound all that appealing to me is it
flavored with actual orange?Or with something like imitation orange
extract?
So when I came across this recipe months ago, I was all over it
likewhite on rice. Ha! The
outstanding orange sauce is thick and sticky and it beautifully
coats the chicken pieces, just as Ihoped it would. There is plenty
of natural orange flavor that combines with just the right
amount
of heat from some cayenne pepper and while I dont usually eat
any rice when we order Chinese,
youll love having it with this meal so as to soak up some of the
sauces goodness. Kyle and I
both flipped over it (and we almost fought over the leftovers)
and I promise you that it will
definitely satisfy any Chinese take-out craving you have. And
whats better than being able tomake a restaurant meal at home?
Orange Chicken
source:Whats Cooking, Chicago?andAnnies Eats; originally
fromCooking at Home with
Americas Test Kitchen
Printer-Friendly Version
For the marinade and sauce: cup low-sodium chicken broth
cup freshly squeezed orange juice1 tsp. finely grated orange
zest
6 tbsp. white vinegar
cup soy sauce cup brown sugar (dark or light)
3 cloves garlic, minced
1 tbsp. fresh ginger, grated
tsp. cayenne pepper1 lbs. boneless chicken thighs or breasts,
cut into bite-sized pieces
1 tbsp. plus 2 tsp. cornstarch
2 tbsp. cold water8 thin strips orange peel (optional)
For the coating and frying:3 large egg whites
1 cup cornstarch
tsp. baking soda
tsp. cayenne pepper1 cups each peanut and canola oil
To make the marinade and sauce, 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 cup of the mixture and transfer it to a large
zipper lock plastic bag. Add
the chicken pieces to the bag, pressing out the excess air and
sealing well. Refrigerate and letmarinate 30-60 minutes, but no
longer. Place the saucepan with the remaining mixture on the
stove and heat over medium-high heat. Bring to a simmer. In a
small bowl, whisk together the
http://joelens.blogspot.com/2008/04/orange-you-hungry.htmlhttp://joelens.blogspot.com/2008/04/orange-you-hungry.htmlhttp://joelens.blogspot.com/2008/04/orange-you-hungry.htmlhttp://annies-eats.net/2010/10/19/orange-chicken/http://annies-eats.net/2010/10/19/orange-chicken/http://annies-eats.net/2010/10/19/orange-chicken/http://www.amazon.com/Cooking-Home-Americas-Test-Kitchen/dp/0936184892/ref=sr_1_1?ie=UTF8&s=books&qid=1287451031&sr=8-1http://www.amazon.com/Cooking-Home-Americas-Test-Kitchen/dp/0936184892/ref=sr_1_1?ie=UTF8&s=books&qid=1287451031&sr=8-1http://www.amazon.com/Cooking-Home-Americas-Test-Kitchen/dp/0936184892/ref=sr_1_1?ie=UTF8&s=books&qid=1287451031&sr=8-1http://www.amazon.com/Cooking-Home-Americas-Test-Kitchen/dp/0936184892/ref=sr_1_1?ie=UTF8&s=books&qid=1287451031&sr=8-1https://sites.google.com/site/smellslikehomeblog/orange-chicken?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1https://sites.google.com/site/smellslikehomeblog/orange-chicken?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1https://sites.google.com/site/smellslikehomeblog/orange-chicken?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1http://www.amazon.com/Cooking-Home-Americas-Test-Kitchen/dp/0936184892/ref=sr_1_1?ie=UTF8&s=books&qid=1287451031&sr=8-1http://www.amazon.com/Cooking-Home-Americas-Test-Kitchen/dp/0936184892/ref=sr_1_1?ie=UTF8&s=books&qid=1287451031&sr=8-1http://annies-eats.net/2010/10/19/orange-chicken/http://joelens.blogspot.com/2008/04/orange-you-hungry.html
7/30/2019 Take Out Fake Out Orange Chicken Recipe
3/3
cornstarch and water until smooth. Add the mixture to the
saucepan with the sauce. Continue
simmering until the sauce is thick and translucent, about 1
minute. Remove from the heat andstir in the strips of orange peel,
if using.
To prepare the coating, place the egg whites in a pie plate and
whisk until frothy. In a second pie
plate combine the cornstarch, baking soda and cayenne pepper;
whisk to blend. Drain thechicken of the marinade in a colander or
large strainer; pat dry with paper towels. Place half of
the chicken pieces in the egg whites and turn to coat. Transfer
the pieces to the cornstarchmixture and coat thoroughly, shaking
off the excess. Transfer to a plate and repeat with the
remaining chicken pieces.
To fry the chicken, heat the oil in a 11- or 12-inch round Dutch
oven or straight-sided saut pan
until the oil reaches 350 F. Carefully place half of the chicken
pieces in the oil and fry until
golden brown, about 5 minutes, turning the pieces halfway
through cooking. Remove from the
oil with a skimmer or slotted spoon and transfer to a paper
towel-lined plate. Return the oil to
350 F and repeat with the remaining chicken pieces.
Reheat the sauce if necessary and toss with the cooked chicken
pieces. Serve over rice, if
desired.
