Ingredients
-
1
-
3/4
-
3/4
-
1 1/2
-
8
-
6
-
1/2
-
1/4
-
1
-
1
-
-
-
-
-
Directions
Orange Chicken, Based on the orange chicken served at our local Chinese restaurant, this is a sweet and spicy dish. We have made it lower fat by using an oven-frying technique to prepare the chicken., a great recipie, I came across this looking for a main course which could make use of the bowl of egg whites I had in my fridge, left over from making Hollandaise Sauce, and, this coming from someone who doesn’t like Chinese food.. I thought it was great! I added spring onion and mushrooms to the sauce, to give it a bit more substance, and it came out really well. Me and my sister enjoyed it, but it was a little too spicy for my 6 year old nephew. Will definitely try this again, next time I have left over egg whites, and I might give it just a little less time in the oven. Cheers for a good recipe. 🙂
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Steps
|
1
Done
|
Place Chicken in 1-Gallon Zipper-Lock Bag; Set Aside. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
Preheat Oven to 400 Degrees. |
|
7
Done
|
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. |
|
8
Done
|
Arrange Chicken Pieces on Baking Sheet Lined With Non-Stick Foil. Spray With Cooking Oil Spray. Bake For 30-45 Minutes or Until Golden Brown and Cooked Through. |
|
9
Done
|
Reheat Sauce Over Medium Heat Until Simmering, About 2 Minutes. Add Chicken and Gently Toss Until Evenly Coated and Heated Through. Serve Immediately. |
