Orange Chicken

Name: Orange Chicken
Yield: 4 servings
Ingredients: 1 ½ lb chicken thighs; 1 egg white; 1 Tbs Shaoxing wine; 1 Tbs light soy sauce; ¼ tsp baking soda; ¾ cup cornstarch; 4 cups peanut oil; 0.67 cup orange juice; ¼ cup sugar; 2 Tbs rice vinegar; 2 Tbs light soy sauce; 2 tsp cornstarch; 2 Tbs orange zest; 4 dried red chiles; 2 cloves garlic

👥 4 servings

🗣️ English (detected)

category: Stir-Fries

counters: Takeout Counter

aka: orange chicken, orange peel chicken, tangerine chicken, 陳皮雞, chen pi ji

pairs-with: egg-fried-rice

slack: narrow — the wok comes off the heat before the chicken goes in, or the glaze turns to a hard caramel that coats nothing

washing-up: the wok, a bowl to velvet in, a dish to dredge in, a rack to drain on, a bowl for the glaze

capacity: 2 — four cups of oil in the wok, fry

keeps: not at all — the glaze sets sticky overnight and the coating under it turns to paste

step: toss to coat, serve at once

#chicken #orange #chinese #deep-fry #wok

From: John Chen's Tabular Recipes

🥘 Ingredients

chicken thighs 1 ½ lb
egg white 1
Shaoxing wine 1 Tbs
light soy sauce 1 Tbs
baking soda ¼ tsp
cornstarch ¾ cup
peanut oil 4 cups
orange juice 0.67 cup
sugar ¼ cup
rice vinegar 2 Tbs
light soy sauce 2 Tbs
cornstarch 2 tsp
orange zest 2 Tbs
dried red chiles 4
garlic 2 cloves

🍳 Cookware

1

Toss chicken thighs with egg white , Shaoxing wine , light soy sauce , and baking soda , then 30 min in the fridge.
2

Dredge @&( timer in cornstarch , piece by piece, shaking off what does not cling.
3

Fry @&( timer in peanut oil in two batches at 350°F (175°C) for 5 min , rest them on a rack, then return every piece to the oil at 375°F (190°C) for 2 min .
4

Stir orange juice , sugar , rice vinegar , light soy sauce , and cornstarch smooth in a bowl.
5

Simmer @&( timer with orange zest , dried red chiles , and garlic in a wok for 1 min .
6

Toss @&( timer through @&( timer off the heat and serve at once.

Actions

📥 Download .cook File 🔗 View Original

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