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Chinese Orange Chicken Recipe

Chinese Orange Chicken Recipe

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Ingredients:

Serving

1 lb boneless, skinless chicken thighs, patted dry and cut into 1 1/2-inch pieces
1 tsp soy sauce
1 tsp chinese shaoxing wine or dry sherry
1/2 cup cornstarch
about 2 cups canola oil for frying
2 oranges
2 tsp cornstarch
1 tbsp canola oil
2 cloves garlic, minced
2 tsp minced peeled fresh ginger (from 1-inch piece)
1/8 to 1/4 tsp crushed red pepper
1 tbsp low-sodium soy sauce
1 tsp chinese shaoxing wine or dry sherry
1 tsp rice vinegar (not seasoned
2 tbsp sugar
thinly sliced scallion greens, for garnish
thinly sliced fresh red chile, for garnish (optional)
cooked rice for serving

Directions:

Start the chicken: In a shallow, medium bowl toss the chicken pieces with the soy sauce and wine. Let stand while you make the sauce.
Make the orange sauce: Using a vegetable peeler, remove 4 lengthwise strips of zest from 1 orangeeach strip should be about 3/4 inch wide and 3 1/2 to 4 inches long. Arrange the zest in one layer between paper towels and microwave on high in 20-second increments until dry and brittle but not browned, 60 to 80 seconds total. Let the zest cool then finely chop it. If desired, use a Microplane to remove some of the remaining zest from the orange and reserve it for garnish. (If desired, zest the second orange for additional garnish.)
Squeeze enough juice from both oranges to measure 1/2 cup. In a small bowl, whisk together the juice and 2 teaspoons cornstarch until the cornstarch is dissolved.
In a 10-inch skillet, heat 1 tablespoon oil over moderate heat until hot but not smoking. Add the garlic, ginger, crushed red pepper, and dried orange zest and stir-fry until golden, about 30 seconds. Add the soy sauce, wine, vinegar, and sugar and stir until the sugar dissolves, about 5 seconds. Stir the orange juice–cornstarch mixture then add it to the skillet. Bring the sauce to a boil, stirring, then reduce the heat to low and simmer, uncovered, for 1 minute. Remove the skillet from the heat and set it aside while you fry the chicken.
Fry the chicken: Line a large rimmed baking sheet with paper towels.
In a 10-inch cast-iron skillet, heat 1/2 inch of oil until a deep-fry thermometer registers 365°F. Meanwhile, coat half of the chicken, a couple pieces at a time, in cornstarch, making sure they are well coated and gently knocking off any excess, then transfer to a plate. Carefully add all the coated chicken to the hot oil, spacing the pieces apart from each other. Fry the chicken, turning it once or twice, until deep golden, about 5 minutes. While frying, adjust the heat as necessary to keep the oil at 365°F. Using a metal spider or a slotted spoon, transfer the chicken as done to the paper-towel-lined baking sheet. Continue to coat and fry the remaining chicken in the same manner, returning the oil to 365°F between batches.
Once the chicken is fried, place the skillet of reserved orange sauce over moderately low heat and bring it to a simmer, stirring and thinning the sauce with a little water if necessary. Add the chicken, and stir until thoroughly coated in sauce.
To serve: Transfer the chicken to a serving dish and garnish with the scallions, and, if desired, the red chile slices and the freshly grated orange zest. Serve immediately with rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1545.02 Kcal (6469 kJ)
Calories from fat	1114.76 Kcal
		% Daily Value*
Total Fat	123.86g	191%
Cholesterol	21.54mg	7%
Sodium	4926.5mg	205%
Potassium	598.14mg	13%
Total Carbs	99.07g	33%
Sugars	9.97g	40%
Dietary Fiber	1.59g	6%
Protein	13.6g	27%
Vitamin C	36.6mg	61%
Iron	1.3mg	7%
Calcium	196mg	20%

Amount Per 100 g
Calories	479.62 Kcal (2008 kJ)
Calories from fat	346.05 Kcal
		% Daily Value*
Total Fat	38.45g	191%
Cholesterol	6.69mg	7%
Sodium	1529.33mg	205%
Potassium	185.68mg	13%
Total Carbs	30.76g	33%
Sugars	3.09g	40%
Dietary Fiber	0.49g	6%
Protein	4.22g	27%
Vitamin C	11.4mg	61%
Iron	0.4mg	7%
Calcium	60.8mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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