Orange Chicken
How about a big plate of lightly crispy chicken coated in a bright and flavorful orange sauce? Oh, and you don’t need to go through a drive through to get it – that’s right, my friends, we are making our own take-out.
You probably already know that cooking favorite restaurant dishes at home means we know exactly what’s in it – in this case, flavorful boneless skinless chicken thighs and a deliciously citrus-y and sticky orange sauce made with fresh squeezed orange juice, soy sauce, rice wine vinegar, a little brown sugar, and some honey. The chicken gets a light and crispy coating thanks to some corn starch, which also helps thicken the sauce.
I think this meal is totally do-able during the week – it really doesn’t take long, but I recommend prepping all of the ingredients before you get started cooking – it goes fast and you don’t want to be worried about squeezing an orange while the chicken is frying. Get everything ready to go at the start and it will be smooth sailing.
Enjoy!
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces and seasoned with salt and pepper
- ¼ cup corn starch, plus 1 teaspoon divided
- salt & pepper
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon fresh ginger, grated
- 1 cup fresh squeezed orange juice (about 3 oranges)
- Zest from ½ an orange
- Juice from ½ a lemon
- ¼ cup brown sugar
- 2 tablespoons honey
- 1 cup vegetable oil
- Place the cut up chicken thighs in a large resealable bag. Add the corn starch along with a few healthy pinches of salt and pepper and then shake the bag to get all the pieces coated. Set aside.
- In a medium bowl whisk together the soy sauce, rice wine vinegar, ginger, orange juice, lemon juice, orange zest, brown sugar, and honey. Sprinkle in the remaining 1 teaspoon of corn starch and whisk until it’s dissolved into the mixture.
- In a large non-stick pan heat the vegetable oil over medium high heat. Fry the chicken pieces until they are golden brown and cooked through, turning once while cooking. Remove from the oil and drain on a plate lined with a couple paper towels. Remove the pan with the oil and set aside. Once the oil is cooled you can discard it.
- Pour the sauce into a separate pan (not the one with the oil!) and bring it to a boil stirring frequently. Let it bubble up and reduce for a few minutes until it starts to thicken. Add the cooked chicken to the sauce and toss it around to get each piece coated. Cook for another few minutes until the sauce is shiny and thickened.
- Remove from the pan and serve.
You can buy fresh ginger in the produce section. The easiest way to peel it is to use a spoon and sort of scrape the skin off. Use a microplane or box grater to grate it. Or, you can buy fresh ginger in a tube – have you seen those tubes near the regular herbs? I love using those and so I picked up a tube of ginger for this recipe. It’s a good shortcut.
Use a fine mesh sieve when you squeeze the lemon and oranges – it will catch all of the pulp and seeds, so you don’t have to fish them out of the sauce.
I used a 3 quart non-stick pan to fry the chicken. You may need to adjust the amount of oil depending on the size pan you use. A picked up a nifty trick recently — you know the oil is hot enough if you stick the end of a wooden spoon in the oil and little bubbles fizz up around it. You don’t want a crazy bubbling inferno of oil, so adjust the heat if necessary.
When I make this I used one pan to fry the chicken and make the sauce. I didn’t include this in the instructions because if you’re not comfortable working around hot oil it’s best to set the pan you used for frying aside so that the oil can completely cool before you discard it. However, I let the oil cool for a couple of minutes and then poured it into a glass container. Then I wiped the pan out with a thick bunch of paper towels – the pan will be hot, the oil will be hot so if you choose to proceed with this method please do so with caution. If in doubt, follow the steps in the instructions and use two separate pans.
I served my orange chicken with some plain white rice and steam broccoli. I also garnished it with some diced red pepper (about a quarter cup), but all of this is completely optional!
The post Orange Chicken appeared first on Girl Gone Gourmet.
Source: http://www.girlgonegourmet.com/2015/04/orange-chicken.html
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