Orange chicken Recipe - By Rob

Chicken

·        2 tablespoons cornstarch

·        4 egg whites

·        4 boneless chicken thighs

For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.

Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.

(Note: You may also choose to pan-fry chicken on high heat for some char, instead of frying) 

Sauce

·        ½ cup orange juice

·        1 tablespoon ginger, minced

·        1 teaspoon garlic, minced

·        1 tablespoon chili/garlic paste

·        ½ teaspoon red chili pepper flakes

·        ¼ cup water

·        ½ teaspoon sesame oil

·        1 ½ tablespoons soy sauce

·        5 tablespoons sugar

·        1 orange, zest of

Mix all of the above.  Put on stove and heat, once it starts bubbling add the following (mixed).  Cook until sauce is thickened.

·        1 tablespoon cornstarch

·        ¼ cup water

Orange-ginger chicken with Broccoli, served with Basmati Rice