Orange Flavored Chicken (ATK)

• portions: 4

Ingrédients

Marinade and Sauce

1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 ½-inch pieces

¾ cup low-sodium chicken broth

3/4 cup juice, 1 ½ teaspoons grated zest, and 8 strips orange peel (each about 2 inches long by ½ inch wide) from 2 oranges (see note)

6 tablespoons distilled white vinegar

1/4 cup soy sauce

½ cup (3½ ounces) packed dark brown sugar

3 medium garlic cloves, minced or pressed through garlic press ( 1 tablespoon)

1 piece (about 1 inch) fresh ginger, grated (1 tablespoon)

¼ teaspoon cayenne

1 tablespoon plus 2 teaspoons cornstarch

2 tablespoons cold water

8 small whole dried red chiles (optional)

Coating and Frying Medium

3 large egg whites

1 cup cornstarch

¼ teaspoon cayenne

1/2 teaspoon baking soda

3 cups peanut oil

Instructions

1. FOR THE MARINADE AND SAUCE: Place chicken in 1-gallon zipper-lock bag; set aside. 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. Measure out ¾ 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.

2. 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 1½ cups); set sauce aside.

3. FOR THE COATING: 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. 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.

4. TO FRY THE CHICKEN: Heat oil in 11 - to 12-inch Dutch oven or straight-sided sauté pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep- fry thermometer. Carefully place half of chicken in oil one piece at a time; fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking. Transfer chicken to large plate lined with paper towels. Return oil to 350 degrees and repeat with remaining chicken.

5. TO SERVE: Reheat sauce over medium heat until simmering, about 2 minutes. Add chicken and gently toss until evenly coated and heated through. Serve immediately.

Notes

We prefer the flavor and texture of thigh meat for this recipe, though an equal amount of boneless skinless chicken breasts can be used. It is easiest to grate the orange zest and remove the strips of orange peel before juicing the oranges; use a sharp vegetable peeler to remove the strips. For extra spiciness, increase the cayenne added to the sauce to ½ teaspoon. The whole dried chiles are added for appearance, not for flavor, and can be omitted. To fry the chicken, use a Dutch oven or a straight- sided sauté pan (with at least 3-quart capacity); do not use a 12-inch skillet with sloped sides, as it will be too small to contain the oil once the chicken is added. White rice and steamed broccoli are good accompaniments.

RECIPE DIAGNOSIS: Curing Common Problems

We purchased takeout Asian orange chicken from a half-dozen local restaurants. Tasters had two common complaints, which our homemade recipe addresses.

PROBLEM: DOUGHY COATING Chicken pieces are shrouded in a heavy, thick, greasy coating. SOLUTION: DOUBLE DIP For a thin, crispy coating, dip the chicken first in egg white, then in cornstarch.

PROBLEM: SCARY SAUCE Sauce is gloppy and candy-sweet, with zero orange flavor. SOLUTION: THINK FRESH Add fresh orange juice and zest for bold orange flavor, balance the vinegar/ sugar ratio, and use a generous hand with garlic, ginger, and cayenne. Thicken the sauce with a modest amount of cornstarch.

Cooks illustrated 2005