Orange Chicken
Marinade & Sauce:
3/4 cup chicken broth
3/4 cup orange juice
1 1/2 tsp orange zest
6 Tbsp vinegar
1/4 cup soy sauce (gluten free)
1/2 cup brown sugar
3 garlic cloves
1 Tbsp ginger
1/3 tsp cayenne pepper
3-4 boneless chicken breasts
1/4 cup cornstarch
2 Tbsp cold water
Coating & Frying
3 large egg white
1 cup cornstarch
1/2 tsp baking soda
1/4 tsp cayenne pepper (optional)
2 cups oil
Combine the chicken broth, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper in a large saucepan. Whisk all to blend. Measure out 3/4 cup of the mixture and transfer it to a large ziploc baggie. Add the cut up chicken cubes to the bag, and refrigerate for 30-60 minutes. While you prepare the rest.
Place the saucepan with the remaining mixture on the stove and heat over medium-high heat. Bring to a simmer. In a small bowl, whisk together the corn starch and water until smooth. Add the mixture to the sauce pan. Continue simmering until the sauce is thick.
To prepare the coating, place the egg white in a shallow dish and whisk until frothy. In a second dish combine the cornstarch, baking soda and cayenne pepper (if using). Whisk to blend. Drain the chicken of the marinade and pat dry with paper towels. Place the chicken in the egg white to coat, then the cornstarch and drop into the pan of hot oil. Fry for 5 minutes turning chicken halfway through cooking. Transfer the chicken to a paper towel lined dish to drain and excess oil. When done with all chicken, remove the paper towel, then mix the sauce mixture over the chicken. Serve with rice.
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Recipe Source: The Farm Girl
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