After making Chow Mein we decided that we had venture out a little further and make some orange chicken. We usually buy orange chicken from Costco and love it. But there was one night I decided to make chow mein last minute so The Hubs started hunting for an Orange Chicken recipe where we had most if not all the ingredients on hand.
I have to admit that I was pleasantly surprised. A lot of the recipes that I had found before didn’t look all that good. But The Pioneer Woman pulled through with her recipe and now I just need to get The Hubs to make a large batch of the orange sauce to keep in the fridge! 🙂
2 whole Boneless Skinless Chicken Breasts, bite size pieces
4 whole Egg Whits
2 tbsp Flour
1/2 cup Orange Juice
1 tsp Soy Sauce
1 tbsp Packed Brown Sugar
1 tbsp Regular Distilled Vinegar
Dash of Salt
Dash of Crushed Red Pepper
1 clove Garlic, pressed or minced
1 tsp minced Ginger
1 tsp flour (additional)
Zest of 1 Orange (optional)
1/4 cup water
Chicken: In a large bowl, whisk together the flour and egg whites until almost frothy and then add the chicken and allow to sit for about 5-10 minutes
Sauce: Put orange juice, soy sauce, sugar, vinegar, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk together. Heat until Bubbling and starting to thicken.
Whisk together additional flour and water in a small bowl and add 1-2 tablespoons of the flour slurry to the sauce. Mix and thicken for 1 minute. (If sauce gets overly thick, just add in another 1/4 cup of water and whisk.)
Heat about 2 inches of oil in a frying pan and in batches, carefully drop a few pieces of chicken into the oil one by one to keep them sticking together. Move them around for about 2-3 minutes or until light golden.
Let the pieces drain on a plate lined with paper towels for a few minutes then drop them back into the oil for another minute or so to really solidify the coating.
Toss the chicken in the sauce and serve immediately with orange zest on top!