Cheesecake Factory Recipes Orange Chicken
1 1/2 pound Chicken thighs — skinless trimmed and cut in 1 1/2-inch pieces
3/4 cup low-sodium chicken broth
3/4 cup orange juice (fresh squeezed)
1 1/2 teaspoon grated orange zest
8 strips orange peel (each about 2 inches long by 1/2 inch wide)
6 tablespoons distilled white vinegar
1/4 cup soy sauce
1/2 cup dark brown sugar — packed
3 cloves garlic — minced or pressed
1 piece (1 inch size) ginger — grated
1/4 teaspoon cayenne pepper
1 tablespoon cornstarch PLUS
2 teaspoons cornstarch
2 tablespoons water (cold)
8 small whole dried red chiles — optional
***Coating and Frying***
3 large egg whites
1 cup cornstarch
1/4 teaspoon cayenne pepper
1/2 teaspoon baking soda
3 cups peanut oil
FOR THE MARINADE AND THE SAUCE: Place chicken in a 1-gallon zipper-lock bag;and set aside. Combine the chicken broth with orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in a large saucepan (with at least 3-quart capacity); whisk until the sugar is fully dissolved. Measure out 3/4 of a cup of mixture and pour it into a bag with the chicken; push out as much of the air as possible and seal the bag, making sure that all the pieces of chicken are coated with the marinade. Refrigerate between 30 to 60 minutes, but not longer.
Bring the remaining mixture in saucepan to boil over high heat. In a small bowl, stir it together cornstarch and cold water; whisk cornstarch mixture into sauce. Simmer the sauce, stirring it occasionally, until a thick and translucent, about 1 minute. Off the heat, stir in orange peel and the chiles (sauce should measure 1 1/2 cups); set the sauce aside.
FOR THE COATING: Place the egg whites in pie plate; using a fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until there combined. Drain the chicken in a colander or a large mesh strainer; thoroughly pat the chicken dry with paper towels. Place half of the chicken pieces in egg whites and turn to coat; transfer the pieces to the cornstarch mixture and coat thoroughly. Place the dredged chicken pieces on wire rack set over a baking sheet; repeat with remaining chicken.
TO FRY THE CHICKEN: Heat the oil in 11- to 12-inch Dutch oven or straight-sided saute pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or the deep-fry thermometer. Carefully place half of the chicken in oil only one piece at a time; fry until the chicken is a golden brown, about 5 minutes, turning each of the pieces with tongs halfway through the cooking. Transfer the chicken to a large plate lined with paper towels. Return oil to 350 degrees and repeat with remainingof the chicken.
TO SERVE: Reheat the sauce over a medium heat until simmering, about 2 minutes. Add the chicken and gently toss until it is evenly coated and heated through. Serve immediately
This is a Cheesecake Factory recipe