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The Pioneer Woman Makes Orange Chicken

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  • Video description
  • 6 months ago
  • 144,014 views
  • 3,532 likes
  • 108 comments
Ree's Orange Chicken is sooo much better than takeout!

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Get the recipe: https://www.foodnetwork.com/recipes/ree-drummond/orange-chicken-2495688

Orange Chicken
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 50 min (includes soaking and cooling times)
Active: 35 min
Yield: 4 servings

Ingredients

Chicken:
2 tablespoons cornstarch
4 egg whites
4 boneless chicken thighs, cut into bite-sized pieces

Sauce:
1/2 cup orange juice (I used Simply Orange)
1 tablespoon soy sauce
1 packed tablespoon brown sugar
1 tablespoon rice wine vinegar
1/4 teaspoon sesame oil
Dash salt
Dash crushed red pepper
1 clove garlic, pressed
A little grated or minced ginger
1 teaspoon cornstarch
Vegetable or peanut oil, for frying

Directions

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.

For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.

Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.

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.

Toss the chicken in the sauce and serve.

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