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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place chicken in a 1 gallon resealable bag. Combine broth, orange juice, zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in a large saucepan. Whisk until sugar is fully dissolved. Measure out 3/4 c of the mixture and pour into the bag with the chicken. Press out as much air as possible and seal bag. Chill for 30-60 minutes, but no longer. | 2. Bring remaining mixture to a boil over high heat. In a small bowl, stir together cornstarch and cold water. Whisk cornstarch mixture into sauce. Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute. Remove from heat. Stir in orange peel and chiles. Set aside. | 3. Place egg whites in a shallow dish. Using a fork, beat until frothy. In a second dish, mix the cornstarch, cayenne, and baking soda until combined. Drain chicken in a colander; pat dry. Place half of chicken in the egg whites, coating completely. Transfer pieces to cornstarch mixture and coat thoroughly. Place dredged chicken pieces on a wire rack set over baking sheet; repeat with remaining chicken. | 4. Heat oil in a dutch oven or a straight sided saute pan over high heat until the oil registers 350 degrees. Carefully place chicken in oil. Fry in 2 batches until golden brown, about 5 minutes, turning pieces halfway through cooking. Transfer chicken to a large plate lined with paper towels. Let oil return to 350 degrees between batches. | 5. Reheat sauce over medium heat until simmering, about 2 minutes. Add chicken and gently toss to coat. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	1 1/2	1/2	boneless skinless cut	2989.8	5.367999999999999	65.0961	300.5428
chicken broth	3/4	cup	low sodium	58.59	1.4175	8.3538	1.9656
orange juice	3/4	cup		83.7	19.344	1.3019999999999998	0.37200000000000005
orange zest	1 1/2	1/2	grated	-	-	-	-
white vinegar	6	tablespoons		16.092	0.0358	0.0	0.0
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
dark brown sugar	1/2	cup		-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
ginger	1	inch	grated	-	-	-	-
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
cornstarch	1	tablespoon		487.68	116.8256	0.3328	0.064
cornstarch	2	teaspoons		487.68	116.8256	0.3328	0.064
cold water	2	tablespoons		0.0	0.0	0.0	0.0
red chilies chili pepper flake	4	teaspoon		-	-	-	-
egg white	3			51.48	0.7227	10.790999999999999	0.1683
cornstarch	1	cup		487.68	116.8256	0.3328	0.064
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
peanut oil	3	cups		5728.32	0.0	0.0	648.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.