Succulent recipe for orange chicken
It has been a while since I wrote a cooking article and this past week I had an awesome dinner so I thought I would share the recipe for it.
On Thursday, the Performing Arts House Co-op had an awesome version of Orange Chicken. My housemate, Julia Formanek’17, found the recipe on Food Network and wanted to give it a try. The original recipe is called Airman Anderson’s Chicken and is by Sunny Anderson, but it is essentially an orange chicken recipe with a little bit of spice added. This recipe is definitely time intensive and may require more equipment, as you have to batter and fry the chicken, but the end result is totally worth the commitment.
Fry Oil (Vegetable or Peanut)
4 Boneless skinless chicken breasts
For the Batter:
2 tsp cayenne (Paprika works well too)
1 cup All-Purpose Flour
¼ cup Cornstarch
For the Sauce:
1 Orange zested
1 ½cups orange Juice
⅓ cup brown sugar
6 tbl butter
2 tsp red pepper flakes
1 ½ tbl Worcestershire sauce
I also thought that adding a two or three cloves of garlics and a teaspoon or two of ginger to the orange sauce would kick it up to the next level.
- Fill a large pot ¼-⅓ of oil.
- The original recipe calls for the chicken in 2 inches slices. I think that 1 inch cubes would be better and easier to manage.
- Mix the egg with the salt, pepper and cayenne (or paprika). And in another bowl mix the flour and cornstarch.
- Dunk the chicken into the egg wash and then the dry ingredients.
- Let sit off to the side but do not stack chicken pieces on top of each other. This will cause the batter to absorb the moisture in the chicken faster and it will become more of a hassle to deal with.
- Mix all of the sauce ingredients in a pan. Bring to a bowl and then drop to a simmer until it reaches a good consistency ( I like it a little bit thinner than syrup).
- Fry the chicken for 4-8 minutes depending on what size you choose. The crust should be a golden brown. It may take a few tests to find the right amount of frying time.
- Cover with sauce. And Enjoy.