Cheesecake Factory 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 SAUCE: Place chicken in 1-gallon zipper-lock bag;
set aside. Combine chicken broth, orange juice, grated zest, vinegar,
soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at
least 3-quart capacity); whisk until sugar is fully dissolved. Measure
out 3/4 cup mixture and pour into bag with chicken; press out as much
air as possible and seal bag, making sure that all pieces are coated
with marinade. Refrigerate 30 to 60 minutes, but no longer.
Bring remaining mixture in saucepan to boil over high heat. In small
bowl, stir together cornstarch and cold water; whisk cornstarch mixture
into sauce. Simmer sauce, stirring occasionally, until thick and
translucent, about 1 minute. Off heat, stir in orange peel and chiles
(sauce should measure 1 1/2 cups); set sauce aside.
FOR THE COATING: Place egg whites in pie plate; using fork, beat until
frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda
until combined. Drain chicken in colander or large mesh strainer;
thoroughly pat chicken dry with paper towels. Place half of chicken
pieces in egg whites and turn to coat; transfer pieces to cornstarch
mixture and coat thoroughly. Place dredged chicken pieces on wire rack
set over baking sheet; repeat with remaining chicken.
TO FRY THE CHICKEN: Heat 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 deep-fry thermometer.
Carefully place half of chicken in oil one piece at a time; fry until
golden brown, about 5 minutes, turning each piece with tongs halfway
through cooking. Transfer chicken to large plate lined withpaper towels.
Return oil to 350 degrees and repeat with remaining chicken.
TO SERVE: Reheat sauce over medium heat until simmering, about 2
minutes. Add chicken and gently toss until evenly coated and heated
through. Serve immediately
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