Cut chicken into bite sized pieces. Place chicken
in gallon ziplock bag. Combine chicken broth,
orange juice, zest, vinegar, soy sauce, sugar,
garlic, ginger, and cayenne in large saucepan,
whisk until sugar is dissolved. Measure out 3/4
cup mixture and pour into with chicken. Press out
air and seal bag. Refidgerate for 30 to 60 minutes
but no longer.
Bring the rest of the mixture to a boil. In small
bowl stir together cornstarch and cold water. Whisk
into sauce. Summer sauce until thick and
translucent. Take off heat, stir in orange peel and
set sauce aside.
Place egg whites in pie plate. In another pie
plate whisk cornstarch, cayenne, and baking sode
(for coating). Drain chicken and pat dry with
paper towels. Place half of chicken in egg whites
to be coated. Transfer to other pie plate. Repeat
with remaining chicken.
Heat oil in sauce pan and place chicken pieces in
until golden brown. Add chicken to remaining sauce
and gently toss until evenly coated.
Originally Submitted
2/8/2011
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