The Best Chinese Orange Chicken

Name: The Best Chinese Orange Chicken
Ingredients: For the Marinade:; 1 egg white; 2 tablespoons dark soy sauce; 2 tablespoons Shaoxing wine (see note above); 2 tablespoons 80-proof vodka; 1/4 teaspoon baking soda; 3 tablespoons corn starch; 1 pound boneless, skinless chicken thighs, cut into 1/2- to 3/4-inch chunks (see note above); For the Dry Coating:; 1/2 cup flour; 1/2 cup cornstarch; 1/2 teaspoon baking powder; 1/2 teaspoon kosher salt; For the Sauce:; 1 tablespoon dark soy sauce; 2 tablespoons Shaoxing wine (see note above); 2 tablespoons Chinese rice vinegar or distilled white vinegar; 3 tablespoons homemade or store-bought low-sodium chicken stock; 4 tablespoons sugar; 1 teaspoon roasted sesame seed oil; 2 teaspoons grated zest and 1/4 cup juice from 1 orange; 1 tablespoon corn starch; 4 (2-inch) strips dried orange peel (see note above); 2 teaspoons peanut, vegetable, or canola oil; 2 teaspoons minced garlic (about 2 medium cloves); 2 teaspoons minced fresh ginger (about one 1-inch piece); 2 teaspoons thinly sliced scallion bottoms (about 1 scallion); To Finish:; 2 quarts of peanut, canola, or vegetable oil for deep frying; Steamed white rice and steamed broccoli for serving

The Best Chinese Orange Chicken was pinched from <a href="http://www.seriouseats.com/recipes/2014/07/the-best-chinese-orange-chicken-recipe.html" target="_blank">www.seriouseats.com.</a>

"[Photographs: J. Kenji Lopez-Alt] Crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze with complex orange flavor. The Chinese take-out classic, made in your own kitchen. Why this recipe works: * A balanced sauce has plenty of vinegary kick to balance out the cloying sweetness that most restaurant versions have. * Cooking the aromatics for the sauce at a lower temperature lets their flavors develop without having to superheat your wok or skillet. * We add vodka to our chicken coating. Its higher volatility and ability to inhibit gluten formation leaves you with a superior crisp crust. * Adding some of our marinade to our dry coating mixture creates little nuggets of coating that cling to the chicken pieces, adding more surface area for extra crunch. Note: Shaoxing wine can be found in most Asian markets. If unavailable, dry sherry can be used in its place. If you can't find boneless skinless chicken thighs, you can debone them yourself using this guide. Dried orange peel can be found at Chinese grocers, or make your own by peeling off sections of orange peel with a vegetable peeler and placing on a wire rack set in a rimmed baking sheet in a 275° oven until mostly dry, about 45 minutes...."

INGREDIENTS

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For the Marinade:

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1 egg white

•

2 tablespoons dark soy sauce

•

2 tablespoons Shaoxing wine (see note above)

•

2 tablespoons 80-proof vodka

•

1/4 teaspoon baking soda

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3 tablespoons corn starch

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1 pound boneless, skinless chicken thighs, cut into 1/2- to 3/4-inch chunks (see note above)

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For the Dry Coating:

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1/2 cup flour

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1/2 cup cornstarch

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1/2 teaspoon baking powder

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1/2 teaspoon kosher salt

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For the Sauce:

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1 tablespoon dark soy sauce

•

2 tablespoons Shaoxing wine (see note above)

•

2 tablespoons Chinese rice vinegar or distilled white vinegar

•

3 tablespoons homemade or store-bought low-sodium chicken stock

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4 tablespoons sugar

•

1 teaspoon roasted sesame seed oil

•

2 teaspoons grated zest and 1/4 cup juice from 1 orange

•

1 tablespoon corn starch

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4 (2-inch) strips dried orange peel (see note above)

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2 teaspoons peanut, vegetable, or canola oil

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2 teaspoons minced garlic (about 2 medium cloves)

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2 teaspoons minced fresh ginger (about one 1-inch piece)

•

2 teaspoons thinly sliced scallion bottoms (about 1 scallion)

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To Finish:

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2 quarts of peanut, canola, or vegetable oil for deep frying

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Steamed white rice and steamed broccoli for serving

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