The answer that I found was in the book, Cooking at Home With America’s Test Kitchen (2006). (I’ve been on a cookbook spree to revive some recipes I have stashed in my bookshelves.) Here’s what ATK has to say about the recipe: We prefer the flavor and texture of thigh meat for this recipe, though an equal amount of boneless skinless chicken breasts can be used. It is easiest to grate the orange zest and remove the strips of orange peel before juicing the oranges; use a sharp vegetable peeler to remove the strips. For extra spiciness, increase the cayenne added to the sauce to 1/2 teaspoon. The whole dried chiles are added for appearance, not for flavor, and can be omitted. To fry the chicken, use a Dutch oven or a straight sided saute pan (with at least a 3 quart capacity): do not use a 12 inch skillet with sloped sides, as it will be too small to contain the oil once the chicken is added. White rice and steamed broccoli are good accompaniments.
Here’s the recipe for Orange Flavored Chicken:
Cooking at Home With America’s Test Kitchen (2006)
Marinade & Sauce:
1 1/2 pounds boneless, skineless chicken thighs, trimmed and cut into 1 1/2 inch pieces
3/4 cup low sodium chicken broth
3/4 cup juice, 1 1/2 teaspoons grated zest and 8 strips orange peel (each about 2″ long by 1/2″ wide) from 2 oranges
6 tablespoons distilled white vinegar
1/4 cup soy sauce
1/2 cup darn brown sugar
3 medium garlic cloves, minced
1 tablespoon grated fresh ginger
1/4 cayenne (I omitted)
1 tablespoon plus 2 teaspoons cornstarch
2 tablespoons cold water
8 small whole dried red chiles (optional)
Coating & Frying oil:
3 large egg whites
1 cup cornstarch
1/2 teaspoon baking soda
1/4 teaspoon cayenne (I omitted)
3 cups peanut oil (I used canola oil)
- FOR THE MARINADE & SAUCE: Place the chicken in a 1-gallon zipper-lock bag; set aside. Combine the chicken broth, orange juice, grated zest, vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne in a large saucepan (with at least a 3 quart capacity); whisk until the sugar is fully dissolved. Measure out 3/4 cup of the mixture and pour into the bag with the chicken; press out as much air as possible and seal the bag, making sure that all the pieces are coated with the marinade. Refrigerate 30-60 minutes, but no longer.
Bring the remaining mixture in the saucepan to a boil over high heat. In a small bowl, stir together the cornstarch and cold waterl which the cornstarch mixture into the sauce. Simjmer, stirrig occasionally, until thick and translucent, about 1 minute. Off the heat, stir in the orange peel and chiles, if using (the sauce should measure 1 1/2 cups); set the sauce aside.
- FOR THE COATING: Place the egg whites in a pie plate, using a fork, beat until frothy. In a second pie plate, which the cornstarch, bakig soda and cayenne until combined. Dran the chicken in a colanger or large mesh stainer; thoroughly pat the chicken dry with paper towels. Place half of the chicken pieces in the egg whites and turn to coat; transfer the pieces to the coenstarch mixture and coat thoroughly. Place the dredged chicken pieces on a wire rack set over a baking sheetl repeat with the remaining chicken.
- TO FRY THE CHICKEN: Heat the oil in an 11-to 12-inch ducth oven or staight sided saute pan with at least a 3 quart capacity over high heat until the oil reaches 350 degrees on an instant read or deep fry thermometer. Carefully place half of the chicken in the oil; fry to golden brown, about 5 minutes, turning each piece with tongs halfway through cooking. Transfer to a paper towel-lined plate. Return the oil to 350 degrees and repeat with the remaining chicken.
- TO SERVE: Reheat the sauce over medium heat until simmer, about 2 minutes. Add the chicken and gently toss until evenly coated and heated through. Serve immediately.