Cheesecake Factory Orange Chicken

• Meat

  • 1 1/2 lb Chicken thighs

• Produce

  • 3 cloves Garlic
  • 1 1/2 tsp Orange, zest
  • 8 strips Orange peel
  • 8 Red chiles -- optional, small whole dried

• Refrigerated

  • 3 Egg whites, large

• Canned Goods

  • 3/4 cup Chicken broth, low-sodium

• Condiments

  • 1/4 cup Soy sauce

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, dark packed
  • 1/2 tsp Cayenne
  • 50 tsp Cornstarch
  • 1 tbsp Cornstarch plus

• Oils & Vinegars

  • 6 tbsp Distilled white vinegar
  • 3 cups Peanut oil

• Drinks

  • 3/4 cup Orange juice, fresh squeezed

• Liquids

  • 2 tbsp Water

• Other

  • 1 piece (1 inch size ginger -- grated
  • Coating and Frying

Found on floridagirlcooks.com

Ingredients

• 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

Directions

• 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.
• 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 tocornstarch mixture and coat thoroughly. Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining 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 with paper towels. Return oil to 350 degrees and repeat with remaining chicken.
• Reheat sauce over medium heat until simmering, about 2 minutes. Add chicken and gently toss until evenly coated and heated through. Serve immediately