Orange Chicken

My dad subscribes to Cooks Magazine and I now know why he loves it so much. Often I get cookbooks that have a lot of great recipes, but also some things that I may only try once or sometimes not even at all. Cooks recipes are amazing. I'm not going to lie -- this isn't something you would normally make during the week unless you do have sometime on your hands mostly just because of the total time from start to finish and the fact that your kitchen is basically a disaster zone (or at least mine was) when you are finally finished. But in spite of all that, I love this recipe and even more because it is naturally Gluten-Free!

Marinade and Sauce

• 3/4 cup chicken broth


• 3/4 cup fresh squeezed orange juice

• 1 1/2 tsp. orange zest


• 8 strips of orange rind


• 1/2 cup dark brown sugar


• 1/4 cup soy sauce *

• 6 tbsp. apple cider vinegar


• 1 tbsp. fresh grated ginger


• 3 cloves garlic, minced


• 1/4 tsp. cayenne pepper
  
  
• 1 tbsp plus 2 tsp cornstarch


• 2 tbsp cold water

Batter

• 3 eggs whites, beaten



• 1 cup cornstarch


• 1/2 tsp. baking soda


• 1/2 tsp. cayenne pepper



• 1 1/2 lbs. chicken, cut into bit-size pieces



• Oil for cooking

For the marinade, mix together the first set of ingredients (everything but the cornstarch and water) in saucepan on low heat until a lot of the sugar has dissolved. Allow to cool. Cut chicken into chunks and place in a large ziplock bag. Pour about 3/4 cup of the marinade over the chicken and seal back, removing most of the air. Place into the fridge for 30-60 minutes.



In a small bowl, mix cornstarch and water. Heat the remaining sauce on medium heat until it begins to boil. Turn heat to a simmer and slowly whisk in the cornstarch/water mixture. Simmer for a few minutes or until sauce begins to slightly thicken. Remove from heat.

Heat oil in a deep skillet to 350F. Oil should be about 1 inch deep.



In two shallow bowls, place beatens egg whites in one and the cornstarch, baking soda, and cayenne pepper in the other. Drain marinade from chicken and slightly pat dry (this allows the batter to stick better). Dredge chicken in egg whites and then cornstarch. I then place them on a wire rack to get any excess cornstarch off before cooking.

Gently place chicken pieces into oil. Because the oil is so hot, caution must be taken around the stove because oil sputters can easily burn your skin. Cook for about 5 minutes, turning half way through. Drain chicken on paper towel when removed from oil to soak any excess.



Reheat sauce on a simmer about 5 minutes. In a clean bowl, toss sauce and chicken together. Serve immediately.

* Most soy sauce at the grocery store contains wheat as an ingredient. However, "Chun King" or the Gluten-Free soy sauce at P.F. Changs restaurant contains no wheat.

Original recipe courtesy of Cooks!