Orange Chicken
 Skip the takeout—this orange chicken is crispy, saucy, and every bit as good as your favorite Chinese spot (maybe even better). Ingredients For the Marinade 1 large egg 1 tablespoon soy sauce ½ teaspoon light brown sugar 1½ pounds boneless, skinless chicken thighs (or chicken breasts or tenderloins), cut into 1-inch pieces 1 large egg 1 tablespoon soy sauce ½ teaspoon light brown sugar 1½ pounds boneless, skinless chicken thighs (or chicken breasts or tenderloins), cut into 1-inch pieces For the Sauce ¼ cup soy sauce ½ cup (packed) light brown sugar ¼ cup distilled white vinegar ¼ cup orange juice, from 1 orange 1 cup chicken broth 2 tablespoons cornstarch 1½ teaspoons sesame oil ¾ teaspoon crushed red pepper flakes ¼ cup soy sauce ½ cup (packed) light brown sugar ¼ cup distilled white vinegar ¼ cup orange juice, from 1 orange 1 cup chicken broth 2 tablespoons cornstarch 1½ teaspoons sesame oil ¾ teaspoon crushed red pepper flakes For Coating the Chicken 1 cup cornstarch ⅓ cup all-purpose flour Heaping ¼ teaspoon baking soda 1 cup cornstarch ⅓ cup all-purpose flour Heaping ¼ teaspoon baking soda For Cooking and Serving Vegetable oil 1 tablespoon fresh minced ginger, from a 2-inch knob 3 cloves garlic, minced 4 scallions, thinly sliced, white and green parts separated Rice, for serving Vegetable oil 1 tablespoon fresh minced ginger, from a 2-inch knob 3 cloves garlic, minced 4 scallions, thinly sliced, white and green parts separated Rice, for serving Instructions Marinate the chicken: In a large bowl, beat the egg, soy sauce and sugar. Add the chicken to the bowl and toss until evenly coated. Let marinate at room temperature for 30 minutes. Make the sauce: In a small bowl, mix the soy sauce, sugar, vinegar, orange juice, broth, cornstarch, sesame oil, and pepper flakes together. Set aside. Coat the chicken: In a medium bowl, whisk the cornstarch, flour, and baking soda. Sprinkle over the chicken/marinade mixture and toss until each piece of meat separates and has a dry, clumpy coating. Fry the chicken: Line a plate with a few layers of paper towels and set next to the stove. In a large nonstick skillet over medium-high heat, heat about ¼ inch of oil to 350°F. You'll know it's ready when you drop a piece of chicken in, and it sizzles vigorously. Working in three batches so as not to crowd the pan, shallow-fry a third of the coated chicken until golden brown and crispy, 4 to 5 minutes, turning once midway through cooking and adjusting the heat as needed. Transfer the chicken to the paper towel-lined plate. Repeat with the remaining chicken. Finish the dish: Carefully drain the oil from the pan and wipe clean with a paper towel. Add about 1 tablespoon of oil. Over medium heat, add the ginger, garlic, and scallion whites. Cook, stirring constantly, for about 30 seconds until fragrant; do not brown. Add the sauce, bring it to a boil, and let it cook until thickened and glossy, 2 to 3 minutes. Add the crispy chicken, tossing until the sauce fully coats it, 1 to 2 minutes. Sprinkle with the dark green scallions and serve over rice. Note: Nutritional information was calculated using chicken thighs and assuming approximately 2 tablespoons of the oil is absorbed into the chicken when frying. Rice is not included. Marinate the chicken: In a large bowl, beat the egg, soy sauce and sugar. Add the chicken to the bowl and toss until evenly coated. Let marinate at room temperature for 30 minutes. Make the sauce: In a small bowl, mix the soy sauce, sugar, vinegar, orange juice, broth, cornstarch, sesame oil, and pepper flakes together. Set aside. Coat the chicken: In a medium bowl, whisk the cornstarch, flour, and baking soda. Sprinkle over the chicken/marinade mixture and toss until each piece of meat separates and has a dry, clumpy coating. Fry the chicken: Line a plate with a few layers of paper towels and set next to the stove. In a large nonstick skillet over medium-high heat, heat about ¼ inch of oil to 350°F. You'll know it's ready when you drop a piece of chicken in, and it sizzles vigorously. Working in three batches so as not to crowd the pan, shallow-fry a third of the coated chicken until golden brown and crispy, 4 to 5 minutes, turning once midway through cooking and adjusting the heat as needed. Transfer the chicken to the paper towel-lined plate. Repeat with the remaining chicken. Finish the dish: Carefully drain the oil from the pan and wipe clean with a paper towel. Add about 1 tablespoon of oil. Over medium heat, add the ginger, garlic, and scallion whites. Cook, stirring constantly, for about 30 seconds until fragrant; do not brown. Add the sauce, bring it to a boil, and let it cook until thickened and glossy, 2 to 3 minutes. Add the crispy chicken, tossing until the sauce fully coats it, 1 to 2 minutes. Sprinkle with the dark green scallions and serve over rice. Note: Nutritional information was calculated using chicken thighs and assuming approximately 2 tablespoons of the oil is absorbed into the chicken when frying. Rice is not included. Nutrition Information Powered by Per serving (4 servings) Calories: 597 Fat: 18 g Saturated fat: 3 g Carbohydrates: 66 g Sugar: 21 g Fiber: 1 g Protein: 40 g Sodium: 1450 mg Cholesterol: 208 mg Per serving (4 servings) Calories: 597 Fat: 18 g Saturated fat: 3 g Carbohydrates: 66 g Sugar: 21 g Fiber: 1 g Protein: 40 g Sodium: 1450 mg Cholesterol: 208 mg