Chinese Orange Chicken

Name: Chinese Orange Chicken
Ingredients: 1 pound boneless, skinless chicken thighs, patted dry and cut into 1 1/2-inch pieces; 1 teaspoon soy sauce; 1 teaspoon Chinese Shaoxing wine or dry sherry; 1/2 cup cornstarch; About 2 cups canola oil for frying; 2 oranges; 2 teaspoons cornstarch; 1 tablespoon canola oil; 2 cloves garlic, minced; 2 teaspoons minced peeled fresh ginger (from 1-inch piece); 1/8 to 1/4 teaspoon crushed red pepper; 1 tablespoon low-sodium soy sauce; 1 teaspoon Chinese Shaoxing wine or dry sherry; 1 teaspoon rice vinegar (not seasoned) or cider vinegar; 2 tablespoons sugar; Thinly sliced scallion greens, for garnish; Thinly sliced fresh red chile, for garnish (optional); Cooked rice for serving; Equipment: 10-inch cast-iron skillet or other high-sided skillet (at least 2 inches deep), deep-fry thermometer, Microplane (for optional garnish)

Chinese Orange Chicken was pinched from <a href="http://www.epicurious.com/recipes/food/views/Chinese-Orange-Chicken-51168000" target="_blank">www.epicurious.com.</a>

"Orange chicken is a Chinese-restaurant favorite for good reason. Think of it as a Chinese-American version of fried chicken nuggets coated in a savory citrus sauce punctuated with a light touch of chile heat. What's not to love? Making it at home—instead of resorting to takeout—is much easier than you might think, and probably involves about as much time as it takes to find the menu online and wait, wait, wait for the delivery. And we guarantee you will be bowled over by the layers of flavor and texture! For more about orange chicken, including tips on frying and making the sauce, see Takeout At Home: Chinese Orange Chicken...."

INGREDIENTS

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1 pound boneless, skinless chicken thighs, patted dry and cut into 1 1/2-inch pieces

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1 teaspoon soy sauce

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1 teaspoon Chinese Shaoxing wine or dry sherry

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1/2 cup cornstarch

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About 2 cups canola oil for frying

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2 oranges

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2 teaspoons cornstarch

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1 tablespoon canola oil

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2 cloves garlic, minced

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2 teaspoons minced peeled fresh ginger (from 1-inch piece)

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1/8 to 1/4 teaspoon crushed red pepper

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1 tablespoon low-sodium soy sauce

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1 teaspoon Chinese Shaoxing wine or dry sherry

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1 teaspoon rice vinegar (not seasoned) or cider vinegar

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2 tablespoons sugar

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Thinly sliced scallion greens, for garnish

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Thinly sliced fresh red chile, for garnish (optional)

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Cooked rice for serving

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Equipment: 10-inch cast-iron skillet or other high-sided skillet (at least 2 inches deep), deep-fry thermometer, Microplane (for optional garnish)

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