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Crispy Chicken with Orange Peel«Back to View Articles | Back to All Articles
...the all time Barnes Creek favorite!
7/1/2008 - Mystery Diner

Crispy Chicken with Orange Peel

4 tablespoons soy sauce

3/4 cup white wines

2 cups cornstarch

2  oranges, peel only, cut into 1/4 inch strips

3/4 cup sugar

4  egg white

2 tablespoons white vinegar

6  dried red hot pepper (optional ...or reduce quantity for a milder taste)

2 tablespoons catsup

4  scallions including tops

20  snow peas, washed

8  chicken breast half, boneless - cut in 1 inch chunks


Make the sauce:


Mix sugar, vinegar, catsup, soy sauce, and wine in a sauce pan.  Add hot peppers and simmer over medium heat until reduced to the consistency of syrup.  As sauce thickens, watch closely so it does not caramelize.

Prepare the chicken:


Separate egg whites and place in a bowl.  Place the cornstarch in another large bowl.  Cut chicken into chunks about 1 inch wide by 1 1/2 inches long.  Dredge in the egg white and then in cornstarch until well coated.


Deep fry the chicken:


Fill a wok, deep fryer, or large pot about 1/3 full of oil, preferably peanut oil.  Heat oil to about 375 degrees F.  Working in batches suitable for the fryer, deep fry the chicken and orange peal until light brown.  Keep warm in a 200 degree F oven until all the chicken is cooked.



Place the fried chicken in a large bowl.  Add the sauce and mix well.  Do not saturate the chicken with sauce.  A light coating is ideal.  Transfer the coated chicken to a serving platter and garnish with thinly sliced scallions and snow peas.  Serve at once!

Serves 4

Nutrition Facts

Nutrition (per serving): 502.0 calories; 1% calories from fat; 0.6g total fat; 17.1mg cholesterol; 769.9mg sodium; 338.4mg potassium; 103.5g carbohydrates; 1.9g fiber; 40.9g sugar; 12.6g protein.


Cooking Tips

The sauce takes awhile to reduce and can be prepared ahead of time if desired.  Reheat before using.

It is important to heavily coat the chicken with cornstarch.  This can also be done several hours in advance and refrigerated.  Do not overload the storage container if prepared in advance.  This will cause the chicken to stick together.

Peel the oranges by scoring all the way around the orange with the point of a small knife.  Rotate 90 degrees and score again.  Carefully separate the peel from the orange, then cut into 1/4 inch strips.

This recipe makes generous servings,   ...but it keeps well in the refrigerator and is also delicious cold.


Recipe Source

Author: HGBJr

Source: The Barnes Creek Cookbook



Wine Pairing


Crispy Chicken with Orange Peel is a little sweet and spicy.  I prefer a semi-sweet white. Try your favorite Riesling …or just a cold beer.


For a printer friendly copy of this recipe, click HERE


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