Like your favorite takeout orange chicken, but pasture raised and way better for you! This 30 minute dinner recipe is perfect for the whole family – who doesn't love crispy bite-sized pieces of fried chicken tossed in sticky, sweet citrusy sauce?! Served over fresh steamed rice and topped with scallions, this is an absolutely delicious and quick meal guaranteed to delight! 

INGREDIENTS

For the Chicken –

• 2 lb. 1915 Farm Pasture Raised Chicken Breast
• 3 Tbsp cornstarch

For the Sauce –

• 3 egg whites
• 1/2 cup orange juice
• 1 Tbsp soy sauce
• 1 Tbsp brown sugar
• 1 Tbsp rice wine vinegar
• 1/2 tsp sesame oil
• Kosher salt 
• A pinch of crushed red pepper flakes
• 3 gloves garlic, finely grated or minced
• 1 tsp cornstarch
• Grassfed tallow for frying, or neutral oil such as avocado oil, to fill pot by about 2-3 inches
• Scallions or chives, sliced thinly for garnish, for serving
• Steamed jasmine or white rice, for serving

INSTRUCTIONS

Remove chicken from packaging and using a sharp knife, cube the chicken into bite sized pieces. Season with a few pinches of kosher salt and let sit for five minutes. Pat the chicken very dry between layers of paper towel – this is very important for the cornstarch egg coating to adhere to the chicken.

In a large bowl, whisk the egg whites and cornstarch until frothy and well combined. Add chicken pieces and toss to coat. Set aside for ten minutes.

For the sauce, in a small saucepan, combine the orange juice, soy sauce, brown sugar, rice wine vinegar, garlic, sesame oil, a pinch of kosher salt, and a pinch of crushed red pepper flakes. Heat over medium-low heat until bubbling and beginning to thicken. 

In a small bowl, whisk together the cornstarch with 1/4 cup water. Add 2 tablespoons of the mixture to the sauce and simmer another few minutes until thickened. Add addition spoonfuls of the mixture if needed, to thicken to your liking. Set aside until ready to serve.

Preheat oven to 200°F and place a metal cooling rack into a sheet pan. Heat 2 inches of avocado oil or grassfed tallow or lard in a Dutch oven or heavy pot until a deep fry thermometer registers 350°F. Using tongs, gently drop 4-5 pieces of chicken into the pot, letting them sit for a minute before gently move around and flipping over after about 2 minutes.

Once pieces are golden, about 4-5 minutes total, place them on the prepared sheet tray lined pan and keep warm in a 200°F oven while you fry the rest of the chicken.

Reheat sauce gently over low heat and place chicken pieces into a large bowl. Pour the sauce over the chicken and toss gently to coat. Serve over steamed jasmine or white rice, with thinly sliced scallions sprinkled over top.

P.S. If you can't get enough of our pasture raised, free range chicken breast – consider subscribing to the new Blissful for Boneless box (ships free in TX, reduced in other states). Each box includes our most popular boneless cuts including chicken breasts, ground chicken, boneless thighs, ground beef, stew meat/beef roast, and craft boneless steaks! Perfect for the home cook looking for a little more convenience while not sacrificing the quality and taste 1915 Farm delivers, right to your door.

Recipe from What's Gaby Cooking