Brookshire's Orange Sesame Chicken Adapted

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• 4 cups orange juice (i think i will try fresh squeezed next time, for less acidic flavor.)
• 2 tablespoons soy sauce
• 1/2 teaspoon sesame oil
• 1 lb boneless skinless chicken thighs, cut into one inch cubes (i added about half a breast of breast meat, as well)
• 1 cup chicken broth
• 1/4 cup brown sugar
• 2 garlic cloves, minced
• 2 tablespoons rice wine vinegar
• 1/2 teaspoon red chili pepper, flake
• 17 tablespoons cornstarch (1 cup plus 1 t)
• 1/4 teaspoon salt
• 1 -2 cup oil (i used vegetable, the recipe calls for peanut)
• 1 orange (orange part of peel only)

Recipe

• 1 in a medium bowl, combine 2 cups orange juice, 1 tablespoon soy sauce, and sesame oil. add chicken and marinate 15-20 minutes. (i actually let mine marinate for longer, closer to an hour.).
• 2 in a small saucepan, add remaining orange juice, remaining soy sauce, sugar, chicken broth, garlic, vinegar, and chile flake. simmer until liquid is reduced about three-fourths (the recipe calls for 15 minutes, but it took a lot longer for me).
• 3 while that is reducing, peel the orange using a vegetable peeler, being sure not to peel off any of the bitter pith. slice the strips into narrower strips (about 1/4 wide and no longer than 1 1/2 inches). heat one cup of oil in a deep pan or wok until it begins to smoke. add in the strips and fry until the edges begin to brown. remove immediately to prevent burning. store on a paper towel-lined saucer.
• 4 mix one tablespoon cornstarch with 2 tablespoons cold water. add the mixture to the sauce. heat until sauce thickens and add in salt.
• 5 return the oil to the heat and add 1 cup more oil if needed. drain chicken and toss in one cup of cornstarch. shake off excess and fry in several batches 4-5 minutes or until cooked through and browned. drain chicken on paper towels.
• 6 in a medium bowl dump chicken and orange peel. pour heated sauce over and mix well to cover. the chicken in sauce may be kept warm in a 200 degree oven to wait for side dishes and rice to be ready, if need be. i've found it improves the coating if this is done. serve over rice.
• 7 *the rest of the orange may be "supremed" and served as another side dish with the chicken and rice.