Pioneer Woman Orange Chicken

Pioneer Woman orange chicken from Ree Drummond double-fries egg white-coated chicken thighs and tosses them in a glossy orange sauce with ginger, garlic, and soy. And the dish serves 4 at approximately 450 calories per serving in about 40 minutes, since the sauce cooks on the stovetop while the chicken marinates.

Most homemade orange chicken recipes fry the pieces once and call it done, but Ree sends them through the oil a second time for about 1 minute after a brief rest. So the coating solidifies into an extra-crispy shell that holds up when tossed in the wet sauce, instead of turning soggy the moment the glaze hits.

Whisking the egg whites and cornstarch until almost frothy before adding the chicken is the step that builds the light, crackling crust. And if you just dip the pieces in a flat slurry, the coating slides off in the oil because there is not enough structure to grip the meat during frying.

Source: The Pioneer Woman (thepioneerwoman.com)

Pioneer Woman Orange Chicken

Recipe by medshi8Course: ChickenCuisine: Chinese-AmericanDifficulty: Intermediate

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

450

kcal

Chicken thigh pieces sit in a whisked egg white and cornstarch coating while orange juice, soy sauce, brown sugar, ginger, and garlic simmer into a thickened sauce. Then the chicken fries twice at 350°F for maximum crunch before tossing in the warmed sauce with green onions.

Ingredients

• For the chicken:
  

• 4 large egg whites
  

• 2 tablespoons cornstarch
  

• 4 boneless, skinless chicken thighs, cut into bite-size pieces
  

• Vegetable or peanut oil, for frying

• For the sauce:
  

• 1/2 cup orange juice
  

• 1 tablespoon soy sauce
  

• 1 tablespoon packed light brown sugar (or granulated sugar or honey)
  

• 1 tablespoon rice vinegar (or distilled white vinegar)
  

• 2 teaspoons minced fresh ginger
  

• 1/4 teaspoon sesame oil
  

• Pinch of kosher salt
  

• Pinch of crushed red pepper flakes, plus more to taste
  

• 1 garlic clove, minced or pressed
  

• Zest of 1 orange (optional)
  

• 1 teaspoon cornstarch
  

• 1/4 cup water

• For serving:
  

• 2 green onions, thinly sliced
  

• Extra orange zest (optional)

Directions

• Coat the chicken: Whisk the egg whites and cornstarch with a fork until almost frothy, about 1 minute, then add the chicken and toss to coat.
  
• Let it sit: Then let the coated chicken rest for 5 to 10 minutes while you make the sauce.
  
• Build the sauce: Meanwhile, whisk the orange juice, soy sauce, brown sugar, rice vinegar, ginger, sesame oil, salt, red pepper flakes, garlic, and orange zest in a medium nonstick skillet.
  
• Thicken the sauce: Then heat over medium until bubbling, 3 to 4 minutes, whisk the cornstarch with 1/4 cup water, and add 1 to 2 tablespoons of the slurry to the sauce.
  
• Let it set: Once the slurry is in, let the sauce thicken for 1 minute, adding more water if it gets too thick.
  
• Heat the frying oil: Then pour about 2 inches of oil into a heavy pot or Dutch oven and heat to 350°F.
  
• First fry: Once the oil is ready, drop the chicken pieces in batches one by one and fry until light golden, 2 to 3 minutes.
  
• Drain briefly: Then transfer to a paper towel-lined plate and rest for 2 to 3 minutes.
  
• Second fry: Once rested, return the pieces to the oil in batches for about 1 minute until deep golden brown.
  
• Drain again: Then move the chicken back to the paper towel-lined plate.
  
• Toss in the sauce: Once all the chicken is fried, rewarm the sauce over low heat if needed, add the chicken, and toss to coat.
  
• Serve immediately: Then plate and sprinkle with sliced green onions and more orange zest if desired.

FAQs

Why does the recipe call for a double fry?

The first fry cooks the chicken through and sets the egg white coating into a light crust. And the brief rest between fries lets surface moisture evaporate, so the second dip in hot oil crisps the outside into a shell that resists the wet sauce.

But if you only fry once, the coating stays soft and absorbs the glaze like a sponge instead of holding its crunch. Since the sauce goes on right before serving, that extra minute of frying is what keeps the texture intact on the plate.

Can I use chicken breasts instead of thighs?

Breasts work but they dry out faster during the double fry since white meat has less fat than thighs. And the bite-size pieces cook quickly, so overcooked breast meat turns chewy instead of staying tender inside the crispy shell.

If you swap in breasts, reduce the first fry to about 2 minutes and keep the second fry to 45 seconds. Since the thinner coating protects less than a heavy breading would, timing matters more with lean meat.

Can I bake this instead of frying?

Baking skips the oil but you lose the crispy, shattering crust that defines this dish. And the egg white coating does not crisp in the oven the same way it does in 350°F oil, so the texture ends up soft and chewy.

But if you want to try, spread the coated pieces on an oiled sheet pan at 425°F for about 20 minutes, flipping halfway. Since the coating will not match the fried version, toss with the sauce right before serving so it does not sit long enough to soften further.

What sides go well with orange chicken?

Steamed rice is the classic pairing, and Ree suggests cream cheese wontons and pork fried rice for a full feast on the source page. And a simple stir-fried vegetable like broccoli or snap peas adds color without competing with the sweet-tangy glaze.

For another Pioneer Woman dinner that balances sweet and savory in a sauce, the pioneer woman sloppy joes use ketchup and brown sugar the same way the orange sauce here uses juice and sugar. But keep sides light, because the double-fried chicken is already the richest element on the plate.

How should I store and reheat leftovers?

The source page says leftovers keep in an airtight container in the fridge for up to 3 days, though the coating softens as it sits. And reheating in a 400°F oven for about 8 minutes on a wire rack crisps some of the coating back up better than microwaving.

But the sauce and chicken should store together, because the glaze keeps the meat from drying out in the fridge. And for best results, make the sauce up to 2 days ahead and fry the chicken fresh, since the double-fry step takes under 10 minutes and the pioneer woman taco seasoning proves that prepping sauces and spice blends ahead saves real time on busy nights.