Orange/Sugar Chicken

 

I made this with Bill and Erin as part of our Sunday supper online get-togethers on February 28, 2021

Oleo Saccharum Ingredients:

• 6 oranges
• 1 cup sugar

Improved Orange Sauce Ingredients:

• 1 tsp ginger 
• 2 garlic cloves, minced
• ⅓ Cup oleo saccharum liquid
• 2 Tbsp brown sugar, packed 
• ½ tsp MSG
• ¼ Cup rice wine vinegar
• 1 Tbsp Chinese cooking wine 
• ¼ Cup soy sauce 
• 2 Tbsp Shaoxing wine
• 1 Tbsp reserved orange peel, finely sliced 
• ¼ Cup freshly squeezed orange juice
• 1 small bird’s eye chili, seeds removed + finely sliced

Improved Sugar Chicken Ingredients: 

• 1.5 lb chicken breasts, cut into bite-size pieces 
• 2 eggs
• 1 Tbsp rice wine vinegar
• 1 Tbsp Shaoxing wine
• 72 oz peanut oil
• 1 Cup rice flour 
• 2 tsp kosher salt
• ½ tsp baking powder 
• ¼ tsp MSG
• ½ tsp white pepper
• 2 Tbsp cornstarch 
• 2 Tbsp water
• Reserved orange sauce 
• 1 tsp sesame oil
• To garnish: green onions, thinly sliced 
• White rice

Oleo Saccharum Method:

1. Using a paring knife, cut off the rind of the orange into large strips. Try to avoid cutting off the white pith of the fruit, you only want the zest.
2. Combine the orange peels with the sugar in a bowl. Crush or mash the peels with a muddler or potato masher.
3. Cover the bowl or transfer the mixture to a sealable container, and let sit at room temperature overnight or up to 24 hours. 
4. Strain the mixture and reserve the liquid. Use immediately or store in the refrigerator until ready to use (up to 4 days).

Improved Orange Sauce Method:

1. Add vegetable oil to a large skillet and heat over medium heat. 
2. Add the ginger and garlic cloves. Cook for 30 seconds - 1 minute or until fragrant. 
3. Combine oleo Saccharum, brown sugar, MSG, rice wine vinegar, Chinese cooking wine, soy sauce, Shaoxing wine, orange peels, and orange juice. Stir to dissolve the sugar and cook over medium-high heat until boiling. 
4. Turn off the heat, add the sliced chilis, and cover the pan. Reserve until ready to use.

Improved Sugar Chicken Method

1. Combine the chicken with the eggs, rice wine vinegar, and Shaoxing wine in a medium bowl. Let marinate at room temperature for 20-30 minutes.
2. Meanwhile, start heating the peanut oil, in a large high-sided skillet, to 350 °F. 
3. In a small baking sheet or pie pan, combine rice flour, salt, baking powder, MSG, and white pepper.
4. Transfer the pieces of chicken to the dry dredge and toss to combine.
5. Working in batches, add the chicken to the oil and fry for 5-7 minutes or until the internal temperature reached 175°F. Transfer the chicken to a large rimmed baking sheet lined with paper towels. Repeat with the remaining chicken. 
6. Combine the cornstarch and water in a small bowl. 
7. Bring the reserved orange sauce back to a boil and add the cornstarch slurry. Cook until the sauce begins to thicken.
8. Finish the sauce with a drizzle of sesame oil and stir to combine.
9. Add the chicken and toss to combine.
10. Garnish with sliced green onions and serve with white rice.

Taken from Binging with Babish https://www.bingingwithbabish.com/recipes/sugar-chicken-rick-and-morty