It’s that time of year when we all appreciate the freshness and brightness of citrus. Try Cortney’s vibrant fruit Orange Chicken Parm easy to make at home.
Try the additional bonus recipes attached in the PDF above!
Orange Chicken Parm
It’s that time of year when we all appreciate the freshness and brightness of citrus....
Ingredients
- 4 4 boneless, skinless chicken thighs
- 3 Tbsp. soy sauce
- 1 tsp. rice wine vinegar
- 1 tsp. sugar
- 1 egg white
- 1/4 tsp. white pepper
- 2 Tbsp. vegetable oil
- 2 cloves garlic, smashed and finely minced
- 1 tsp. grated fresh ginger
- pinch of crushed red pepper
- 1 1/2 C. cups tomato juice
- 2 tsp. rice wine vinegar
- 1/4 C. sugar
- 1 tsp. sriracha
- 1/2 tsp. salt
- 1/2 tsp. dried basil
- 1/2 tsp. cracked fennel seeds
- 1/2 tsp. cornstarch
- neutral oil for frying
- 1/2 tsp. cornstarch
- 1/2 C. all purpose flour
- 1/3 C. grated parmesan
- 3/4 C. shredded mozzarella
- 10 cherry tomatoes, halved
- olive oil, for drizzling
- freshly ground black pepper
- handful of fresh basil leaves
Directions
Cut the chicken thighs into 1-inch pieces. Whisk the soy sauce, vinegar, sugar, egg white and white pepper into a large bowl. Add the chicken and mix to coat. Let rest in the refrigerator.
For the tomato sauce, sauté the garlic and ginger in a large skillet over medium heat with about 1 tablespoon oil, allowing it to develop some color. Add the crushed red pepper flakes, tomato juice, vinegar, sugar, sriracha, salt, basil and fennel. Bring to a simmer over low heat, stirring often. Once bubbling, lower the heat slightly and allow to simmer for 5 or so minutes. In a separate bowl, add the cornstarch and 2 tablespoons water, stirring it into the tomato sauce and cook for 1 minute, removing from the heat.
Heat the frying oil in a large, heavy bottomed pot filled with 3 inches of oil, to 375ºF.
Preheat the oven to 500ºF.
Remove the marinated chicken from the refrigerator, add the cornstarch and flour, and stir to thoroughly coat the chicken pieces.
Gently add the chicken into the oil, working in batches to not crowd the pan, and fry until golden and crispy – 10 or so minutes. Using a slotted spoon, remove from the oil and drain slightly before adding directly to the tomato sauce. Pour all of the cooked chicken and sauce into a baking dish, spreading into a single layer. Sprinkle the cheeses, tuck in the tomatoes, and bake for about 8 minutes.
Garnish with a good drizzle of olive oil, the fresh basil leaves and some freshly ground black pepper. Serves 2 to 4 people.
