Author Grace Young, who has penned Breath of a Wok and several other cookbooks on Chinese cuisine, was once asked where to get good Chinese food in New York City. “At home,” she replied.
This weekend, we’re making a favorite Chinese carryout dish in your kitchen using a classic quick cooking method. Stir-frying takes bountiful vegetables, seasons them with a little meat or aromatics, and then cooks them fire-hot wok. How can a simple, lightning-quick meal be something that merits a weekend project? A secret weapon: brine.
For this recipe, we opted to brine the chicken thighs instead of marinating them. This enhances the chicken’s flavor without adding extra oil. It should be done about six to eight hours before cooking, so the evening before you plan to serve the meal is an ideal time.
According to Young, the secret to good stir-fry is to get a well-seasoned, scorching cooking vessel. She suggests using a flat-bottomed skillet for those with a standard stovetop, and a round-bottomed wok if you’re lucky enough to have a professional range in your kitchen.
Once you’re skillet or wok is searing hot, flash-fry the aromatics with a little oil or water, followed by meat, then vegetables. Avoid oily, soggy stir-fries by cooking in smaller batches – never put more than a single layer on the cooking surface and keep the temperature as high as possible.
The Shopping List*
5 to 6 boneless skinless chicken thighs
2 to 3 heads broccoli
5 egg whites
6 Tbsp. cornstarch
9 to 12 oranges
¼ cup sesame oil
½ cup minced garlic
½ cup minced ginger
30 to 36 oz. Belgian white ale
1 cup honey
1/3 cup soy sauce
White rice for serving
*This list assumes you have canola oil, kosher salt and sugar at hand in your kitchen. If not, you’ll need to purchase those, too.
The Game Plan
Day 1: Make the brine. Make the orange sauce. Brine the chicken.
Day 2: Make the orange chicken.
Orange Brine
3 cups water
2 Tbsp. kosher salt
2 Tbsp. sugar
Zest and juice of 3 to 4 oranges (about 1 cup juice)
• Day 1: In a saucepan over high heat, combine the water, salt and sugar and boil until the salt and sugar are dissolved. Remove from heat and add the orange zest and juice. Refrigerate until cold.
Orange Sauce
1 quart
¼ cup sesame oil
½ cup minced garlic
½ cup minced ginger
Zest and juice of 6 to 8 oranges (about 2 cups juice)
30 to 36 oz. Belgian white ale
1 cup honey
1/3 cup soy sauce
1 Tbsp. cornstarch to thicken
1 tsp. water
• Day 1: In a large pot, warm the sesame oil over medium-high heat. Saute the garlic and ginger until fragrant, 3 to 5 minutes.
• Add the orange zest and stir to coat, then add the orange juice and beer and simmer until reduced by half, about 10 minutes. Add the honey and soy sauce and simmer 3 to 5 minutes.
• In a small cup, whisk together the cornstarch and water until there are no lumps. Slowly whisk the cornstarch mixture into the sauce until it reaches the desired consistency. The orange sauce will keep refrigerated 3 to 4 weeks.
Orange Chicken
4 to 6 servings
5 to 6 boneless skinless chicken thighs, cut into bite-size pieces
Orange Brine (recipe above)
5 egg whites
5 Tbsp. cornstarch
1 cup water
1 Tbsp. kosher salt
2 to 3 heads broccoli, cut into bite-size florets
Canola oil, for frying
1 cup Orange Sauce (recipe above)
White rice for frying
• Day 1: Place the chicken in the cold brine and refrigerate 4 to 6 hours.
• Day 2: In a large mixing bowl, whisk the egg whites and cornstarch together. Add the chicken pieces and toss in the mixture until evenly coated. Set aside.
• In a large pot bring, the water and salt to a simmer over medium-high heat. Add the broccoli, cover and cook about 5 minutes or until tender. Drain the broccoli and set aside.
• Add about 3 inches canola oil to a Dutch oven or large pot and bring it to 325 degrees over medium heat. Adjust the heat as needed to maintain 325 degrees during frying.
• Working in batches, deep-fry the chicken 5 to 6 minutes, until golden-brown. Transfer to a paper towel-lined plate.
• In a large flat-bottomed pan or wok over medium-high heat, warm the orange sauce until viscous. Add the chicken and broccoli and toss quickly to coat. Serve over rice.
This article appears in October 2016.