Add some tang to your classic Pesach meal with this Asian-inspired chicken.
Orange Chicken for Pesach
Recipe By Malky Reinman
- Cooking and Prep: 40 m
- Serves: 4
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Contains:
Ingredients (12)
Sauce
Chicken
Start Cooking
Prepare the Chicken
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In a large bowl, whisk potato starch and egg whites until almost frothy, about a minute.
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Add chicken and let sit for five to 10 minutes.
Prepare the Sauce
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Meanwhile, combine orange juice, wine, sugar, oil, salt and black pepper in a small nonstick skillet and whisk well. Heat until bubbling and starting to thicken, about five minutes.
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Whisk potato starch with 1/4 cup water in a small bowl. Add one to two tablespoons of potato starch slurry to the sauce. Mix and let thicken for one minute.
Fry
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Heat about two inches of oil in a heavy-bottomed skillet. Carefully drop the chicken into oil and move it around, flipping gently, until golden, three to four minutes.
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Drain chicken on a paper towel-lined plate for two to three minutes. Then drop them back into the oil and fry for another minute to really solidify the coating.
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Toss chicken in sauce and serve.
Credits
Photos and Styling by Malky Levine
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