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SUGAR CHICKEN INSPIRED BY RICK & MORTY
cook:
1 h 20 min
5,707,997 views Try our mouth-watering recipe for Orange Chicken… I mean Sugar Chicken. Well, we’ve taken the hint and decided to make our own version of Panda Express’ famed Orange Chicken. Little known fact, Orange Chicken was invented by Panda E’s very own executive chef, Andy Kao, way back in 1987. No offense to Chef Kao, but we tried our best to bring this classic into the 21st century.
4 servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Basic Tempura Chicken
¾ cup cornstarch
1 ½ cup all purpose flour
1 egg
1 cup + 2 Tbsp water
¼ cup vodka
2 tsp salt
1 ½ lb boneless and skinless chicken thighs, cut into bite size pieces
72 oz peanut oil
For the Basic Orange Sauce
1 tbsp vegetable oil
2 cloves garlic, minced
1 tbsp ginger, grated
¼ tsp red pepper flakes
¼ cup white sugar
¼ cup brown sugar, packed
¼ cup store bought orange juice
¼ cup white vinegar
¼ cup rice wine vinegar
2 tbsp soy sauce
1 ½ tsp sesame oil
2 tbsp cornstarch
2 tbsp water
White rice
For the Oleo Saccharum
6 oranges
1 cup sugar
For the Improved Orange Sauce
Vegetable oil
1 tsp ginger
2 garlic cloves, minced
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
For the Improved Sugar Chicken
1 ½ 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
1 tsp sesame oil
green onions, thinly sliced
White rice
TOOLS
Babish Mixing Bowl
Babish Tiny Whisk Set
Babish Cutting Board
Babish Colander
Babish Cast Iron Skillet
Babish "Clef" Knife
Babish Chef's Knife
Babish Measusring Cups and Spoons set
DIRECTIONS
1.
Recipe Adapted from: Tasty
2.
For the Basic Tempura Chicken
1.
Combine cornstarch, flour, egg, water, vodka, and salt in a large bowl. Whisk to combine.
¾ cup cornstarch
1 ½ cup all purpose flour
1 egg
1 cup + 2 Tbsp water
¼ cup vodka
2 tsp salt
2.
Transfer the chicken to the batter, fold to thoroughly coat the chicken.
1 ½ lb boneless and skinless chicken thighs, cut into bite size pieces
3.
Cover and allow the chicken to rest for 20-30 minutes.
4.
Meanwhile, in a large high-sided skillet, heat the peanut oil to 350°F.
72 oz peanut oil
5.
Working in batches, add the chicken to the fry oil and cook for 5-7 minutes or until the chicken has reached an internal temperature of 175°F.
6.
Transfer the fried chicken to a rimmed baking sheet lined with paper towels and repeat with the remaining chicken.
7.
Reserve until ready to use.
8.
For the Orange Sauce
1.
Add vegetable oil to a large skillet and heat over medium heat.
1 tbsp vegetable oil
2.
Add the garlic cloves, ginger, and red pepper flakes. Cook for 30 seconds - 1 minute or until fragrant.
2 cloves garlic, minced
1 tbsp ginger, grated
¼ tsp red pepper flakes
3.
Add the sugar, brown sugar, orange juice, white vinegar, rice wine vinegar, and soy sauce.
¼ cup white sugar
¼ cup brown sugar, packed
¼ cup store bought orange juice
¼ cup white vinegar
2 tbsp soy sauce
¼ cup rice wine vinegar
4.
Stir to dissolve the sugar and cook over medium-high heat until boiling.
5.
Meanwhile, combine the cornstarch and water in a small bowl to form a slurry.
2 tbsp cornstarch
2 tbsp water
6.
Once boiling, add the slurry and cook the sauce while stirring constantly until thickened.
7.
Finish the sauce with a drizzle of the sesame oil and whisk to combine.
1 ½ tsp sesame oil
8.
Turn the heat to low and add the chicken. Toss or fold to combine and serve over rice.
White rice
For the Basic Tempura Chicken
9.
For the Improved Sugar Chicken
1.
For the Oleo Saccharum
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.
6 oranges
2.
Combine the orange peels with the sugar in a bowl. Crush or mash the peels with a muddler or potato masher.
6 oranges
1 cup sugar
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).
5.
For the Improved Orange Sauce
1.
Add vegetable oil to a large skillet and heat over medium heat.
Vegetable oil
2.
Add the ginger and garlic cloves. Cook for 30 seconds - 1 minute or until fragrant.
1 tsp ginger
2 garlic cloves, minced
3.
Combine 1/3 cup 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.
For the Oleo Saccharum
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
4.
Turn off the heat, add the sliced chilis, and cover the pan. Reserve until ready to use.
1 small bird’s eye chili, seeds removed + finely sliced
5.
For the Improved Sugar Chicken
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.
1 ½ lb chicken breasts, cut into bite size pieces
2 eggs
1 tbsp rice wine vinegar
1 tbsp Shaoxing wine
2.
Meanwhile, start heating the peanut oil, in a large high-sided skillet, to 350°F.
72 oz peanut oil
3.
In a small baking sheet or pie pan, combine rice flour, salt, baking powder, MSG, and white pepper.
1 cup rice flour
2 tsp kosher salt
½ tsp baking powder
¼ tsp MSG
½ tsp 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.
2 tbsp cornstarch
2 tbsp water
7.
Bring the reserved orange sauce back to a boil and add the cornstarch slurry. Cook until the sauce begins to thicken.
For the Improved Orange Sauce
8.
Finish the sauce with a drizzle of sesame oil and stir to combine.
1 tsp sesame oil
9.
Add the chicken and toss to combine.
10.
Garnish with sliced green onions and serve with white rice.
White rice
green onions, thinly sliced
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