Ingredients for Airman Anderson's Chicken
- 3 cups vegetable oil
- 2 lbs boneless, skinless chicken thighs
- 2 large eggs
- 1/2 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- zest of 2 oranges
- 1 cup orange juice
- 1/2 cup packed brown sugar
- 4 tablespoons butter
- 1/4 teaspoon red pepper flakes
- 2 tablespoons Worcestershire sauce
- cooked rice
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How to Make Airman Anderson's Chicken
- Fill a large, heavy-bottomed pot about one-third full with 3 cups of vegetable oil. Heat over medium heat to 350°F (175°C), using a deep-fry thermometer to monitor the temperature.
- Line a sheet tray with a wire rack.
- Slice 2 lbs of boneless, skinless chicken thighs into 2-inch pieces.
- In a bowl, whisk together 2 large eggs, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- In a paper bag, combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Dip the chicken pieces in the egg mixture, then dredge in the flour mixture, shaking off any excess. Set on the wire rack.
- Let the chicken rest on the rack for 10 minutes.
- While the chicken rests, prepare the sauce. In a large, straight-sided sauté pan, combine the zest of 2 oranges, 1 cup orange juice, 1/2 cup packed brown sugar, 4 tablespoons butter, 1/4 teaspoon red pepper flakes, and 2 tablespoons Worcestershire sauce.
- Stir the sauce ingredients together. Bring to a boil, then reduce heat and simmer until thickened, about 5-8 minutes.
- Carefully place the chicken in the hot oil and fry in batches until golden brown and crispy, about 5-8 minutes per batch. Avoid overcrowding the pot.
- Transfer the cooked chicken to the sauté pan with the orange sauce. Toss gently to coat evenly.
- Serve the Airman Anderson's Crispy Orange Chicken immediately over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
80g
Fat
99g
Carbs
17g
