Airman Anderson S Chicken Recipe

Ingredients for Airman Anderson S Chicken

• Vegetable Oil
• Chicken Thighs
• 2 large eggs
• Pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• Orange
• Juice
• Sugar
• 4 tablespoons unsalted butter
• 1/4 teaspoon red pepper flakes (or to taste)
• 2 tablespoons Worcestershire sauce

How to Make Airman Anderson S Chicken

1. 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.
2. Line a sheet tray with a wire rack.
3. Slice 2 lbs of boneless, skinless chicken thighs into 2-inch pieces.
4. In a bowl, whisk together 2 large eggs, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper.
5. In a paper bag, combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon salt, and 1/2 teaspoon black pepper.
6. Dip the chicken pieces in the egg mixture, then dredge in the flour mixture, shaking off any excess. Set on the wire rack.
7. Let the chicken rest on the rack for 10 minutes.
8. 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.
9. Stir the sauce ingredients together. Bring to a boil, then reduce heat and simmer until thickened, about 5-8 minutes.
10. 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.
11. Transfer the cooked chicken to the sauté pan with the orange sauce. Toss gently to coat evenly.
12. Serve the Airman Anderson's Crispy Orange Chicken immediately over cooked rice.