Airman Anderson Chicken

A Chinese take out recipe from Sunny Anderson on Food Network.

Ingredients

• Vegetable oil, for frying
• 8 boneless skinless chicken thighs
• 2 eggs
  
• 2 teaspoons cayenne pepper
• Salt and freshly ground black pepper
  
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 orange, zested
• 1 1/2 cups orange juice
  
• 1/3 cup dark brown sugar
• 6 tablespoons butter
• 2 teaspoons hot pepper flakes
• 1 1/2 tablespoons Worcestershire sauce
  
• In a large heavy-bottomed pot, pour in enough oil to fill the pot about a third of the way. Heat over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F.

Directions

Line a sheet tray with a wire cooling rack. Slice chicken into 2-inch pieces. In a large bowl, whisk together eggs, cayenne, salt and black pepper to taste. In a paper bag, shake together salt, pepper, flour and cornstarch. Dip the chicken in batches, first in egg mixture, then in the flour mixture and shake to coat. Set on a wire rack and let sit 10 minutes. While chicken is resting, prepare sauce. In a large straight sided saute pan combine orange zest, orange juice, brown sugar, butter, hot pepper flakes and Worcestershire sauce. Stir, bring to a boil, then reduce heat and simmer until thickened, 5 to 8 minutes. Carefully place chicken in hot oil and fry until golden and crispy, 5 to 8 minutes. Transfer to the saute pan with the sauce and toss until evenly coated.

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Jen: 8

Kile: 8

Kiley: 8

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