Chinese take-in

Given many let-downs by Chinese take-out establishments, I rarely do Chinese take-out anymore. Off the top of my head, the only restaurant Chinese food worth eating is from the Mandarin

in Bountiful. Given that the Mandarin is 2,059 miles from where I currently live, I have to make my own Chinese.

I experimented with 2 recipes tonight, Orange-Flavored Chicken, and Stir-Fried Shrimp and Snow Peas in Coconut Curry Sauce, both courtesy of Cooks Illustrated. The shrimp dish was a bit bland, but I'll have to try making it again. I realized as I was cleaning up that I didn't shake up the coconut milk can well enough and most of the yummy stuff was still at the bottom. Oops. However, the chicken was FABULOUS. And not that tricky. So, here it is! Enjoy--

ORANGE-FLAVORED CHICKEN

Marinade and Sauce:

1 1/2 lbs boneless, skinless chicken breasts, cut into 1 1/2 inch pieces

3/4 c low-sodium chicken broth

3/4 c orange juice, plus 1 1/2 tsp grated zest and 8 strips orange peel (use very sharp vegetable peeler), from 2 oranges

6 T white vinegar

1/4 c soy sauce

1/2 c packed dark brown sugar

3 medium cloves garlic, minced or pressed through garlic press (about 1 T)

1 piece fresh ginger (about 1"), grated (about 1 T)

1/4 tsp cayenne pepper (can add 1/2 extra for more heat if desired)

1 T cornstarch, plus 2 tsp

2 T water (cold)

8 small whole dried chiles (optional)

Coating and Frying:

3 large egg whites

1 cup cornstarch

1/4 tsp cayenne pepper

1/2 tsp baking soda

3 c oil for frying

1) Place chicken in 1 gallon zipper-lock bag, set aside. Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan, whisk until sugar is fully dissolved. Measure out 3/4 cup mixture and pour over chicken in bag. Press out air and seal bag. Refrigerate 30-60 minutes (no longer).

2) Bring remaining mixture in saucepan over high heat. In small bowl, stir together cornstarch and cold water, whisk into sauce. Simmer sauce, stirring until thick and translucent, about 1 minute. Off heat, stir in orange peel and chiles, set aside.

3) Start oil heating over high heat in dutch oven or heavy pot, until registers 350. Place egg whites in pie plate and beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined. Drain chicken in colander and pat thoroughly dry with paper towels. Place half of chicken in egg whites, turn to coat, then transfer to cornstarch mixture and coat thoroughly. Place carefully in oil and fry until golden brown. Remove to paper towel-lined plate. Repeat with second half of chicken.

4) Add chicken to sauce, toss gently, and serve immediately.