Airman Anderson's Chicken (Sunny Anderson) Recipe

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Airman Anderson's Chicken (Sunny Anderson)
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Ingredients
11
Count
Nutrition
72
Calories
Total time
110
Minutes
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Ingredients:

  • 2 eggs 2 tsp cayenne pepper salt and freshly ground black pepper 1 cup all-purpose flour 1/4 cup cornstarch
  • 1 1/2 cups orange juice 1/3 cup dark brown sugar 6 tbsp butter
  • 2 tsp hot pepper flakes 1 1/2 tbsp worcestershire sauce stormy rice, recipe follows
  • 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.
  • 2 cups chicken broth 1/4 cup slightly crushed peanuts

Directions:

  1. 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. Remove to a serving platter and serve on Stormy Rice.
  2. Stormy Rice:
  3. In a medium saucepan, heat oil over medium-high heat. Add garlic and rice and saute 4 minutes, stirring, so that the rice toasts and the garlic cooks. Add the chicken broth to the rice mixture, bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes. Remove from heat and let sit covered another 5 minutes. Stir in the peanuts, scallions, and salt and pepper, to taste. Rice can be made 1 day ahead, then warmed and combined with other ingredients before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 72.06 Kcal (302 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 1.2mg 0%
Potassium 79.98mg 2%
Total Carbs 4.46g 1%
Sugars 3.1g 12%
Dietary Fiber 0.88g 4%
Protein 0.48g 1%
Vitamin C 18.8mg 31%
Iron 0.1mg 0%
Calcium 18.5mg 2%
Amount Per 100 g
Calories 151.23 Kcal (633 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 2.52mg 0%
Potassium 167.84mg 2%
Total Carbs 9.35g 1%
Sugars 6.5g 12%
Dietary Fiber 1.85g 4%
Protein 1g 1%
Vitamin C 39.4mg 31%
Iron 0.2mg 0%
Calcium 38.8mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.3
    Points
  • 0
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

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