I wanted to try this recipe for Chinese Orange Chicken from so long and finally I DID IT!! This citrus season I wanted to make the most of these oranges and I'm glad that I made some really delicious and amazing recipes.
Since the beginning of the season I've been in search of a good recipe for Orange Chicken that's according to the taste palate of my family, who generally like things a bit spicier. So after a lot of research and going through a lot of recipes on the internet, I came across one recipe that I thought to give a try and with my additions to it came with this version of Chinese Orange Chicken. It's tangy and spicy, it's sweet and crispy and it's Oh! so citrusy :D
This dish requires a bit of a preparation but the cooking time is just 10 minutes and there you have an amazing Chinese dish ready to serve. My family loved it so much that I can proudly say that this is a Make-Again kind of a dish and a must addition to Chinese Lunch or Dinner menus. The Orange Sauce prepared is to glaze the chicken pieces however I made the sauce a little more in quantity to go along with the rice - That's how my family likes it :)
If you've viewed my previous posts, you must have seen how I have used Oranges in different dishes. If not yet, then check out these interesting recipes of Orange Chiffon Cake - a very easy to make cake and Orange Chocolate French Toast Roll-Ups - an exciting and flavorful breakfast.
Do try out this Chinese Orange Chicken recipe, it'll definitely Tickle those Tastebuds and will become your Make-Again dish too :)
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Chinese Orange Chicken
by Hirra Pervaiz January-20-2015
The Best Orange Chicken Recipe, It's tangy, it's spicy, it's sweet, it's crispy and it's Oh! so citrusy
Prep time: Cook time: Total time: Yield: serves 6
Ingredients
1/2 Kg (1lb) Boneless Chicken, diced into 1 inch pieces
Orange Sauce
1 tsp Garlic, minced
1 tsp Ginger, minced
1 Tbsp Oil
1 Green Onion, Stalks thinly sliced, for garnish
1/2 tsp Sesame Seeds, for garnish
Chicken Batter
1 Egg
1 Cup Flour
1/2 Cup Corn-Flour
1 tsp Baking powder
1/2 Tbsp Oil
1/4 tsp Salt
1/4 or 1/2 Cup Water
Oil for deep frying
Orange Sauce
1 1/2 Cup Chicken Stock
1 Cup Orange Juice, Freshly Squeezed
2/3 Cup White Vinegar
1/2 Cup Soy Sauce
1/2 tsp Garlic, Minced
1 Tbsp Orange Zest
2 Tbsp Sriracha Hot Sauce
1/2 tsp Ginger, Minced
1/4 tsp White Pepper powder
1 tsp Black pepper powder
2/3 Cup Granulated White Sugar
1 tsp Salt
1 1/2 tsp Red Chili Flakes
4 Tbsp Cornflour + water, paste
Instructions
In a prepping bowl, whisk together the ingredients of Orange Sauce
In another bowl combine chicken pieces with 2/3 cup of the prepared Orange Sauce mixture and marinate for 15-20 minutes
In a pan add 1 Tbsp Oil, add minced garlic and ginger. Fry until fragrant. Now add the prepared Orange Sauce in the pan and bring to boil. Stir in the Cornflour+water paste, cook while stirring frequently until the sauce thickens about 1-2 minutes. Taste check, adjust salt, spice or sugar according to taste. Keep warm
Mix together the ingredients of the Chicken Batter in a bowl, drain the chicken from the orange sauce and discard the marinade
In a pan heat oil over medium-high flame. Dredge the chicken piece in the prepared Chicken batter and working in batches fry until crisp, golden and cooked through. Remove from oil and transfer to a paper towel lined plate to drain excess oil
In a pan heat oil over medium-high flame. Dredge the chicken piece in the prepared Chicken batter and working in batches fry until crisp, golden and cooked through. Remove from oil and transfer to a paper towel lined plate to drain excess oil.Toss or drizzle the fried chicken pieces with the Orange Sauce, garnish with sesame seed and green onion and serve immediately
