Orange Chicken

Everytime I go to the mall, I always smell the Asian food from the food court. The aroma is so tempting. Due to what I experienced eating at the mall food court. I told myself that never again. It’s a frustrating story. Tonight I was craving for Orange Chicken. I wanted to go to Panda Express but it’s too cold to go outside. So I finally made up my mind just to cook it myself. So what is Orange Chicken?

Orange chicken is a popular Chinese dish in the United States. Called 陈皮鸡 in Chinese language, orange chicken is of Hunan origin. As with most Chinese recipes served in the United States. Try this recipe and let me know what you think.

OrangeChicken


Orange Chicken Recipe

Ingredients:

2 lbs boneless skinless chicken, chopped into bite sized pieces
3 dried red chilies (cut into strips,seeded and soaked in warm water)
1 1/2 teaspoons salt
white pepper
oil (for frying)
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1 teaspoon minced orange zest
1/4 cup green onion, chopped

Orange Sauce for Stir Fry

1 1/2 tablespoons soy sauce
3 teaspoon brown sugar
2 cup fresh squeezed orange
3 tablespoons canned chicken broth
2 teaspoon Rice wine or Dry sherry
1/2 teaspoon sesame oil
5 teaspoons brown sugar
1/8 teaspoon white pepper powder
1 teaspoon corn starch
Salt to taste

Batter

1 teaspoon oil
1 Egg
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
Pinch of salt and pepper

Method:

Mix the orange sauce ingredients and set aside.

Beat the eggs with the pinch of salt and pepper. Add the oil. Mix well.

Combine the cornstarch and flour.

Heat up a pot/wok of cooking oil. Dip the chicken bites into the flour and cornstarch mixture. When the cooking oil is hot enough for frying, drop the chicken bites small batches so it won’t over crowd, deep fry them until the chicken turn golden brown and crispy about 3 minutes each sides. Transfer them onto a plate lined with paper towel to soak up the excess oil. Set aside.

In a wok, add 2 teaspoons of cooking oil and quickly stir-fry the minced garlic and ginger until aromatic. Add in the dried red chilies and toss around until you smell the spicy aroma. Follow by the minced orange zest and then chicken. Quickly stir the chicken around before adding the orange sauce mixture. Continue to stir-fry until the sauce thicken. Dish out, garnish with green onions and serve immediately with steamed white rice.

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