Orange chicken – crazy easy orange chicken recipe that takes 30 mins to make. Cheap, healthy and a zillion times better than Chinese takeout!!
This orange chicken post was originally published in 2008. Updated with new recipe and photos.
Orange chicken is a popular Chinese dish in the United States. Called 陈皮鸡 in Chinese language, orange chicken is of Hunan origin. Orange Chicken is so popular in the US, especially at chains such as Panda Express. In fact, the dish is so popular that there is a new dish called Panda Express orange chicken with bacon. Many readers requested for my orange chicken recipe, so here is my quick, easy, and super delicious orange chicken.
Orange chicken—also known as orange peel chicken or tangerine chicken—derived its name from the use of dried orange peel (陈皮) in the recipe. As dried orange peel is not commonly available for most people, I used fresh orange zest as a replacement, which works very well. As orange chicken is originally a Hunan dish, you can’t do without some chili sauce.
Below is my orange chicken recipe. Try out my orange chicken recipe and I am sure you will like it. Other popular Chinese recipes: Broccoli Beef, Sweet and Sour Pork, Egg Drop Soup, Kung Pao Chicken, Chow Mein, Fried Rice, Mongolian Beef, General Tso’s Chicken, Honey Walnut Shrimp, Lettuce Wraps, and more.
Serves 2 | Prep Time: 20 Minutes | Cook Time: 10 Minutes
8 oz boneless chicken breast, cut into bite-sized cubes
2 teaspoons cooking oil
2 cloves garlic, minced
Oil for deep-frying
Salt and sugar, to taste
Chopped scallion, for garnishing
White sesame, for garnishing
1 egg 1/4 cup all-purpose flour, sifted
2 tablespoon cornstarch
1/2 teaspoon baking powder
1/4 cup water, ice cold
1/2 tablespoon cooking oil
Dash of salt
1/4 cup orange juice
1/2 teaspoon orange zest
1 tablespoon Rooster brand Huy Fong Garlic Chili Sauce, optional
3 tablespoons chicken broth, or water
1 tablespoon soy sauce
5 teaspoons sugar
1 teaspoon Apple cider vinegar, red wine or Chinese white vinegar
2 teaspoons Chinese rice wine or dry sherry, optional
1 teaspoon corn starch
In a bowl, mix in all the Orange Sauce ingredients. Set aside. Make the Frying Batter. In a large bowl, whisk eggs and mix in the rest of the Frying Batter ingredients until batter is smooth. Drop in the chicken cubes, mix well, and set aside.
Heat up a wok with deep-frying oil. Gently drop in the battered chicken cubes, one by one, making sure it is spread out to prevent sticking and over crowding the wok. Deep-fry until color changes to golden brown and completely cooked. Dish out and drain on paper towels.
Heat up wok over medium-high heat with 2 teaspoons of cooking oil. Stir-fry the garlic until fragrant. Gently pour in the Orange Sauce mixture, stir, and bring it to a light simmer. You may adjust additional seasoning to taste, ie. water (if sauce is too thick, cornstarch solution to thicken sauce), salt, sugar, chili sauce, etc. Toss in the deep-fried chicken, stir well until sauces all absorbed and lightly thickened up. Dish out and ready to serve with hot steamed white rice. Garnish with chopped scallions and sesame.
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