The first time I came across Orange Chicken, it sounded interesting but not really appetizing since I’m not fond of sweetness in my food. It looked delicious though, so I decided to try it at home. It was quite good and not as sweet as I thought it would be. Balance it with cayenne pepper or a dash of chili sauce, and its good to go. Some recipes include sugar, but I omitted it. I’m planning to try the other fruit versions – pineapple chicken and mango chicken.
1 tbsp soy sauce
2 egg whites
500 grams boneless chicken – breast/thighs (approx 2 breast pieces)
1 1/2 cup cornstarch
Black pepper to season
1/3 cup orange juice
1/4 cup chicken stock
1 tbsp vinegar
1 1/2 tbsp soy sauce
1 tsp sesame oil
1 tsp grated orange zest
1/4 tsp cayenne pepper
1 garlic clove, minced
1 tsp cornstarch diluted in 1 tbsp water
2 cups oil to deep fry (preferably peanut oil)
- Cut the chicken into 1 inch cubes. Combine all the marinade ingredients in a bowl and add the chicken. Allow to marinade for about 15-20 minutes.
- Spread cornstarch in a bowl or plate. Lightly coat the chicken pieces and shake off the excess before frying.
- Heat the oil. Fry the chicken pieces till they turn golden brown. Drain on kitchen napkins.
- In a bowl, mix the orange juice, chicken stock, vinegar, soy sauce, sesame oil, orange zest, and cayenne pepper.
- Heat 1 teaspoon peanut oil. Add the minced garlic and saute for a few seconds.
- Add the sauce mixture and bring it to a boil. Reduce the heat and simmer till the sauce has reduced by three-fourth. Stir n the diluted cornstarch and thicken. Season with salt.
- Add the chicken cubes and give it a toss.
Get your chopsticks ready! 🙂