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)
1. Cut the chicken into 1-inch cubes. Combine all the marinade ingredients in a bowl and add the chicken. Allow to marinate for about 15-20 minutes.
2. Lightly coat the chicken pieces and shake off the excess before frying.
3. Heat the oil. Fry the chicken pieces till they turn golden brown. Drain on kitchen napkins.
4. In a bowl, mix the orange juice, chicken stock, vinegar, soy sauce, sesame oil, orange zest, and cayenne pepper.
5. Heat 1 teaspoon peanut oil. Add the minced garlic and saute for a few seconds.
6. Add the sauce mixture and bring it to a boil. Reduce the heat and simmer till the sauce has reduced by three-fourths. Stir n the diluted cornstarch and thicken. Season with salt.