CHINESE ORANGE CHICKEN
By Simbooker on March 29th 2015
Files & Tags: chicken, asian, plantains and fruits, chinese & chinese american, chili pepper, recipes, index
Orange Chicken is a popular Chinese-American dish. The dish is closely associated with General Tso's Chicken. It's probably almost as popular, and is in fact extremely popular in Chinese-American eateries.
So this is really an American twist on a Chinese recipe, there are many such recipes. But without question, this is more of a Chinese concoction, considering that practically all the ingredients are Chinese.
In my opinion, no other fruit goes better with Chicken than orange. Orange also brings out the flavours of pork extremely well. So whoever came up with the original orange chicken recipe, deserves much praise. Warning: very addictive and morish.
ORANGE CHICKEN THE RECIPE
ORANGE CHICKEN BATTER
4 CHICKEN breast or thigh fillets cut up into bite size chunks
1 CUP OR MORE OF CORNSTARCH
1 tsp salt for chicken and 1/2 tsp of salt for cornstarch
2 tbs soy sauce
2 CUPS OF VEGETABLE OIL FOR FRYING
1 or 2 eggs Optional- I don't use eggs for this recipe
4 CHICKEN breast or thigh fillets cut up into bite size chunks
1 CUP OR MORE OF CORNSTARCH
1 tsp salt for chicken and 1/2 tsp of salt for cornstarch
2 tbs soy sauce
2 CUPS OF VEGETABLE OIL FOR FRYING
1 or 2 eggs Optional- I don't use eggs for this recipe
ORANGE CHICKEN SAUCE
Whisk together...3 tbs of chilli sauce, 1 cup of pure orange juice, 1/2 tsp sesame oil, 2 tsp light soy sauce, 1 tsp salt, 1/2 tsp black pepper, 1 tsp of red or rice wine vinegar, and in addition the juice of two oranges; quarter the orange and add the skins to mixture and mix altogether, 1-2 tsp of sugar, CUT UP 3 CLOVES OF DICED GARLIC AND A CHUNK OF GINGER ALSO DICED
Whisk together...3 tbs of chilli sauce, 1 cup of pure orange juice, 1/2 tsp sesame oil, 2 tsp light soy sauce, 1 tsp salt, 1/2 tsp black pepper, 1 tsp of red or rice wine vinegar, and in addition the juice of two oranges; quarter the orange and add the skins to mixture and mix altogether, 1-2 tsp of sugar, CUT UP 3 CLOVES OF DICED GARLIC AND A CHUNK OF GINGER ALSO DICED
THE METHOD FOR BATTER
Cut the chicken up into bite size chunks. For the batter add salt and soy sauce to the chicken, sprinkling the ingredients on, and rubbing the salt in. Let it sit for a moment, then prepare batter. Mix together the cornstarch, and half a teaspoon of salt. If you're adding eggs whisk them before hand. Dip and coat the pieces of chicken in the cornstarch, making sure they are well covered, and if you're using eggs, dip the chicken into the egg mixture first.
Set aside and heat the 2 cups of oil on high heat. Then lower to medium high and add the coated chunks of chicken. Do not overcrowd pan, as the chicken will not fry properly. Fry in batches until golden brown. Use tongs for this, and use tongs to remove the chicken and put them on a large plate lined with paper towels. Then set aside.