I wanted to try this recipe for Chinese Orange Chicken from so long and finally I DID IT!! This citrus season I wanted to make the most of these oranges and I’m glad that I made some really delicious and amazing recipes.
Since the beginning of the season I’ve been in search of a good recipe for Orange Chicken that’s according to the taste palate of my family, who generally like things a bit spicier. So after a lot of research and going through a lot of recipes on the internet, I came across one recipe that I thought to give a try and with my additions to it came with this version of Chinese Orange Chicken. It’s tangy and spicy, it’s sweet and crispy and it’s Oh! so citrusy 😀
This dish requires a bit of a preparation but the cooking time is just 10 minutes and there you have an amazing Chinese dish ready to serve. My family loved it so much that I can proudly say that this is a Make-Again kind of a dish and a must addition to Chinese Lunch or Dinner menus. The Orange Sauce prepared is to glaze the chicken pieces however I made the sauce a little more in quantity to go along with the rice – That’s how my family likes it 🙂
If you’ve viewed my previous posts, you must have seen how I have used Oranges in different dishes. If not yet, then check out these interesting recipes of Orange Chiffon Cake – a very easy to make cake and Orange Chocolate French Toast Roll-Ups – an exciting and flavorful breakfast.
Do try out this Chinese Orange Chicken recipe, it’ll definitely Tickle those Tastebuds and will become your Make-Again dish too 🙂
Chinese Orange Chicken
Ingredients
- 1/2 Kg 1lb Boneless Chicken, diced into 1 inch pieces
- Orange Sauce
- 1 tsp Garlic (minced)
- 1 tsp Ginger (minced)
- 1 Tbsp Oil
- 1 Green Onion (Stalks thinly sliced, for garnish)
- 1/2 tsp Sesame Seeds (for garnish)
Chicken Batter
- 1 Egg
- 1 Cup Flour
- 1/2 Cup Corn-Flour
- 1 tsp Baking powder
- 1/2 Tbsp Oil
- 1/4 tsp Salt
- 1/4 or 1/2 Cup Water
- Oil for deep frying
Orange Sauce
- 1 1/2 Cup Chicken Stock
- 1 Cup Orange Juice (Freshly Squeezed)
- 2/3 Cup White Vinegar
- 1/2 Cup Soy Sauce
- 1/2 tsp Garlic (Minced)
- 1 Tbsp Orange Zest
- 2 Tbsp Sriracha Hot Sauce
- 1/2 tsp Ginger (Minced)
- 1/4 tsp White Pepper powder
- 1 tsp Black pepper powder
- 2/3 Cup Granulated White Sugar
- 1 tsp Salt
- 1 1/2 tsp Red Chili Flakes
- 4 Tbsp Cornflour + water (paste)
Instructions
- In a prepping bowl, whisk together the ingredients of Orange Sauce
- In another bowl combine chicken pieces with 2/3 cup of the prepared Orange Sauce mixture and marinate for 15-20 minutes
- In a pan add 1 Tbsp Oil, add minced garlic and ginger. Fry until fragrant. Now add the prepared Orange Sauce in the pan and bring to boil. Stir in the Cornflour+water paste, cook while stirring frequently until the sauce thickens about 1-2 minutes. Taste check, adjust salt, spice or sugar according to taste. Keep warm
- Mix together the ingredients of the Chicken Batter in a bowl, drain the chicken from the orange sauce and discard the marinade
- In a pan heat oil over medium-high flame. Dredge the chicken piece in the prepared Chicken batter and working in batches fry until crisp, golden and cooked through. Remove from oil and transfer to a paper towel lined plate to drain excess oil
- In a pan heat oil over medium-high flame. Dredge the chicken piece in the prepared Chicken batter and working in batches fry until crisp, golden and cooked through. Remove from oil and transfer to a paper towel lined plate to drain excess oil.Toss or drizzle the fried chicken pieces with the Orange Sauce, garnish with sesame seed and green onion and serve immediately
- Serve with steamed rice
If you make this recipe, snap a picture and tag @ticklethosetastebuds on Instagram and hashtag it #TTTBRecipes – We love to see your creations on Instagram and Facebook!
Recipe adapted from Cooking Classy