In most countries in the western hemisphere, the names "orange chicken", "orange peel chicken", "orange flavor chicken", and "tangerine chicken" are typically used for this particular dish. In Chinese, however, the dish is always known as "陳皮雞", literally "old peel chicken", referring to dried orange or tangerine peel, which is used in traditional Chinese medicine as well as cooking. For restaurants outside of Asia, fresh orange peel is often used instead, or even no peel at all.--Source : Wikipedia
Today's post is Orange Chicken. I was searching and comparing some recipes across google... and they are typically same with slightly diversity and I found this recipe. The recipe I copy from Blogchef.net which meet my taste (again, as Asian).
And after I tried it... yes...indeed..this is the recipe that suit me in flavor.
Here I re-write the recipe I use from blogchef.net with minor adjustment...
- about 700 gr boneless skinless chicken breasts, cut into chunk
- 1 ½ cups all purpose flour
- 1 eggs (beaten)--> I add 1 Tbsp thin yogurt (original recipe didn't use it)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Oil (for frying)
- 1 ½ cups water
- 2 tablespoons orange juice
- ¼ cup lemon juice--> I use all orange juice
- 1/3 cup rice vinegar --> I use white cooking vinegar ¼ cup
- 2 ½ tablespoons soy sauce
- 1 tablespoon orange zest (grated)
- 1 cup packed brown sugar
- ½ teaspoon ginger root (minced)
- ½ teaspoon garlic (minced)--> I use 3 cloves of garlic, I love garlic (^,^)
- 2 tablespoons green onion (chopped)
- ¼ teaspoon red pepper flakes--> I skip this and sprinkle with sesame seeds
- 3 tablespoons cornstarch
- 2 tablespoons water
How to make Orange Chicken:
1) Combine flour, salt, and pepper. First coat chicken chunk with flour mixture then dip in egg mixture and shake in flour mixture to coat again. Deep fry chicken in batches (at 375 degrees) in a deep fryer (or use a wok) until completely cooked. I didn't have thermometer, what I did to check when oil is it hot enough to start fry, dip a bamboo skewer into your oil, if it's bubbling much..you are ready to go
2) Meanwhile, in a large saucepan combine 1 ½ cups water, orange juice, white vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic, and onion. Bring to a boil.
3) Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.