Orange Chicken … yipeee!!!
Today was a good day. I had a very fruitful day at work and a very satisfying cooking experience in the evening. Ji is feeling much better now too, although his nose is as stuffy as ever but he is always very cheerful sick or not. I had this long pending issue which finally got fixed and closed books on two three never ending items. So I was in a very good mood when I got back. And good mood leads to good things …. 🙂 So I decided to try my hand at cooking chicken again. I dont know whats with me and cooking chicken. I am not too confident that it will turn out the way it is supposed to. But after the results of tonite’s cooking, my confidence is soaring!!
I love Chinese food but I had not imagined that Orange Chicken would be not only so simple, but also would turn out pretty well without too much hassle. I am glad I gave it a shot. Just one thing, this recipe involved frying the chicken first to get the crispy bite of the dish, so be prepared for some deep frying … 🙂
I just read a few recipes on the internet and saw a couple of youtube videos to get the general idea of the recipe. Here’s how I made it.
1 boneless chicken breast – cleaned and cut into 1 inch bite sized pieces
1 cup orange juice
1/2 tsp ginger
1 tsp garlic
1 tsp red chilli paste
2 tblsp soy sauce
1 cup all purpose flour
1/2 bunch spring onions – chopped finely
1/4 cup brown sugar
2 tblsp + 1 cup corn starch – separated
1-2 eggs – beaten
Prepare the chicken:
1. Dip each clean cut piece of chicken into the flour then into the egg and then into the corn starch coating it completely and set aside.
2. In a pot/wok, add oil for deep frying, turn down to medium heat and add the chicken pieces to the oil. Cook them for 7-8 minutes until they slowly turn brown. Let it cook on medium heat only, so that the chicken gets cooked from within while the corn starch coating becomes crisp. Once cooked, take the pieces out on a kitchen napkin to drain excess oil out.
Prepare the sauce:
1. In a bowl, add the orange juice, ginger, garlic, soy sauce, chilli sauce, brown sugar and stir well until the sugar melts.
2. In a small bowl, add the 2 tblsp of corn starch and dissolve into minimal water. This will be used for thickening the sauce.
Assemble the dish:
1. In a wok on medium heat, add the sauce mixture. Let it come to a boil and quickly add the corn starch mixture and quickly mix so as not to form lumps. Let it boil again and the sauce thicken.
2. Add the chicken pieces and toss them to completely cover them with the sauce.
3. Add 3/4 of the cut spring onions in the sauce and toss well. Let it simmer for 2-3 minutes until the orange sauce really thickens and gets the shiny glazed look 🙂
4. Serve hot and garnish with the rest of the spring onions.