Besides being a sucker for Indian food, i also love some Chinese food. I have to confess I only fell in love with more Asian food last year when I came to the US. I usually like doing 'Asian tour' type of meals i.e Cooking dishes from various Asian countries then serving them as one meal as pictured above(Chinese Orange chicken, Egg fried rice, Indian Butter chicken and Naan bread),sometimes i make Thai noodles too.
Chinese orange chicken happens to be one of my favourites chicken to make,rumours have it that it didn't even originate in China but America(Whats the truth?😐)
DISCLAIMER: This is just my own interpretation of the recipe, don't @ me
CHINESE ORANGE CHICKEN
For the chicken
you will need:
-4 Boneless chicken thighs cut into 1 inch cubes(you can also use chicken breast but dark meat retains more moisture and is more tasty)
-1 and 1/2 cups flour
-1/3 cup cornstarch(it will make the chicken more crispy)
-1 egg
-1 tablespoon Salt
-1 tablespoon White pepper
-1 cup of water
-2 tablespoons vegetable oil and 1&1/2 cup extra for frying
For the orange sauce
-4 tablespoons soy sauce
-4 tablespoons Ginger paste
-1/2 Cup White vinegar
-1 cup Freshly squeezed orange juice/Bottled Orange juice(Fresh orange juice gives it a deeper citrus taste)
-1 teaspoon Orange zest(optional)
-2 tablespoons Brown sugar
-3 tablespoons White sugar
-Chili flakes(optional)
-1/2 teaspoon vegetable oil
Directions:
1. In a large bowl Mix all ingredients(Flour, Cornstarch, Egg, Salt, white pepper, vegetable oil and water) then whisk to form a thick batter, not runny. If too thick, add more water.
2. Add Chicken to the batter then mix until all the chicken is coated then cover the bowl and chill in the refrigerator for 1 hour
3. After an hour, put your stove on medium then heat 1&1/2 cups oil in a frying pan once the oil is heated add in coated chicken, 10 or less pieces at a time depending on the size of your pan. (don't overcrowd your pan to make sure your chicken doesn't stick together). Fry each side for 3 minutes then take it out and drain excess oil on paper towel. Repeat process for remaining chicken
4. In a separate saucepan/pan add all ingredients to make orange sauce then cook on medium heat for about 4 minutes. mix 1 tablespoon of cornstarch with 1/4 water then add to the sauce and cook for another minute or until sauce has a Syrup like consistency
5. Turn off heat, Add all the chicken to the sauce or sauce to the chicken and mix well to coat the chicken.
Serve with Egg fried rice and enjoy!!!!
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