Chicken recipes
Orange chicken, Asian style
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170 min
Serves 4 - 6
Chinese
Ingredients
- Orange chicken sauce Orange chicken sauce
- 1 1/2 cup water 360 ml water
- 2 tbsp fresh orange juice 30 ml fresh orange juice
- 1/4 cup lemon juice 60 ml lemon juice
- 1/3 cup rice vinegar 80 ml rice vinegar
- 2 1/2 tbsp soy sauce 37 ml soy sauce
- 1 tbsp grated orange zest (optional, for extra orange flavor) 15 ml grated orange zest (optional, for extra orange flavor)
- 1 cup packed brown sugar 240 ml packed brown sugar
- 1/2 tsp minced fresh ginger root 2.5 ml minced fresh ginger root
- 1/2 tsp minced garlic 2.5 ml minced garlic
- 2 tbsp chopped green onion 30 ml chopped green onion
- Orange Chicken Orange Chicken
- 2 chicken breasts, skinned, boned and cut into 1/2 inch pieces 2 chicken breasts, skinned, boned and cut into 1/2 inch pieces
- 1 cup all-purpose flour 240 ml all-purpose flour
- 1/4 tsp salt 1.2 ml salt
- 1/4 tsp black pepper 1.2 ml black pepper
- 3 tbsp olive oil 44 ml olive oil
- 1/4 tsp chili flakes 1.2 ml chili flakes
- 3 tbsp cornstarch dissolved in 2 Tbsp of water 44 ml cornstarch dissolved in 2 Tbsp of water
Method
Prepare the chicken orange marinade
In a saucepan over medium high heat pour the water, orange juice, lemon juice, rice vinegar and soy sauce, orange zest (if using), brown sugar, ginger, garlic, and chopped onion. Bring to a boil, remove from heat, and let it cool for 10 to 15 minutes.
Marinate the chicken
Place the chicken pieces into a plastic bag. Pour 1 cup of the sauce into the bag, reserving remaining sauce. Seal the bag, and refrigerate for at least 2 hours.
Cook the chicken
When the chicken is marinated, remove from the bag and drain. In another plastic bag mix the flour, salt, and pepper. Add the marinated chicken pieces, and shake until well coated.
Heat the olive oil in a large frying pan or wok over medium heat. Place the chicken in the frying pan and brown on both sides, stirring constantly. Remove the chicken and place on paper towels. Cover and keep warm.
Note: When frying the chicken, do not over-crowd the pan or wok. Instead, cook the chicken in batches, as many as it takes, in order to get an even cooking on all chicken pieces.
Cook the chicken in the orange sauce
In the same frying pan or wok add the reserved orange sauce and chili flakes. Bring to a boil over medium-high heat. Add the constarch and water mixture and stir well. Reduce heat to medium low and add the chicken. Simmer for 5 minutes, stirring often.
Remove from heat and serve with noodles or Chinese fried rice.
In a saucepan over medium high heat pour the water, orange juice, lemon juice, rice vinegar and soy sauce, orange zest (if using), brown sugar, ginger, garlic, and chopped onion. Bring to a boil, remove from heat, and let it cool for 10 to 15 minutes.
Marinate the chicken
Place the chicken pieces into a plastic bag. Pour 1 cup of the sauce into the bag, reserving remaining sauce. Seal the bag, and refrigerate for at least 2 hours.
Cook the chicken
When the chicken is marinated, remove from the bag and drain. In another plastic bag mix the flour, salt, and pepper. Add the marinated chicken pieces, and shake until well coated.
Heat the olive oil in a large frying pan or wok over medium heat. Place the chicken in the frying pan and brown on both sides, stirring constantly. Remove the chicken and place on paper towels. Cover and keep warm.
Note: When frying the chicken, do not over-crowd the pan or wok. Instead, cook the chicken in batches, as many as it takes, in order to get an even cooking on all chicken pieces.
Cook the chicken in the orange sauce
In the same frying pan or wok add the reserved orange sauce and chili flakes. Bring to a boil over medium-high heat. Add the constarch and water mixture and stir well. Reduce heat to medium low and add the chicken. Simmer for 5 minutes, stirring often.
Remove from heat and serve with noodles or Chinese fried rice.
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