A little crazy right?
For those who have never eaten Orange Chicken might be thinking, how can one combine orange with chicken? Trust me it is crazy delicious! Orange Chicken or Poulet A L’Orange as we call it here in Mauritius, is normally a Chinese staple dish which is mostly available at Chinese restaurants and a very popular take out as well. The amazing thing about this dish is that it is low fat and also so tender that you get hooked after one bite. Orange chicken is basically chicken chopped, battered, and fried coated in a sweet orange-flavored chili sauce, which thickens or caramelizes to a glaze. And best served over a fluffy white basmati rice.
In order to make the Orange Chicken , you will need the followings :
- Chicken (Normally bite sized or strips)
- All purpose flour
- 1 raw egg,beaten
- Salt/Pepper to taste
- Vegetable Cooking Oil
- Orange juice
- Soy sauce
- Oyster sauce
- Garlic/Ginger, minced
- Green onions, finely chopped
- Orange Zest
Before we begin,I would like to point out that I slightly modified the recipe compared to the classic one. I mean normally for the dish,the chicken cubes are being marinated in the orange juice and orange zest at first to be cooked later on again in orange juice and orange zest. Plus for the marinade they use a raw beaten egg mixed with soy sauce and vinegar.
Whereas I slightly modified these steps to the followings ; for the marinade, I simply whisked soy sauce,garlic paste and oyster sauce in a bowl.Then followed by the chicken cubes,salt and pepper to taste.Also I didn’t happen to have chicken breasts for the recipe,which normally states tender pieces of chicken breasts. All I had at home was 4 big pieces of chicken thighs. So I cut them into 4 more pieces each,to make up for the chicken cubes as clearly shown below.
After leaving the chicken to marinate for about 1-2 hours or so, you can start preparing for the coating and orange sauce. For the dry coat, simply add corn starch and some big spoonful of all purpose flour. A lot like when you make Fried chicken procedures. Then you beat an egg and keep aside to be used in the coating later on. As I mentioned, just like you make Fried chicken, take the chicken cubes, dip into the egg and then coat with the flour and set aside to rest for about 5mins or so.Repeat until all is done.
After all is done with the coating, heat some vegetable oil in a pan to medium hot and fry the chicken cubes. Preferably 1-2 pieces at a time so as to allow a proper fry and let it cook until golden brown on both sides. Then transfer the chicken on a paper towel and let drain the excess oil.
Now come the most beautiful part of the process where your chicken will go from normal to glorious. I meant isn’t the orange glazed so glorious. It’s almost as if candied shiny chicken cubes on plates. 😀 In another pan heat a tsp of oil and start by adding the minced or ginger paste followed by the orange zest. Then slowly add the vinegar ( 2 tsp ) along with the orange juice and a tsp of corn starch in order to thicken the sauce. Stir the sauce from time to time and when it thicken add the chicken cubes to it. Toss the chicken well into the sauce and serve immediately with fresh green scallions and white sesame seeds as finish.
You can serve the Orange chicken on a bed of fried rice or simply on its own.Because it is as tasty on its own as well with rice. I personally loved the citrusy and orange tangy taste.As I said before almost like candied crispy chicken,a real feast in the mouth.
I guess Chinese is everyone’s favourite. Still I would love to know your favourite chinese food and also if you love Orange chicken just like I do. So do not forget to say Hello and share some of your memories you had along with this dish.
Thank you for always saying Hello! 🙂