Orange Chicken

It’s my take on the famous Panda Express Orange Chicken. This recipe is made with boneless skinless chicken cut into bite-size pieces and then fried until golden and crispy. The orange sauce is a sweet sauce made with orange juice, vinegar, garlic, sugar, soy sauce, ginger, red chili flakes, and orange zest. In my notes below I have also mentioned a baked version.

Prep time: 15 mins Rest time: 30 mins Cooking time: 15 mins Total time: 60 mins

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INGREDIENTS :

For the Chicken prep:

Boneless chicken (skinless and cut into 1-inch pieces) 900 gms

All-purpose flour 2 cups

Corn flour 3/4 cup

Salt to taste

Black pepper powder to taste

Egg 1 large

Water 2 cups ( you might need it less than that)

Vegetable oil 2 tbsp

Vegetable oil for frying 

Orange Sauce:

Orange juice 110 ml

Orange zest 1 tsp

Chilli flakes 1 tsp

Soy sauce 3 tbsp

White vinegar 1/2 cup

Brown sugar 1/2 cup

Garlic (finely chopped) 2 tbsp

Ginger (finely chopped) 1 tbsp

Corn flour mixed with water (2 tbsp each)

Garnish (optional) :

Sesame seeds 2 tbsp

Green onions (chopped) 3 tbsp

PREPARATION :

For Chicken

In a medium bowl, mix together the flour, cornflour, salt, and pepper. Add the egg, oil, and water, whisk until smooth. The consistency of the batter should be semi-flowing.

Add the chicken cubes to the mixture, making sure the chicken pieces get thoroughly coated. Cover and chill for 30 minutes in the fridge. (If you're in a hurry, freeze for 10 minutes)

In a medium saucepan or deep fryer, add oil and heat. Line a plate with paper towels and set aside.

Add the marinated chicken cubes in batches of about 10-12 pieces, shaking off excess batter if needed. Deep fry for 5-6 minutes until golden, keep stirring for even frying.

Remove to the plate and cover with foil to keep warm while you make the sauce.

Orange Sauce

To a medium saucepan, add chili flakes, garlic, and ginger, fry them for few seconds.

Then add the sugar, vinegar, and soy sauce. Stir the sauce till the sugar dissolves.

Place the saucepan over medium heat and bring to a low boil. Carefully taste a few drops and adjust sugar, soy sauce, and vinegar to suit your preference.

Once the sugar dissolves add the orange juice and the zest to it, stir and add the cornflour slurry to the sauce. 

In a few seconds, the sauce will start to thicken. Add the fried chicken and toss until the sauce coats it thoroughly.

Garnish with sesame seeds and green onions. 

Enjoy it with jasmine rice, sticky rice, noodles, or fried rice.

Notes

* I prefer Chicken thighs as they are juicier and more flavorful compared to chicken breasts. You can choose based on your preference.

* To get crispy chicken, maintain the oil temperature as close as possible to 180°C. Any lower and the chicken will be greasy. Any higher and the outside will crispen too quickly before the inside is done. Also, avoid crowding the pan.

* To cut down on little calories you can bake the chicken pieces in the oven @200°C for 20-25 minutes or till it is brown. But it might not taste as good as the fried one's 😊