Orange Chicken

Whenever we go to Chinese restaurants, we order this Orange Chicken! So I wanted to try it myself with an Indian touch and with some small variations in the ingredients! This dish is one of me and my family’s favorite! So friends please try this orange chicken recipe and leave your comments, thanks!

You may also like my other chicken recipes such as Grilled Chicken, Hyderabad Chicken Biryani, Chicken 65, Chicken Meat Balls, Spicy Chicken Steak, Tangy and Spicy Chicken Steak, Oven Baked Chicken Drumsticks, Chicken Korma, Oven Fried Chicken, Pineapple Chicken and Butter Chicken Masala.

Orange Chicken

Furthermore, I would like to share some of my suggestions for a perfect orange chicken. Firstly, combine all the sauce ingredients in a bowl and adjust the amount of sauces as per your taste. In this recipe, I used boneless chicken breasts. but you can also add the boneless thigh pieces or even chicken drumsticks. If you are health conscious, just stir-fry the marinated chicken with 2 tbsp of olive oil instead of deep-frying the chicken

Also, a little bit of tang from orange juice, sweet from the brown sugar, spice from red chili flakes and the minced garlic will add a big flavor to this dish. Finally, Serve the orange chicken along with buttery white rice and roasted veggies or steamed broccoli!

Orange Chicken 2016-10-04 07:43:06

Serves 2    Whenever we go to Chinese restaurants, we order this dish! So I wanted to try it myself with an Indian touch and with some small variations in the ingredients! This dish is one of me and my family's favourite! So friends please try this recipe and leave your comments, thanks!                             Print        Prep Time   00:10        Cook Time   00:20        Total Time   00:30

Prep Time   00:10        Cook Time   00:20        Total Time   00:30         For marination

1. chicken breast -300grams (cut into bite sized cubes)
2. light soy sauce -1 tsp
3. pepper powder -1/4 tsp
4. salt -1/4 tsp          For batter and frying
5. egg -1
6. all purpose flour -1/2 cup
7. oil to deep fry          For orange sauce
8. fresh orange juice -1/2 cup
9. water -3 tbsp
10. brown sugar -1/4 cup
11. orange zest -1 tsp
12. soy sauce -1 tbsp
13. white vinegar -1 tbsp
14. red chili flakes -1/2 tsp
15. olive oil or butter -1 tbsp
16. garlic pods, minced -2
17. corn flour -1 tsp
18. water -2 tbsp          For garnishing
19. white sesame seeds -1/2 tsp
20. spring onion greens finely chopped -1 tbsp          Instructions
21. Marinate the chicken pieces with other ingredients and set it aside for 30 minutes.
22. Meanwhile, beat the egg in a bowl and keep it aside.
23. Then take the all purpose flour in a plate and keep it aside.
24. Then mix the cornflour in water in a small bowl and keep it aside for further use.
25. Finally, combine all the ingredients given for orange sauce (up to chili flakes) in a bowl, mix well until incorporated and keep it aside.          How to fry
26. Heat a pan or kadai with enough oil to fry over medium heat.
27. Meanwhile, combine the beaten egg with marinated chicken pieces, mix well until all the chicken pieces are well coated with the beaten egg.
28. Then dust them with all-purpose flour and transfer them into the hot oil.
29. Fry all the chicken pieces in batches till they become golden brown over medium heat.          How to cook orange chicken
30. Meanwhile, heat a heavy-bottomed saucepan over medium heat, add oil or butter, when the oil heats, add minced garlic and fry until browned.
31. Then add orange sauce mixture to the pan, and bring it to boil.
32. When it becomes slightly thick,add the cornflour mixture and boil it up to a thick consistency.
33. Once it thickens, (turn the heat to low) add all the fried chicken pieces and allow them to cook for 3 minutes. Stir continuously, hence the chicken pieces absorb all the sauce and it will have a nice glossy texture. (If the sauce is too thick, add some hot water)
34. At this stage switch off the heat and finally, garnish with sesame seeds and green onions.         By Santhi therese    The Indian Claypot https://theindianclaypot.com/

Orange Chicken

Serves 1
Prep Time: 00:10
Cook Time: 00:20
Total Time: 00:30

Ingredients

• 300grams (cut into bite sized cubes) chicken breast
• 1 tsp light soy sauce
• 1/4 tsp pepper powder
• 1/4 tsp salt
• 1 egg
• 1/2 cup all purpose flour
• oil to deep fry
• 1/2 cup fresh orange juice
• 3 tbsp water
• 1/4 cup brown sugar
• 1 tsp orange zest
• 1 tbsp soy sauce
• 1 tbsp white vinegar
• 1/2 tsp red chili flakes
• 1 tbsp olive oil or butter
• 2 garlic pods, minced
• 1 tsp corn flour
• 2 tbsp water
• 1/2 tsp white sesame seeds
• 1 tbsp spring onion greens finely chopped

Instructions

• Marinate the chicken pieces with other ingredients and set it aside for 30 minutes.
• Meanwhile, beat the egg in a bowl and keep it aside.
• Then take the all purpose flour in a plate and keep it aside.
• Then mix the cornflour in water in a small bowl and keep it aside for further use.
• Finally, combine all the ingredients given for orange sauce (up to chili flakes) in a bowl, mix well until incorporated and keep it aside.
• Heat a pan or kadai with enough oil to fry over medium heat.
• Meanwhile, combine the beaten egg with marinated chicken pieces, mix well until all the chicken pieces are well coated with the beaten egg.
• Then dust them with all-purpose flour and transfer them into the hot oil.
• Fry all the chicken pieces in batches till they become golden brown over medium heat.
• Meanwhile, heat a heavy-bottomed saucepan over medium heat, add oil or butter, when the oil heats, add minced garlic and fry until browned.
• Then add orange sauce mixture to the pan, and bring it to boil.
• When it becomes slightly thick,add the cornflour mixture and boil it up to a thick consistency.
• Once it thickens, (turn the heat to low) add all the fried chicken pieces and allow them to cook for 3 minutes. Stir continuously, hence the chicken pieces absorb all the sauce and it will have a nice glossy texture. (If the sauce is too thick, add some hot water)
• At this stage switch off the heat and finally, garnish with sesame seeds and green onions.

By Santhi Therese
The Indian Claypot