Tuesday, April 12, 2011

ORANGE CHICKEN

ORANGE CHICKEN© BUSOG! SARAP! 2011

What inspired me to cook Orange Chicken was my cousin’s Facebook picture of his take on this dish.  So, I would like to thank my cousin M in California for inspiring me to try out this dish.  I’ve tasted Orange Chicken in restaurants and it never crossed my mind on making my own version at home (so wrong!).  There are dishes that I leave the professionals to make, Orange Chicken is one of them.  I thought it would be hard to make but actually it’s quite easy once you’ve done your prepping.

There’s something I love about Oranges  in chocolates, baked goods and in savoury & sweet dishes, you can definitely tell it apart from any other citrus fruits.  It possess this sweet citrusy taste and have this fantastic wonderful scent, and if I close my eyes….I won’t mind inhaling that orangey scent all day long, it’s so intoxicating!

If you Google, Orange Chicken Recipe…you will find so many variations on this recipe that I’m lost who actually provided the original recipe, but whoever you are…Thank You!

 

ORANGE CHICKEN

INGREDIENTS:

750g chicken thigh (boneless), cut into strips

SAUCE~

1 1/2 cup water

2 tbspn orange juice

1/4 cup lemon juice (approx. 1 lemon)

1/3 cup rice vinegar

2 1/2 tbspn soy sauce

1 cup brown sugar

1 tbspn orange zest (approx. 1 small orange)

1/2 tspn garlic, finely minced

1/2 tspn ginger, finely minced

1 tbspn green onions, chopped

1/4 tspn red pepper flakes (optional)

SEASONED FLOUR~

1 cup plain flour

1/4 tspn salt

1/4 tspn ground pepper

 

cornstarch slurry (1 tbspn cornstarch + 2 tbspn water)

1/2 cup oil for frying

*used U.S Measuring Cups & Spoons

ORANGE CHICKEN INGREDIENTS1© BUSOG! SARAP! 2011

 

PREPPING:

ORANGE CHICKEN INGREDIENTS2© BUSOG! SARAP! 2011

~  Combine all your sauce ingredients except your brown sugar and stir well.

ORANGE CHICKEN INGREDIENTS3© BUSOG! SARAP! 2011

~  Cut your boneless chicken thighs into strips as thick as your thumb.    Finely mince your garlic and ginger, next…chop your green onions.  Zest the outer skin of your orange taking care that you don’t include the white part of the skin. 

PREPPING MARINADE SAUCE AND MARINADING THE CHICKEN:

ORANGE CHICKEN STEP1-4© BUSOG! SARAP! 2011

~  In a large saucepan, pour in your sauce mix and bring it to boil.  Lower your heat and let it simmer, pour in your brown sugar, stir till it dissolves.  Add in your orange zest, green onions, ginger, garlic and red pepper flakes (optional).  Bring to boil again and remove the saucepan from the heat.

ORANGE CHICKEN STEP5-8© BUSOG! SARAP! 2011

~  Pour  your marinade sauce in a clean container and let it  completely cool down.

~  Add in your cooled marinade sauce over your chicken thigh strips and let it marinate inside the fridge (covered) at least 2 hours, overnight would be ideal.

 

FLOURING YOUR CHICKEN STRIPS:

ORANGE CHICKEN STEP9-12© BUSOG! SARAP! 2011

~  Drain your chicken strips, save the marinade sauce.  In a bowl combine all your “seasoned flour” ingredients, stir well.  Individually cover each chicken strip with the seasoned flour.

 

COOKING PROCEDURE:

ORANGE CHICKEN STEP13-16© BUSOG! SARAP! 2011

Heat your cooking oil in a large saucepan in high heat.  Once the oil is hot, lower your heat to medium-high and fry your chicken strips in batches.  Cook the chicken pieces till lightly golden brown.  Place all your cooked batches on a large bowl lined with kitchen paper towels to drain excess oil.  Set aside.

ORANGE CHICKEN STEP17-20© BUSOG! SARAP! 2011

~  Remove all the used cooking oil from the pan.  Give the pan a good rinse of cold water.  Pour in your  marinade sauce and let it simmer.  Once it is simmering add in your cornstarch slurry (stir before pouring).  You have to quickly stir the mixture so that the cornstarch slurry is evenly distributed.  Your sauce will thicken up, reduce your heat into medium-low.

ORANGE CHICKEN STEP21-24© BUSOG! SARAP! 2011

~  Add in your chicken pieces into the simmering sauce.  Toss the chicken pieces until all of them are all coated with the sticky sauce.  Place the Orange Chicken in a serving bowl and garnish it with slices of oranges and sprinkle with green onions on top.

ORANGE CHICKEN PIC2© BUSOG! SARAP! 2011

NOTES:

  • I didn’t add in red pepper flakes when I cooked this.
  • If you don’t want a very strong orangey flavour, I would recommend that you strain your leftover marinade before making it into the sauce.  Dispose the solid bits and just use the marinade liquid.
  • Don’t be discouraged on the prepping stage, you can do the marinade sauce and marinate the chicken, the day before you cook the Orange Chicken.  Once you’ve done the prepping, the cooking part is a breeze to do.

4 comments:

  1. I love love orange chicken. I never had the motivation to try it. Yours look great.

    ReplyDelete
  2. My mouth started watering just looking at the first photo! Haven't had Orange Chicken in years - time to make it myself!

    ReplyDelete
  3. Wow, ang sarap! I love your step by step photos too.:)

    Off topic, wala na si Marilyn sa facebook. hoohaa

    ReplyDelete
  4. I make lemon chicken a lot but never tried making orange chicken. I must make this for a change. Your orange chickens looks lip smacking!

    ReplyDelete

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