|Here’s my delicious version of orange chicken – the popular dish you see on the menu at many Chinese food establishments. As I indicated previously, for various reasons, I don’t frequent Chinese restaurants, but my wife absolutely loves what they do with this dish. I set about trying to duplicate it with my own spin: first, I looked at the multitude of existing recipes available online, saw what ingredients were shared by all of them, then used my remaining brain power to come up with complementary flavors that seemed to fit with my vision of what the end product should be. It works for me – try it and see if you agree!
By the way, I haven’t given up on Mexican recipes – I just wanted to get this one published before I forget how I do it…
The tangy and fragrant sauce is made separately from the chicken, and then combined at the end. You can serve it on its own, on top of rice, or be like me and roll it in a tortilla (okay, I don’t really do that, but I could, and nobody can stop me!)
|1 Tbs||Frozen orange juice concentrate|
|¼ cup||Fresh-squeezed lemon juice|
|—||Zest of one orange|
|1 tsp||Minced ginger|
|4 cloves||Minced garlic|
|1||Chopped green onion|
|½ cup||Rice wine vinegar|
|3 Tbs||Soy sauce|
|1 cup||Light brown sugar, packed|
|1 tsp||Red pepper flakes|
|2 Tbs||Cold water|
|3||Boneless chicken breasts, cut into 1”x2”
|1 cup||All-purpose flour|
|1 tsp||Black pepper|
|¼ cup||Peanut oil|
|1 tsp||Sesame oil|
|In a pan, combine 2 cups water, rice wine vinegar and soy sauce and start heating at medium-high setting. Add the orange zest, brown sugar, red pepper flakes, lemon juice, concentrated orange juice, garlic, ginger, and green onion. Increase heat; bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Turn off heat and cool to room temperature.
Combine 1 cup of the sauce with the chicken pieces in a glass dish or plastic bag, and marinate in the refrigerator for 2 to 4 hours.
Mix the flour and pepper in a paper or plastic bag; add the marinated chicken pieces, and shake to coat thoroughly.
Heat the peanut oil and sesame oil in a wok or large skillet on high heat; stir-fry the coated chicken until lightly browned. Remove and drain chicken.
Add the remaining sauce to the wok; bring to a boil over medium-high heat. Whisk together the cornstarch and cold water, combine with the sauce to thicken over medium-low heat. Add the stir-fried chicken and simmer for 5-10 minutes, stirring occasionally, until your desired consistency is reached.