Bored of eating the same old Chinese stir fry chicken? It’s time to try something new and delicious! Orange Chicken is a Chinese dish that is different from the conventional Indian-Chinese food. Flavoured with orange sauce, this chicken dish adds a sweet and zesty taste to your rice or noodles. If you want to learn how it is made, keep reading.
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How to Make Authentic Orange Chicken in 35 Minutes
In a pot, mix orange juice, sugar, vinegar, soy sauce, ginger, garlic and chilli flakes. Heat the mixture for about 3 minutes. In a small bowl, add 1 tablespoon of corn starch and 2 tablespoons of water. Whisk thoroughly to form a paste. Add this slurry to the orange sauce and combine well. Cook for another 5 minutes or until the mixture thickens. Remove from the heat and then add orange zest to it.
Take the flour and corn starch in a plate and add salt to it. In another dish, whisk the eggs. First, dip the chicken in egg and then in flour. In a deep bottomed vessel, heat oil on medium-high flame and drop the chicken carefully, once the oil is hot enough. Deep fry the coated chicken pieces for 2-3 minutes until golden brown. Drain the chicken to remove excess oil.
Keep aside some sauce and add the fried chicken pieces to the remaining orange sauce. Mix well and top with orange zest.
Sprinkle some finely chopped spring onion leaves and serve with fried rice.
If you want to make a gluten-free version, use tamari instead of soy sauce.
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Frequently Asked Questions
What can I replace rice vinegar with for this dish?
Use white vinegar in the same quantity instead of rice vinegar for this dish.
How hot should the oil be before frying the chicken?
The temperature of the frying oil should be around 176°C before frying the chicken. You can use a kitchen thermometer or drop a tiny portion of the flour to check the heat. If it's hot enough, the flour should sizzle and float up quickly.