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Tuesday, January 3, 2012

Chinese Orange Chicken

I've been seeing recipes for this chicken in the blogosphere for a while now each one talking about how it reminded them exactly of the orange chicken they used to get at their local Chinese restaurants. Now, I was no stranger to Chinese restaurants growing up but I don't think I ever came across anything called Orange Chicken because had I, I would have gotten it all the time. I love Chinese food and I love oranges so the combo is a winning match for me but I guess the Jewish Chinese haunts stick to the basics and so I have been deprived of this deliciousness my whole life. I made this chicken on Chanukah using the excuse that it is practically a mitzvah to eat fried food and though this chicken does admittedly take a little while to make there seems to be some unspoken rule that everything one makes on Chanukah needs to be a patchka so it seemed like the perfect time. The crispy little nuggets of chicken coated with the orange zest and ginger flecked satiny sauce was just the perfect Chinese dish for me and literally took my breath away (my hand got a little carried away with the red pepper flakes.) Definitely a keeper and definitely worth ever minute in front of the stove-Enjoy!

For the Marinade and Sauce:
1 1/2 pounds chicken breast tenders, or whole breasts sliced
3/4 cup chicken stock
3/4 cup orange juice
2 tsp orange zest
6 Tbl rice vinegar
1/4 cup soy sauce
1/2 cup brown sugar
4 cloves garlic, minced
2 tsp ginger powder
1/4 tsp red pepper flakes (optional)
1 Tbl + 2 tsp cornstarch
2 Tbl cold water

Combine the stock, juice, zest, vinegar, soy sauce, brown sugar, garlic, ginger and pepper flakes in a sauce pan and whisk just to desolve the sugar. Let the marinade cool slightly and take 1/2 a cup of it and put it in a ziplock with the chicken. Let the chicken marinate for 1/2 an hour. Bring the rest of the marinade to a boil. Mix the cornstarch and water and whisk into the boiled marinade until the sauce becomes thick and velvety.

For Frying:
3 egg whites
1/2 cup cornstarch
1/2 cup flour
1 Tbl sesame seeds
canola oil

Place the egg whites in a bowl and whisk till frothy. On a plate mix together the cornstarch, flour and sesame seeds. Coat the chicken in the egg then the flour mixture twice. Fry the pieces in oil until crispy and light golden brown. Alternatively you can bake the chicken pieces in a 450 degree oven on a sheet pan that has heated oil on it.
Mix the chicken with the sauce and serve.

Still no clue how to rotate....



 










2 comments:

  1. mmm, mmm,mmm. "Chinese orange chicken" does nothing for me, but your description sounds very tantalizing and temptimg.

    ReplyDelete
  2. Adina made chines orange chicken a while back. She didnt like it but I did and me and my bro-in-lo ate the entire thing. Shang Chai should have this on their menu.

    ReplyDelete