Orange Chicken

5 from 3 votes

An Asian recipe, consisting of boneless chicken cut in bite size cubes, coated in a batter and deep fried or baked. They are then tossed in a sweet and tangy orange sauce.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Chinese/Indo Chinese

Servings: servings

Calories: 420kcal

Author: Wajiha

Ingredients

Chicken Marinade and Coating

500 gm boneless chicken cut up in 1 inch cubes
1 tsp salt
1 tsp white pepper powder
1 tsp paprika powder
1 egg
1/2 cup water
1/2 cup starch
2 tbsp of cornflour
1/2 tsp orange zest

Orange sauce

1/2 cup orange juice
1/2 cup water
1/4 cup honey
1 tsp salt
1 tsp white pepper powder
1/2 tsp black pepper powder
orange food color optional
3 cloves of garlic finely chopped
3 tbsp white vinegar
3 tbsp soy sauce
1 tbsp worcestershire sauce
1 tbsp corn starch
2 cup of cabbage cut in 1/2 inch squares 180 gm
2 tbsp oil

Garnish

Sesame seeds
Chopped green part of the green onions.

Instructions

Mix all the ingredients for the chicken marinade and dump the chicken pieces in. Coat the chicken well. Let the chicken sit in the marinade for at least 20 mins to a few hours
Deep fry the chicken in oil until they are golden brown, take them out and set aside.
For the sauce, mix cornflour and water to form a slurry, in a bowl. Then add all the spices and sauces needed to make the sauce in that bowl and set aside.
In a wok, add oil and chopped garlic. Saute for 1 to 2 mins or until the garlic turns golden brown. Add chopped cabbage and stir around for about a minute.
Add the prepared sauce in the bowl to the wok along with the fried chicken.
Cook for about 2 to 3 mins or until the rawness of the corn starch disappears.
Top it off with sesame seeds and chopped green onions

Notes

to bake - toss batter coated chicken in a tupperware with a cup of flour, close lid and shake to evenly coat chicken in flour. Bake at 425 F for 25 mins, flipping chicken halfway through. Grease the pan generously.

Nutrition