Orange Chicken was always one of my favorite takeaway dishes from our local Sichuan restaurant in Pasadena, Fu Shing. Although the restaurant specialized in authentic Sichuan cuisine, their Orange Chicken was impossible to resist.
This dish is not a traditional Chinese recipe in the way you would find in Sichuan. Instead, it is loosely inspired by dishes such as Tangerine Peel Chicken and Orange Peel Beef. Traditional Chinese versions are typically much spicier and far less sweet than the American adaptation.
Where did this dish originate?
According to popular food lore, the American-style Orange Chicken was created by Chef Andy Kao while working for Panda Express in Hawaii. Whether enjoyed from a takeout container or made at home, it remains one of America’s most beloved Chinese-American dishes.
This is very good and easy to prepare. The key is to have everything ready to go, because once you start the cooking time is short.
Looking for a traditional Sichuan classic, try Kung Pao Chicken- Authentic Sichuan Recipe or Tofu Stir-Fry with Szechuan Flavors: Easy Recipe
Ingredients
Marinade:
1 lb Chicken Breast, cut into cubes
2 tsp Soy sauce
2 tsp Rice Wine
1 Tbsp Corn Starch
1 tsp Oil
Sauce:
1 Orange, zested and juiced.
1 Tbsp Sugar
2 Tablespoons Rice Vinegar
2 Tablespoons Soy Sauce
2 inch piece Ginger, grated
4 cloves Garlic, crushed and minced
1 tsp Chili Flakes
2 cups Broccoli
To finish:
1 Tablespoon Cornstarch
2-3 Tbsp Water
Green Onion for garnish
Preparation:
Begin by preparing your chicken and adding all of the marinade ingredients and allowing it to rest.
Combine all of your ingredients for your orange sauce, and then prepare your cornstarch and water slurry. This will be used at the end to thicken the sauce.
Put a half a cup of oil into your wok and allow it to get hot. Then turn your chicken into the oil and let it sit until it begins to brown, stir it, then remove and then set it aside.
Pour off the excess oil, and then add your sauce and your broccoli and stir fry it until the broccoli starts to cook and turn dark green. Add back your chicken, stir it all together and add your sauce and then add in your slurry a teaspoon at a time until it starts to thicken. Finish with your green onion and serve.
Spicy Orange Chicken- Better Than Takeout
Ingredients
Equipment
Method
- Begin by preparing your chicken and adding all of the marinade ingredients and allowing it to rest.
- Combine all of your ingredients for your orange sauce, and then prepare your cornstarch and water slurry. This will be used at the end to thicken the sauce.
- Put a half a cup of oil into your wok and allow it to get hot. Then turn your chicken into the oil and let it sit until it begins to brown, stir it, then remove and then set it aside.
- Pour off the excess oil, and then add your sauce and your broccoli and stir fry it until the broccoli starts to cook and turn dark green. Add back your chicken, stir it all together and add your sauce and then add in your slurry a teaspoon at a time until it starts to thicken. Finish with your green onion and serve.