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–+ servings

Spicy Orange Chicken- Better Than Takeout

This Orange Chicken was always one of my favorite takeaway dishes from our local Sichuan restaurant in Pasadena. The restaurant was called Fu Shing. And they had excellent Sichuan food.
While this is not a traditional Chinese dish like you would find in Sichuan, it is loosely based on Tangerine Peel Chicken and Orange Peel Beef and other such dishes, but the traditional dishes would be spicier and contain less sugar then the American style versions. It is said this dish was created by Chef Andy Kao when he was working for the Panda Express chain in Hawaii.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese American
Ingredients Equipment Method Notes

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

Equipment

  • Wok

Method
 

  1. Begin by preparing your chicken and adding all of the marinade ingredients and allowing it to rest.
  2. 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.
  3. 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.
  4. 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.

Notes

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