IT’S called Chinese, but legend has it that this popular chicken dish was actually created in the US, albeit by a Chinese chef. Others, however, say it really is a Chinese dish from Hunan province, but it was "Americanized" to suit Western taste buds.
Whatever its origins, it's a delicious classic and very easy to make.
In basic terms, you could consider this dish as a Chinese-American version of fried chicken nuggets coated in a tasty citrus sauce and punctuated with a light touch of chili heat.
Try this recipe in the comfort of your own kitchen. It's definitely worth trying if you've never had it before.
Chinese Orange Chicken
Ingredients
(Serves 4)
Sauce
350 mL water
30 mL orange juice
60 mL lemon juice
80 mL rice vinegar
40 mL soy sauce
1 Tbsp grated orange zest
100g muscovado sugar
1/2 tsp minced fresh root ginger
1/2 tsp minced garlic
2 Tbsp chopped spring onion
1/4 tsp red chilli flakes
3 Tbsp corn flour
2 tablespoons water
Chicken
2 boneless, skinless chicken breasts, cut into 1 cm pieces
125 g all-purpose
1/4 tsp salt
1/4 teaspoon pepper
3 Tbsp olive oil
Method
Pour 350 mL water, orange juice, lemon juice, rice vinegar and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, muscovado sugar, ginger, garlic, chopped onion and red chilli flakes. Bring to the boil. Remove from heat, and cool 10 to 15 minutes.
Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 250 mL of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
In another resealable plastic bag, mix the flour, salt and pepper. Add the marinated chicken pieces, seal the bag. Shake to coat.
Heat the olive oil in a large frying pan over medium heat. Place chicken into the pan and brown on both sides. Drain on a plate lined with kitchen roll and cover with aluminum foil.
Wipe out the pan, and add the sauce. Bring to the boil over medium-high heat. Mix together the corn flour and 2 tablespoons water; stir into the sauce. Reduce heat to medium low; add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Serve hot with steamed rice.
And if you like Chinese food with an orange tang, try this beef recipe:
Sichuan Orange Beef
Ingredients
(Serves 2)
Marinade
1 Tbsp rice wine (or sherry)
2 Tbsp light soy sauce
2 Tbsp honey
4 Tbsp orange juice
Pinch white pepper
Sichuan Orange Beef
2 steak fillets
1 Tbsp peanut oil
100 g shiitake mushrooms, sliced
Water, as needed
1 orange, peeled and segmented, for garnish
1 spring onion, finely sliced, for garnish (optional)
Method
For the marinade add the rice wine, soy sauce, honey, orange juice and pepper to a bowl. Stir to combine. Add the steaks and leave to marinate for 15 minutes.
For the beef, heat a pan over a high heat and add the oil. Place the steaks in the pan, and cook until they have browned on 1 side. Then, turn over to cook the second side. Cook according to the desired degree of doneness: 1 to 2 minutes for rare, 2 to 3 minutes for medium and even longer for well done.
When the steaks are finished, pour in the remaining marinade, and cook for 30 seconds until the sauce is sticky. Lift the beef out of the pan, and transfer the portions to warmed serving plates. Cover with foil to keep warm.
Add the mushrooms to the pan. Cook until softened. Add a splash of water to help create some steam to cook the mushrooms.
To serve, place the mushrooms alongside the steak and garnish with the orange segments and spring onion. Serve with a mixed green salad.
Good cooking! Good eating!