In the Cheese and Chinese household, orange chicken is one of those dishes we make over and over again. It’s about time we share this recipe for all of you to enjoy. This slightly crispy yet saucy chicken is super flavorful and has a hint of sweetness; it is very likely that anyone would love this dish!
Here’s a little sidenote/something we at Cheese and Chinese feel very strongly about.. In 99% of any dishes we make that include chicken, we will specifically use chicken thighs. Whenever you are faced with the choice between chicken breast (filet) or chicken thighs, we advise you to always go for the chicken thighs. This choice will literally make your dish ten times better! The texture of chicken thighs is just so much better and juicier. More importantly, it is almost impossible to end up with a dry piece of chicken thigh (even if you cook it a little too long). In contrast, I think most of us have experienced a dry, stringy piece of chicken breast that just almost ruined your meal. If you don’t want that to ever happen again, chicken thighs are the way to go! End of rant, now on to the recipe..
To make two people very happy, you will need: 300 grams of chicken thighs, one large orange, soy sauce (3-4 tablespoons), 2 tablespoons of (rice) vinegar, sesame oil (2 tablespoons) one clove of minced garlic, flour (about half a cup), 1 egg, ginger paste (2 teaspoons), green onion, one red chili, sesame seeds and two cups of white rice
Start by cutting the chicken thighs into medium sized cubes. Toss the cubes in a bowl and coat with the flour and then season with salt and pepper. Then toss 1 small slightly whipped up egg into the chicken and coat it with flour once more. In the mean time, cook the rice according to the instructions or use a handy dandy ricecooker! In a large frying pan or wok, heat up the oil and start frying the chicken pieces. They will need about ten minutes, so in the mean time start on the sauce. In a small saucepan, heat some sesame oil with the minced garlic and ginger. Then add the soy sauce, rice vinegar, some fresh orange zest and the juice of that same orange. Add the chopped red chili and then bring to a boil to thicken the sauce for about 5 minutes. If the sauce is too thin (it should be of a syrupy consistency), add a cornstarch slurry (a teaspoon of cornstarch + cold water) and cook for an extra minute to thicken it further. Once the chicken is cooked through in your other pan, lower the heat and add the orange sauce then stir to combine. You’re now ready to plate up! Start with your fluffy rice, top with the chicken and garnish with the sesame seeds and chopped green onion.
This dish is so well-loved with us and we are sure it will become a classic in your house too! Making orange chicken is really not all too hard – it’s almost impossible to mess up (unless you buy chicken breast). The result is always so tasty!
Cheese and Chinese