Orange chicken isn’t a dish that is very known in the Netherlands. We have westernized Chinese dishes, but when it comes to similar dishes, sweet and sour pork or chicken is as far as it goes. I’ve made lemon chicken once before and now it was time for the orange version.
For this recipe I used boneless and skinless chicken thighs. You could use chicken breast.
- The marinade:
- 1 cup chicken stock
- ½ cup fresh orange juice
- 1 Tbs orange zest
- ⅓ cup vinegar
- ¼ cup soy sauce
- ½ cup sugar
- ¼ ts ginger, grated
- 2 cloves garlic, grated
- 1 ts Sriracha sauce
- White pepper, to taste
- Other ingredients:
- 350 g chicken thighs, boneless and skinless
- 1-2 eggs, whisked
- ±1 cup cornstarch
- 2 Tbs cornstarch + 2 Tbs water
- Oil for frying
- Optional: green onion and sesame seeds
The amount of chicken is enough for 2 servings. The amount of sauce is enough for up to 4 servings.
Cut the chicken in 1-1½ inch pieces.
Mix all the ingredients for the marinade.
Pour some of the marinade onto the chicken, enough to coat. Cover and set it in the fridge for at least half an hour.
Bring the rest of the marinade to a boil, while stirring often. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and add to the sauce. Reduce the heat and let it thicken for a couple of minutes.
Remove from the heat and set aside until you are ready to serve the chicken.
Drain the chicken, dip the pieces in egg and coat with cornstarch.
Shallow fry the pieces in a good layer of oil without overcrowding the pan. Fry for 5-7 minutes until golden, turning them once during the cooking. Remove from the oil and drain on kitchen paper.
Toss the chicken in some of the reheated sauce or drizzle the sauce over the chicken. Serve immediately on steamed rice with green onion and sesame seeds for garnish.
Original recipe: Cooking Classy