Orange chicken is a dish that finds its origin in the Hunan region of China. The Chinese Americans introduced it in the western countries, where it has gained immense popularity with the passing time. Though it is known as 'chen pi ji' or 'old skin chicken' in China, names like 'orange chicken', 'orange peel chicken', and 'tangerine chicken' are the ones commonly associated with it, in the western countries. Along with the name, the recipe used for the chicken also differs a little in the west, with dried orange or tangerine peel being replaced with fresh orange peel and even orange juice. If you want to know the recipe of Chinese orange chicken, follow the instructions listed below.
How to Make Orange Chicken
- 4 boneless, skinless Chicken Breast Halves, cut into 1-inch cubes
- 1 clove Garlic, minced
- 1 slice Ginger, minced
- Oil, for stir-frying
- 2 tbsp Chinese Rice Wine or Dry Sherry
- 1 tbsp Cornstarch
- 1/3 cup Orange Juice
- 2 tbsp Dark Soy Sauce
- 1 tsp Sesame Oil
- 1 tsp Brown Sugar
- 1/4 tsp Chili Paste
- Take a bowl and put the cubed chicken in it.
- Add the marinade ingredients to the bowl and mix well.
- Let the chicken marinate for 30 minutes.
- Now is the time to prepare the sauce.
- Take a bowl and put orange sauce, soy sauce, sesame oil, brown sugar and chili paste. Mix well. The sauce is ready.
- Put a wok on flame and add oil.
- Let the oil become hot and then, add garlic and ginger.
- Stir fry the garlic and ginger, until they start emitting an aroma.
- Add the marinated chicken and stir-fry, until it changes color.
- Push the chicken pieces to the sides of the wok, making a 'sort-of' well in the middle.
- Pour the sauce in the 'well'.
- Combine the sauce and the chicken.
- Stir-fry for 2-3 minutes and serve hot.