Orange chicken - recipe by Foodie's Hut

Orrange Chicken

Orange Chicken is one of my favorite Asian dishes.  I love quick and easy recipes like this orange chicken. It is so simple to toss together for a scrumptious quick weeknight dinner, potluck, picnic or as a party starter and absolutely perfect for making ahead to serve.   I often make the dish for my weeknight dinner or for the lunchbox and serve on the bed of rice with some stir fried broccoli or side salad.  My kind of meal 😉

This is not an authentic Orange Chicken recipe, this my version of Orange Chicken. For instance, I used Chicken thigh pieces, the original recipe called for chicken breast pieces, and I shallow fried the chicken instead of deep frying.

Here is my recipe for Orange Chicken, I think you are going to love it.

When you try this recipe, please share your feedback, and I would love to interact with you on my social media platforms - Facebook, Instagram, Twitter

Serves: 4-5

Ingredients:

  • 600gm chicken thigh pieces cut into bite size pieces
  • 1 egg
  • 3 tbsp cornflour
  • 1  tbsp + ½ tsp  grated ginger
  • 2 clove of garlic minced
  • ½ tsp kashmiri red chili powder
  • 1 tsp hot red chili powder( you can add chili flakes)
  • ¼ cup green onion chopped
  • 2 tbsp low sodium soy sauce
  • 1 tbsp rice wine vinegar
  • 2 - 3 drops sesame oil
  • 2 ½ tbsp brown sugar
  • Juice of one large orange
  • Zest of a large orange
  • 1 tbsp lime juice
  • Salt and pepper to taste
  • 1 cup water
  • ¼  cup vegetable oil

Process:

  1. Add the chicken in a large bowl and marinade the chicken with              
    • 1 Egg
    • 2tbsp of Cornflour
    • ½ of grated ginger
    • ½ of minced cloves
    • ½ of Both types of  chili powder
    • 1 tbsp Soy sauce
    • salt.
  2. Let it sit in the refrigerator at least for 30 minutes, 2 hours is even better.
  3. In another bowl, add water, vinegar, remaining soy sauce and both types of chili powder, Sugar, Orange zests, orange juice, lemon juice, sesame oil, with a help of a spoon give a stir.
  4. Add the oil in a large skillet and preheat it over high heat, reduce the heat to low, add marinated chicken, grated ginger, and garlic, increase the heat to high, cook each side for 2-3 minutes or until it’s nicely browned.
  5. Add the mixed liquid, if required add a little bit of salt, bring to a boil, reduce the heat to medium to medium-low, allow to cook the chicken for 10 minutes, or until it’s done.
  6. When chicken is 80% done,  add spring onion, continue cook for a couple of minutes.
  7. Meanwhile,  in a small bowl, stir remaining cornflour and water together and add to the Chicken, allow everything to cook together until gravy has thickened.
  8. Sprinkle a handful of green onion and serve.

Recipe by: Shyamali Sinha

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