Kitchenmaus

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Chicken | food friday

Orange Chicken

November 18, 2010

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You’ve probably had this from Chowking. I had. I tried it because this is their newest dish back when we were home. I have always enjoyed orange chicken. I thought this might be good since I think all Chowking dishes are good. 😉  I was rather disappointed to see a very small portion served before me. It didn’t help that the chicken pieces were tough. I was used to having them crunchy outside but juicy inside. I can’t even recall how it tastes.

So here’s an ambitious attempt to mimic the said dish. This time, with tender chicken meat.

Ingredients:

2 lbs boneless skinless chicken breasts, cubed
1 ½ cups all purpose flour
1 beaten egg
¼ teaspoon salt
¼ teaspoon pepper
panko breadcrumbs (optional,dish in above photo has no panko )
oil (for frying)
orange carpels (pith removed)

Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
½ teaspoon minced ginger root
½ teaspoon garlic (minced)
2 tablespoons chopped green onion (optional)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Coat chicken pieces with flour, dip in egg then coat with panko. If you’re not using panko then dip the chicken pieces first on egg and coat with flour.

Deep fry the chicken pieces until golden brown. Drain the oil well, or set aside on paper towels as you prepare the sauce.

In a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken and add red pepper flakes. This enhances the flavor. Garnish also with green onions and orange carpels if you like. The orange carpels might be a little difficult so use the canned ones.

Happy cooking and eating!

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  1. tried the chowking version and i loved it the first time (refreshing)…the second time wasn’t as good. no idea why. lol

    ps. the truffles i posted was from hubby, G. hehe, no idea where he got them..i think the brand was Falize. 🙂

  2. soysal naman ni Fritz Luna…I think I wrote this wrong, thinking over, yung braised beef nila ang madalas kong gusto plus kangkong and bagoong!

    maiy, sana makahanap ako ng brand na yan.

  3. I’ve also loved orange chicken and there’s one Chinese resto here in the neighborhood that makes a good one. I’ve not tried the one from Chowking yet, never been able to visit them in a long time now. Oh, congrats for the feature G, great photo…

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