- Take 2-6 boneless, skinless chicken breasts and cut into one inch square pieces.
- Roll the chicken pieces in flour. (Peter prefers cornstarch, but it gives the meat a mushy texture I dislike.)
- Fry your chicken pieces in one inch of oil in a wok or heavy saucepan. Yes, deep fry. Chinese food is not healthy. (You could probably use grilled chicken if you wanted to.)
- When cooked through, remove the chicken from the oil and and drain on a paper towel.
- While the chicken is cooking, zest and juice one orange. Or more. Or maybe a lemon. Tangerine? Set zest and juice aside.
- In a wok or large fry pan combine two parts frozen orange juice concentrate with one part water. (adjusting this ratio of water to concentrate will make the chicken more or less orangey.)
- In the pan add the juice of the orange. Add a dash of salt. Don't leave the salt out. Add 1-3 tablespoons of good marmelade (marmelade is a little bitter, so if you're not used to it go sparingly or leave it out.)
- In a separate bowl mix some cornstarch with water, one part cornstarch to two parts water. Ish.
- Place the pan containing the orange mixture over medium heat. Bring to a gentle simmer. Using a wisk, add the cornstarch mixture in small amounts until the sauce is thickened to a pleasing consistency.
- Add the cooked chicken to the sauce and let simmer for a minute.
- Taste. If it seems like it "needs something" add a dash more of salt, garlic powder,sugar, rice vinegar or a dab of chicken broth..
- When it's done remove from heat and sprinkle on the orange zest.
- Serve with rice and stir-fried spinach or cucumber salad.
Saturday, April 02, 2011
The Orange Chicken Recipe
I've been promised a good meatloaf recipe in exchange for Peter's Orange Chicken recipe. I post it here for those who asked for it. The Chinese don't measure, so all amounts are approximate. Feel free to experiment and modify to fit your tastes. If you like it I wouldn't mind getting a few of your best recipes in return.