Orange Chicken(Step by Step Pics) | Non Veg Appetizer

Orange chicken is a Chinese recipe that can be perfectly used as a starter.The dish is infused with the orange flavors and  tastes delicious with a mild sweet tinge.It can be prepared quickly if you have boneless chicken ready at hand.The chicken is first fried with a coating and then dropped in  the orange sauce.It is a dry gravy version that perfectly coats the fried chicken pieces.I had earlier posted a easy honey chicken recipe which almost tastes similar to this dish and so kids loved the dish very much.Give it a try and enjoy your restaurant style orange chicken at home with egg fried rice or any other fried rice of your choice.

Preparation time~ 30 minutes
Cooking time ~30 minutes
Serves 3-4

Ingredients
for marination 
chicken 1.5 lb(approx 750 g)
corn flour + all purpose flour 1/2 cup
egg whites 2-3
pepper powder to taste
salt to taste

for sauce
orange juice(freshly squeezed/ store brought) 1/2 cup
dark soy sauce 1tbsp
brown sugar 1tbsp
rice vinegar 1tbsp
garlic1 cloved crushed or minced
ginger minced 2tsp
toasted sesame oil 1/4 tsp(optional)
orange zest from one orange(optional)
crushed chilli flakes 1/2 tsp
water 1/4 cup
whole green onion sliced 2-3tbsp
sesame seeds 1/2 tsp
salt to taste

Method

• Wash and cut the chicken in bite size pieces.Drain water in a colander,leave aside.
• In a large bowl,whisk the egg whites with some salt and pepper powder.Leave aside to marinate for half an hour.In a plate,add the all purpose flour and corn flour.Add the chicken pieces in the flour and roll in it.
• Heat oil in a wok upto 2" deep(or shallow fry as per preference).When the oil is hot,carefully drop the chicken pieces in it(drop one by one so that it doesn't stick to one another).Flip and turn all sides until light golden color.Drain in a slotted spoon and place on layers of paper towel for 2-3 minutes.Drop it back in the same oil for another minute to solidify the coating.Drain with slotted spoon and place on layers of paper towel.

• Combine the orange juice,sugar,vinegar,sesame oil,salt,crushed chilli flakes,garlic and ginger in a non stick skillet.Heat until bubbling and starting to thicken,about 3-4 minutes.Whisk together corn starch in 1/4 cup water to make slurry.Add 1-2 tbsp of slurry to the boiling sauce and wait till it starts to thicken for 1 minute(If the sauce gets thickened then add 1/4 cup water in it and mix well).

• Toss the chicken pieces in the sauce,serve immediately with the addition of orange zest,sesame seeds and chopped green onions on top.

NOTES
* Though I used rice vinegar but you can always replace it with regular distilled vinegar.
* Use sesame oil if you love the flavors or omit.
* Use white sugar or honey if you don't like brown sugar.
* I have used freshly squeezed orange juice but you can always use store brought juice without added sugar.

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