Orange Chicken

I'm sure many of you have heard of the classic orange chicken recipe. But how is it made? Today Carmen, author of Yerbabuena en la Cocina, answers the question and brings you this delicious recipe that you'll see is not at all complicated. Enjoy!

How quickly the holidays have passed, the kids are about to start the new school year and, although close, how far away already are those days when enjoying the dolce far niente was the best plan. I hope and wish this summer has been very special for everyone and, as for some time now, that we continue meeting in this corner especially thought out for all of you.

Orange chicken is a Chinese-American dish originating from Hunan, very common in fast-food Chinese restaurants, consisting of battered and fried pieces of chicken, later covered with a sauce that is half sour, half spicy, plus the delicious fruity and acidic touch provided by the orange juice.

Although this chicken is a very popular recipe in the United States, it is actually a variant of General Tso's Chicken, a genuine Chinese dish, which unlike the version that reached us, uses dried orange peels instead of orange juice.

Do you fancy making room in your recipe collection for this delicious and exotic chicken? If you're interested, here's the recipe.

Set of Japanese chopsticks and Le Creuset cast-iron wok

INGREDIENTS

For marinating the chicken

• 1 Kg. Chicken breast
• 3 tablespoons Light soy sauce
• 2 tablespoons rice wine
• 1 egg

Orange sauce

• 500ml freshly squeezed orange juice
• 3 garlic cloves
• a knob of ginger
• 4 tablespoons Light soy sauce
• 1 tablespoon brown sugar
• 1 fresh red chili
• Half a teaspoon of cornstarch dissolved in a little water
• Cornstarch for coating
• Sunflower oil or mild olive oil
• Toasted sesame
• Chinese scallion or chopped chives for garnish

PREPARATION

1. We cut the chicken into bite-size pieces and place in a bowl.
2. We add the soy sauce, rice wine and the egg, stir and let marinate for half an hour in the refrigerator.
3. After this time, we take the chicken out of the marinade and coat with cornstarch.
4. Put plenty of oil in a wok and fry the chicken over high heat in small batches until golden. Remove and set aside.
5. Remove the frying oil from the wok, clean it and add a few drops of clean oil.
6. Mince the garlic cloves and ginger very finely and fry them in the hot oil.
7. Before they begin to brown, add the orange juice, the tablespoons of light soy sauce, the brown sugar and let cook a few minutes.
8. Add the cornstarch dissolved in water to thicken the sauce a bit, stir and let it boil for a couple of minutes.
9. Add the chili cut into slices and add the reserved chicken, sauté for a minute.
10. Garnish with scallion or chives and toasted sesame.
11. Serve immediately.

Le Creuset cast-iron wok, Pallarès iron knife and Bérard olive wood cutting board

I hope you are encouraged to prepare this chicken, which can be served as is, or accompanied by white rice. Just a recommendation to have everything prepared and ready so it can be eaten immediately and retain that most appetizing crispiness, which is lost if reheated.