Orange chicken

Surely many of you have heard of the classic orange chicken recipe . But how is it made? Today Carmen, author of Yerbabuena in the Kitchen , solves your doubt and brings you this delicious recipe that you will see is not complicated at all. Enjoy it!

How fast the holidays have passed, the children are about to start the new school year and, although close, how far are those days when enjoying the dolce far niente was the best of plans. I hope and wish that this summer has been very special for everyone and, as for a long time, we continue to meet in this corner specially designed for all of you.

Orange chicken is a Chinese-American dish originating in Hunan, very common in Chinese fast food restaurants, consisting of battered and deep-fried chicken pieces, later covered with a medium-sour, medium-spicy sauce, in addition to the delicious fruity and spicy touch. acid provided by orange juice.

Although this chicken is a very popular recipe in the United States, it is actually a variant of General Tso's Chicken, an authentic Chinese dish, which, unlike the one that has come down to us, uses the peels instead of orange juice. dry of these

Do you dare to make room in your recipe book for this delicious and exotic chicken? If you are interested, here is the recipe.

Set of Japanese chopsticks and iron wok Le Creuset

INGREDIENTS

To marinate the chicken

• 1 Kg. Chicken breast
• 3 tablespoons light soy
• 2 tablespoons of rice wine
• 1 egg

orange sauce

• 500ml squeezed orange juice
• 3 garlic cloves
• 1 tip of ginger
• 4 tablespoons light soy
• 1 tablespoon brown sugar
• 1 fresh red chilli
• Half a teaspoon of cornstarch dissolved in a little water
• cornstarch for coating
• Mild olive or sunflower oil
• toasted sesame
• Chopped Chinese chives or chives for garnish

ELABORATION

1. Cut the chicken into bite size and put in a bowl.
2. Add the soy sauce, rice wine and egg, stir and leave to marinate for half an hour in the fridge.
3. After this time, we remove the chicken from the marinade and coat with Cornstarch.
4. Heat a lot of oil in a wok and fry the chicken over high heat in small batches until golden brown. We take out and reserve.
5. Remove the frying oil from the wok chicken, clean and add a few drops of clean oil.
6. Finely chop the garlic cloves and ginger and fry in hot oil.
7. Before they start to brown, add the orange juice, the tablespoons of light soybeans, the brown sugar and let it cook for 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 sliced ​​chili pepper and add the reserved chicken, sauté for a minute.
10. Garnish with spring onion or chives and toasted sesame.
11. We serve immediately.

Le Creuset iron wok, Pallarès iron knife and Bérard olive wood chopping board

I hope you are encouraged to prepare this chicken, which can be presented as is, or accompanied by white rice. I only recommend having everything prepared and ready to be consumed immediately and that it continues to have a most appetizing crunchy point, and that it loses if it overheats.