Surely 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 your question and brings you this delicious recipe that you will see is not complicated at all. Enjoy it!

How quickly the holidays have passed, the children are about to start the new school year and, although close, how far away are those days when enjoying dolce far niente was the best of plans. I hope and wish that this summer has been very special for all of you and, as for some time now, 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 fried chicken pieces, later covered with a half-sour half-spicy sauce, in addition to the delicious fruity touch and acid provided by the juice of oranges.

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

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

Le Creuset Iron Wok and Japanese Chopsticks Set

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 pinch 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 to coat
• Sunflower or mild olive oil
• toasted sesame
• Chinese chives or chopped chives to decorate

ELABORATION

1. Cut the chicken into bite size and put in a bowl.
2. Add the soy sauce, the rice wine and the egg, stir and let marinate for half an hour in the fridge.
3. After this time, we remove the chicken from the marinade and coat it with cornstarch.
4. We put plenty 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 oil from frying the chicken from the wok , clean and add a few drops of clean oil.
6. Finely chop the garlic cloves and ginger and fry in the hot oil.
7. Before they begin to brown, add the orange juice, the tablespoons of light soy, the brown sugar and let cook for a few minutes.
8. Add the cornstarch dissolved in water to thicken the sauce a little, stir and let it boil for a couple of minutes.
9. Add the sliced ​​chilli pepper and add the reserved chicken, sauté for a minute.
10. Decorate 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. We only recommend that you have 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 is overheated.