When a clothing trend or fashion culture emerges, everyone just jumps into the bandwagon, and the same goes for the food trend; one new devouring burger or some nice frothy coffee be it Dalgona or whatever, everyone wants to try it. So this orange chicken turned up and created a hurry-scurry in the food industry. While the orange chicken is one of the most popular Chinese dishes in America, howbeit it's purely American invention with no authentic Chinese restaurants or restaurant in china serving this.
So a couple of days back I decided to try the infamous orange chicken, after a lil research and going through several recipes that were a copycat of the original recipe by Panda Express. I wanted to use the same recipe but with a different twist.
Since I live in the middle east, Suntop is a very popular drink here and everyone's favorite. I mean who lives in the gulf and has not heard of Suntop? It's a go-to-drink not just for the kids but adults too enjoy sipping the chilled Suntops straight out of the freezers in the hot and humid weather. So yeah I thought why not substitute Suntop for plain orange juice to make this recipe 10x more desiring and devouring.
Just minutes after preparing it, I couldn't wait to put up the picture of orange chicken on my Instagram and Snapchat stories, and guess what? Minutes later my DMs flooded, asking for the recipe so now lets quickly jump to the ingredients. You'll need:
Ingredients
➤Boneless chicken- 500gm, diced
For coating:
➤cornstarch- 2 tbsp, heaped
➤all-purpose flour- 2 tbsp, heaped
➤salt/pepper- a large pinch
➤1 egg
For the sauce:
➤oil- 3tbsp
➤ginger paste- 1 tbsp
➤garlic paste- 1 tbsp
➤red chili flakes- 1 tbsp
➤brown sugar- 2 tbsp
➤Suntop Orange- 1/2 cup
➤soy sauce- 2 tbsp
➤white vinegar- 1/4 cup
➤cornstarch- 2tbsp
➤water- 2 tbsp
1. In a bowl, whisk one whole egg and add equal amounts of flour and cornstarch. Sprinkle a generous pinch of salt/pepper and mix well to avoid lumps while adding water little by little to make a smooth batter. Dump all your diced chicken in it, cling wrap and let it sit for 30 mins.
2. Heat oil in a pan and using a fork drop the chicken dices in the oil. Make sure the flame isn't too high and the chicken pieces should be well coated before dipping them into the oil. Fry until golden brown then lay them on a parchment paper.
3. In a wok, add 3 tbsp of oil. Once it's hot add chili flakes, ginger, and garlic paste and quickly stir so that you don't over fry them.
4. Next, add brown sugar and wait for some time for the granules. Keep stirring while adding Suntop orange, soy sauce, and white vinegar.
5. On another side, in a small bowl mix cornstarch and a lil water to make a slurry then gradually pour the slurry into the prepared sauce while simultaneously stirring the sauce to avoid forming lumps all the while keeping the flame medium to low. Once your sauce thickens it's ready to dump all your chicken pops into the sauce and just TOSS! Toss it like how you see Gordon Ramsey tossing his noodles, pretty confidently eh?
Sprinkle some finely chopped spring onion trust me they taste so good with the tangy taste of the sauce. Serve it hot with noodles or plain white rice and you are good to go.
Share your orange chicken experience in the comments if you have already tried it before me!
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