Okay everyone, leave whatever you’re doing and go make this right – i mean right now. put down the newspaper. because i swear to God this is so good. I fiddled around a recipe i found on the internet. I added quite a bit of extra ingredients so i can safely say that the recipe is mine and not lifted 😉 teehee.
The result : a tangy zesty sweet and devastatingly delicious gravy which is not too overpowering and lets the chicken dominate, perfect coupled with your favorite vegetable fried rice. You can choose any vegetables to go – this time I used baby corn, carrots and capsicum. Make sure you make enough because this gets down before you can say orange. SRSLY FELLAS.
- 1 kg boneless chicken
- 1/2 cup fresh orange juice
- 2 tbsp dark soy sauce
- 1 tsp crushed garlic
For the Sauce:
- 2 1/2 cups chicken stock
- 1 1/4 cups fresh orange juice
- 1 cup sugar
- 2/3 cup vinegar
- 1/2 cup dark soy sauce
- 1 tbsp crushed minced garlic
- 2 tbsp hot sauce
- 1/2 tsp crushed ginger
- 1/2 tsp pepper
- 1 tbsp oyster sauce
- 2 medium carrots, cut slantwise
- 1 small can baby corn halved
- 1 green and 1 red bell pepper each
- 3 tbsp cornflour dissolved in bit of water to thicken
- extra cornflour for dredging chicken
- Oil for shallow frying (I used 1/4 cup peanut oil)
Cut the chicken into bite sized cubes and marinate it with the OJ, soy sauce and garlic for almost an hour. If you’re short on time, half an hour can work too. Meanwhile, prep your vegetables and cut them how you like. I used baby corn, capsicum and carrots in this recipe.
After the chicken has been done soaking up that orange, dredge it in cornflour and shallow fry it in batches over medium heat until cooked through and golden. Set this aside. In the same wok or pan, stir fry the vegetables and set them aside as well. Make sure you don’t over-do the stir-frying. We want fresh crisp vegetables which have a slight bite to them.
Set the vegetables aside.
In the same pan, add all the sauce ingredients and mix over medium heat. Once the liquid starts to boil, add the dissolved cornflour to thicken it to your desired consistency. I usually don’t make it too thick because it goes over rice so we want it not to be too porridge-like.
Add the chicken and vegetables back to the sauce and give it a good bubble. Serve this over piping hot boiled rice. Deliciousness!
Everyone loves this! Orange Chicken for president, I say!
Today! Try it Today!