Get ready to travel with this delicious Chinese-style orange chicken recipe! A quick and easy recipe, full of flavor!
Now boarding for China! What do you mean it’s not the right time ??? Well, indeed, it’s not the time to travel far away… even less in China! But all this is unimportant because tonight, it’s China that comes to you! It invites itself in your kitchen and it did not come empty-handed. She brought with her this delicious recipe of Chicken Orange to your table.
A dish with soft and balanced flavors that will make you travel well over 100km from home, without any certificate or mask!
Freshly squeezed orange juice, garlic, ginger, a touch of vinegar and soy sauce, the zest of an orange…you might as well know that this dish is not lacking in flavor. A recipe is so fragrant that it will not fail to embalm your kitchen.
The dish can be prepared in 20 minutes. It will be enough for you to cook good white rice to accompany it wonderfully and to begin the journey!
The little extra that changes everything: generously sprinkle your orange chicken with green onion. It’s delicious and it’s also very pretty!
As always, you’ll find the detailed recipe for the orange chicken at the bottom of the page.
Preparation: 15 mins
Cooking time: 15 mins
Quantity: 4 persons
For the sauce :
- Zest of an orange
- Juice of two oranges (200 ml)
- 1 tablespoon of Corn starch (Maïzena)
- 5 tablespoons of sugar
- 2 tablespoons of rice vinegar (or white vinegar)
- 2 tablespoons of soy sauce
- 2 cloves of pressed garlic
- 1 large pinch of powdered ginger (or a small piece of grated fresh ginger)
- chili powder (optional)
For the chicken
- 4 chicken fillets
- 5 tablespoons of flour
- 5 tablespoons of Maïzena
- 2 eggs
- Oil (for frying)
- Green onion / baby onion (optional)
For the sauce
Mix all the sauce ingredients in a small saucepan and heat over low heat for 5 minutes, stirring to thicken the sauce. Turn off the heat.
For the chicken
Cut the chicken fillets into pieces. Lightly season with salt and pepper.
Mix the flour and cornstarch and place the mixture on a plate. Beat the eggs and place them on a soup plate.
Pass the chicken pieces through the beaten egg and then through the plate containing the flour/cornea mixture.
In a large frying pan, heat oil and fry the chicken pieces for a few minutes until golden brown (proceed in several batches if necessary).
Pour off the remaining oil and then pour on the orange sauce. Continue cooking for a few minutes, stirring until the sauce has the desired consistency (a little thick). If desired, sprinkle with green onion or chives for a nice presentation.