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Orange Chicken
Posted by Annita on November 15, 2006
Last day I found this recipe, while going through my previous ‘Vanitha‘ magazines.I love Chineese cuisine,and crispy Orange chicken is by far the most favorite.Somehow I missed this recipe earlier,otherwise I could have tried it long back.Luckily I had all the needed ingredients in my pantry and so prepared it ,then itself.I could say,the Indianized version of Chinese Orange chicken was better and suited our taste
Crispy Orange Chicken
Here goes the recipe..
Ingredients:-
Boneless Chicken cut into small pieces – 1/2 kg
Rice Flour – 1 and 1/2 cup
Soda water – to prepare batter
Gingelly/Sesame Oil – 1 tbsp + to deep fry chicken pieces (The original recipe from Vanitha calls for Indian Gingelly oil and I’ve used the same.It can be available in Indian grocery stores.But in Chinese cooking they use sesame oil.)
(An Update from Pushpa : Gingelly oil & sesame oil r 2 different oils, though both r made of the same sesame seeds. Gingelly oil is used in indian cookings while sesame oil is used in chinese cookings. Both have totally different taste & aroma. )
Crushed Garlic – 6 pods
Grated Ginger – 1 tsp
Red Chilly Flakes – 2 tbsp
Dark Soya Sauce – 2 tbsp
Orange Marmalade – 1/2 cup
Salt – to taste
Pepper – to taste
Spring Onion greens
Orange slices
Method:-
Mix together gingelly oil and crushed garlic in a pan,and then slowly heat the pan.Saute garlic for 1/2 minute and then add red chilly flakes and ginger.Fry for 1 minute.Stir in soy sauce and orange marmalade,add salt and simmer until the gravy thickens.Switch off the stove and allow it to cool.
Cook chicken pieces adding little water,salt and pepper.Seperate the chickn pieces from the broth and keep it aside.Prepare a medium thick batter using rice flour and soda water.Heat gingelly oil in a pan .Dip the chicken pieces in the batter and deep fry it until golden brown in color.Drain it into a tissue paper.
Immideately add the chicken pieces into the gravy.Mix it well,decorate with spring onion greens and orange slices and serve.
Recipe Courtesy :- Kunjunjamma Raju,Vanitha
Puspha said
Looks wonderful. Must b really tangy & yummy.
Just like to share something. Gingelly oil & sesame oil r 2 different oils, though both r made of the same sesame seeds. Gingelly oil is used in indian cookings while sesame oil is used in chinese cookings. Both have totally different taste & aroma.
In the original recipe I got from Vanitha,they’ve used Gingelly oil and I too prepared with it only.But I’ve found from internet that chinese use sesame oil for preparing it.Thats why i mentioned both.Also gingelly oil might not be readily available for people living outside India..I think i’ve not mentioned that part clearly in the post..Will do that,Pushpa..And many thanks for letting me know about it..
Annita
priya santhosh said
Hi Anitha,
Looks delicious all the chinese dishes u r sending.Pl let me know the difference between Chicken Manchurian nd Chilly Chicken.
For Manjurian,chicken pieces are marinated in flour(corn flour + maida) and spices before deep frying..Deep frying is a must in manjurian,wher as chilly chicken can be prepared in different methods..Some use just the sauces and chilly powder( no flour is added) to marinate before deep frying,some just shallow fry the chicken pieces and some don’t even fry the chicken,but cook the chicken in sauces.Thats the main difference i could think about…,Priya
Annita
Believer said
Hi,
Just came across ur blog and the orange chicken looks delicious! Is it similar to taste like the Panda Express’ orange chicken?
Also, can you tell me what you mean by soda water and where it would be available?
This is an indianized version of Panda express orange chicken..It is somewhat similar to it,but more spicy..
Soda water means our regular soda we use in drinks..It is available in all local grocery stores.
Annita
Ria said
Hi,
After Chicken Korma, last friday i made Orange Chicken, and it came out “Fabulous”
the qty., of chicken and other ingredients i took of my own, but still it came out as i said “fabulous”. Thanks for sharing this recipe. thanks to ur as well as all food blogs for sharing wonderful recipes and making us good cooks in the process. and ofcourse, more proud that this is a Mallu site.
rgds, ria
Happy to hear these words,Ria..Do visit me often
Annita
Barbara said
Delicious! I tried Red Chili Paste instead of the chile flakes and it added a nice spicy zest. Also, it’s really important to immediately put the fried chicken pieces into the orange glaze while hot so the batter on the chicken doesn’t get soggy.
Gitu said
hi, i came across your website today and i love it! i live in india and cooking is my hobby and all your recipes seem so easy to make and looks delicious! can’t wait to try them out and i love the fact that you indianize them cos i love spicy food!
sri said
Hi,
your recipe is simply superb and perfect colour. Thank you for this easy and delicious recipe.