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..
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
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