|Published||Apr 14, 2008||Cooking Time||1 hour|
|Recipe Type||Non Veg-Main||Preparation Time||30 min|
|Ingredient||Chicken||Standing Time||1 hour|
Description: Famous Szechuan dish featuring lightly fried chicken coated in a fragrant orange sauce.
Recipe of Orange Chicken
|Scallions Chopped, Sesame Seeds, Sliced Orange (for Garnish)|
|Oil For Deep Frying|
|Chinese Black Vinegar (or Balsamic)||1||To Taste|
|Orange Peel, Soaked And Cut Into Shreds||1||Piece|
|Crushed Sichuan Peppercorns (optional)||1||Teaspoons|
|Cornstarch Or Corn Flour||1/2||Teaspoons|
|Dried Red Chilies||8|
|Chinese Rice Wine||1||Teaspoons|
|Scallion, Finely Chopped||1|
|Chicken, Without Bones (dark Meat Is Best)||12 .||oz|
1. Cut the chicken into bite-sized pieces and marinate for 30 minutes. Then deep fry in hot oil for 4 minutes. Drain well. 2. Heat a wok with 1 1/2 tbsp. oil. Stir fry the chilies, crushed peppercorns and shredded orange peel for about 1 minute over a moderate heat, until the chilis start to swell. 3. Add the chicken pieces and continue stir frying for another minute. 4. Lift from the heat and pour in the seasoning sauce. 5. Mix well and sprinkle with sesame oil before serving. 6. Spoon on to serving dish. Can garnish with chopped scallion, sesame seeds and thin slices of orange on plate.
Recipe can be doubled for 4 servings.
Posted Apr 14, 2008