Spicy Orange Chicken
My first Chinese-cuisine inspired recipe. This Spicy Orange Chicken is the perfect combination of sweet, acidic, sour and peppery-with seriously no tastebud left behind! A simple recipe with a profound taste profile. Super moist chicken seared in a wok to form a golden, flavor-packed crispy exterior, then glazed in the most luscious sauce with scallions, green peppers and a few spices and finished with a drizzle of sesame oil. Yummy!
Servings: 5
Ingredients
For the Chicken coating
- 3 chicken breast filets *cubed
- 1/3 cup all-purpose flour
- 1/3 cup corn starch
- 1/2 tsp white pepper
- 1/2 tsp black pepper
- 1 tsp lemon pepper seasoning
- 1 tsp Kosher salt *or to taste
- 1/2 cup water
- Canola oil *as needed for frying
For the sauce
- 1 tbsp grape seed oil *as needed
- 1 green pepper *deseeded and chopped
- 2 cups scallions *finely sliced
- 1 tsp fresh ginger paste
- 1 tsp fresh garlic paste
- 3 cloves fresh garlic *peeled and sliced
- 3 tbsp soy sauce *light sodium
- 2 tbsp vinegar
- 2 cups orange juice
- 1.5 tbsp corn starch
- 1/2 tsp Kashmiri Lal Mirch
- 1/2 tsp red pepper flakes
- 1 tsp onion powder
- 1/2 cup light brown sugar
- 1/2 tsp orange zest
- 1 tsp Sesame oil
- 2 tbsp water *as needed
- 12 oz Fettuccine *or any paste or rice
Instructions
For Chicken
- Rinse and pat dry chicken breasts. Cube chicken into medium size pieces. Place chicken pieces in a large glass mixing bowl. Add the all-purpose flour, corn starch, white and black pepper powders, lemon pepper seasoning, whisked eggs and Kosher salt. Mix very well and massage ingredients into chicken pieces for at least 3-4 minutes until well incorporated. Cover with Saran wrap and set aside for 20-25 minutes.
For Sauce
- In a large wok, heat 1 tbsp of grape seed oil on high heat. Once oil is hot, turn heat to medium high and add chopped green peppers and 1 cup of sliced scallions and cooked for 4-5 minutes. Now turn heat to medium and add ginger/garlic paste and sliced garlic cloves. Mix well and cook for 4-5 minutes. Now turn heat back to medium high and add the orange juice, soy sauce, vinegar, light brown sugar and continue to cook until sauce reaches a boil. Once sauce reaches a boil, add the spices (onion powder, Kashmiri Lal Mirch and red pepper flakes). Mix well to combine all ingredients and cook for 2-3 minutes. Now add 2 tbsp of water, cover wok with lid, turn heat to medium low and simmer for 5 minutes. Now uncover wok, turn heat to medium and slowly add the 1.5 tbsp corn starch, gradually, while stirring continuously with a whisk and continue to cook until sauce thickens and all lumps are dissolved. Once sauce thickens (4-5 minutes, while stirring), add the orange zest and mix well. Orange chicken sauce is now done. Set aside.
For Frying Chicken
- In a large skillet (or wok), add enough Canola oil for shallow frying and heat oil on high. Once oil is hot, turn heat to medium high and carefully add marinated chicken pieces (*Fry chicken pieces in two batches, do not overcrowd skillet to ensure a crispy exterior). Once chicken pieces are a golden color on one side, carefully turn pieces, turn heat to medium low, cover skillet and cook chicken for an additional 5-7 minutes. Uncover skillet, turn heat to medium high and continue to cook chicken pieces for 3-4 more minutes until golden on all sides. Carefully remove fried chicken pieces onto a paper towel lined baking sheet to remove all excess oil and let rest for 5-7 minutes.
For Final Dish
- Cook Fettuccine pasta per package directions and drain.
- Add rested chicken pieces into orange sauce (you can reheat sauce on low heat if needed) and carefully mix chicken to coat all pieces. Drizzle the Sesame oil on top and add the remaining 1 cup of sliced scallions.
- Spicy Orange Chicken is now ready to serve. Tastes absolutely delicious on top of Fettuccine (or any pasta!), served with white rice or just as is! Enjoy. Nosh Farma'aiye!