Chinese Orange Chicken with Tempura Batter

Tonight I had a hankering for orange juice, and what better way to use it than with chicken?  I prepared the chicken and marinade in the afternoon, and by dinner it was ready to go!  This recipe officially serves 4, if you don’t have a hungry husband.  I do.  So consider it 2 servings, though it’s certainly easy to multiply.

Serve with Jasmine rice.  As a drink you could serve either orange juice, or a Tropical Coconut Smoothie.

Orange ChickenChinese Orange Chicken Wm

½ – 1 C. orange juice
4 Tbs. lemon juice
2½ Tbs. rice vinegar
5½ Tbs. soy sauce
1 Tbs. grated orange zest
3 Tbs. soft brown sugar
½ tsp. minced fresh ginger root
½ tsp. minced garlic
2 Tbs. chopped spring onion
¼ tsp. red chili flakes (or sambal oelek – chili paste)

2 boneless, skinless chicken breasts, cut into bite-sized pieces or into thin strips

½ C. flour (optional:  Instead of this mixture, use Tempura – recipe below)
¼ tsp. salt
¼ tsp. pepper

3 Tbs. Olive oil

3 Tbs. cornflour + 2 Tbs. water, mixed to a paste

Mix the first set of ingredients into a large Ziploc bag (tip:  Set it in a bowl for easy filling, and keeping the liquids together to cover the chicken).  Prepare the chicken; add it to the bag, seal, and massage all together well.  Refrigerate at least 2 hours.
When you’re ready to cook:  In another resealable plastic bag, mix the flour, salt and pepper. Add the marinated chicken pieces, seal the bag and shake to coat.
Heat the olive oil in a large frying pan or wok over medium heat. Place chicken into the pan, and brown on both sides. Drain on a plate lined with paper towels, and set aside.
Wipe out the pan, and add the sauce. Bring to the boil over medium-high heat.  Stir the cornflour paste into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer about 5 minutes, stirring occasionally.

Serve with hot Jasmine rice, or stir-fried rice with shavings of orange peel or ginger added.


Tempura Batter

1 egg yolk, beaten
1 ½ C. ice water or very cold club soda
1 C. (250 ml) all – purpose flour or rice flour, plus additional for dredging

Mix together; dredge your meat and cook as directed.

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