Orange Chicken

This is one of those ubiquitous Chinese restaurant dishes. I think that there may be a federal law somewhere that American Chinese restaurants have to have an Orange Chicken on the menu. 


It's also one of those things that when it's good it's terrific. And when it's bad it's just plain nasty. I don't like nasty. Makes my children say "ewwww yuck" and then they're in trouble.


What you're really after - with several American Chinese dishes - is the sauce. I imagine some restaurants have vats of crispy chicken sitting around, which are sauced differently depending on the dish you order. The chicken here is the same one used for Sweet and Sour Chicken, and for General Tso's chicken...you get the picture. It's also the same technique you use for pork or shrimp, and a few beef dishes. It's the sauce that makes the difference. You can make the chicken ahead if you like - it reheats in the sauce. Get the technique down and you're Bombshell.


This looks like a ton of ingredients - don't be daunted. It's three steps, true. But once you've got your three elements together, it's like many Asian dishes.  It comes together in moments.

Finally - traditional Orange Chicken doesn't have veggies - I added them for a couple of reasons. It's a great way to stretch the dish. I also take any chance I get to sneak veggies into my kids - especially ones that are 'masked'. It helps them get used to the flavor when they wouldn't otherwise be thrilled. Feel free to leave the onion and pepper out - but frankly, I think it's a lovely addition.


Crispy Chicken:

2 lbs chicken - white or dark, your choice, cubed
1 egg
1 Tbl salt
1 tsp black pepper
1/2 cup cornstarch
1/3 cup flour
oil for frying - about a cup


Base:

1 1/2 Tbl ginger, minced
2 tsp garlic, minced
1/2 tsp hot chili*
1 yellow onion, sliced thinly
1 medium green bell pepper, sliced thinly
1 Tbl rice wine vinegar
1/4 cup sake or white wine 
1 Tbl sesame oil

Sauce:
1 1/2 Tbl soy sauce
2 Tbl water
1/4 cup sugar
1/4 cup rice wine vinegar
1 Tbl cornstarch
zest of 1 small orange 
garnish - the segmented orange, sliced green onion, cilantro leaves

1. Make the chicken:heat oil to 350F. 
2. In a small bowl, toss the chicken with the salt and pepper. Dredge in the egg, then the flour.
3. Fry a few pieces at a time until crispy, but be careful not to overcook. Transfer to a paper towel lined plate and set aside.
4. Mix together all the ingredients of the sauce, and set aside.
5. Heat a tablespoon of olive oil in a large skillet or wok over medium high heat. Add sliced onion, bell pepper, garlic and ginger. Stir fry for a couple of minutes, or just until the vegetables barely begin to soften. You want them to still have some crispness in the final dish, so don't overcook them here. Add chili, rice wine vinegar, sake and sesame oil. Stir fry just one more minute.
6. Add chicken back to the skillet and toss well to combine with the vegetables. 
7. Whisk the sauce well, and add to skillet. It will thicken and turn glossy as soon as it begins to simmer. Remove from heat and serve immediately (or the chicken will get soggy and that's not luscious).

*Use Thai chili powder if possible, or a couple of fresh Thai chilies. Or a dash of cayenne and a pinch of red pepper flakes. The trick is to get a touch of heat without interfering with the flavor base of the orange sauce. As always, feel free to leave the heat out entirely as well.