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Chinese Orange Chicken

Printed From: Foods of the World Forum
Category: Asia
Forum Name: China and Mongolia
Forum Discription: China and Mongolia
Printed Date: 22 March 2019 at 06:53

Topic: Chinese Orange Chicken
Posted By: HistoricFoodie
Subject: Chinese Orange Chicken
Date Posted: 04 June 2018 at 06:21
Many years ago, in Frostburg, MD, of all places, we stumbled on a small pan-Asian restaurant that put its own twist on things. And did it brilliantly! For instance, they took the classic Chinese Orange Chicken and subbed tangerines. Delicious!

I’ve wanted to replicate it ever since. Unfortunately, I’d not found an Orange Chicken recipe that was suitable enough to convert. Until now. Once again, Lisa Goldfinger and her Panning the Globe blog have come through for me.

We made her Orange Chicken dish last night. Like most Chinese---make that Asian---cookery, the work is in the prep. Actual cooking doesn’t take much time at all. So the recipe initially looks more complicated and time consuming than it really is.

I used skinless/boneless thighs for the dish, because dark meat has more flavor than the breasts, and it worked out well. I happened to have dried tangerine peel on hand, so used that instead of the orange zest. And I used fresh-squeezed orange juice.

Served it with fried rice and Chinese veggies. All in all, a great meal. More to the point, I’ll be making it again, using tangerine juice, to see if I can recapture the dish we had that time.

If you want to give Orange Chicken a try, you can find Lisa’s recipe here: -

But we hae meat and we can eat
And sae the Lord be thanket

Posted By: Margi Cintrano
Date Posted: 08 June 2018 at 15:55

Thank you for posting the blog link ..  

Looks quite enticing  ..  

All my best for a wonderful summer just ahead ..

Gourmet´s Choice - Time Out In Spain ...

WEBSITE: / Beyond Taste, Oltre il Gusto ..

Posted By: TasunkaWitko
Date Posted: 09 July 2018 at 11:04
This looks good, Brook - I sent the link to the Beautiful Mrs. Tas so that we can get it on the rotation and give it a try.

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Posted By: HistoricFoodie
Date Posted: 09 July 2018 at 19:50
Since posting I've done some experimenting with this recipe, including using it as the base for a cauliflower side-dish.

Cauliflower isn't as moist as chicken, so you have to adapt a bit. I mixed some Chinese rice wine with the eggs, which turned the cornstarch into a thin slurry, with coated the cauliflower nicely. Other than that, the recipe is pretty much the same.

But we hae meat and we can eat
And sae the Lord be thanket

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