This Orange Chicken recipe produces tender and saucy little bites of chicken breasts with a distinct orange flavor. It is a perfect combination of tang and sweetness in a savory dish.
One thing that I dread after coming from a vacation is the overwhelming silence in the house when we return home. Today I feel the silence is too much after we came back from spending holidays with my sister in law’s family in California. Back there, our days were busy. We were out and about each and every day exploring different attractions. Here at home is a different kind of busy. There are daily chores around the house that seem to never end.
Back there we have late nights. We were still outdoors until past midnight. Over here, I have late nights too but they are the laid back, stay at home kind of late nights. Back there is a complete gang of people. With my kids mixed with my SIL’s kids, the house was a beautiful chaos from all the little ones shouting and running around. Over here, it was just us again, sometimes noisy, most of the times silent.
So today I cant help but feel different. We are alone. Indoors and relaxed. And its kinda….sad.
But I never mind. It will pass soon. The important thing is we come home with big hearts and a new collection of beautiful memories. It was nice to see my daughter finding new friends in her cousins. It was very worthwhile watching her enjoying Disneyland and seeing all her princesses.
And then, there are memories of food. Porto’s Pastries, Popeye’s chicken, Hawaiian sweet rolls. These are stuff we don’t have here in Canada. As I am writing this, I realized I am not only feeling homesick for the people and places, I am also feeling homesick in the food department.
So I recreated one dish that is most doable for me- Orange chicken. You know, Panda express. I did try to make Hawaiian sweet rolls from scratch, and I did not quite succeed. Now I regret not putting one in package our luggage.
So yes, I backed down from making the sweet rolls and decided to cook Orange chicken instead. They were easy to make and they were good. So while I wait for the homesickness to go away, I am munching these saucy, tender and orange-y chicken pieces. And as always, eating is a good distraction.
- 4 large pieces boneless chicken breast
- 4 egg whites
- 2 tbsp cornstarch
- for the sauce
- 1 cup orange juice
- 2 tbsp soy sauce
- ½ tsp sesame oil
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- ¼ tsp pepper flakes
- 1 tbsp cornstarch dissolved in ¼ cup water
- Combine egg whites and 2 tbsp cornstarch in a bowl and stir until lump free. Add the chicken pieces to the bowl and set aside.
- In a medium bowl , Add all sauce ingredients ( except the cornstarch slurry) and stir to combine. Set aside.
- Heat a pot with enough cooking oil for deep frying the chicken pieces. When the temperature of oil reaches 350 F, Fry the chicken pieces in batches. Once chicken pieces are golden brown, transfer to a towel lined plates to drain oil.
- Meanwhile, pour the sauce into a shallow pan. Once it starts to bubble, add the cornstarch slurry and stir sauce continuously until smooth and thick. Add the chicken pieces and cook for 5 minutes or until sauce is thick and sticky.
- Top with additional pepper flakes and parsley if desired.
Be sure to maintain the proper temperature all throughout cooking. If the chicken pieces are turning brown too quickly, the oil is too hot.
Don't crowd the chicken pieces too much or they will turn soggy. 5-7 small pieces at a time is good.