07/ 15/ 2016



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The first time I ate orange chicken was in the USA at the famous restaurant called Hakkasan, in Miami. They serve a more sophisticated version of this dish: crisp chicken strips with thin orange sauce with some pieces of orange too. This dish is extremely popular among Americans; it means that it is extremely easy to find this kind of dish at any Chinese fast food chain. Orange chicken is the signature of a famous Chinese chain called Panda Express, which is the biggest fast food restaurant chain in the USA. The taste of the sweet and spicy orange sauce is a special feature of this dish and besides that, it is a distinguishing feature of the Chinese cuisine. The five elements of taste are very well combined, in a harmonious and balanced way, by this culture. Normally, this dish is served with white rice, but in order to give a different touch to this sweet taste I make fried rice, a delicious recipe by Buddy Valastro. Orange chicken and fried rice are a perfect match. So much so that its acceptance among children and adults is unanimous. The chicken is fried in the original version, just to make it crisp, but I only grill it in a hot wok with some oil. Besides, I don’t use cornflour to thicken the sauce; I just cook it for more minutes until the sauce reduces. This orange chicken is fantastic to make when you have many people for a meal because it yields so much! I hope you guys enjoy! Let’s do it!


               Total time: 1 hour 30 minutes                           Serves: 6-8 people




- 2 chicken breasts (1 kg)

- Salt

- Black pepper

- 1 ½ cups plain flour


Orange Sauce:

- Sesame oil

- Vegetable oil

- 2 garlic cloves, minced

- ½ medium onion, chopped into cubes

- 2 tablespoons fresh ginger, grated

- 1 red pepper, without seeds and chopped in small pieces

- 1 cup orange juice

- Zest of one orange

- ½ cup brown sugar

- ¼ cup soya sauce

- 1/3 cup rice vinegar

- 1 cup green onion, chopped

- 1 tablespoon sesame seeds​



1. Cut the chicken breast into small strips or into small cubes. Next, season with black pepper and salt and leave to rest in fridge for 30 minutes;


2. Meanwhile, make the sauce. In a pan, 1 tablespoon sesame oil, grill garlic, onion, ginger and red pepper; 


3. Next, add orange juice, zest of orange, brown sugar, soya sauce and vinegar. Mix well, and simmer over low heat until it reduces and becomes a thick sauce;


4. After marinating, dredge the chicken pieces in plain flour and press to coat. Heat the wok, add vegetable and sesame oil, but don’t use a lot of oil, because it is not to fry. Grill a small portion of chicken at a time until it gets slightly golden and reserve;


5. In the same wok, add all grilled pieces of chicken, the orange sauce and bring to boil for some minutes to incorporate all ingredients. If you think that there isn’t enough sauce involving the chicken pieces, add more orange juice and bring to boil for few more minutes. Finalize with chopped green onions and sesame seeds. 


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