To cook orange chicken
- ¼ cup tapioca starch, or potato starch or corn starch
- cooking oil
- orange wedges
- thinly sliced scallions
Marinate the chicken
- Pat the chicken fillets dry and cut into two-inch cubes.
- Place the chicken and all the ingredients for the marinade, except the orange, in a bowl and mix well.
- Cut the orange into halves; reserve one portion.
- Finely grate the zest of half an orange and mix into the chicken.
- Cover the bowl and marinate the chicken in the fridge for 30 minutes.
Make the sauce
- Using a paring knife or a vegetable peeler, cut off the zest of the reserved orange half.
- Put the orange zest and all the ingredients for the sauce in a small sauce pan.
- Cook the sauce over medium heat, occasionally swirling the pan, until syrupy (see notes after the recipe). Set aside.
Fry the chicken
- In a wok or frying pan, heat enough cooking oil to reach a depth of at least three inches.
- Take the chicken out of the fridge and stir.
- Take the half orange (from which the zest used in the marinade was taken) and cut into wedges.
- Add the tapioca starch to the chicken and toss to distribute evenly.
- Fry the battered chicken until browned and lightly crisp (see notes after the recipe). Scoop out the chicken and move to a strainer or rack.
Assemble the orange chicken
- Pour off the oil (you may reuse it) from the pan.
- Strain the orange sauce directly into the pan.
- Heat the sauce until bubbly.
- Add the cooked chicken to the sauce and toss them around until each piece is generously coated with the syrupy sauce.
- Stir in the orange wedges.
- Transfer the cooked orange chicken to a shallow bowl, sprinkle with sliced scallions and serve at once.
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