Orange Chicken

The worst part about vacation is going back to work. This whole being a responsible adult thing? I cannot emphasize how overrated it is. Honestly.

Short work week, but I’m not sure if that’s a good thing. About 200 emails to go through, and the mad scramble of everyone getting back to the office and trying to get things done. It’s only been a few days, but I already miss the ability to stay in bed until noon (or later), and not worry about putting pants or shoes on or wearing makeup or sitting at a desk all day.

A long day at the office, a sneaky hate spiral of petty annoyances accumulating–the last straw being told, for fifteen minutes, that I should smile more, which only had the result of making me want to stab things.

I got home to find my ayi had visited like a lovely house-cleaning-fairy, and everything was sparkling. I have no idea how I’m going to survive without her when I go back to America. I barely had any energy to think, much less put together something resembling a good dinner, but a recipe for orange chicken had floated across my internet browsing, and I had some defrosted chicken that needed to be used up.

This isn’t the quickest or most simple meal, but it’s not bad as a replacement for junky American Chinese takeout, and the recipe can be tinkered with.

1 cup chicken broth, 2/3 cup sugar, 1/2 cup orange juice, 1/4 cup rice wine or vinegar, 1/4 cup soy sauce, orange zest, mined ginger and garlic, optional Sriracha, salt and pepper, 2 Tbs of cornstarch dissolved in 2 Tbs water.

Stir everything together in pot besides the cornstarch. Take 2/3 cup of this and marinate 2-4 chicken breasts, cut into 1/2 inch cubes, in a plastic bag. keep in fridge until ready.
Heat the sauce, bring it to a boil, then stir in the cornstarch. Turn the heat to low, and simmer until thick. You can set aside, but before using, quickly reheat and stir.

Prepare a wok or deep pan with oil. Prepare two shallow bowls or breading pans, one with two eggs, beaten well, the other with about 1 cup of cornstarch (I mixed mine with some rice flour). Drain the chicken from the marinade. Dip in the egg, shake off excess, dredge in the cornstarch until evenly coated, shake off excess, and pop into the hot oil in batches (don’t over fill the pan). Remove from the oil into paper towel lined bowl. One all the chicken has been fried, toss in the sauce. Serve over rice with a garnish of sesame seeds.

Orange Chicken

Orange Chicken


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