An Asian dish called Orange Chicken is actually an American Chinese dish of Hunan origin. The Orange Chicken that is served at North American fast food restaurants consists of chopped, battered, and fried chicken pieces mixed in a sweet orange-flavored chili sauce, which thickens or caramelizes to a glaze.
Restaurants throughout the western hemisphere, can also refer to the dish as, “orange peel chicken”, “orange flavor chicken“, and “tangerine chicken”.
In China, however, the dish is always known as “old peel chicken”, referring to dried orange or tangerine peels, which is used in traditional Chinese medicine as well as cooking.
For restaurants outside of Asia, fresh orange peel is often used or no peel at all.
We have referred to our version as a Orange Mandarin Chicken, because we add mandarin oranges to the recipe. Here is what you will need.
½ cup fresh orange juice
½ cup orange marmalade
¼ cup brown sugar
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
4 teaspoons arrowroot starch
2 teaspoons sesame oil
1 tablespoon grated orange peel
To make the orange sauce, combine the first seven ingredients in a small bowl. Place a medium sauce pot over medium heat and add sauce.
Bring to a medium boil and add arrowroot starch and mix in, stir until sauce has thickened. Remove from heat, and set side.
1/8 cup arrowroot starch
3 tablespoons avocado oil
2 medium red bell peppers, diced ¼ to ½ inch
½ yellow onion, diced ½ inch
1 11 oz. can mandarin oranges, drained, cut each segment in half
1 pound rice noodles, cook according to package instructions
In a large bowl, coat arrowroot starch with chicken chunks. Heat oil in a large frying pan, and add chicken and fry for about 4 minutes or until chicken is oblique.
Add red pepper and onion, cut another 3 minutes, stirring continually.
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