½chicken cube(or ½ teaspoon chicken powder or ½ teaspoon salt)
Orange sauce mixture
5tablespoonsOrange drink powder, like Tang
4tablespooncorn flour
1½tablespoonsoya sauce
½chicken cube or 1 teaspoon chicken powder or ¼ teaspoon salt
1tablespoonorange zest
½teaspoonsalt
2cupswateror more as needed
Seasonings for Sauce
2tablespoonoilpreferably sesame oil
1tablespoonminced ginger
1tablespoonminced garlic
¾tablespoonred chilli flakes or to taste
4Nosred button chilliesYou can use any other red chillies too.
3tablespoonvinegar
2tablespoonchilli garlic sauceor any spicy ketchup
1½tablespoonsugar
For coating
½cupcornflour
¼cupflour
1teaspoonred chilli powder
½teaspoonsalt
Garnish
1stalkgreen onionsfinely chopped
1¼cupsriceuncooked
Instructions
Marinate Chicken
Put all the ingredients to marinate chicken in a bowl and mix well. Set aside for 30 minutes. (or preferably over night).
Make orange sauce
Take all the ingredient of orange sauce mixture in bowl and mix well until smooth.
Heat oil in a pan, fry ginger, garlic, red chilli flakes and red button chilli for 1 minute. Add the prepared mixture in the sauce and cook for 3-4 minutes until thick. Add more water if needed to adjust the consistency of the orange sauce. (We need a medium consistency as sauce will thicken as we add fried chicken).
Cook rice as per instructions on the packet and set aside. You can also make vegetable fried rice. (recipe here)
Fry Chicken
Mix all the ingredients of coating in a plate to make seasoned flour.
Coat chicken pieces in flour mixture one by one and set apart in another plate.
Fry coated chicken in small batches until golden crispy. Transfer chicken to a sieve or paper towel. Rest it for a minute then mix it to the sauce. Serve Orange chicken immediately with rice. (See tips section above for details on frying.)
Notes
Quick Tips: ½ tablespoon Tikka masala or tandoori can be added for extra color and spice.