Better than takeout!

By David Tisue

The Surveyor

It is almost the beginning of Chinese New Year when we say goodbye to the year of the Rabbit and begin the year of the Dragon. The twelve years of the Chinese Zodiac start with the second new moon after the winter solstice. It can vary from mid-January to mid-February; this year, it falls on Feb. 10. In Chinese culture, the New Year is the beginning of the spring season. Each year, a specific animal represents a different personality, though unlike Western astrology, it is by year instead of month. The Dragon is supposed to represent power, energy and goal-oriented people.

I thought I would post something spicy to celebrate this year of power and strength with something not really Chinese, but what is the most popular dish in Chinese restaurants here in America. The origins of orange chicken is actually not Chinese but American. Orange Chicken became a mainstay of Chinese restaurants thanks to Panda Express, which introduced it in Hawaii in 1987. Though similar to General Tao’s chicken, that is also American, both are western variations of sweet and sour Asian dishes. Orange chicken has a distinctive orange flavor that is delicious and has become more popular than its original

General Tso cousin. You can make it at home with fresh ingredients that taste even better. This recipe involves a few ingredients but nothing special. You can use chicken breast, but I recommend using chicken thighs to get more flavor. Adding orange marmalade adds some real depth and a slight bitterness to counteract the sauce’s sweetness, taking this orange chicken far above what you can get from takeout. And best of all, even though you deep fry the chicken for this recipe, it takes only 30 minutes to make! Make some of this delicious semi-Chinese dish to celebrate the Year of the Dragon, and you will never go back to takeout!

Orange Chicken
1 tablespoon vegetable oil, plus more for frying
2 cloves garlic, finely chopped
1 teaspoon finely chopped peeled ginger or ½ teaspoon ground ginger
½ teaspoon crushed red pepper flakes
2/3 cup fresh orange juice
2 tablespoons orange marmalade
2 tablespoons soy sauce
2 tablespoons sweet chili sauce or siracha
1 tablespoon apple cider vinegar
2 tablespoons brown sugar
¼ cup lemon juice
½ cup plus 1 tbsp. cornstarch, divided
2 large eggs
¼ cup all-purpose flour
Kosher salt
Freshly ground black pepper
2 lb. boneless, skinless chicken breasts or thighs, cut into 1” pieces
2 green onions, thinly sliced
sesame seeds, optional
Cooked rice for serving

In a medium saucepan over medium heat, heat one tablespoon of oil. Add garlic, ginger (if adding ground ginger add with the orange juice,) and red pepper and cook, stirring, until fragrant, about two minutes.

Whisk in orange juice, orange marmalade, soy sauce, chili sauce, vinegar, brown sugar, lemon juice and bring to a simmer.
Meanwhile, in a small bowl, whisk the remaining tablespoon of cornstarch with two tablespoons of water.
Slowly whisk into the sauce to thicken and simmer, stirring occasionally, until the sauce is syrupy, about 5 minutes.

Keep the sauce warm while you cook the chicken.

In a shallow bowl, beat eggs until blended. In another shallow bowl, mix the flour and ½ cup cornstarch; season with salt and black pepper. Coat chicken in egg, then toss in flour mixture, tapping off any excess.

Into a large, deep skillet, pour oil to a depth of ¼ inch. Heat until shimmering, and a piece of chicken sizzles when added. Working in batches to not over crowd, fry chicken, stirring occasionally, until golden brown and crispy, about 4 to 5 minutes each batch.

Drain on a paper towel-lined plate.

Toss the sauce with the chicken to combine, and top with the green onions and sesame seeds if desired.

Serve over rice.