We carnivores are all familiar with the world-famous ‘Orange Chicken’ from Panda Express. OMG how do they make that sauce so so tasty. All the flavours are just perfect! Not a bit under or over. PEERRRRRRRRFECT!!
I am a big fan of sweet & sour tomato based gravies and with the help of multiple Youtube videos, I think that I could finally nail the taste of that legendary dish right here in my own kitchen recently. Soft chunks of boneless chicken in that hot, saucy, sweet and sour gravy..mmmmmmmmm!
I have added a few twists of my own (like onions and bell peppers) but if you do not want to adapt them, please leave them out comfortably and stick to the basic sauce.
Interestingly, I have something for all you amazing vegetarians as well. To make a vegetarian version of this classic dish, I tried substituting chicken with soya chunks instead, and I am ecstatic to report that it turned out very well.
If you do not eat meat, you may want to check out this one out. I will leave the method of making the soya version in the notes at the end of this post.
So, chicken or soya, give this appetizing recipe a go friends, and enjoy!
- 2 large Chicken breasts
- Some baby corns (optional)
- Oil for frying
For the marinade:
- 3/4th cup all purpose flour
- 1/4th cup Cornstarch
- 1 egg
- 2 tbsn oil
- 1 tbsn Soy sauce
- Salt & Pepper
- Water as needed
For the gravy:
- 1 large orange
- 1 onion and 1 bell pepper (cut in cubes)
- 1-2 cloved garlic, minced
- A small piece of ginger, peeled and minced
- 2 tbsn soy sauce
- 1 tsp brown sugar
- 6 tbsn Tomato ketchup
- 1 tbsn vinegar
- 1 tbsn oil + a drizzle of sesame oil
- 1/2 cup of water
- 2-3 tsp cornflour mixed in some cold water
- Salt and pepper to taste
- Cut the chicken pieces in 1 inch pieces.
- In a large bowl, mix together all the ingredients for marinade to make a liquid batter of medium consistency.
- Throw in the chicken and mix so that all the pieces are coated with the batter all over. Cover with a cling film and refrigerate for thirty minutes.
- After 30 mins, deep-fry the chicken pieces in hot oil and set aside. Also fry your baby corns to get them crispy or you can choose to shallow fry it with onions and bell peppers while making the gravy. Set aside.
- To make your gravy, heat your vegetable oil + sesame oil in a heavy bottomed pan.
- To hot oil, add ginger and garlic. Fry for a few seconds.
- Add the cubed onions and bell peppers. Cover and cook for a few minutes till the veggies sweat. Throw in the fried baby corns as well.
- Now cut the orange in half. Cut one half of the orange in quarters and add to the pan so that the flesh touches the surface of the pan. Add in your water at this time too.
- Next, add the sauces, vinegar, sugar, salt and pepper. Mix and let simmer for a few minutes.
- Squeeze in the juice from the second half of the orange into the gravy and mix well.
- Add the cornstarch dissolved in cold water to the gravy and stir until you get a glazed, thick gravy. Add the cornstarch water little by little so that you can stop at the consistency that you desire.
- Finally, throw in the chicken chunks too and give everything a nice mix. Fry for a few seconds and switch off the gas.
- Serve hot with plain rice. Enjoy!
For the soya version, boil your soya nuggets in salty water for 7-8 minutes. Drain and rinse with cold water. Squeeze the water from each nugget and throw in a large bowl together. Add around 2 tbsn of plain flour, 1 tbsn cornstarch, 1 tbsn soya sauce, salt and pepper to taste and gently mix till you get a nice coating on all the soya chunks. Deep-fry in batches and set aside. Proceed to make the orange gravy in the same way mentioned above for the orange chicken. Enjoy!!