Where do I start from to talk about this recipe? You know those times when you really don’t want to spend long hours in the kitchen but yet want to eat something really fancy and yummy…we all have that moment at least once a week. As much as I love to cook and be in the kitchen creating new recipes, sometimes I just want to be in front of my TV, place my legs on a leg rester and have someone serve me. That feeling is one of the best in the world! I am sure most of you can relate with this. Anyways, that is where this recipe comes in… I cannot really over-emphasize how easy it is to create Orange Chicken Sauce; but believe me when I say that it is one of the easiest meals you can prepare in roughly under 25mins…yes! it is that fast.
Apart from the fact that this recipe is super easy to create, one other thing I love about it is its rich and intense Asian flavor…Ugh! You will literally go to heaven and back; the taste and aroma is beyond belief! The sweetness of the orange juice balances out the intense saltiness of the soy sauce and when the fried bite-size chicken breast pieces are added to the sauce, oh boy! I think its best you experience it for yourself.
Another thing I love about this recipe is that it can serve as a make ahead meal…All you do is whip up a large amount and place in a Tupperware. Store in the refrigerator for as long as one week. Whenever you want to eat it, you just take out a small portion and warm it up in a micro-wave and the freshness will still be intact. Amazing right! This meal is perfect for weeknights and is loved by both adults and children so you won’t have to worry about making separate meals for the grown-ups and kids in the house.
Prep Time: 10mins. Cook time: 15mins. Yield: 2 servings. Level: Easy.
FOR THE SAUCE
- 1/2 cup fresh orange juice
- 1 table spoon light brown sugar
- 1 table spoon soy sauce
- 1 table spoon oyster sauce
- 1/4 teaspoon blended sesame oil
- 1/4 teaspoon crushed pepper flakes
- 2 garlic cloves
- 1 teaspoon cornstarch
- Salt to taste
FOR THE CHICKEN
- 2 table spoon corn starch
- 3 egg whites
- 4 boneless chicken breast
- Vegetable oil for frying
- 1/4 teaspoons sesame seeds
- 2 basil leaves, chopped
- Wash chicken breast thoroughly to rid it of excess blood. Cut in bite-size chunks and set aside.
- In a mixing bowl, add egg whites and cornstarch, whisk together with a fork until a froth is formed, about 45 seconds. Then add chicken breast and allow to sit for 10 minutes.
- While the chicken is sitting pretty in the mixture, heat up vegetable oil in a frying pan on medium heat.
- Carefully drop the chicken into the oil. Be careful not to over crowd the pan so the temperature of the oil doesn’t drop. Move the chicken around so they fry evenly. When it is nice and golden brown, place them on a plate lined with paper towel to drain the excess oil. Repeat the process for the remaining chicken pieces.
- Afterwards, in a non-stick skillet, add orange juice, soy sauce, oyster sauce, sesame oil, crushed chili flakes, garlic and salt to taste, place on medium heat and bring to a light simmer, allow to cook until sauce begins to thicken, about 5 minutes.
- In a small bowl, make a slurry by whisking together cornstarch and 1/4 cups of water. Then add 2 table spoons of the slurry to the sauce. Stir to combine and leave to thicken for another minute.
- Finally, transfer the fried chicken chunks into the sauce, toss to thoroughly coat chicken with the sauce.
- Garnish with sesame seeds and fresh basil leaves.
- You can serve this alone or with pasta, steamed basmati rice and steamed vegetables.
Winifred Emmanuel is a food consultant, recipe developer and the founder of Zeelicious Foods. She teaches people how to make different types of dishes both local and foreign with readily available ingredients in Nigeria.
You can reach her on social media