ORANGE chicken is one of the most popular dishes at Chinese restaurants in North America and may have been developed as a non-spicy version of General Tso’s chicken, which also originated in the United States.
So popular is this dish that it has even earned its place in the culinary calendar with July 15 being designated as Orange Chicken Day since 2017.
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Grate the ginger to marinate the chicken with white pepper and soy sauce.
Cut the chicken into bite-sized pieces of about 2cm to 3cm cubes to allow the marinade to penetrate through.
All parts of the orange is used: orange peel to flavour the oil, zest and juice for the sauce and extra slices to garnish with.
Coat the chicken in a batter of flour, cornstarch, baking powder, oil, egg white and water seasoned with salt.
Sprinkle toasted sesame seeds over the nuggets coated in the tangy, zesty and sticky sauce. — Photos: LOW BOON TAT/The Star
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