Friday, March 26, 2010
Have a go at making this fantastic tasting Orange Chicken recipe. A cinch to make, marinate it and roast it in the oven. Can’t get any easier, right? Bet you will love the taste of this chicken, slightly tangy, juicy, tender, spicy, and the right amount of sweetness from the orange juice and fragrance from the orange zest. So, do try the recipe and enjoy!
8 Pieces Chicken Drumsticks
8 Tbsp Orange Juice (from 1 large-sized orange)
1 ½ tsp Orange Zest (from 1 large-sized orange)
2 tsp Minced Ginger
1 Clove of Garlic, minced
2 Stalks Scallions, finely sliced
1 Tbsp Chili Flakes
¼ tsp Sea Salt
1 Tbsp Sugar
1 Tbsp Soy Sauce
1 Tbsp Dark Soy Sauce (Caramel Soy Sauce, if available)
½ tsp Mei Kuei Lu (Chinese Rose wine)
1 tsp Chinese White Rice Vinegar
½ tsp Sesame Oil
2 Tbsp Peanut Oil
Rinse the chicken pieces and pat dry.
In a medium bowl, whisk together the orange juice, orange zest, ginger, garlic, scallions, chili flakes, sugar, soy sauce, dark soy sauce, rose wine, vinegar, sesame oil, and peanut oil. Mix well. Set aside half of the mixture, and pour the remainder over the chicken.
Place the chicken in the refrigerator and marinate for 4 to 5 hours, turning pieces every hour.
Preheat the oven to 400˚F.
Remove the chicken from the marinade, place in a roasting pan, and roast, turning to brown on all sides. Spoon the reserved marinate mixture over the chicken as it roasts. Test for doneness by piercing with a knife; chicken will be done when juices run clear and the meat is tender, about 45 minutes.