Name: Orange Chicken (Chen Pi Ji)
Yield: Serves 2 as a main dish with rice or 4 as part of a multicourse meal
Cuisine: Chinese
Ingredients: 2 tablespoons cornstarch; ¼ teaspoon sesame oil; 8 oz (250 g) skinless, boneless chicken meat (breasts, thighs, or legs), cut into slices or cubes; 1 tablespoon oil; 1 teaspoon cornstarch; 1 tablespoon water; 2 green onions (scallions), white parts only, trimmed and cut into 1 in (2.5 cm) lengths; 2 cloves garlic, minced; 2½ tablespoons sugar; 1 teaspoon Chinese rice vinegar; 5 dried red finger-length chilies; Oil, for deep-frying; 2 tablespoons soy sauce; 3 tablespoons fresh orange juice; 1 teaspoon Chinese rice wine or sherry

Preparation info

Serves
2
as a main dish with rice

Difficulty
Easy

Appears in

Easy Chinese Recipes

By Bee Yinn Low

Published 2011

About

Orange Chicken (also known as orange peel chicken or tangerine chicken) derives its name from the use of dried orange peel in the traditional recipe. Unfortunately, like many Chinese dishes, the Orange Chicken served in the United States often looks like a gloppy mess. When I was developing this recipe, I was determined to do it right and do justice to this dish. The end result is not your typical Chinese takeout equivalent, but an appetizing, refined, and robust rendition—with just