Orange Chicken

I have been eating a lot of Panda Express lately. Sometimes, I just can’t help it. I’ve gone several times over the last couple of weeks, and it reminds me of law school. I know it’s terrible for me, so I decided I would try and make some orange chicken at home.


Roast Orange Chicken Recipe:
1. Roast it: I didn’t feel like stir frying, so I decided to roast some chicken thighs, legs, and wings. This did not necessarily require that I butcher a chicken, but I butchered one anyway. Then, I set it in a skillet and prepared it according to my usual chicken roasting recipe. Sauté it to crisp the skin and then put it in the oven for a while. 400 for 30 minutes or so.

2. Juice it: for the orange sauce, I juiced two navel oranges. I know other kinds of oranges may provide more juice, but these are what I had on hand.


3. Reduce it: When the chicken is done, set them on another plate to rest underneath some foil. Then, drain off most of the chicken fat and set it on a burner on medium. Add the juice, some soy sauce, a tiny bit of sesame oil, and whisk. Keep it on heat and keep stirring until it thickens. If my wife weren’t getting chronic pregnancy induced heartburn, I would have also added some pepper flakes.


4. Eat it: my wife doesn’t like sauce on things, unless it’s barbecue, so I put about a third of the sauce in a bowl. I poured the rest over my chicken. I served this orange chicken with roasted carrots, which I have been loving lately. I also roasted up some fingerlings that we picked up at the farmers market. the carrots were lovely, and the fingerlings were like crispy mashed potato balls.


Altogether, the dish worked pretty well. I was a little heavy on the sesame oil and soy, and I was looking for a lot more orange flavor. But, the chicken was quite nice, so I didn’t really care if the sauce somewhat missed the mark. And, at the end of the day, it was decent enough to fend off my panda express craving for at least a couple of days.


1 Comment

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One response to “Orange Chicken

  1. Pingback: Chicken stock | cookingkos

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