Orange Chicken

Just like my Kung Pao Chicken , this is a favorite with the rest of the family. And, very much like Kung Pao chicken recipe, this Orange Chicken starts out the same way, with only variation in the sauce ingredients to get the characteristic orange flavor.

Ingredients
2-3 boneless skinless chicken breasts, cut into chunks
4 Tbsp canola oil

coating: seasoned ¼ cup cornstarch + ¼ cup rice flour

marinade: soy sauce + red wine vinegar

Orange Chicken sauce:
2-3 medium shallots, finely diced
6-8 garlic cloves, finely diced
1 medium celery stalk, finely chopped
2 Tbsp freshly grated ginger (or 1 Tbsp dry ginger powder)
¼ cup light soy sauce
¼ cup kecap manis
¼ cup plain distilled vinegar
¼ cup sambal oelek (or, any favorite hot chili sauce)
1 tsp Orange essence
orange zest and juice of 1 large orange
a few drops of yellow food color
cornstarch as needed for thickening the sauce

garnish: Spring onions and cilantro

Preparation

1. Marinate the chicken pieces in the marinade for about 15-20 minutes while assembling the other items
2. Heat 1 Tbsp oil in a sauce pan and sauté the shallots, garlic, ginger, then add the rest of the sauce ingredients (except orange essence) to the saucepan and simmer gently over medium low heat; add the essence (and food coloring) at the end, adjusting to taste
3. Heat 3 Tbsp oil in a pan, drain the chicken pieces, pat dry, and dredge with the seasoned coating, shake off excess, and add them to the hot oil in the pan; allow to form a seared coating at the bottom, then turn over and do the same; cook the chicken till done
4. Add a bit of cornstarch dissolved in water to thicken the sauce if needed, or alternately, add a bit of water to make the sauce thinner to suit your tastes; Turn off the heat for the sauce
5. Slowly add the sauce to the chicken, a little at a time, stirring gently to coat the chicken well, off heat
6. Serve warm with hot jasmine rice