Orange Chicken

Chinese food is one of the world’s most popular cuisines.

Chef Jason Hill tours Chinatown Los Angeles, home to some of the most authentic Chinese food in California.

After taking in the Chinese New Year dragon parade, a show by the Kung Fu Shaolin monks, and a Chinese contortionist show, we hit the streets in search of the best Chinese food restaurant in LA. Just be sure to look for that “A” grade in the window!

Yang Chow (819 Broadway) is famous for Chinese seafood like slippery shrimp, and Empress Pavilion serves up classic Cantonese dim sum. At Lucky Deli, you can stock up on Peking Duck.

Did you know the fortune cookie was invented here in Los Angeles in 1916?

Today, you can sample freshly made fortune cookies at Phoenix Bakery, where we also found some great shrimp dumplings, sticky rice cakes and chicken rolls. Just don’t leave without trying a slice of their famous strawberry whipped cream cake. It’s incredible.

Well enough of the facts. Let’s hit the kitchen and make a great Chinese chicken recipe.

This orange chicken recipe is famous here in California, where you’ll find it on practically every Chinese menu. But why buy Chinese delivery, when you can make it easily at home?

Now I know the most popular orange chicken is fried, but I think it’s a lot tastier and healthier as a saute. So that’s how we’re doing it today.

ORANGE CHICKEN

2-3 pounds boneless skinless chicken breast, cut into pieces
1 teaspoon minced ginger root
1 teaspoon garlic, minced
1/2 teaspoon cayenne or red pepper flakes (use less if you don’t like it spicy)
4 green onions, sliced
1 tablespoon rice wine
1/2 teaspoon sesame oil

ORANGE SAUCE
3 tablespoons soy sauce
3 tablespoons orange juice
10 tablespoons brown sugar
10 tablespoons white vinegar
Orange zest from 2 oranges

Mix together ingredients for orange sauce. Set aside.

Heat 1 tablespoon of cooking oil in a wok over high heat. Add minced ginger and garlic, stirring about 30 seconds. Add chicken to wok and cook.

Next add the dried red chiles and chopped green onion. Saute again, then pour in the rice wine.

Add orange sauce to wok and stir well.

Make a slurry with 1 tablespoon of cornstarch and 1 tablespoon water until smooth. Add to wok and stir until sauce thickens. Before serving, stir in sesame oil and grated orange zest.

Serve over steamed brown rice.

Duration : 0:4:5

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