Orange Chicken Recipe
Looks pretty good, right? Well, lets see what we have in it!
We have some frozen popcorn chicken
A bit of Ramen
And a can of high fructose corn syrup mixed with bubbles and artificial orange flavoring!
And you know what, it tastes amazing.
Now first things first, you have to use some kinda chicken. Regular store bought chicken will work fine, of course, but as a college kid, I know that fancy ingredients like that aren’t always handy. I used some cheapo popcorn chicken for this specific recipe, but in the past I have used some nuggets from McDonalds.
If you are using frozen chicken, though, be sure to cook it with whatever instructions it comes with first. You can’t stir fry it when its still frozen (trust me, I’ve tried)
As for the sauce, well I suppose I cheated a bit.
I have parents who regularly shop at this one asian market, so I pretty much always have access to at least some good ingredients. Only a few of these are required, but the ones used here, along with the soda are,
- Sriracha (common pretty much everywhere)
- Ginger dressing (This stuff comes from some strange, exotic place known as Wal-Mart)
- Honey (required, no matter what. Luckily, they sold this on campus for about 3 bucks. Some places have the stuff in little packets for free. Grab those when you can)
- Salt and Pepper (who doesn’t have these?)
- Soy Sauce (required, no matter what. The next time you go to Panda Express, just grab what you need)
- Rice Vinegar (I got mine at the asian market. Not required)
- and Sesame Oil (I think these are available at Wal-Mart. I’m not sure.)
I mixed together what I had with half a can of Fanta. I also added some garlic and chopped spinach. Neither is required, but fancy food always seems to have some kind of strange leaf mixed in, so I used spinach. But if you guys are lacking in these spices, fear not, because there is one thing that’s pretty common for anybody to use. If you guys want to make an orange chicken sauce with the barest of ingredients, all you need is the Orange Soda, and a packet of this.
Thats the Beef flavoring pack from the ramen I have. Mix that in with orange soda, honey, and soy sauce, and Bam, instant sauce.
As for proportions, I don’t have any exact measurements. Just know that honey is what causes the sauce to stick to the chicken, while the honey and the beef flavoring thicken the sauce. Everything else is pretty much based on what you think tastes right.
So when the chicken was done, I heated some oil in a pan and tossed some peppers and onions into the mix. I know not everybody has access to vegetables, but while they certainly do add to the taste, they aren’t necessarily required. For anybody cooking regularly, I’d recommend buying the vegetables that can go in pretty much anything. Peppers, onions, garlic, and spinach are all versatile ingredients that can be used for pretty much anything, and onions and garlic actually keep pretty well for a while. Other vegetables, like Celery and Potatoes (which I actually love) are noticeably less versatile. I highly doubt potatoes would taste good in this specific recipe.
Either way, I stir fried the chicken and the vegetables in oil until the skin of chicken started to go dark (if your using onions, make sure they turn somewhat translucent)
I then dumped in the sauce and stirred it so that all the chicken was coated.
The ramen was pretty basic. I cooked it in hot water, drained it and then through it back into its original pan with a little bit of salt and pepper. In retrospect, I probably should threw it into the stir fry pot as well, but I didn’t. The difference would of been pretty minimal.
When the stir fry was cooked, I just dumped it on top of the Ramen to let the noodles soak up the excess sauce.
In the end, I think I successfully emulated the taste of fast Chinese take out. Its not gourmet in any way, shape, or form, and it is definitely not authentic Chinese food, but hey, it tastes great, was easy to make, and can serve quite a few people.