Kubiertos

Lately, my taste buds have turned to craving for Asian flavors. I seemed to be always looking for spicy yakisoba, shrimp dumplings, sushi, sashimi, veggies in oyster sauce and orange chicken. Even my snacks have that hint of Asian as I stuff myself with siu bao (Steamed Pork Buns) or some siu mai (Shrimp dumplings) that are abundantly sold in kiosks around the place where I work.

On one such day, I had such a craving for Panda Express’ orange chicken that I went crazy online trying to find myself a recipe. I chanced upon Rasa Malaysia’s famous recipe that uses actual orange juice and orange peel instead of those sticky sweet ones that actually do not use orange in any of its ingredients. However, her recipe was not at all spicy so I decided to change it a bit as I wanted something that was a mixture of sticky sweet and spicy to satisfy my craving. Served with steamed white rice makes this dish doubly awesome. My hubby actually scraped the sauce off the plate so he could mix it with his rice. Hmm yummy!

Ingredients:

1/2 kilo chicken breast fillet
1/2 cup water
1/4 cup flour
1/8 cup cornstarch
1/2 tsp baking soda
1 egg
1 tsp cooking oil
pinch of salt

Spicy Orange Sauce:

1/4 cup orange juice
3 tbsp chicken broth
1 tbsp soy sauce
2 tsp Chinese rice wine
1/2 tsp sesame oil
1 tsp rice vinegar
5 tsp sugar
2 tbsp chili sauce
1 tsp cornstarch
salt and pepper to taste

Procedures:

In a bowl, mix together flour, cornstarch, baking soda, oil and salt. Beat in egg. Cover chicken fillets with the batter. Heat oil in a pan or wok and deep fry the chicken until crispy and golden brown. Set aside on a plate covered with paper towels to drain off the excess oil.

In another bowl, mix together all ingredients for spicy orange sauce.

Heat the sesame oil in another pan. Stir fry some minced garlic until they become translucent. Pour in the spicy orange sauce mixture and continue to stir until the sauce has becomes thick. Mix in chicken fillets until completely covered in sauce. Serve hot with rice. Yum!