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    Chicken Starter
    Orange Sauce
    Chinese Takeaway
    Beginner
    For 4 people

    Spicy-Sweet Orange Chicken: A Zesty Indian Chinese Classic

     

    A hugely popular dish on Indian Chinese restaurant menus, Orange Chicken features succulent chicken pieces fried until golden and crisp, then coated in a vibrant orange sauce that's sweet, spicy, and tangy in just the right proportions. The fried chicken soaks up the zesty, piquant sauce, resulting in an utterly more-ish starter or side that will have everyone licking their fingers and asking for seconds. Serve piping hot, garnished with sesame seeds and spring onion.

     

    • Boneless chicken thighs (cut into bite-sized pieces)

      500 g

    • Egg

      1 large

    • Light soya sauce

      1 tbsp

    • Sunrise Haldi Powder

      1/2 tsp

    • Sunrise Kali Mirch Powder

      1/2 tsp + 1/2 tsp + 1/2 tsp

    • Sunrise Lal Mirch Powder

      1/2 tsp + 1/2 tsp

    • Salt

      1 tsp

    • Ginger-garlic-onion paste

      1 tbsp + 1 tbsp

    • All-purpose flour (maida)

      1 tbsp

    • Cornflour

      1 tbsp + 1 tbsp

    • Mustard oil (for deep frying)

      500 mL

    • Ginger (finely chopped)

      1 tbsp

    • Garlic (finely chopped)

      1 tbsp

    • Onion (finely chopped)

      1 medium

    • Tomato ketchup

      1 tbsp

    • Water

      1 cup (200 mL)

    • Green chillies (slit lengthwise)

      2

    • Roasted white sesame seeds

      1 tsp + for garnishing

    • Orange juice

      1/2 cup (100 mL)

    • Spring onion greens (chopped)

      2 tbsp

     

    Sunrise tip : For extra crispiness, toss the fried chicken in a little corn flour before adding it to the sauce. This will help the crisp coating stay intact even after saucing.

     

    Steps

    Step 1: Marinate the chicken

    • Time: 30 minutes

    • In a large bowl, combine the chicken pieces with the egg, 1 tbsp soya sauce, Sunrise Haldi Powder, Sunrise Kali Mirch Powder, Sunrise Lal Mirch Powder, 1 tsp salt, and 1 tbsp ginger-garlic-onion paste. Mix well to coat the chicken evenly.

    • Add 1 tbsp maida and 1 tbsp cornflour, then mix again until the chicken pieces are well coated. Set aside to marinate for 30 minutes.

       

    Step 2: Fry the chicken

    • Time: 15 minutes

    • Heat oil for deep frying in a kadai or wok. Once hot, add the marinated chicken pieces in batches and fry on medium heat until golden brown and cooked through, about 3-4 minutes per batch.

    • Remove with a slotted spoon and drain on paper towels. Keep aside.

       

    Step 3: Make the sauce

    • Time: 15 minutes

    • In the same pan, add 1 tbsp oil. Sauté 1 tbsp each of chopped onion, ginger, and garlic until soft, lightly browned, and aromatic..

    • Add the remaining 1 tbsp ginger-garlic-onion paste and fry for 1-2 minutes more until the raw smell disappears. Season with a pinch of salt, 1/2 tsp Sunrise Lal Mirch Powder and 1/2 tsp Sunrise Kali Mirch Powder.

    • Stir in 1 tbsp tomato ketchup and 1 tbsp soya sauce. Fry for 30 seconds, then pour in 1 cup water and mix.

    • In a small bowl, mix 1 tbsp cornflour with 2 tbsp water to make a slurry. Pour this into the pan and stir well. Add the slit green chillies.

    • Simmer for 2-3 minutes until the sauce thickens and becomes glossy. Taste and adjust seasoning.

       

    Step 4: Finish the dish

    • Time: 5 minutes

    • Add the fried chicken pieces to the bubbling sauce, along with 1 tsp roasted sesame seeds and 1/2 cup orange juice and the remaining Sunrise Kali Mirch Powder. Gently toss everything together until the chicken is well-coated.

    • Cover with a lid and simmer for just 3-4 minutes more to let the flavours meld. Avoid cooking for too long after adding the orange juice, or the orange flavour will not be as dynamic.

    • Transfer to a serving plate and garnish with chopped spring onion greens and roasted sesame seeds. Serve immediately.

       

    Goes Best With

    • Main Dish: Veg fried rice or chilli garlic noodles

    Side Dish: Crispy vegetable manchurian or stir-fried green beans