orange chicken

Orange chicken recipe for Autumn


So it is October and the temperature has already gone down to -1 degree celsius. Apparently, it is Autumn here in Finland. Everything is orange and yellow and I am just loving it. Funny thing, Finnish autumn is colder than the winter season in India.

This kind of weather is perfect for evening strolls and when we get back home we like to award ourselves with some steaming hot food. To keep the mood in sync with the weather outside we decided to try orange chicken last night and it turned out pretty good considering it was our first try.

Besides, nothing beats the joy of trying something new now and then. Orange is the perfect flavour to compliment this cold weather and I am just wondering why did I never think of cooking this dish before. No doubt, I am trying this again and again until I perfect it.

But for a starter I think I did a pretty good job. The colour looks different as I used normal sugar instead of brown sugar.

Here’s how I rolled out a plate of ‘good-if-not-perfect’  ‘Autumn orange’ last night-



For the sauce-

  1. Peel two medium size oranges and keep a small portion of the peel aside
  2. Take out the juice from the oranges and use a sieve to extract the pulp
  3. Mix one tablespoon of white vinegar and one tablespoon of soy sauce into the juice
  4. Add a pinch of salt (or according to your taste)
  5. Add one tablespoon of brown sugar/normal sugar
  6. Chop two green chillies and mix with the juice
  7. Finely chop ginger and garlic (about one tablespoon) and keep it aside

For the chicken

  1. Take about 300 grams of chicken breast or any boneless part of a chicken, cut them into small pieces
  2. Add a pinch of salt and black pepper and mix well
  3. Break an egg on top of the chicken and mix well
  4. Take about one or two tablespoons of corn flour/ self-rising flour/ rice flour and add to the chicken
  5. Mix well and let it set for ten minutes


  1. Heat about 4-5 tablespoons of cooking oil in a pan
  2. Fry the chicken pieces until golden brown. The egg and flour coating will give it a nice colour and texture
  3. Place the fried chicken pieces over a paper towel to get rid of the extra oil
  4. Heat one tablespoon of oil in another pan
  5. Add the ginger-garlic paste, fry until golden brown
  6. Pour the orange juice mixture into the pan
  7. Let the juice boil and thicken a bit
  8. Now finely chop the piece of orange peel you have kept aside and mix it to the juice for that extra orange flavour
  9. When the juice is reduced to half, add the fried chicken pieces and close the lid for about 5 minutes
  10. Mix one tablespoon of rice flour with a quarter cup of water and pour over the chicken
  11. This will thicken the sauce and balance the flavours
  12. Take the pan off the stove and serve hot with steaming rice
  13. I cooked fried rice to go with but that is totally optional

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