Orange chicken is one of our most popular spicy dishes. It combines the heat of chilis and the sweet fragrance of oranges.

Oriental Wok’s name recipe:

* 2 chicken breasts, cubed
* 1 egg, lightly beaten
* 2 tbn cornstarch
* 1/2 tsp. white pepper
* 1/2 tsp. salt
* 1/2 cup bell peppers
* 1/2 cup yellow onion, large dice
* 1/2 cup baby corn, large dice
* 1/4 cup green peas
* 1/4 cup carrots, fine dice
* 1/4 cup waterchesnuts
* 1 head broccoli florets


* 2 cloves garlic, minced
* 4 dried chili peppers (optional)
* 6 tablespoons soy sauce
* 4 tablespoon vinegar
* 1/3 cup sugar
* 1/3 cup chicken stock, unsalted
* 1/4 cup orange juice
* cornstarch slurry for thickening
* 1/4 teaspoon chili oil, or to taste
* Zest of 1 small orange, dried
* dash orange extract

Remove the zest of an orange one day in advance and allow to air dry. Marinate chicken in egg white, cornstarch, white pepper, and salt. Prepare the sauce by mixing all ingredients, stir until the sugar is dissolved.
Deep fry the chicken in 350F oil until very crispy and browned, remove and set in a warm oven to maintain heat and texture. Add a teaspoon of oil to a wok or skillet and add the dry orange zest and chili oil, cook until fragrant. Add the vegetables to the wok and cook until heated thoroughly. Add the sauce and bring to a boil. Thicken with cornnstarch. Stir in the chicken and mix until chicken and vegetables are well coated with sauce. Add orange extract and continue stirfrying for another 10 seconds. Serve with hot broccoli florets rimming the plate. Serves 4.