Orange Chicken/ Panda Express Orange Chicken Recipe

Do you love the ORANGE CHICKEN at Panda Express?

The sweet, sticky sauce, the crispy breading, the incredibly average, but still so satisfying, American-Chinese dining experience. Ugh… It’s so good!!

A flavourful reminiscent of the orange chicken in the comfort of your kitchen…

I’m happy to say the final version of this recipe is the best orange sauce I’ve ever tasted and it’s so easy! So give it a whirl, you’ll be the dinnertime hero.

Why do you wait for take-outs, when you can easily make it at home??


Author: Nathiya Adiseshan

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 2-3

Ingredients

  • 250 grams chicken breasts (boneless)
  • 1 egg
  • 2 tablespoons Cornstarch
  • 1 teaspoon Salt
  • ½ teaspoon Pepper powder
  • 1 cup Orange Juice (Freshly Squeezed)
  • 1 teaspoon Orange Zest
  • 1 tablespoon Ginger, grated
  • ¼ cup Chicken Stock or Water
  • ¼ cup Brown Sugar
  • 3 tablespoons Soy Sauce
  • 1-2 teaspoons Cornstarch
  • 1 teaspoon Crushed Red Pepper
  • Oil, for frying

Instructions

1. Cut chicken breasts into bite sized pieces. In a mixing bowl, whisk together egg, salt, pepper and cornstarch. Submerge chicken breast pieces in mixture and set aside.

2. In a saucepan, stir together orange juice, orange zest, soy sauce, chicken stock, brown sugar, ginger, and red pepper flakes. Bring to a boil.

3. Pour Potato starch slurry into sauce mixture and stir in until thickened. Remove from heat and set aside.

4. Meanwhile, pour vegetable oil into a heavy bottom pot. Working in small batches, fry chicken pieces until cooked through and golden brown, about 3 to 4 minutes. Remove from oil and drain it.

5. Toss fried chicken pieces together with sauce.

6. Serve immediately and garnish with spring onions.

Special Note:

  • Potato starch can be replaced with cornflour.
  • Adding orange zest in excess gives a bitter taste. So add accordingly.
  • Adding chicken broth to the sauce is optional.
  • Soy sauce has salt in it. If using low sodium soy sauce, add a pinch of salt if needed.
  • dissolve 1 tsp potato starch in 1/4 cup of water for the potato starch slurry.

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Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry__stomach

Moru Curry/ Pineapple Pulisseri/ Moru Kachiyathu

Moru Curry, otherwise named Pulisseri or Kachiya Moru, is a Kerala style seasoned yoghurt which is served as a part of Onam sadya.

Pulisseri is a favorite summer curry in every Malayalee’s house. A variety of vegetables can be used to make this curry, including mangoes, plantains, cucumber, tomato, pineapple, and ashgourd making it such a versatile dish.

Tangy, subtly spicy, aromatic and outrightly lip-smacking curry perks up my mood every time I eat it! I usually make it when I don’t have veggies in stock or my lazy bug bites me.

This recipe is relatively simple and can be made with or without coconut. Here is how to make it with pineapple and coconut paste.

With Kerala moru curry, you can enjoy a good hearty meal with just “papadam” as accompaniment.

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Pineapple cooked with spices and simmered in a yogurt and coconut sauce is a tangy accompaniment to matta rice

 


Author: Nathiya Adiseshan

Preparation Time: 2 minutes

Cooking time: 10 minutes

Serves: 2-3

Ingredients

  • 1 1/2 cup Curd, beaten with 1/4 cup water
  • 1/4 cup Pineapple, diced
  • 1/2 cup Coconut, grated
  • 1-2 Green Chillies
  • 1 teaspoon Cumin seeds
  • 1 inch Ginger
  • 1/2 teaspoon Turmeric powder
  • 1/2 tablespoon Chilli Powder
  • 1 tablespoon Coconut Oil
  • 1 teaspoon Mustard seeds
  • 1 sprig of Curryleaves
  • Salt

How to make Moru Kachiyathu (Kerala Style Seasoned Buttermilk)

  1. Peel and dice the pineapple into small pieces.
  2. Cook pineapple with 1/2 cup of water, turmeric powder, chilly powder and salt on low flame (approx 5-7 minutes).
  3. Meanwhile, place coconut, ginger, green chilli, cumin seeds and turmeric powder in a mixer jar. Add little water and blend to make a smooth paste. Keep aside.
  4. Once the pineapple is cooked well, add the coconut paste to this and bring the curry just to a boil.
  5. Now add the beaten yoghurt, salt and stir continuously for a few minutes minutes until it is heated through. Switch off. (Take care not to over boil the curry)
  6. Heat coconut oil in a pan over medium flame, add the mustard seeds, once they splutter, add red chillies and curry leaves. Turn off the flame and pour to the curry. Immediately cover with a lid, so that all the aroma stays in the curry.
  7. Tasty Pineapple Moru Curry is ready. Serve with matta rice and enjoy!!!

Special Note:

  • Pineapple cooks quickly and hence ensure not to overcook it. 
  • Take care not to overboil the curry, else it will get curdled.
  • Keep the yogurt out from the refrigerator for a couple of hours for it to become a little sour.

 

If you like this recipe, Do not forget to rate us at the end of the post. 

Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry__stomach

Chicken 65

Have you ever wondered why the name “Chicken 65”?

There are so many historical claims for the dish. Chicken 65, comes with an origin story that the dish uses a 65-day old chicken meat, few others say it’s the 65th item on the menulist, some even claim 65 chillies/spices go into the recipe (sounds ill-logical right???). A more believable explanation was that chicken 65 was dish introduced in 1965 at the famous Buhari Hotel in Chennai. But, whatever the reason for the name is, chicken 65 has taken the spotlight. 

There are many versions of the chicken 65 doing the rounds online. For now you do not have to worry about the “65″ of the Chicken 65. Try your hand at sensational flavors with this recipe.

Yes, It’s deep-fried, with this crunchiness to it, and punchy flavours of curry leaves, ginger, garlic, chillies and all the ingredients make a classic appetizer. I must say, Chicken 65 is a classic, and a classic deserves special mention.

The recipe is my version of Chicken 65, crispy out and moist inside with a pleasant red shade without food coloring. This tastes exactly like a restaurant one, I am sure you would love this recipe.

temp 26
Chicken 65- The crispy morsels of chicken with a sensational taste.


Author: Nathiya Adiseshan
Preparation Time : 5 mins
Cooking Time : 10 mins
Serves : 3 to 4

Ingredients:

  • 500 grams boneless chicken breasts or thighs, cut into small cubes
  • 2 tablespoon ginger garlic, crushed
  • 1 ½ tablespoon Chilli powder
  • 1 tablespoon Cumin powder
  • ¼ teaspoon of Turmeric powder
  • 1 tablespoon curd (Optional)
  • 1 tablespoon cornstarch
  • Salt
  • 1 tablespoon black pepper, crushed
  • A sprig of Curry leaves
  • Oil

So what are you waiting for? Let’s get frying…..

  1. Slice the chicken breasts into small bite sized pieces.
  2. Mix all of the ingredients listed above into a paste and stir this evenly into the chicken pieces. To this add, crushed curry leaves and peppercorns for an extra aroma.
  3. Let this marinate for about 1 hour or longer.temp 30
  4. When ready to deep fry, heat your oil in a large wok. The oil should be at least four inches deep. (The chicken can be shallow fried if you are concerned about using too much oil)
  5. The oil is ready when a small piece of battered chicken bubbles immediately when you put it in.
  6. Fry the chicken in batches until the exterior is nice and crispy and the meat is cooked through.temp 27
  7. Place the finished chicken pieces on a wire rack to rest while you finish the dish.
  8. Serve it hot with a wedge of lemon and raw onion rings. (I love garnishing with roasted cashews)

    temp 29
    Restaurant style Chicken 65


Special Note:

  • Tender chicken thigh part works best for chicken 65.
  • Do not over-fry, it will result in hard chicken.
  • Allow the chicken to sit in the marinade for at least a couple of hours; longer will not hurt. 
  • Curd tenderizes the meat.