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.

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

Kerala Chicken Curry/Nadan Kozhi Curry

An authentic kerala style chicken curry. This curry embraces the rustic style of chicken simmered in coconut milk and Indian spices. While it have variations in the level of spices and ingredients used across regions, it never fails to find its way in weekend lunch menu.

It goes well with the Malabar Nei Choru (Ghee rice) and most of the Indian breads (Appam, Chapathi and Parotta). No wonder it turns to an absolute favourite for anyone who loves Kerala cuisine.

This is my favorite one which suits for a weekday menu. It is an ideal recipe for bachelors and newbies too.

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Chicken curry well flavoured with spices


Author: Nathiya Adiseshan
Preparation Time : 10 mins
Cooking Time : 40 mins
Serves : 3-4

Ingredients:

  • 500 grams Chicken, curry-cut with bones

Marination:

  • 2 teaspoon Red Chilli Powder
  • 1 teaspoon Turmeric Powder
  • 1 1/2 teaspoon Salt

Gravy:

  • 2 medium Onion, thinly sliced
  • 1 sprig Curry leaves
  • 2 Green chillies
  • 1 inch Ginger, crushed or coarse paste
  • 6 cloves Garlic, crushed or coarse paste
  • 1 medium Tomato, chopped
  • 2 tablespoon Red Chilli powder
  • 1 tablespoon Coriander powder
  • 1 teaspoon Turmeric powder
  • 1 tablespoon Fennel powder
  • 1-1 1/2 tablespoon Garam masala powder
  • 1 cup Coconut milk, thick
  • 3 tablespoon Coconut Oil
  • Salt

Here we go….!!!!

  1. Clean, wash and pat dry the chicken.

    Chicken
    Clean, wash and pat dry the chicken.
  2. In a bowl, add the chunks of chicken, season it with the ingredients listed for marination and rest in for minimum 30-45 minutes.
  3. Heat 3 tablespoon Coconut oil in a heavy based uruli/kadai. When the oil is hot, add the thinly sliced onions and curry leaves.

    temp
    Add thinly sliced onions
  4. Add a pinch of salt while sautéing (This speeds up the process and enhances the flavor).
  5. When the onions turns to light brown paste, add crushed ginger and garlic. Stir till the raw smell fades away.

    IMG_2962
    When the onions turns to light brown paste, add crushed ginger and garlic.
  6. Add in chopped tomatoes, saute till it turns mushy.

    IMG_2963
    Add in chopped tomatoes, saute till it turns mushy.
  7. Add Red chilli powder, Coriander powder, Fennel powder, Turmeric powder, Garam masala and salt.

    temp 42
    Add in the mentioned spice powders
  8. Once the oil starts to separate from the sides, add in the marinated chicken pieces and toss gently.
  9. Cover with a lid and cook in low flame. (No need to add water, the chicken will cook in its own juices).
  10. Stir inbetween. If its dry, add two tablespoons of water and give a stir. (Be careful, not to burn)

    temp 44
    Cover and cook in low flame
  11. Pour thick coconut milk. Adjust salt and allow to boil in medium flame (Cook uncovered).

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    Pour thick coconut milk and boil in medium flame
  12. Get into the desired consistency and switch off the flame. (Oil starts floating at the top when it is done)
  13. Garnish with chopped coriander leaves.
  14. Cover and allow to rest for best settling of flavours.
  15. Serve with Nei choru or any rice of your choice.

    temp 43
    Serve hot with Nei Choru

Special note:

  • Coconut oil, Curry leaves and thick coconut milk are the key ingredients for the rustic flavour of the dish.
  • Allow the chicken curry to cook in a low to medium flame, if not you will end up with a looser runny curry.
  • Oil starts floating at the top, indicating that your curry is done. Switch off the flame.
  • Always use fresh homemade garam masala powder instead of the store bought ones.
  • Kashmiri chilli powder gives the bright red colour to the gravy.
  • Lukewarm water yields good quantity of coconut milk.

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

Thai Green Chicken Curry/ Homemade Thai Green Curry Paste

This Thai Green Curry Chicken recipe features chunks of tender chicken simmered in coconutmilk along with a flavourful curry paste. Unlike most green curry recipes, this one doesn’t call for readymade curry paste – instead, everything is homemade fresh, resulting in the best possible taste.

The secret lies in making amazing Thai Green curry is to use plenty of aromatics (keffir lime, galangal, ginger and garlic), full-fat coconut milk for richness, and little bit of palm sugar, which add loads of intricate flavours.

This deliciously fragrant curry really packs a flavour punch, and it includes lots of healthy combination of vegetables (Bell peppers, Babycorn and Bamboo shoots), so there’s no need to make an additional side dish of veggies. Serve it with Thai jasmine rice for a feast of a dinner any night of the week.

This Thai Green curry tastes so delectable, you won’t believe how fast and easy it is, will be ready in just 20 minutes. I am all about making Thai curry paste from scratch, while you can look for the instant curry paste in the Asian section of the grocery store.


Author: Nathiya Adiseshan

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 2-3 

Ingredients 

For the Green Curry Paste:

  • 3-4 Green chillies
  • 3 to 4 garlic cloves
  • 1 piece galangal, thumb-size, grated
  • 1 stalk lemongrass
  • 1/2 tablespoon coriander seeds
  • 1/2 tablespoon cumin seeds
  • 1 tablespoon shrimp paste (optional)
  • 1 bunch coriander 
  • 1/2 tsp. peppercorns
  • keffir lime

For the curry:

  • 1 1/2 tablespoons oil
  • 2 tablespoons green curry paste
  • 200 grams chicken breast, cut into bite-sized pieces
  • 1 1/2 cups coconut milk
  • 1/2 cup water
  • 4 oz bamboo shoot
  • 5 kaffir lime leaves
  • 1/4 cup Bell peppers
  • 1tablespoon fish sauce
  • 1 tablespoon sugar or palm sugar (preferred)
  • 1 Thai Basil
  • Here we go….

  • Green Curry Paste:

    1. Dry roast cumin and coriander seeds in a hot skillet for 30 seconds to bring out the aroma.
    1. Slice off the green bumpy peels of keffir lime.
    2. Pound all the green curry paste ingredients in a stone mortar and pestle.
    3. Add in shrimp paste, mix well and keep aside.

    1. Heat the oil in a large saucepan over a medium heat and fry the curry paste, sizzle for a few seconds.
    1. Add in the chicken. Toss for a minute.
    2. Pour in one cup of coconut milk. Bring it to boil, then reduce it to simmer, and wait for the oil to rise to the surface.
    1. Reduce heat as necessary to maintain a gentle simmer and cook until the chicken is tender, about 8 to 10 minutes.
    2. Add the vegetables (Bell peppers, Lotusroot, bamboo shoots, Broccoli, Babycorn) and lime leaves, and simmer for 5 minutes or until everything is cooked through.
    1. Add in the remaining coconutmilk and half cup of water.
    2. Add 1 tablespoon of the fish sauce (optional) and a pinch of sugar. Season carefully to taste with sea salt.
    1. The final step is to toss Thai basil, and turn off the heat.
    2. Serve with steamed rice.50144F17-1860-4E89-89CE-B48232ACFB93.jpeg

    Special Note:

    • Always use a mortar and pestle to make Thai green curry paste, and that would work well to extract all the flavor oils from the ingredients.
    • Do a taste-test for salt, adding 1 to 2 tablespoon of fish sauce if not salty enough. If you prefer a sweeter curry, add little sugar.
    • The veggies in this preparation have been chosen to balance colour, flavour and texture.Vegetables can be of your choice.

    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.

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    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)

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      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.