Tag: asian food

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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Thai Green Chicken Curry | Thai Green Curry | Homemade Thai Green Curry Paste | Green Curry Recipe | Authentic Thai Green Curry

I’ve learned so many simple yet flavourful recipes during my trip to Thailand & Indonesia last summer. 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.

I cycled to Kaldi Coffee Farm here in Tokyo , Japan to gather all the ingredients needed for a simple Thai meal. Do pay a little more for sugar free coconut milk so as to avoid “crackling the milk”.

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. Best part is that the iveggies are completely upto you 😜.

This Thai Green curry tastes so delectable, you won’t believe how fast and easy it is, will be ready in just 20 minutes. Serve it with Thai jasmine rice for a feast of a dinner any night of the week.

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. Now let’s down to the recipe for this delicious Thai Green Curry.

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
  • 1/8 cup Bamboo shoot
  • 5 kaffir lime leaves
  • 1/4 cup Bell peppers
  • 1/4 cup Lotus root
  • 4-5 Baby corn
  • 1tablespoon fish sauce (optional)
  • 1 tablespoon sugar or palm sugar (preferred)
  • 1 Thai Basil

  • Here we go….

  • Green Curry Paste:

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

    For the green curry:

      1. Heat the oil in a large saucepan over a medium heat and fry the curry paste, let it sizzle for a few seconds.
      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.
      3. Add in the chicken. Toss for a minute.
      4. Reduce heat as necessary to maintain a gentle simmer and cook until the chicken is tender, about 8 to 10 minutes.
      5. Chop the preffered veggies (I’ve added Bell peppers, Lotus root, Bamboo shoot, Babycorn) and set aside.
      6. Add the vegetables and simmer for 5 minutes or until everything is cooked thorough.
      7. Add in the remaining coconutmilk and half cup of water.
      8. Add 1 tablespoon of the fish sauce (optional) and a pinch of sugar. Season carefully to taste with sea salt.
      9. The final step is to toss Thai basil, and turn off the heat.
      10. Serve with steamed rice.

    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.