Some may find orange with chicken an odd mix. Others love it. I love orange marmalade chicken drumsticks put on the bbq, for an Uber yummy sticky dish. This is a well known Chinese classic, and I’m pretty sure if you made it at home, you probably won’t order it again from your local Chinese takeaway.
The orange comes from the orange marmalade. Chicken works so well with citrus flavours. It’s a given. I suppose that is why Chicken is a perfect dish in many Asian dishes, it just soaks up the flavour and creates a multitude of fusions. I’ve used cornflour which thickened the sauce too and can be served on its on or with a load of veggies, noodles and/or rice.
Preparation: 10 minutes
Cooking: 30 minutes
- 3 tbsp sesame oil
- 1 red onion, diced
- 500g chicken fillets, diced into chunks
- 1 tbsp cornflour
- 250g orange marmalade
- 1/4 cup rice vinegar
- 3 tbsp soy sauce
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1 red pepper, diced
- 4 mushrooms, peeled
- 75g sugars naps
- Ground pepper
Blitz red onion and mushrooms until minced. Heat 2 tbsp sesame oil in a large wok and heat for a few minutes. Add the onion and mushrooms,then the chopped chicken. Cook for 10-15 minutes or until the chicken starts to brown.
Add pepper, stirring into the mixture until the vegetables begin to soften.
In a bowl, add rice vinegar, orange marmalade, cornflour, 10ml cold water, sea salt,, pepper, soy sauce and stir together to make a deep orange coloured sauce.
Add the saucy mixture to the chicken and bring to boil. Cook for a few minutes. You’ll see the chicken start to glaze. Add the sugar snaps, season to taste and serve with your choice of sides.