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Chinese Mock Orange Chicken

Featured in the Honolulu Star-Advertiser on April 3, 2019.

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Ingredients:

Chinese Mock Orange Chicken

  • Oil for deep frying
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup club soda
  • 1 medium head cauliflower, cut into 1-inch florets (about 6 cups)

Sauce:

  • 1/4 cup orange juice
  • 3 tablespoons sugar
  • 3 tablespoons shoyu
  • 3 tablespoons vegetable broth
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons cornstarch
  • 2 tablespoons canola oil
  • 4 dried hot chilies, chopped
  • 3 green onions, white part minced, green part thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon grated orange zest

Directions:

  1. In large skillet on medium high heat, add oil.
  2. In a large bowl, combine flour, cornstarch, salt and baking powder.
  3. Stir in club soda just until blended (batter will be thin).
  4. Dip florets, into batter and fry until cauliflower is tender and coating is light brown, 8-10 minutes.
  5. Drain on paper towels.
  6. To make sauce, whisk together the first six ingredients; whisk in cornstarch until smooth in a medium size bowl.
  7. In a large saucepan on medium high heat, add canola oil.
  8. Add chilies; cook and stir until fragrant, 1-2 minutes.
  9. Add white part of green onions, garlic, ginger and orange zest; cook about 1 minute.
  10. Add shoyu mixture to saucepan.
  11. Bring to a boil; cook and stir until thickened, 2-4 minutes.
  12. Add cauliflower to sauce; toss to coat.
  13. Serve with rice; sprinkle with thinly sliced green onions.

Serves 4.

Approximate Nutrient Analysis per serving (based on 4 tablespoon oil for frying and not including rice):
500 calories, 31 g fat, 2.5 g saturated fat, 0 mg cholesterol, 1500 mg sodium, 52 g carbohydrate, 4 g fiber, 15 g sugar, 7 g protein

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