Szechuan Orange Peel Chicken
This dish combines the essence and characteristic flavor of Szechuan cuisine, originating from the Sichuan province in China, with a distinctive citrus touch thanks to the use of orange peel. Szechuan cuisine is famous for its bold use of spices, spicy flavors, and innovative techniques, which have been adopted and adapted in different regions of the world. In several Latin American countries, this dish may be known simply as "Chinese-style orange chicken" or "Spicy orange chicken," emphasizing the contrast between the freshness of the orange and the traditional spiciness of Szechuan sauce.
Its combination of fresh ingredients and quick cooking techniques make it a popular option in homes and restaurants seeking to fuse oriental flavors with accessible ingredients, achieving a balance between sweet, salty, and slightly spicy. The incorporation of crispy orange peel provides a unique texture and aroma, making this recipe a memorable culinary experience.
How to Prepare Szechuan Orange Peel Chicken
Ingredients: Orange, Boneless, Skinless Chicken Breast, Soy Sauce, Dry Sherry, Green Onions, Ginger, Cornstarch, Sugar, Salt, Orange Juice, Salad Oil, Red Chili Pepper.
Steps:
With a vegetable peeler, cut the peel from the orange into 1 1/2-inch wide pieces, being careful not to cut the white pith.
Cut the pieces into 1 1/2-inch long strips.
On a small cookie sheet, let the peels dry out a bit in the oven at 200°F for 30 minutes.
Cut the chicken into 1 1/2-inch pieces.
In a medium bowl, mix the chicken, soy sauce, sherry, green onions, red chili pepper, and ginger well.
In a small bowl, mix the cornstarch, sugar, salt, and orange juice well.
Cover and refrigerate both.
About 15 minutes before serving: in a 10-inch skillet over medium heat, in hot oil, with a slotted spoon, sauté the peels until they are crispy and the edges are lightly browned, about 2 minutes.
Drain on paper towels.
In the remaining oil in the skillet, over high heat, sauté the chicken mixture until the chicken loses its pink color and is tender, about 4 minutes.
Stir the orange juice mixture, then add to the chicken and sauté until the mixture thickens slightly and coats the chicken.
Serve on a hot platter.
Sprinkle with the peels.
