Chinese Mandarin Orange Chicken

My Culinary Journey: A Traditional Take on Chinese Mandarin Orange Chicken

For years, I've been on a quest to recreate the authentic flavors of my childhood. This often takes me down unexpected paths, requiring me to source ingredients with care and learn traditional cooking techniques. Today, I want to share a recipe that's been a labor of love – a traditional approach to Chinese Mandarin Orange Chicken. Forget the overly sweet, mass-produced versions you often find. This recipe is about embracing the richness of genuine Chinese cooking, drawing on methods passed down through generations.

The key to this dish lies not only in the vibrant orange sauce but also in the meticulous preparation of the chicken. I’ve chosen to use lard – yes, lard – for frying. I know, it might sound unusual to some, but lard provides a depth of flavor and a crispy texture unmatched by other oils. It's a traditional method used in Chinese cooking for centuries, resulting in a truly authentic taste. I believe it's important to consider the historical context of a dish; to understand that recipes aren't static but have evolved through generations of culinary wisdom. Using lard in this recipe isn't merely a culinary choice; it's a way to reconnect with the past and appreciate the culinary artistry of previous generations.

Beyond the lard, the orange sauce is where this recipe truly shines. It's a harmonious blend of fresh orange juice, zest, ginger, garlic, and a touch of spice from dried red chilies. The sweetness is balanced perfectly by the tanginess of the rice vinegar and the savory notes of naturally fermented soy sauce. I also use honey as the sweetener – a traditional and natural choice that beautifully complements the other flavors. I strongly advise using organic oranges; the difference in taste and zest is truly noticeable. The zest from organic oranges possesses a brighter, fresher flavor that simply isn't replicated by its conventionally grown counterpart.

The chicken itself deserves special attention. I prefer using chicken thighs for their succulent texture and richness, however, chicken breasts work just fine, as long as they aren't overcooked. I also use a simple batter made with sprouted flour to create a crisp, golden crust. It’s a healthier alternative to refined white flour, offering a more nutritious and flavorful end result. The entire cooking process is a testament to the power of slow cooking; frying the chicken takes time and patience, yet the result is worth every minute spent.

Finally, I encourage you to serve this Mandarin Orange Chicken with your favorite sides. I personally love it with fluffy brown rice, cooked in chicken broth for added flavor, and a side of steamed vegetables. The combination of the crispy chicken, the tangy sauce, and the wholesome side dishes make for a well-rounded meal.

This recipe isn't just about the food; it’s a journey into the heart of Chinese culinary traditions. It's a way to connect with the rich history and cultural heritage behind this delicious dish. It’s an invitation to savor not only the tastes but also the stories and techniques that make this recipe so special. I hope you enjoy making it as much as I enjoy sharing it.

Note: While I've provided specific recommendations, remember to experiment with the spice level (adjusting the amount of dried chili), and the types of vegetables served alongside this chicken. Ultimately, the best culinary experience comes from adapting recipes to your own tastes and preferences.

Beyond the Recipe: A Reflection on Authentic Cooking

In our fast-paced world, it's easy to resort to convenience over craftsmanship, opting for quick fixes instead of embracing the slow, deliberate process of creating authentic cuisine. However, taking the time to source high-quality ingredients and learn traditional cooking methods allows us to connect with our food on a deeper level, understanding where it comes from, how it is made, and the stories it holds. This Mandarin Orange Chicken recipe, with its traditional techniques and use of fresh, flavorful ingredients, is a perfect example of how slowing down and appreciating the process can significantly enhance the culinary experience.

It's not simply about creating a delicious meal; it's about honoring the culinary heritage of generations past. It's about experiencing the satisfaction of a job well done, from carefully selecting ingredients to mastering the cooking techniques, ultimately enjoying a meal prepared with intention and care. I encourage you to experiment, learn, and savor every step of the journey; after all, cooking is as much about the process as it is about the end result.

Step-by-step

• Wearing gloves, slice the dried chiles open with a sharp knife and discard the seeds. Mince and place in a small bowl of hot water. Set aside.
• Zest the oranges and place in a small bowl. Set aside.
• Mince the garlic and the ginger root and place together in a bowl. Set aside.
• Juice the oranges and pour into a large bowl. Mix with the rest of the ingredients for the orange sauce. Set aside.
• Cut up the chicken meat.
• Mix the batter.
• Dip the chicken pieces into the batter and set on a platter.
• Add 1 cup of lard, refined coconut oil or beef tallow to a Dutch oven or stock pot. (If you want to speed the process, you can use 2 cups of lard and 2 pots. What takes the longest with this recipe is frying the chicken.)
• Heat up the lard, coconut oil or tallow to about 300 degrees. If you don’t have a thermometer, you can just heat it until it bubbles (but don’t let it smoke).
• Carefully drop the chicken pieces into the oil. Do not crowd. Fry them a few minutes on each side, until golden brown. Transfer them onto a plate lined with paper towels and add a little sea salt.
• In a wok, Dutch oven or large skillet, melt 2 tablespoons of lard, tallow, or refined coconut oil on medium heat.
• Add the minced garlic and ginger and stir-fry.
• Drain the dried red chilies of water and add to the pan, stirring.
• Stir in the minced orange zest.
• Add the orange sauce mixture. Turn up the heat and bring to a boil, continuing to stir until the liquid reduces and the sauce thickens.
• Incorporate the fried chicken.
• Serve on a plate alongside brown rice and vegetables.