Orange Chicken

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 Orange chicken is probably the most treasured dish I have eaten and will eat. I have nostalgic memories of going to panda express and always ordering orange chicken, and once that was over, I used to open my fortune cookie in the car. Its crispy, crunchy fried chicken glazed with a sweet, tangy orange sauce that is just delectable. While their official recipe *might* be written in a hidden, secret scroll on top of a lotus pond, there are thousands of recreations of this dish and ALL of them taste amazing. Rice flour or potato flour works the best for the recipe because without them you won't get that characteristic crispiness and I don't want to climb over a lotus pond to get that scroll and tell you if they used something else!


THE Orange Chicken

Chicken marinade:

  • 250g chicken breast
  • 2 tbsp. grated ginger
  • 2 tbsp. orange juice
  • 2 tsp. salt
  • Pepper

Cut the chicken breast into tiny, bite-sized medallions. Toss with the other ingredients and allow to sit for about an hour.

Dredge & frying:

  • Heaping 1/4 cup rice flour
  • 3 tbsp. plain flour
  • 3 tbsp. cornflour
  • 100 ml water
  • 1 tbsp. orange juice
  • Oil, for frying

Combine to form a dredge. If it is too thick, you may add some more water. Add the marinated and rested chicken into the dredge, coating all sides. Heat some oil in a pan. Drop about 6-7 chicken pieces at a time and allow to cook until golden. Once all the chicken is fried, refry for about 1 minute until golden brown.

Orange sauce:

  • 1/2 cup orange juice
  • 1/4 cup vinegar
  • 1/4 cup brown sugar
  • 1 tbsp. soy sauce
  • 2 tbsp. grated ginger
  • 1 tbsp. cornflour
  • 2 tbsp. water

Make a slurry with the cornflour and water. Combine and simmer the other ingredients in a shallow pan on a low flame. Once it starts to slightly bubble, slowly add the slurry, mixing vigorously. Allow the sauce to thicken over a low flame to cook the corn starch.

Once the chicken is refried, add it to the orange sauce, coating on all sides.




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Tea Traditions
Around the World


POST | KAHWA: KASHMIRI TEA

Let’s talk about tea

Whether it’s a whole ceremony at your home or a reason to argue over who is going to make it on weekend mornings, tea rules: it’s a universal beverage. The big drink.

Whenever I think of afternoon tea, or just tea in general, one of the first things that comes to my mind is a cup of milk tea surrounded by a table loaded with finger sandwiches, biscuits, scones, jam, cream and Victoria sponge cake; British tea. That’s what I think of tea as. But this visual could be different for you. You might think of masala chai from India, matcha tea ceremonies if you’re from Japan, the first time you drank çai on your visit to Turkey, some tea bags or just some soggy tea-drenched toast.

Whatever it is, tea is a huge tradition all over the world, and just like truth, it has different versions: British afternoon tea, Indian milk tea, Burmese laphet and Moroccan mint tea, to name a few.

What are some of your tea traditions?



Food for thought,

by food, for food.


A lot of my friends ask me where I get my ideas from. Many just assume that I’m a culinary genius and I pick ideas from my brain just as someone would go apple-picking. But that’s far from the truth. You do NOT know what other salt has fallen into my failed dishes.

I get all of my ideas from other food: cookbooks, recipes on Instagram and food blogs of chefs and MasterChef contestants (especially Beccy from Canada Season 5, Fred and Nick from US Season 10 and Suu from US Season 11) whom I admired in their seasons. Many of my findings act as a catalyst for new ideas or help me steer existing dishes in the right direction. Sometimes I’d just want to be a normal foodie and try other’s dishes because, well, I’m hungry. In short, food for my new ideas, by other chef’s food for MY food on this blog. Quite the analogy.


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