Mock Orange Chicken

Talk about Indo-Chinese food and I get myself transported back in those days I spent with my cousins. I still remember a little stall near my home – ‘Mainland China’. Well yes, you’ll find 7-8 of them with similar names in line ;) To be honest, I never felt like eating there… One, ‘coz the place used to smell too smoky & second, I never wanted to spoil my mood seeing the dishes in making :P So ordering dry manchurian, fried rice and hakka noodles – waiting for 10-15 mins – taking away a big bag of delicacies home… Was all what we used to do!!!

Recently, I was watching some Indo-Chinese video online and found an interesting combo: “Orange-Chicken”. Being a vegetarian, I can’t cook the same dish but certainly, can be replicated with any other ingredient. I love Gobhi Manchurian, which is nothing but fried cauliflower florets, tossed in a mixture of sauce. And cauliflower can easily replace chicken in looks at least (Don’t know about the taste though) ;) And while exploring Prash’s Yummily Yours’ last week, I found a recipe too. I couldn’t wait anymore… Squeezed fresh orange juice, grated some orange zest and made it to accompany my Indo-Chinese meal…

INGREDIENTS:

1/2 head Cauliflower, cut into florets
2-3 tbsp Capsicum, diced
2 tbsp Cornflour + 2 tsp
1 tbsp Plain Flour
2 tsp Ginger, grated
1 tbsp Spring Onion Whites, chopped
1-2 tsp Soy Sauce
2 tsp Red Chilly Sauce
1/2 tsp Black Pepper Powder
1/4 cup Orange Juice
1 tsp Orange Zest
A pinch of Sesame Seeds
Salt, to taste (only if required)
Spring Onion Greens, for garnish
Oil, to deep-fry + 2 tsp
1/4 cup Water

STEPS TO FOLLOW:

1. Parboil cauliflower florets and pat-dry them with kitchen towel.
2. Mix 2 tbsp cornflour and plain flour in a bowl and add some salt to taste. Coat all florest with the batter.
3. Heat oil in kadai and deep-fry coated cauliflower florets until golden brown and crisp. Transfer them to an absorbent paper.
4. Mix 2 tsp cornflour with 1-2 tbsp of water and keep aside.
5. Heat 2 tsp oil in a pan and add ginger, garlic, spring onions into it. Saute for a while on high heat.
6. Add orange juice, zest, water along with all the spices and mix well.
7. Once it starts boiling, add cornflour slurry into it and once it starts thickening, add fried florets into it.
8. Coat them well and cook for a min. Keep the flame high throughout.
9. Transfer it to a serving bowl and garnish with spring onion greens and sesame seeds.
10. Serve hot with Chinese Fried Rice!!!

SJ’s NOTE:

• I didn’t add lemon juice or vinegar as my orange juice was a bit tangy already.
• And as always, I didn’t prefer to add sugar to balance it :P I like it in its natural taste only ;)