Many people associate orange chicken with weeknight takeout. Strangely, I associate it with weekend brunch.
This might be a holdover from my 20s. After late nights out at friends' birthday parties and other such events, I would sometimes wake up very groggy and craving orange chicken from the corner takeout place. Sure, it was fried, sugary, and a bit greasy, but it was also perfect for eating in front of the TV with a large *strong* iced coffee. To some people this might sound very, um, odd. To me this combo was heaven on a Sunday morning after a few extra glasses of wine the night before.
These days, my preference for orange chicken veers towards the healthier homemade variety. The orange chicken that appears in my cookbook is a crunchy, shallow-fried dish that I tested again and again to get the coating crispy without being too greasy. And yesterday, when it was in the mid-80s and stuffy in my apartment, I tried a stir-fried spicy orange chicken recipe from Grace Young's Stir-Frying to the Sky's Edge.Read More