Clearly orange chicken can be done with any white meat. It will work with boneless rabbit, grouse, partridge, quail or turkey, too. The optional ingredients -- white pepper, tangerine peel and green onions -- give the dish a more Chinese feel. I personally like this dish sweet and hot. But some people just like sweet, and that's OK. You should know this is not as sweet as Panda Express. To get there you will need another tablespoon or even two of honey or marmalade. And if you like a thicker crust, add a couple tablespoons of flour to the corn starch you toss the meat in.
Prep time: PT20M
Cook time: PT15M
Total time: PT35M
Rating
5 stars (12 reviews)
Keywords
orange, pheasant, stir-fry
Ingredients
2 tablespoons soy sauce
2 tablespoons rice wine or vermouth or dry sherry
2 teaspoons minced ginger
1 garlic clove, (minced)
1/4 teaspoon white pepper ((optional))
2 eggs, (lightly beaten)
1 tablespoon soy sauce
2/3 cup orange juice, (ideally fresh squeezed)
1 tablespoon honey
1 tablespoon marmalade
1 tablespoon rice vinegar
Drizzle of sesame oil
1 to 5 small, (dried hot chiles, broken up and seeds discarded)
1 to 1 1/2 pounds pheasant or other white meat, (cubed)
2 cups cooking oil
2 teaspoons corn, tapioca or potato starch, (mixed with 3 tablespoons hot water)
Chopped green onions (optional)
Categories
Main Course
Cuisine
Chinese
Steps
Mix all the marinade ingredients together with the pheasant pieces; make sure each piece gets coated. Set aside while you prep everything else, about 20 minutes. For the sauce, mix the soy, orange juice, marmalade and vinegar together and set aside. Mix the 1 tablespoon of corn starch with about 2 tablespoons water in a little bowl and set aside.
Heat the oil in a wok or small, heavy pot to 350°F to 360°F. Set a baking sheet nearby and line it with paper towels. While the oil is heating, toss the pheasant pieces with the 1/4 cup of corn starch. (This is a messy process, so you'll need to wash your hands at some point.) When the oil is hot, fry the pheasant in 3 to 4 batches until golden brown, about 3 to 5 minutes per batch. As each batch finishes, set it in the baking sheet to drain.
After you've fried all the pheasant, pour out the oil into a glass or metal container; you can strain and reuse it later. Rinse the wok and wipe it out with paper towels, then set it back on very high heat. Add about 2 tablespoons of oil from the container you just used. When it's hot, add the chiles and tangerine peel and stir-fry for 30 seconds. Add the pheasant back to the wok and the ingredients for the sauce you mixed together earlier. Stir fry this for a few seconds. Now, start stirring the corn starch slurry, and, while still stirring, pour it over the meat. Stir fry until it gets thick, a couple seconds. Drizzle the sesame oil over everything, give it one more toss and serve immediately.
Nutitrion
Serving Size: 1 serving
Calories: 270 kcal
Carbohydrates: 15 g
Protein: 17 g
Fat: 15 g
Saturated Fat: 2 g
Cholesterol: 118 mg
Sodium: 854 mg
Sugar: 11 g
Reviews
Hank Hangsleben on 2024-08-30 (5 stars): Love this recipe! I had some pheasants in the freezer that worked perfect! Served with wild rice. No leftovers this night !!!
Cleve Dixon on 2022-11-11 (5 stars): Just fabulous.
Made for dinner tonight. My wife and I both loved it. (Full disclosure: made with chicken thigh, not pheasant. Sigh. I need to find some local CO folks to chase pheasants with. ????)
My wife often complains things are too spicy. But she loved this--used dried 2 chile d'arbol. The sweet perfectly balanced the hot. Really delicious!
Matt Julian on 2021-09-08 (5 stars): Match made in heaven, I’ve made this with pheasant and Turkey and it was a hit with the family
Chris Gavin on 2021-02-11 (5 stars): I made this recipe with a turkey breast that I had to dice up due to poor shot placement. My mistake turned into my great fortune because this was the recipe I found trying to figure out what to do with the diced breast. It was phenomenal!
John McNamara on 2020-10-28 (5 stars): Needed a meal for my first charcoal wok adventure and went with this one. It has become a go to dish for get togethers.
Emily on 2020-05-05 (5 stars): Loved it! Probably will cut the marinade in half next time though.
Cole Kircher on 2020-02-07 (5 stars): Made this with pheasant from our yearly trip to North Dakota and it was great. Our pheasant lost some of its crunch when we transferred to the the wok but that was a user error because our wok wasn’t hot enough. Will definitely make again.
Amie R on 2019-04-13 (5 stars): Awesome with rabbit bits and blood oranges. Another great recipe, thank you so much!
Lauren Allen on 2018-08-20 (5 stars): Made this with a brace of 4 chuckar by dog helped me bring in during one of our summer dog trials. I saved the legs for chuckar confit. FANTASTIC. even the picky 8 year old was gobbling it up.
