Orange Chicken
- 1h 0mPrep Time
- 20m Cook Time
- 1h 20mReady In
These orange chicken dumplings feature a gingery soy-lemon sauce and are pan-fried to perfection. The filling combines ground chicken with fresh orange zest, tangerine peel, and a savory-sweet sauce.
Ingredients
- 680 g Carrot All-Purpose Egg Dough
- 60 store-bought dumpling skins
- 4 dried tangerine peel
- 44.4 ml fresh orange zest finely grated
- 907 g skinless, boneless chicken thighs trimmed of visible fat and cut into 1½- to 2-inch pieces
- 118 ml freshly squeezed orange juice
- 59.1 ml soy sauce
- 14.8 ml homemade Sambal
- 29.6 ml toasted sesame oil
- 14.8 ml Shaoxing wine
- 29.6 ml light brown sugar
- 14.8 ml cornstarch
- 9.86 ml kosher salt
- 2.46 ml freshly ground black pepper
- 3 clove garlic minced or pressed
- 1 piece peeled fresh ginger minced or finely grated
- 3 scallions thinly sliced
Nutrition (per serving, estimated)
Estimated based off 10 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1142 mg
- Iron: 22.3 mg
- Magnesium: 453 mg
- Phosphorus: 2419 mg
- Potassium: 5869 mg
- Zinc: 18.4 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 680 g Carrot All-Purpose Egg Dough
- 60 store-bought dumpling skins
- 4 dried tangerine peel
- 118 ml freshly squeezed orange juice
- 59.1 ml soy sauce
- 14.8 ml homemade Sambal
- 29.6 ml toasted sesame oil
- 14.8 ml Shaoxing wine
- 29.6 ml light brown sugar
- 14.8 ml cornstarch
- 9.86 ml kosher salt
- 2.46 ml freshly ground black pepper
Prepare
- 44.4 ml fresh orange zest, finely grated
- 907 g skinless, boneless chicken thighs, trimmed of visible fat and cut into 1½- to 2-inch pieces
- 3 clove garlic, minced or pressed
- 1 piece peeled fresh ginger, minced or finely grated
- 3 scallions, thinly sliced
Let's Cook
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Step 1.
Prepare the Carrot All-Purpose Egg Dough according to the instructions on the referenced page, or set out 60 store-bought dumpling skins.
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Step 2.
Fill a small pot halfway with water, bring to a boil over high heat, then remove from heat. Add 4 pieces of dried tangerine peel and fully submerge them under a smaller lid or plate. Steep for about 30 minutes, until soft. Remove the peel from the pot and mince it.
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Step 3.
While the tangerine peel steeps, in the bowl of a food processor, pulse 2 pounds of skinless, boneless chicken thighs (cut into 1½- to 2-inch pieces) in 1 or 2 batches, 20 to 30 times per batch, until coarsely ground. Alternatively, mince the chicken by hand into a chunky paste.
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Step 4.
In a large bowl, whisk together ½ cup freshly squeezed orange juice, the minced tangerine peel, ¼ cup soy sauce, 1 to 2 tablespoons homemade sambal (or 1 tablespoon store-bought), 2 tablespoons toasted sesame oil, 1 tablespoon Shaoxing wine, 2 tablespoons light brown sugar, 1 tablespoon cornstarch, and 2 to 3 teaspoons kosher salt and ½ to ¾ teaspoon black pepper to taste.
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Step 5.
Add the ground chicken, 3 cloves minced garlic, 1 heaping tablespoon minced fresh ginger, and 3 to 4 thinly sliced scallions to the bowl. Mix with your hands or a spoon until all ingredients are fully and evenly incorporated. Cover and refrigerate for at least 30 minutes before using.
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Step 6.
Form the dumplings according to the instructions on the referenced page.
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Step 7.
Pan-fry the dumplings according to the instructions on the referenced page.