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Prepare the Chow Mein Sauce: In a Pyrex measuring cup, combine chicken stock, oyster sauce, sesame oil, soy sauce, chicken powder, white pepper, and potato starch. Mix well until smooth and set aside.

Prepare the Chow Mein: Heat a wok over maximum heat. Add 2 tablespoons of vegetable oil. Once hot, add the minced garlic and stir-fry for 30 seconds until fragrant.

Add the shredded cabbage, chopped celery, and sliced onion to the wok. Stir-fry for 2-3 minutes until vegetables are slightly tender-crisp.

Add the cooked chow mein noodles to the wok with the vegetables. Stir-fry on high heat for 2-3 minutes, tossing constantly.

Lower the heat to medium. Pour the prepared chow mein sauce over the noodles and vegetables. Crank the heat back to high and stir-fry vigorously for 2-3 minutes, ensuring the sauce coats everything and develops a 'wok hei' (smoky flavor). Remove the finished chow mein from the wok and set aside in a large bowl.

Prepare the Orange Chicken Batter: In a large mixing bowl, combine self-raising flour and cornflour. Gradually add water, mixing thoroughly, until a smooth, thick batter is formed.

Add the cubed chicken pieces to the batter. Mix until each piece is fully coated.

Fry the Orange Chicken: Heat 4 cups of vegetable oil in the wok (or a deep pot) to 350°F (175°C). Carefully place the battered chicken pieces into the hot oil, one at a time, ensuring not to overcrowd the wok. Fry in batches if necessary.

Fry the chicken for 5-7 minutes per batch, or until golden brown and crispy. Remove the fried chicken with a slotted spoon or strainer, allowing excess oil to drain. Set the chicken aside on a wire rack or paper towels.

Prepare the Orange Chicken Sauce: In a Pyrex measuring cup, combine orange juice, sweet chili sauce, soy sauce, granulated sugar, white vinegar, and potato starch. Mix well until smooth.

Combine Orange Chicken: Drain any remaining oil from the wok, leaving about 1 tablespoon. Add the minced garlic and dried chili flakes to the wok and stir-fry for 30 seconds until fragrant.

Pour the prepared orange chicken sauce into the wok. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.

Add the fried chicken back into the wok with the sauce. Toss quickly to thoroughly coat all the chicken pieces with the orange sauce.

Serve: Using tongs, transfer a portion of chow mein into a takeout container or serving plate. Using a ladle, scoop a portion of orange chicken next to the chow mein. Serve immediately.


Prepare the Chow Mein Sauce: In a Pyrex measuring cup, combine chicken stock, oyster sauce, sesame oil, soy sauce, chicken powder, white pepper, and potato starch. Mix well until smooth and set aside.

Prepare the Chow Mein: Heat a wok over maximum heat. Add 2 tablespoons of vegetable oil. Once hot, add the minced garlic and stir-fry for 30 seconds until fragrant.

Add the shredded cabbage, chopped celery, and sliced onion to the wok. Stir-fry for 2-3 minutes until vegetables are slightly tender-crisp.

Add the cooked chow mein noodles to the wok with the vegetables. Stir-fry on high heat for 2-3 minutes, tossing constantly.

Lower the heat to medium. Pour the prepared chow mein sauce over the noodles and vegetables. Crank the heat back to high and stir-fry vigorously for 2-3 minutes, ensuring the sauce coats everything and develops a 'wok hei' (smoky flavor). Remove the finished chow mein from the wok and set aside in a large bowl.

Prepare the Orange Chicken Batter: In a large mixing bowl, combine self-raising flour and cornflour. Gradually add water, mixing thoroughly, until a smooth, thick batter is formed.

Add the cubed chicken pieces to the batter. Mix until each piece is fully coated.

Fry the Orange Chicken: Heat 4 cups of vegetable oil in the wok (or a deep pot) to 350°F (175°C). Carefully place the battered chicken pieces into the hot oil, one at a time, ensuring not to overcrowd the wok. Fry in batches if necessary.

Fry the chicken for 5-7 minutes per batch, or until golden brown and crispy. Remove the fried chicken with a slotted spoon or strainer, allowing excess oil to drain. Set the chicken aside on a wire rack or paper towels.

Prepare the Orange Chicken Sauce: In a Pyrex measuring cup, combine orange juice, sweet chili sauce, soy sauce, granulated sugar, white vinegar, and potato starch. Mix well until smooth.

Combine Orange Chicken: Drain any remaining oil from the wok, leaving about 1 tablespoon. Add the minced garlic and dried chili flakes to the wok and stir-fry for 30 seconds until fragrant.

Pour the prepared orange chicken sauce into the wok. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.

Add the fried chicken back into the wok with the sauce. Toss quickly to thoroughly coat all the chicken pieces with the orange sauce.

Serve: Using tongs, transfer a portion of chow mein into a takeout container or serving plate. Using a ladle, scoop a portion of orange chicken next to the chow mein. Serve immediately.
