Orange Chicken
I’ve always liked Chinese takeout 🥡! When David and I moved in together, I decided to give it a try and make our favorites from scratch. The reason why I started doing it is because every time we had some, the next day, I was 3 to 5 pounds heavier. Was it the fact that there was too much sodium?
My first attempt was Singapore Noodles 🍜 then I moved on to Char Siu Pork. From there, it was Udon Noodles Soup, Crab Rangoon, Wonton Soup, Gyoza, Mandarin Chicken, Mongolian Beef, Moo Shu Pork, and the list goes on. There’s another one that we devour each time I make it and it’s Orange Chicken!
This is unquestionably the most popular take-out dish besides Egg Rolls, Fried Rice, and Hot & Sour Soup! With a lovely sweet and tangy orange sauce with perfectly crispy fried chicken pieces, this is a recipe that should be in your folder! It’s such a tasty dish 😋!
There are a few steps to do but it goes pretty fast…
First is to make the orange sauce. As much as I enjoy freshness in my recipes, I prefer using bottled orange juice. I find the taste is slightly more concentrated than fresh 🍊 therefore intensifying the sauce with more orange flavor. You can use either one, fresh or bottled. I also add orange zest.
The batter comes next followed by the egg mixture. After cutting the meat into bite-sized pieces, they’re coated in the eggs 🥚 and then dredged in the flour mixture. In the video, I used breasts but other times I switch to thighs which is also a great choice.
Now, this is how I learned to make the best Orange Chicken! I “double fry” it. I bring the temperature of my oil between 350-355ºF and fry the chicken pieces in batches for about 2 minutes ⏳. I transfer them to a wire rack sitting on a baking sheet lined with paper towels while frying another batch.
The second time, I increase the oil to 385ºF and fry them again. What it does is to give the pieces a nice golden-brown color and also make them crispier. I do “double frying” especially when fried food is tossed in a sauce because I want to have nice crispy pieces… not soggy!
Making Orange Chicken from scratch tastes better than any Chinese restaurant! Everything is fresher, you’re in control of the sodium 🧂 amount plus there’s no msg! Next time you’re craving this famous food item, simply make it 👩🍳👨🍳 at home… you’ll be pleasantly surprised by how amazing it is!
Bon Appétit! 🍽
Here are several more Chinese inspired recipes for you to enjoy… 😀
– Sweet Pork Ribs
– Szechuan Ginger Chicken
– Chinese 5 Spice Spare Ribs
– Cashew Chicken
– Sweet & Sour Pineapple Pork
– Crispy Ginger Beef
– Hunan Chicken
– Quick & Easy Bok Choy
and for even more chicken recipes 🐓, click on this link… Recipe Category • Poultry
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Orange Chicken
Hover to scale
Ingredients
ORANGE SAUCE
- 1/2 cup orange juice tips & tricks
- 3 tbsp. brown sugar
- 1 tbsp. honey tips & tricks
- 2 tbsp. rice vinegar
- 1 1/2 tbsp. low-sodium soy sauce
- 1/2 tsp. sesame oil tips & tricks
- 1/4 tsp. red pepper flakes, or to taste
- 1/2 tbsp. canola oil
- 1 tbsp. ginger, minced
- 2 large cloves garlic, pressed
- 1/2 tbsp. orange zest
- 1 tbsp. cornstarch (mixed with 1/2 cup cold water)
BATTER
- 1 cup unbleached all-purpose flour
- 1/3 cup cornstarch
- 1 tsp. ground Himalayan pink salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 large free-range egg
- 1 tbsp. vegetable oil such as canola tips & tricks
- 1 lb. chicken breasts (substitute boneless, skinless chicken breasts), cut into bite-sized pieces
FRYING
- 4 cups canola oil, or as needed tips & tricks
TOPPINGS
- 1/2 tbsp. sesame seeds
- 1 large green onion, finely sliced
Directions
- In a measuring cup, add orange juice, brown sugar, honey, rice vinegar, soy sauce, sesame oil and red pepper flakes. Whisk until blended and set aside.
- In a bowl, add flour, cornstarch, salt and pepper; whisk well and set aside.
- In a medium bowl, whisk together egg and canola oil. Add chicken pieces and toss to coat.
- Dredge meat in the flour mixture, shaking off any excess flour, and place them on a baking sheet lined with parchment paper.
- In a heavy-bottom skillet, add 4 cups oil and bring the temperature between 350-355ºF.
- Working in batches, add floured chicken pieces and fry until light golden and crispy, about 2 minutes, tossing often.
- Using a spider strainer, transfer the fried pieces to a wire rack sitting on a baking sheet lined with paper towels. Set aside while frying another batch.
- Increase the oil temperature to 385ºF and, working in batches, fry the pieces again until golden brown and crispier. Set aside while double frying the others.
- In a large deep skillet over medium heat, add ½ tbsp. canola oil. When hot, add ginger and garlic; sauté for 1 minute.
- Pour in the orange sauce, increase the heat to medium-high, add orange zest and whisk to blend; bring the mixture to a boil. .
- Pour in cornstarch mixture; stir until sauce thickens, about 45 seconds
- Add fried chicken pieces and toss them until nicely coated.
- Serve immediately with a side of rice. Sprinkle on sesame seeds and green onions.
Don't forget to rate and comment on this recipe!
