Chinese Orange Chicken Recipe

There’s something truly irresistible about Chinese Orange Chicken. This beloved dish, with its crispy chicken pieces enveloped in a tangy, sweet, and slightly spicy orange sauce, has become a staple in many households. While take-out is always an option, making it at home brings a whole new level of freshness and flavor. Let’s dive into the magic of homemade Chinese Orange Chicken and discover why it’s worth the effort.

Why This Recipe is Perfect for You

Why opt for homemade when you can easily order in? There are several reasons! This recipe for Chinese Orange Chicken uses fresh ingredients, allowing you to control the quality and quantity. It’s also healthier, with no hidden additives or excessive oil. Most importantly, it’s a family favorite that everyone will love. Plus, cooking at home can be a fun and rewarding experience.

Ingredients Needed for Chinese Orange Chicken

Here’s what you’ll need to create this delicious dish:

Chicken:

• 4 Boneless Skinless Chicken Breasts, cut into bite-size pieces
• 3 Eggs, whisked
• 1/3 cup Cornstarch
• 1/3 cup Flour
• Salt, to taste
• Oil, for frying

Orange Chicken Sauce:

• 1 cup Orange Juice
• 1/2 cup Sugar
• 2 Tablespoons Rice Vinegar or White Vinegar
• 2 Tablespoons Soy Sauce (use tamari for a gluten-free dish)
• 1/4 teaspoon Ginger
• 1/4 teaspoon Garlic Powder or 2 garlic cloves, finely diced
• 1/2 teaspoon Red Chili Flakes
• Orange Zest from 1 orange
• 1 Tablespoon Cornstarch

Garnish:

• Green Onions
• Orange Zest

this RECIPE

Kitchen Equipment You’ll Need

Before you start, ensure you have the following kitchen tools:

• Cutting board
• Knife
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Medium pot
• Shallow dishes or pie plates
• Heavy-bottomed pot for frying
• Thermometer
• Tongs
• Paper towels
• Plate for serving

Preparation Steps

Preparing the Chicken:

1. Cut the Chicken: Begin by cutting the boneless, skinless chicken breasts into bite-size pieces. Ensure they are uniform in size for even cooking.
2. Set Up Coating Stations: In a shallow dish, mix the flour, cornstarch, and a generous pinch of salt. In another shallow dish, whisk the eggs.
3. Coat the Chicken: Dip each chicken piece into the egg mixture, allowing any excess to drip off, then coat it in the flour mixture. Place the coated chicken pieces on a plate.

Making the Orange Sauce:

1. Combine Ingredients: In a medium pot, combine the orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat the mixture for about 3 minutes.
2. Thicken the Sauce: In a small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water to form a paste. Add this paste to the orange sauce and whisk together. Continue to cook for 5 minutes until the sauce thickens.
3. Finish with Zest: Once thickened, remove the sauce from heat and stir in the orange zest.

Cooking Instructions

Frying the Chicken:

1. Heat the Oil: In a heavy-bottomed pot, heat 2-3 inches of oil over medium-high heat. Use a thermometer to monitor the temperature, aiming for 350 degrees Fahrenheit.
2. Fry the Chicken: Working in batches, fry several pieces of chicken at a time. Cook for 2-3 minutes, turning often, until golden brown. Use tongs to transfer the cooked chicken to a paper-towel-lined plate to drain excess oil. Repeat with the remaining chicken.
3. Combine Chicken and Sauce: Once all the chicken is fried, toss it with the prepared orange sauce. Ensure each piece is well coated. You can reserve some of the sauce to drizzle over rice if desired.

Tips and Tricks for Perfect Orange Chicken

• Ensure Crispy Chicken: For extra crispy chicken, double-dip the chicken pieces in the egg and flour mixture.
• Perfect Sauce Consistency: If the sauce is too thick, add a little more orange juice to thin it out. If too thin, continue to cook until it reduces to the desired thickness.
• Control the Spice: Adjust the red chili flakes to your preference. Add more for extra heat or omit if you prefer a milder sauce.

Common Mistakes to Avoid

• Overcooking the Chicken: Overcooked chicken becomes dry and tough. Fry only until golden brown and crispy.
• Incorrect Sauce Consistency: Ensure the sauce is thick enough to cling to the chicken but not so thick that it becomes gloopy.

Serving and Presentation Tips

How to Plate Your Orange Chicken:

• Garnish Generously: Sprinkle chopped green onions and extra orange zest on top of the chicken for a burst of color and flavor.
• Serve with Rice: Orange Chicken pairs wonderfully with steamed white rice or fried rice.
• Add Vegetables: For a complete meal, serve with a side of steamed broccoli or sautéed vegetables.

Storing Leftovers

Best Practices for Storing and Reheating:

• Storage: Place leftover orange chicken in an airtight container and refrigerate for up to 3 days.
• Reheating: Reheat in a hot skillet or in the oven to maintain the chicken’s crispiness. Avoid microwaving, as it can make the chicken soggy.

FAQs About Chinese Orange Chicken

1. Can I use chicken thighs instead of breasts? Yes, chicken thighs can be used and will result in a juicier dish.
2. Is there a gluten-free version of this recipe? Yes, use tamari instead of soy sauce and ensure the cornstarch and flour are gluten-free.
3. Can I make this dish ahead of time? You can prepare the sauce and chicken separately ahead of time. Combine and reheat just before serving for best results.

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