Orange chicken is a delectable dish that has found a special place in the hearts of many food lovers, especially in the realm of Chinese cuisine. With its crispy chicken pieces enveloped in a luscious, sweet, and tangy orange sauce, this dish brings a burst of flavor that is hard to resist. Whether you’re ordering takeout or preparing this delightful meal in your own kitchen, orange chicken offers a taste experience that is both comforting and exciting.
Why We Love This Orange Chicken Recipe
There are so many reasons why you’re going to adore this orange chicken recipe! First, it’s incredibly simple to make. You don’t have to be a master chef to whip up this dish; with just a few steps, you can create a restaurant-quality meal in your own kitchen. The marinated chicken pieces, when fried to crispy perfection, create a texture that is simply irresistible.
Furthermore, the aroma that fills your kitchen while making this orange chicken is nothing short of heavenly. The combination of ginger, garlic, and orange will make your mouth water in anticipation of that first bite.
Lastly, this dish is flexible! It serves wonderfully over rice, and you can customize the recipe to suit your taste preferences, whether you enjoy a mild sweetness or a bit more kick. It’s the kind of meal that can quickly elevate any dinner night.
Ingredients for Orange Chicken
When it comes to gathering ingredients for your orange chicken recipe, simplicity is key. Here’s everything you need to make this savory dish come to life:
For the Chicken Marinade:
- 1 large egg
- 1 tablespoon soy sauce
- 1/2 teaspoon light brown sugar
- 1 1/2 pounds boneless, skinless chicken thighs (or chicken breasts or tenderloins), cut into 1-inch pieces
For the Sauce:
- 1/4 cup soy sauce
- 1/2 cup (packed) light brown sugar
- 1/4 cup distilled white vinegar
- 1/4 cup orange juice (from 1 orange)
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 1 1/2 teaspoons sesame oil
- 3/4 teaspoon crushed red pepper flakes
For Coating the Chicken:
- 1 cup cornstarch
- 1/3 cup all-purpose flour
- Heaping 1/4 teaspoon baking soda
For Frying:
- Vegetable oil (for cooking)
For Aromatics:
- 1 tablespoon fresh minced ginger (from a 2-inch knob)
- 3 cloves garlic, minced
- 4 scallions, thinly sliced (white and green parts separated)
To Serve:
- Rice
How to Make Orange Chicken
Let’s dive right into the cooking process! Here’s a step-by-step guide to bringing your orange chicken to life:
Marinate the Chicken: In a large mixing bowl, beat one large egg and combine it with one tablespoon of soy sauce and a half teaspoon of light brown sugar. Add the chicken pieces to the bowl and toss until they are well coated. Allow the chicken to marinate for 30 minutes at room temperature. This step is crucial as it infuses the meat with flavor.
Prepare the Sauce: In a small bowl, mix together the remaining quarter cup of soy sauce, half cup of brown sugar, quarter cup of distilled white vinegar, quarter cup of freshly squeezed orange juice, one cup of chicken broth, two tablespoons of cornstarch, one and a half teaspoons of sesame oil, and three quarters of a teaspoon of crushed red pepper flakes. Set this mixture aside; it will be the star of your dish!
Coat the Chicken: In another medium-sized bowl, whisk together one cup of cornstarch, one third cup of all-purpose flour, and a heaping quarter teaspoon of baking soda. Sprinkle this mixture over the marinated chicken, tossing it until it creates a clumpy coating that will fry beautifully.
Fry the Chicken: Heat vegetable oil in a large nonstick skillet over medium-high heat until it reaches about 350°F. Working in batches, add the coated chicken pieces to the oil and fry them for about 4-5 minutes or until they become golden brown. Once done, transfer the fried chicken to a paper towel-lined plate to drain off any excess oil.
Finish the Dish: After frying the chicken, drain the oil from the pan, leaving behind any crispy bits. Add about one tablespoon of oil back into the pan and heat it over medium. Toss in minced ginger, garlic, and the white parts of the scallions, stirring them for approximately 30 seconds until fragrant. Pour in the sauce mixture you prepared earlier, bring it to a boil, and let it thicken for 2-3 minutes. Finally, add the crispy chicken back into the mix, tossing it gently to coat. Serve the dish sprinkled with green scallions over a bed of rice.
How to Serve Orange Chicken
Serving orange chicken is where the creativity truly begins! Traditionally, you would serve your crafted orange chicken dish over a bed of fluffy rice. The rice soaks up the delectable orange sauce, enhancing each bite.
You might want to garnish your dish with additional sliced scallions or even some sesame seeds for added texture and visual appeal. A side of steamed vegetables, like broccoli or snap peas, can complement the meal beautifully, adding a healthy touch.
If you’re feeling adventurous, consider making fresh spring rolls as a side dish. They harmonize well with the sweet and tangy flavor profile of orange chicken, creating a balanced meal.
No matter how you choose to serve it, your home-cooked orange chicken is sure to impress both family and friends alike!
Expert Tips: Orange Chicken
Achieving the perfect orange chicken is all about technique and a few special tips:
Be Mindful of Temperature: When frying chicken, it’s crucial to maintain the oil temperature at around 350°F. If the oil is too hot, the coating may burn before the chicken cooks through, and if it’s too cool, the chicken will turn greasy.
Don’t Crowd the Pan: Fry the chicken in batches! Overcrowding the skillet can lower the oil temperature, leading to uneven cooking.
Marination is Key: Allowing the chicken to marinate not only flavors the meat but also helps in tenderizing it. Where possible, if time allows, try marinating longer, even up to a few hours.
Adjust the Heat: If you prefer a spicier kick, increase the amount of crushed red pepper flakes. Taste as you go for the best balance that suits your palate.
Use Fresh Ingredients: Fresh minced garlic and ginger significantly elevate the flavor of your orange chicken. Try to avoid powdered versions for this dish!
How to Store Orange Chicken
Once you have enjoyed your delicious orange chicken, you may find yourself with leftovers. Rest assured, storing this dish is simple and effective!
Cool Down: Allow your orange chicken to cool to room temperature.
Use an Airtight Container: Transfer the chicken and sauce into an airtight container. Make sure it’s sealed tightly to keep out any air.
Refrigeration: Store in the refrigerator for up to 3-4 days. If you’d like to keep the dish longer, consider freezing it in an airtight container or freezer bag, where it can last up to 2-3 months.
When you’re ready to enjoy leftovers, reheat them on the stovetop or in the microwave until heated through. You can always add a splash of orange juice to the sauce when reheating for a fresh flavor boost.
Variations of Orange Chicken
The beauty of orange chicken lies in its versatility. Here are a few variations to consider if you want to switch things up:
Crispy Baked Orange Chicken: If you want a healthier take, consider baking the chicken instead of frying it. Coat the chicken pieces as usual, then place them on a parchment-lined baking sheet and bake at a high temperature until crispy.
Add Vegetables: Incorporate mixed vegetables like bell peppers, broccoli, or snap peas into the dish for an added crunch and color. Just toss them into the skillet when you add the ginger and garlic.
Orange Chicken Stir-Fry: For a different texture, try cutting the chicken into thin strips and stir-frying them quickly in a hot wok with the sauce, getting that professional stir-fry feel.
Pineapple Orange Chicken: Enhance the flavor profile by adding fresh pineapple chunks to the sauce, creating a tropical twist.
Orange Tofu: For a vegetarian-friendly version, substitute chicken with firm tofu. Use the same marinade and cooking methods to make a delightful dish for any plant-based diet.
FAQ: Orange Chicken
What is orange chicken?
Orange chicken is a popular dish made with pieces of chicken that are battered and fried before being coated in a sweet and tangy orange-flavored sauce.
Can orange chicken be made spicy?
Absolutely! You can easily add more crushed red pepper flakes or even fresh chili peppers to the sauce for an extra kick.
How long does orange chicken last in the fridge?
When stored properly in an airtight container, orange chicken can last for about 3-4 days in the refrigerator.
Can I make orange chicken without frying?
Yes! You can bake or stir-fry the chicken as a healthier alternative to frying, while still achieving a delicious flavor.
What do I serve with orange chicken?
Orange chicken is best served over a bed of rice, but it also pairs wonderfully with steamed vegetables or salad for a balanced meal.
Orange Chicken
Equipment
- Large Mixing Bowl
- Nonstick Skillet
- Whisk
Ingredients
- 1 large egg
- 1 Tbsp. soy sauce
- ½ tsp. light brown sugar
- 1½ lbs. boneless skinless chicken thighs cut into 1-inch pieces
- ¼ cup soy sauce for sauce
- ½ cup light brown sugar packed
- ¼ cup distilled white vinegar
- ¼ cup orange juice from 1 orange
- 1 cup chicken broth
- 2 Tbsp. cornstarch
- 1½ tsp. sesame oil
- ¾ tsp. crushed red pepper flakes
- 1 cup cornstarch for coating
- ⅓ cup all-purpose flour
- ¼ tsp. baking soda heaping
- Vegetable oil for frying
- 1 Tbsp. fresh minced ginger from a 2-inch knob
- 3 cloves garlic minced
- 4 scallions thinly sliced white and green parts separated
- Rice to serve
Instructions
- In a large mixing bowl, beat the egg and combine with soy sauce and brown sugar. Add the chicken pieces and coat well. Marinate for 30 minutes at room temperature.
- In a small bowl, mix soy sauce, brown sugar, vinegar, orange juice, chicken broth, cornstarch, sesame oil, and red pepper flakes. Set aside.
- In another bowl, whisk together cornstarch, flour, and baking soda. Sprinkle this over the marinated chicken, tossing until coated.
- Heat vegetable oil in a large nonstick skillet over medium-high heat to about 350°F. Fry chicken in batches for 4-5 minutes until golden brown. Transfer to a paper towel-lined plate.
- Drain excess oil, leaving crispy bits. Add about 1 tablespoon of oil back into the pan. Sauté ginger, garlic, and white parts of scallions for 30 seconds until fragrant.
- Pour in the sauce mixture, bring to a boil, and let thicken for 2-3 minutes. Add the crispy chicken back, tossing gently to coat.
- Serve the orange chicken over rice, garnished with green scallions.
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