Why You’ll Love This Orange Chicken Recipe
If you’ve ever craved a dish that perfectly balances sweet and savory, then you’ll love this Orange Chicken recipe. The crispy chicken pieces coated in a delightful orange-glazed sauce make for an irresistible meal.
I love how the vibrant flavors come together, creating an explosion of taste in every bite. Plus, it’s surprisingly easy to whip up at home, so you can impress your family without spending hours in the kitchen.
Served over hot steamed rice, this dish transforms any dinner into a culinary delight. Trust me; once you try it, you’ll want to make it again and again!
Ingredients of Orange Chicken
Making Orange Chicken at home is a delightful experience, and it all starts with gathering your ingredients. You’ll be amazed at how simple they are, yet they come together to create a dish that tastes like it came straight from your favorite restaurant. It’s like a little flavor party in your mouth!
So, let’s get everything you need ready before we plunge into the cooking process. Trust me, it’s worth it.
Ingredients for Orange Chicken:
- 1 lb boneless skinless chicken thighs, cut into 1-inch cubes
- 1 large egg, lightly beaten
- Cornstarch (for coating and thickening)
- Cooking oil (peanut oil is preferred)
- 8 cloves garlic, minced
- 8-10 dried hot red chili peppers
- 1 orange
- Hot steamed rice (for serving)
- 1/4 cup light soy sauce
- 1 tablespoon sake or dry sherry
- 2 tablespoons frozen orange juice concentrate, thawed
- 2 tablespoons spicy brown bean sauce
- 2 teaspoons minced ginger
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch (for thickening the sauce)
Now that we’ve our ingredient list, let’s chat about a few things to reflect on.
First, when it comes to chicken, I always recommend using thighs over breasts. They stay juicier and have more flavor, which is just what we need for this dish.
Also, don’t be shy with the garlic and ginger; they really bring out that authentic Asian flavor. And if you like it spicy, feel free to add more chili peppers, but maybe keep a glass of water nearby just in case. Cooking should be fun, not a fire-breathing contest!
Remember, each ingredient plays a role in making that delicious orange glaze, so try to use fresh and good-quality items.
Now, let’s get ready to make some magic happen in the kitchen!
How to Make Orange Chicken
Alright, let’s plunge into the delicious world of making Orange Chicken! First things first, you’ll want to prepare your chicken. Take that 1 pound of boneless skinless chicken thighs and cut them into 1-inch cubes. Don’t worry about making them perfectly square—just aim for similar sizes so they cook evenly.
In a bowl, mix together 1 large beaten egg with 2 tablespoons of cornstarch. This is where the magic starts. Coat those chicken pieces thoroughly in the egg and cornstarch mixture, and then let them sit for about 10-15 minutes. This little pause helps the coating stick better when you fry them.
Now, let’s fry! Heat about 4 cups of cooking oil (peanut oil is my go-to for this) in your trusty wok until it reaches around 350°F. If you don’t have a thermometer, just drop a small piece of the coated chicken in—if it sizzles, you’re good to go.
Individually dust your chicken pieces with a bit more cornstarch, shaking off the excess, and then carefully place them in the hot oil. Fry those bad boys for about 1.5 to 2 minutes until they’re lightly browned and crispy. You might feel like a fry master at this point, and you are!
Once they’re done, remove them and let them drain on some paper towels. Now, this is where the real flavor comes in.
After draining most of the oil from your wok (but don’t clean it completely—we want that flavor!), add a tablespoon or two of fresh oil back in. Toss in 8 cloves of minced garlic, 8-10 dried hot red chili peppers, and some orange peel to the wok. Cook that until it starts to smell amazing—trust me, you’ll know.
Then, pour in your sauce mixture (which you should have prepped with light soy sauce, sake or dry sherry, thawed orange juice concentrate, spicy brown bean sauce, minced ginger, sesame oil, and that extra tablespoon of cornstarch). Cook until the sauce thickens to a glaze-like consistency.
Finally, add your crispy chicken back into the wok, tossing it all together until it’s well-coated and warmed through. Serve it over hot steamed rice, and just like that, you’ve whipped up a restaurant-quality dish at home.
How impressive is that? Enjoy your culinary creation, and don’t forget to pat yourself on the back—you deserve it!
Orange Chicken Substitutions & Variations
After mastering the delicious Orange Chicken, you might want to shake things up a bit with some substitutions and variations.
For a healthier twist, try using chicken breast instead of thighs, or even tofu for a vegetarian option.
If you’re in the mood for a spicy kick, add some chili sauce or fresh jalapeños to the sauce.
You can also swap the orange juice concentrate for pineapple juice for a tropical flair.
Finally, experiment with different vegetables like bell peppers or broccoli to add color and nutrients.
These variations can make your Orange Chicken experience even more exciting!
Additional Tips & Notes
While cooking Orange Chicken can be a fun and rewarding experience, a few tips can elevate your dish even further.
First, make sure your oil is hot enough; that crispiness is key! If you want extra flavor, consider marinating the chicken in soy sauce and ginger for a couple of hours.
For a healthier twist, try baking the chicken instead of frying. Don’t skip the orange peel; it adds an authentic touch.
Finally, serve it immediately after coating for the best texture. Trust me, these little details make a huge difference in achieving restaurant-quality Orange Chicken at home!