Hey there, fellow food lovers! Today, I’m excited to share with you my version of the famous a delicious, orange chicken coated in a sweet, tangy sauce that will leave you craving for more! The beauty of this recipe is that it’s quick, easy, and only takes under 30 minutes to whip up! Imagine biting into tender chicken pieces with a burst of citrusy goodness, all made from scratch with simple ingredients. It’s the perfect weeknight dinner or a special treat to impress your friends and family.
Let’s dive in and get cooking!
Method
Coating the Chicken
Start by placing the chicken pieces into a large mixing bowl. Sprinkle them evenly with corn flour, ground black pepper, garlic powder, ginger powder, and salt. Use your hands or a spoon to thoroughly mix everything together, making sure each chicken piece is well-coated in the seasoning mixture. This will create a crispy coating when fried.
Frying the Chicken:
Next, heat the vegetable oil in a large wok over high heat. Once the oil is hot and shimmering, carefully add the chicken pieces in batches, ensuring not to overcrowd the wok. Overcrowding can result in the chicken not crisping properly. Stir-fry the chicken for about 8 to 10 minutes, turning occasionally, until it’s golden brown and cooked through. Once done, remove the chicken from the wok and set it aside on a plate or paper towels to drain excess oil.
Preparing the Sauce
After frying the chicken, discard most of the oil from the wok, leaving just a small amount to retain the flavor in the pan. Reduce the heat to low and add the fresh orange juice, garlic paste, ginger paste, soy sauce, vinegar, and brown sugar to the wok. Stir everything together to combine, allowing the ingredients to mingle and form a smooth sauce. The sweet and tangy elements will begin to create the rich base of your orange sauce.
Once the sauce has come together, add the corn flour slurry—this is made by mixing the corn flour with a little water in a separate bowl. Stir the slurry into the sauce and continue stirring until the sauce thickens to a glossy, syrup-like consistency. This will give the sauce that perfect coat for the crispy chicken. Finally, add the freshly grated orange zest to the sauce and stir it in for an added burst of citrus flavor.
Combining Chicken and Sauce
Now that the sauce is thick and flavorful, it’s time to bring everything together. Add the fried chicken pieces back into the wok, ensuring each piece is coated with the sticky, orange glaze. Toss gently, making sure every piece of chicken is generously covered in the sauce.
Serving
Once the chicken is evenly coated with the sauce, it’s time to serve! For garnish, sprinkle sliced spring onion greens on top to add a fresh crunch and a pop of color. This dish is best served immediately to maintain its crispy texture. Pair it with sticky rice or your favorite variety of rice for a complete meal. You can also serve it with sautéed vegetables or fried rice to enhance the flavor of the dish
Necessary Tools
- Large mixing bowl
- Wok or large frying pan
- Stirring spoon
- Measuring cups and spoons
- Knife and chopping board
Orange Chicken– A Tangy and Crispy Delight!
Cuisine: Chinese, AmericanDifficulty: Easy4
servings10
minutes20
minutes30
minutesIngredients
For the Chicken:
4 tbsp Vegetable oil
8 Boneless chicken thighs (cut into bite-sized pieces)
1/4 cup Corn flour
1 tsp Ground black pepper
1 tsp Garlic powder/granules
1/2 tsp Ginger powder
1/2 tsp Salt
For the Sauce:
1 cup Fresh Orange juice
1/2 tsp Garlic paste
1/4 tsp Ginger paste
5 tbsp Dark soy sauce
1 1/2 tbsp Rice vinegar or white vinegar
5 tbsp Brown sugar
1 tbsp Corn flour mixed with 3 tbsp water (for the slurry)
The zest of one orange
Garnish (Optional):
Sliced spring onion greens
Directions
- Coat the Chicken: In a large bowl, add the chicken pieces. Sprinkle the corn flour, black pepper, garlic powder, ginger powder, and salt. Mix well to ensure the chicken is fully coated with the spices.
- Fry the Chicken: Heat the vegetable oil in a large wok over high heat. Once the oil is hot, add the chicken pieces in batches, making sure not to overcrowd the wok. Stir-fry the chicken for 8-10 minutes until golden and cooked through. Once done, remove the chicken from the wok and set aside.
- Prepare the Sauce: Discard the oil from the wok, leaving just a little to keep the flavor. Reduce the heat to low. Now, add the fresh orange juice, garlic paste, ginger paste, soy sauce, vinegar, and brown sugar. Stir well to combine. Add the corn flour slurry (corn flour mixed with water) and continue stirring until the sauce thickens. Once thickened, stir in the orange zest and turn off the heat.
- Combine Chicken and Sauce: Add the cooked chicken to the sauce in the wok. Stir until the chicken is well-coated with the delicious, thick orange sauce.
- Serve: Top with sliced spring onion greens if you like! Serve immediately with sticky rice or your favorite rice for a complete meal.
Notes
- Don’t overcrowd the wok when frying the chicken, as this can result in soggy pieces instead of crispy ones.
- Stir constantly while cooking the sauce to prevent it from burning. The corn flour slurry will help thicken the sauce quickly, so keep an eye on it!
- Adjust the sweetness by adding more or less brown sugar depending on your preference for sweetness in the sauce.
Serving Suggestions
Serve this with a side of steamed rice or sticky rice for a classic combo. You could also pair it with sauteed vegetables or fried rice to add even more flavor to the dish. This is a fantastic dish for a quick family dinner, or you could serve it as part of a dinner party menu!
Fun Fact
Did you know that was created in the U.S., not China? It was invented by Chef Andy Kao in 1987, and quickly became one of the most popular Chinese-American dishes in restaurants!
Conclusion
This is the perfect combination of crispy and tangy, making it a satisfying meal in no time! It’s easy to make and doesn’t require any fancy ingredients, so you can whip it up for dinner even on busy days. The vibrant orange flavor combined with the crispy chicken makes this dish a hit every time! I hope you enjoy making and eating this tasty dish as much as I do. Happy cooking!
