How to Make Orange Chicken(3 Steps)

How to Make Orange Chicken: A Detailed Guide

Orange chicken is a beloved dish in Chinese-American cuisine, known for its sweet, tangy, and savory flavor. The combination of crispy chicken and a vibrant orange sauce makes it a favorite for many. If you’re interested in learning how to make this dish at home, this guide will walk you through the process step by step. Let’s dive into how you can create a delicious orange chicken dish right in your kitchen.

Ingredients:

Before starting, gather all the necessary ingredients. Here’s what you’ll need:

For the Chicken:

• 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• Vegetable oil for frying

For the Orange Sauce:

• 1/2 cup fresh orange juice (about 2-3 oranges)
• Zest of 1 orange
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/2 cup sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 teaspoon red chili flakes (optional for heat)
• 2 tablespoons sesame oil
• 1 tablespoon vegetable oil

For Garnish:

• Sliced green onions
• Sesame seeds

Step 1: Preparing the Chicken

1. Marinate the Chicken: Start by cutting the chicken into bite-sized pieces. In a large bowl, mix soy sauce and rice vinegar. Add the chicken pieces, making sure they are well coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step helps to tenderize the chicken and infuse it with flavor.
2. Coating the Chicken: While the chicken marinates, prepare the coating mixture. In another bowl, combine flour, cornstarch, baking powder, salt, and pepper. In a separate shallow dish, beat the eggs. Once the chicken has marinated, remove it from the refrigerator. Dip each piece of chicken into the egg mixture, then dredge it in the flour mixture, ensuring each piece is well coated. The cornstarch in the mixture will help achieve that desired crispy texture.
3. Frying the Chicken: Heat vegetable oil in a deep frying pan or wok to about 350°F (175°C). Carefully add the coated chicken pieces in batches, making sure not to overcrowd the pan. Fry the chicken until it is golden brown and crispy, about 5-6 minutes per batch. Use a slotted spoon to remove the chicken from the oil and transfer it to a plate lined with paper towels to drain any excess oil.

Step 2: Making the Orange Sauce

1. Juicing the Oranges: While the chicken is frying, prepare the orange sauce. Start by juicing fresh oranges to yield about 1/2 cup of juice. Freshly squeezed juice is preferred for its vibrant flavor, but you can also use store-bought orange juice in a pinch. Don’t forget to zest one orange before juicing, as the zest adds a concentrated citrus flavor to the sauce.
2. Cooking the Sauce: In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add minced garlic, minced ginger, and red chili flakes (if using) to the pan. Sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic as it can turn bitter. Next, add the orange juice, orange zest, soy sauce, rice vinegar, and sugar to the pan. Stir well to combine.
3. Thickening the Sauce: Bring the sauce to a simmer. Once it begins to bubble, slowly add the cornstarch slurry (a mixture of cornstarch and water). Stir continuously to prevent lumps from forming. Continue to simmer the sauce until it thickens to your desired consistency, about 3-5 minutes. The sauce should be thick enough to coat the back of a spoon.
4. Finishing the Sauce: Once thickened, remove the sauce from the heat and stir in the sesame oil. The sesame oil adds a rich, nutty flavor that enhances the overall taste of the sauce.

Step 3: Combining the Chicken and Sauce

1. Coating the Chicken: Transfer the fried chicken pieces into a large bowl. Pour the prepared orange sauce over the chicken, tossing to ensure every piece is well coated. The crispy chicken should be fully enveloped in the sticky, orange glaze.
2. Serving the Dish: Once the chicken is thoroughly coated with the sauce, transfer it to a serving dish. Garnish with sliced green onions and sesame seeds to add a pop of color and extra flavor. Orange chicken is typically served with steamed white rice, but you can also pair it with fried rice or noodles.

Tips for Perfect Orange Chicken:

• Crispy Chicken: For an extra crispy texture, double fry the chicken. Fry it once until golden, let it cool for a few minutes, and then fry it again for an additional 2-3 minutes.
• Balance the Flavors: Adjust the sweetness and acidity of the sauce to your liking. Add more sugar if you prefer a sweeter sauce or more vinegar if you like it tangier.
• Make Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to a week. Reheat it gently before tossing it with the chicken.

Conclusion

Making orange chicken at home is a rewarding experience that allows you to enjoy a restaurant-quality dish with your own personal touch. By following these steps, you can create a crispy, flavorful, and visually appealing orange chicken dish that will impress family and friends. Whether it’s for a weeknight dinner or a special occasion, this recipe is sure to become a favorite in your household. Enjoy your homemade orange chicken with a side of steamed rice and a sprinkle of green onions and sesame seeds.

Panda Express Orange Chicken Nutritional Facts:

Orange chicken – Wikipedia

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