What To Know
- Add a teaspoon of sriracha or chili paste to the orange sauce for a kick of heat.
- Leftover orange chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Preheat the oven to 400°F and bake the chicken on a baking sheet for 15-20 minutes, or until cooked through.
Craving that irresistible, tangy-sweet orange chicken? Look no further! This comprehensive guide will walk you through every step, from preparing the ingredients to creating the tantalizing sauce that will leave your taste buds dancing.
Ingredients:
For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Orange Sauce:
- 1 cup orange juice
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1 tablespoon honey
- 1 tablespoon grated orange zest
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
For Frying:
- Vegetable oil, for frying
Step-by-Step Instructions:
1. Prepare the Chicken:
In a medium bowl, combine the chicken pieces, cornstarch, flour, salt, and pepper. Toss to coat evenly.
2. Fry the Chicken:
Heat a large skillet or wok over medium-high heat. Add enough vegetable oil to cover the bottom of the pan. Once the oil is hot, carefully add the chicken pieces and fry for 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the pan and drain on paper towels.
3. Make the Orange Sauce:
In a small saucepan, combine all the ingredients for the orange sauce. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened.
4. Combine the Chicken and Sauce:
Add the fried chicken back to the pan with the orange sauce. Toss to coat the chicken evenly. Cook for an additional 2-3 minutes, or until the chicken is heated through and the sauce is bubbling.
5. Serve and Enjoy:
Serve the orange chicken immediately over rice or noodles. Garnish with sliced green onions and sesame seeds for an extra burst of flavor.
Tips for Success:
- For a crispier chicken, double-coat the chicken pieces in the cornstarch and flour mixture.
- If you don’t have rice vinegar, you can substitute white vinegar or apple cider vinegar.
- For a spicier dish, add a pinch of cayenne pepper to the orange sauce.
- If the sauce is too thick, add a little bit of water to thin it out.
- For a healthier version, bake the chicken instead of frying it.
Variations:
- Honey Orange Chicken: Add an extra tablespoon of honey to the orange sauce for a sweeter flavor.
- Spicy Orange Chicken: Add a teaspoon of sriracha or chili paste to the orange sauce for a kick of heat.
- Sesame Orange Chicken: Sprinkle toasted sesame seeds over the chicken before serving for a nutty flavor.
FAQs:
1. Can I use frozen chicken?
Yes, you can use frozen chicken. Just make sure to thaw it completely before cooking.
2. What can I serve with orange chicken?
Orange chicken pairs well with rice, noodles, or stir-fried vegetables.
3. How long can I store leftover orange chicken?
Leftover orange chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
4. Can I make orange chicken in a slow cooker?
Yes, you can make orange chicken in a slow cooker. Just combine all the ingredients in the slow cooker and cook on low for 6-8 hours.
5. Can I make orange chicken without frying it?
Yes, you can bake the chicken instead of frying it. Preheat the oven to 400°F and bake the chicken on a baking sheet for 15-20 minutes, or until cooked through.
