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- Chicken 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - Coating ingredients - 1/2 cup cornstarch - 1/4 cup all-purpose flour - 2 large eggs, beaten - Sauce ingredients - 1 teaspoon fresh ginger, minced - 1 teaspoon garlic, minced - Juice and zest of 1 large orange - 1/4 cup soy sauce - 1/4 cup granulated sugar - 2 tablespoons rice vinegar - 1 teaspoon sesame oil - 1/2 teaspoon red pepper flakes (adjust according to spice preference) - Green onions 2 green onions, finely chopped (for garnish) - Sesame seeds Sesame seeds (for garnish) {{ingredient_image_2}} First, mix cornstarch and flour in a bowl. This will make a great coating. Take each piece of chicken and dip it in beaten eggs. Make sure it is well-coated. Then, roll it in the cornstarch-flour mix. This will give your chicken a crispy texture. After coating, set the chicken aside on a plate while you heat the oil for frying. Next, heat the vegetable oil in a large pan over medium-high heat. When the oil is hot and shimmering, add the coated chicken pieces. Fry them in batches. Avoid overcrowding the pan. Fry each batch for about 5 to 7 minutes. You want them golden brown and cooked through. Once done, remove the chicken and let it drain on paper towels. Now, it's time to sauté the aromatics. In a separate pan, add minced ginger and garlic over medium heat. Sauté for about 30 seconds. You want to smell that wonderful fragrance but be careful not to burn them. For the orange sauce, combine fresh orange juice, orange zest, soy sauce, sugar, rice vinegar, sesame oil, and red pepper flakes in a bowl. Whisk it well until the sugar is dissolved. This mix gives the dish its zesty flavor. Pour the orange sauce into the pan with the ginger and garlic. Turn the heat up and bring it to a simmer. Let it cook for 3 to 5 minutes. Stir occasionally until the sauce thickens slightly. Now, it’s time to coat the chicken with the sauce. Add the fried chicken pieces to the simmering sauce. Use tongs or a spatula to toss and coat each piece well. Cook for an extra 2 to 3 minutes to heat everything through. Finally, remove the pan from heat. Transfer the orange chicken onto serving plates. Garnish with finely chopped green onions and a sprinkle of sesame seeds. This adds color and texture. You are now ready to serve this delicious dish! To get crispy chicken, use cornstarch and flour. This mix gives a great crunch. Make sure to coat each piece well. Also, fry the chicken in batches. If you add too much at once, the oil cools down. This makes the chicken soggy. Fry in small groups for the best results. You can adjust the sweetness and spice levels of your sauce. If you like it sweeter, add more sugar. For extra heat, add more red pepper flakes. Using fresh ingredients makes a big difference. Fresh ginger and garlic give a better taste than dried ones. Always use freshly squeezed orange juice for a bright flavor. For serving, place the orange chicken over steamed rice. This adds a nice touch. You can also use fried rice for more flavor. For garnish, sprinkle chopped green onions over the top. Add sesame seeds for crunch. To impress, place fresh orange slices on the plate. This not only looks great but adds a burst of color and aroma. Pro Tips Use Fresh Ingredients: Always opt for fresh ginger and garlic for the best flavor in your orange chicken. Fresh ingredients enhance the aroma and taste of the dish. Adjust Spice Levels: Feel free to modify the amount of red pepper flakes according to your spice preference. Start with a smaller amount and add more if you like it spicier. Double the Sauce: If you love extra sauce, consider doubling the orange sauce ingredients for a more generous coating over the chicken and rice. Perfect Frying Temperature: Ensure the oil is hot enough before adding the chicken to achieve that crispy texture. If the oil is too cool, the chicken will absorb more oil and become greasy. {{image_4}} You can use shrimp or tofu instead of chicken. Shrimp cooks fast, so reduce frying time to 3-4 minutes. Tofu needs more care. Press it to remove water, then cut it into cubes. Coat it like chicken, but fry for 5-6 minutes until crispy. You can change the sauce by adding different citrus fruits. Try lime or grapefruit juice to twist the flavor. You can also mix in spices like ginger or five-spice powder. This adds depth and warms up the dish. Consider baking the chicken instead of frying it. Preheat your oven to 400°F and bake for about 20 minutes. This reduces oil but keeps it tasty. You can also cut down the sugar. Use a natural sweetener like honey or maple syrup for a healthier touch. Store leftover orange chicken in the fridge. It stays fresh for about 3 to 4 days. Use airtight containers to keep the chicken moist. Glass or plastic containers work well. You can also use freezer bags for easy storage. Just remove as much air as possible before sealing. To reheat, use the stove or microwave. On the stove, heat it in a pan over low heat. This keeps the chicken crispy. Add a splash of water if the sauce is thick. In the microwave, heat in short bursts. Stir between each burst to avoid overcooking. This will help keep the chicken juicy and tasty. Orange chicken comes from Chinese-American cuisine. It is not found in China. This dish mixes sweet and tangy flavors. It became popular in the U.S. in the 1980s. The dish often includes crispy chicken and a zesty orange sauce. It shows how cultures mix and create new tastes. Yes, you can make orange chicken ahead of time. Cook the chicken and sauce separately. Store them in airtight containers. The chicken stays fresh in the fridge for up to three days. For best taste, eat it within two days. For reheating, use a pan over medium heat. Add a splash of water or extra sauce to keep it moist. Stir until it warms through. This helps keep the chicken crispy. To make orange chicken spicier, add more red pepper flakes. You can also use fresh chili peppers. Slice them thin and mix them in the sauce. Another option is to include sriracha or chili paste. Start with a small amount and taste as you go. This way, you can find your perfect heat level. This blog post covered how to make delicious orange chicken. We explored key ingredients, including chicken, coating, and sauce components. I shared step-by-step instructions for preparing and cooking, along with tips for perfect texture and flavor. You can even try variations with different proteins or healthier methods. Remember to store your leftovers properly for best taste later. Now, get ready to enjoy your homemade orange chicken! You’ll impress your family and friends with this tasty dish.

Zesty Orange Chicken Delight

A deliciously crispy chicken dish coated in a tangy orange sauce, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 0.5 cup cornstarch
  • 0.25 cup all-purpose flour
  • 2 large eggs, beaten
  • 0.5 cup vegetable oil (for frying)
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon garlic, minced
  • 1 large orange (juice and zest)
  • 0.25 cup soy sauce
  • 0.25 cup granulated sugar
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 0.5 teaspoon red pepper flakes
  • 2 green onions finely chopped (for garnish)
  • 1 tablespoon sesame seeds (for garnish)

Instructions
 

  • In a mixing bowl, combine the cornstarch and all-purpose flour. Dip each chicken piece into the beaten eggs, then roll it in the cornstarch-flour mixture. Set aside.
  • Heat the vegetable oil in a large pan over medium-high heat. Fry the coated chicken pieces in batches for 5-7 minutes until golden brown. Remove and drain on paper towels.
  • In a separate pan, sauté the minced ginger and garlic over medium heat for about 30 seconds until fragrant.
  • In a mixing bowl, whisk together the orange juice, orange zest, soy sauce, granulated sugar, rice vinegar, sesame oil, and red pepper flakes until the sugar is dissolved.
  • Pour the orange sauce mixture into the pan with the sautéed ginger and garlic. Bring to a simmer and cook for 3-5 minutes until the sauce thickens slightly.
  • Add the crispy fried chicken pieces to the simmering sauce and toss to coat evenly. Cook for an additional 2-3 minutes.
  • Remove from heat and transfer the orange chicken to serving plates. Garnish with chopped green onions and sesame seeds.

Notes

For a beautiful presentation, serve over steamed white rice and add fresh orange slices.
Keyword chicken, fried, orange