Why the Orange Chicken Is a Great Chicken Dish
Orange chicken is truly one of my favorite chicken dishes, and it’s easy to see why.
The crispy texture of the chicken combined with that sweet and tangy orange sauce creates an explosion of flavor in every bite. I love how it balances sweetness with a hint of spice, making it a delightful experience.
Plus, it’s incredibly versatile; I can serve it over steamed rice or toss it into a stir-fry for a quick meal. It’s perfect for family dinners or impressing guests.
Honestly, once you try it, you might just find it becomes one of your favorites too!
Ingredients of Orange Chicken
When it comes to making crispy orange chicken, the right ingredients can really make a difference. Luckily, most of these ingredients are easy to find and fairly common in many kitchens. You might even have some of them tucked away in your pantry! So, if you’re ready to whip up a delicious dish that’s both sweet and savory, let’s gather what we need.
Don’t worry, I’ll walk you through each item, and before you know it, you’ll be well on your way to creating a mouth-watering meal.
Here’s what you’ll need for your orange chicken:
- 1 lb boneless skinless chicken thighs, cut into 1 inch cubes
- 1 large egg, lightly beaten
- Cornstarch (for coating, plus an extra tablespoon)
- Cooking oil (peanut oil works great)
- 8 cloves garlic, minced
- 8-10 dried hot red chili peppers
- 1 orange
- Hot steamed rice (to serve)
- 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
Now, let’s chat about ingredient choices. First off, chicken thighs are my go-to because they stay tender and juicy even after frying.
Plus, who can resist a good crispy texture? If you’re feeling adventurous, you could try swapping in chicken breast, but just be prepared for a slightly different result.
Also, don’t skimp on the garlic and ginger; they’re the true flavor powerhouses in this dish. And while the dried red chili peppers add a nice kick, adjust the amount based on your spice tolerance.
Remember, cooking is all about making it your own. So, if you want to tone down the heat or amp up the sweetness, go for it!
Happy cooking!
How to Make Orange Chicken
Alright, let’s plunge into the fun part: making that crispy orange chicken. First things first, grab your 1 pound of boneless skinless chicken thighs and cut them into 1-inch cubes.
Now, take a large egg and give it a good whisk in a bowl. Add 2 tablespoons of cornstarch to that beaten egg and mix it in. This will create a nice coating for your chicken. Toss those chicken cubes into the egg and cornstarch mixture, making sure each piece is thoroughly coated. Let it sit for about 10-15 minutes, giving the chicken time to soak up all that goodness.
While the chicken is getting cozy in its egg bath, let’s whip up the sauce. In a small bowl, combine 1/4 cup of light soy sauce, 1 tablespoon of sake or dry sherry, 2 tablespoons of thawed frozen orange juice concentrate, 2 tablespoons of spicy brown bean sauce, 2 teaspoons of minced ginger, and 1 teaspoon of sesame oil. Give it a good stir and set it aside for later.
Now, onto the frying! Heat about 4 cups of cooking oil (peanut oil is my favorite for this) in a wok until it reaches around 350°F.
Once your oil is hot, take the chicken pieces one by one, dust them lightly with cornstarch, shaking off any excess. Carefully drop them into the hot oil and fry for about 1.5 to 2 minutes, or until they’re golden brown and crispy. Don’t get too distracted—those pieces can go from perfect to overdone in a flash.
When they’re ready, lift them out and let them drain on some paper towels. Now, drain the oil from the wok, leaving just about 1.5 to 2 tablespoons behind. Add your minced garlic, the dried hot red chili peppers, and some orange peel to the wok. Cook them until they’re nice and aromatic, and the peppers start to darken. This is where the magic begins.
Next, pour in that delicious sauce mixture we prepared earlier. Let it bubble away until it thickens up and becomes glaze-like, which shouldn’t take long.
Now, add those crispy chicken pieces back into the wok and stir everything together until each piece is coated in that sticky, sweet, and tangy sauce. A quick stir for about 30 seconds to a minute will do the trick.
And just like that, you’ve got yourself a fantastic orange chicken dish! Serve it over hot steamed rice, and watch everyone come running to the table. Enjoy your culinary success, and remember, it’s perfectly okay if your kitchen looks like a tornado blew through—great food sometimes comes with a little chaos.
Orange Chicken Substitutions & Variations
If you’re looking to mix things up with your crispy orange chicken, there are plenty of substitutions and variations to contemplate.
For a twist, try swapping chicken thighs for shrimp or tofu for a vegetarian option. You can also use lemon or lime juice instead of orange for a zesty alternative.
If you want more heat, add extra chili peppers or a splash of sriracha. For a sweeter sauce, include honey or maple syrup.
Finally, experimenting with different veggies like bell peppers or broccoli can add color and nutrition.
Don’t hesitate to get creative and make this dish your own!
What to Serve with Orange Chicken
While orange chicken shines on its own, pairing it with the right sides can elevate your meal to a whole new level.
I love serving it over hot steamed rice, which absorbs that flavorful sauce beautifully. A simple stir-fried vegetable medley, like broccoli and bell peppers, adds a fresh crunch that complements the dish perfectly.
For a bit of heat, consider a side of spicy pickled cucumbers. If you’re in the mood for something heartier, egg fried rice works wonders too.
No matter what you choose, these sides will enhance your orange chicken experience and leave everyone wanting more!
Additional Tips & Notes
To guarantee your crispy orange chicken turns out perfectly, I’ve gathered a few helpful tips.
First, make certain your oil is hot enough; this creates that delightful crunch. I recommend using peanut oil for its high smoke point and flavor.
Don’t skip the cornstarch dusting—it’s key for crispiness! Also, let the chicken marinate for at least 15 minutes to absorb those flavors.
If you like a bit of heat, feel free to add more chili peppers.
Finally, serve immediately after tossing the chicken in the sauce to maintain its crispiness.
Enjoy your delicious homemade orange chicken!