Orange Chicken

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Ingredients

300 grams chicken breast slice it into 1/4 of an inch pieces
1/2 tsp salt
Black pepper to taste
2 tbsp orange juice
100 grams cornstarch
2 medium size eggs
Enough frying oil
2 tsp cooking oil
1 tsp ginger
1 tbsp garlic
Few shakes of red pepper flake
1/4 cup orange juice
3.5 tbsp soy sauce
1/4 cup brown sugar
1 tbsp honey for the taste
1.5 tsp orange zest
3 tbsp vinegar
cornstarch water 1.5 tbsp of water + 1 tbsp and 1 tsp of cornstarch
Some diced scallion and red pepper flake for garnish

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Directions

Cut the chicken breast in half. Angle your knife to 45 degrees and slice the chicken into 1/4 of an inch thick pieces. Marinade it with 1/2 tsp of salt, a little bit black pepper to taste, and 2 tbsp of freshly squeezed orange juice. The acid in the fruit can tenderize the meat and this amount of liquid will keep the chicken moist. Just mix everything until the chicken absorbed all the liquid. Cover it and Let it sit in the fridge for at least 30 minutes.
Next, let’s make a batter. Crack 2 eggs, beat them well. Mix it with 100 grams of cornstarch. Use a fork stir it continually. The cornstarch might clump up at the beginning. Just keep mixing it and you will get a really smooth, shiny looking batter.
Coat the chicken with the batter.
Heat the oil to 360 degrees If you don’t have a thermometer, you can test it by dropping a little bit batter. If you see it bubbles a lot and floats to the top, that means you are good to go. Fry the chicken for 3-5 minutes or until the surface is getting hard. Doesn’t need to be golden brown. Take out the chicken and let it rest for 10 minutes and we gonna double fry it.
This time, heat the oil to 390 degrees You can add all the chicken in once because they will not stick to each other anymore. Double frying is the key to make sure all your chicken pieces come out crispy. Keep stirring until you get a light golden color.
Set it aside and we will make the sauce. Heat up your wok. Add a little bit oil, some minced ginger, garlic, and few shakes of chili powder. Stir until fragrant then pour in 1/4 cup of orange juice, 3.5 tbsp of light soy sauce, 1/4 cup of brown sugar and 1.5 tsp of orange zest. Stir to melt the sugar. I like to add 1 tbsp of honey, just for the honey flavor, it is optional and also depends on your taste. Then pour in 3 tbsp of white vinegar. The reason we add it now is that we can drop down the temperature of the liquid and you can add in the cornstarch water. If you add it while the liquid is boiling hot, it will clump up easily.
Keep cooking it on medium-low heat. Make sure you taste the sauce to find a perfect balance between the sweetness, sourness, and saltiness. I made this many times and I know this is perfect for me. In about 2 minutes you should reach a consistency that is a bit thicker than syrup texture. If the sauce is too thin, the chicken will lose the crunchiness when you mix everything. Turn off the heat and dump all the chicken in. Quickly stir and make sure all the pieces are coated well. Take them out. Top some green onion, few shakes of red chili powder and you can serve.

Recipe Video

American Chinese // Buns // Dumplings // Wontons // Sauces // Drinks // Hot Pot // Soups // Dim Sum // Noodles // Rice // Mooncakes // Desserts // Vegan // Spicy // Freezer Friendly

Additional Recipe Info

Well-known American Chinese food, Orange Chicken. It is not traditional, but the technique of making fried chicken and coat it with a sweet and sour sauce is commonly used in many many Chinese recipes such as sweet and sour pork, fish, shrimp, and tofu. In this video, I am going to show you how to achieve that crispy outside, tender inside consistency, and a perfectly balanced sweet and sour sauce so you can make sweet and sour anything.

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3 comments

I live in China even now and in Singapore on a PR card. Mandy makes good dishes. There are no American Chinese dishes, but she is right about other meats and fish. Not many people like too sweet in China and Japan. I am used to eating it now. Cakes and others have 1/10th the sugar as here in the US. Now I cannot eat Western desserts. This dish is great. I prefer pineapple 菠萝汁, Bōluó zhī to orange but both work nice and fine. You have to quadruple it if you have guests. Or quintuple it. Chinese women do not fill their bowls. They take a little at a time. Different than Americans who want a full plate. It makes Chinese women sometimes feel sick. Your first grab sometimes you pass to the right. Thousands of years of this happening (Family style). You will have to make several vegetable dishes and some fish for everybody to be happy-Large fish in brown sauce and garlic with scallions. Mandy shows you the basics! She does not have time to show you how to cook for a whole family. But you can create it yourself. Remember, beef is not a staple there. Nor is cheese. Mandy is only 25 y/o and she can teach all of this!

My family just loved this dish! Sauce was perfect.. not too acidic and a lovely orange flavor. Will definitely make again!

Absolutely loved this. The right balance of flavours between the ginger, garlic and orange.