Orange You Glad You Made This Chicken

Recipe Introduction

Quick Hook

Ever crave that Best Orange Chicken from your favourite Chinese takeaway? Let's make it at home. This Chinese Orange Chicken: 7 Secrets recipe gives you Restaurant Style Orange Chicken , but even better.

Trust me, it's banging.

Brief Overview

Orange Chicken as we know it is an American Chinese invention. It is inspired by General Tso's Chicken. This Easy Orange Chicken recipe takes about an hour and 15 minutes, including marinating.

It makes 4 generous servings.

Main Benefits

This Homemade Orange Chicken recipe gives you that takeaway flavour without the grease. You also get the perfect balance of sweet, tangy, and savoury.

Imagine serving this at your next family dinner; you'll be the chef du jour .

Ready to get started? Let's dive into the ingredients you'll need for this amazing Orange Chicken Sauce Recipe .

Ingredient Checklist: What You'll Need

Before we get cooking, make sure you've got all your ingredients prepped and ready to go. Believe me, it makes life easier! No one wants to be faffing around mid-fry.

We will get Crispy Orange Chicken Recipe .

• For the Chicken Marinade: Chicken thighs, soy sauce, Shaoxing rice wine, ginger, garlic powder, white pepper, and an egg.
• For the Coating: Flour, cornstarch, baking powder, and salt.
• For the Sauce: Orange juice, rice vinegar, sugar, soy sauce, honey, orange zest, red pepper flakes, garlic, and ginger.
• For Frying: Vegetable oil, plus sesame seeds and green onions for garnish.

Now that's sorted, let's move onto the fun part: the instructions. And remember, these 7 secrets will make this the best Orange Chicken you've ever tasted.

Ingredients & Equipment: Let's Get This Show on the Road!

Right, let's talk about what you'll need to whip up this amazing Chinese Orange Chicken: 7 Secrets . Honestly, it’s easier than you think.

I used to be intimidated by Restaurant Style Orange Chicken , but now I can make it better than my local takeaway.

Swear down!

Main Ingredients: The Stars of the Show

• Chicken Thighs: 1.5 lbs (680g) . Gotta go for thighs! They stay juicy. Trust me.
• Soy Sauce: 1 tablespoon (15ml) . Low sodium is the way to go.
• Shaoxing Rice Wine: 1 tablespoon (15ml) . Or dry sherry. Whatever floats your boat.
• Fresh Ginger: 1 teaspoon (5ml) , grated. None of that powdered stuff!
• Garlic Powder: 1/2 teaspoon (2.5ml) . Just a smidge.
• White Pepper: 1/4 teaspoon (1.25ml) . Adds a nice kick.
• Egg: 1 large , lightly beaten.

For the Coating, we're talking:

• All-Purpose Flour: 3/4 cup (90g) . Plain old flour.
• Cornstarch: 1/2 cup (60g) . This is what makes it Crispy Orange Chicken Recipe level crisp!
• Baking Powder: 1 teaspoon (5ml) .
• Salt: 1/2 teaspoon (2.5ml) .

And for that glorious Orange Chicken Sauce Recipe :

• Fresh Orange Juice: 1/2 cup (120ml) . Freshly squeezed! It makes a HUGE difference. The "Best Orange Chicken Recipe" needs great oranges!
• Rice Vinegar: 1/4 cup (60ml) .
• Granulated Sugar: 1/4 cup (60ml) .
• Soy Sauce: 2 tablespoons (30ml) . Low sodium again!
• Honey: 1 tablespoon (15ml) .
• Orange Zest: 1 tablespoon (15ml) . ESSENTIAL!
• Cornstarch: 1 tablespoon (15ml) .
• Red Pepper Flakes: 1/2 teaspoon (2.5ml) . Or more, if you’re feeling brave.
• Garlic: 2 cloves , minced.
• Fresh Ginger: 1 teaspoon (5ml) , grated.

Don't forget the oil for frying. Vegetable or canola oil. About 4 cups (1 liter) .

Seasoning Notes: Flavor Bombs!

Ginger and garlic are your best mates here. They're the base of all good Chinese cooking, innit? Red pepper flakes add heat.

Adjust them to your taste. If you don't have rice vinegar, white wine vinegar works in a pinch. I once tried using apple cider vinegar, and honestly, it wasn't great.

Learn from my mistakes! Homemade Orange Chicken is all about experimenting, but some things are best left alone.

Equipment Needed: Keep it Simple!

You don't need a fancy wok, just a big skillet or frying pan will do. A deep fry thermometer is helpful.

Keeps you from burning the chicken. Otherwise, you just need bowls and a way to chop things. If you don't have a wire rack for draining, a plate with some kitchen roll works okay.

Basically, this Easy Orange Chicken recipe doesn't need any super special tools.

Orange You Glad You Made This Chicken? 7 Secrets to the Best Orange Chicken Ever!

Forget ordering in, let's make some Restaurant Style Orange Chicken that'll knock your socks off! This isn't just any Easy Orange Chicken recipe.

This is a "get ready to drool" level kinda thing. We're diving into the world of Chinese Orange Chicken: 7 Secrets to elevate this dish from takeout standard to culinary masterpiece.

Honestly, nothing beats a good Orange Chicken Takeout Fakeaway , especially when you know exactly what's going into it!

Prep Steps: Mise en Place Magic

Okay, first things first, let's get organized. "Mise en place," as the fancy chefs say, just means getting everything prepped and ready.

Dice your chicken, measure out your sauces, and zest that orange like your life depends on it. Trust me, this is time saving in the long run.

For safety, always wash your hands before and after handling raw chicken. We don't want any nasty bugs ruining our feast.

step-by-step Process: Frying Like a Pro

1. Marinate the chicken: Mix the chicken and marinade in a bowl. Fridge it for at least 30 minutes .
2. Coat the chicken: Dunk each chicken piece in the flour mixture. Make sure it's fully covered!
3. Heat the oil to 350° F ( 175° C) . Use a thermometer; it's critical for crispy perfection.
4. Fry in batches for 3- 4 minutes until golden brown. Internal temp MUST be 165° F .
5. Drain on a wire rack . This is key for Crispy Orange Chicken Recipe .
6. Sauté garlic and ginger in the pan for about 1 minute until fragrant.
7. Simmer the sauce in the pan until it thickens.
8. Toss chicken in the sauce. Serve and enjoy your Homemade Orange Chicken !

Pro Tips: Secrets to Success

Double frying is the real game changer. Fry once, then fry again for 1- 2 minutes! It's like a cheat code for ultimate crispiness.

Also, always taste your Orange Chicken Sauce Recipe and adjust it to your liking. A little extra honey if you like it sweeter, more red pepper flakes for a kick.

Oh, and use Best Orange Chicken thighs, they stay juicy! Avoid overcrowding the pan when frying. More space equals more crispy goodness.

I remember once, I tried to cram too much in, and the oil temperature dropped, resulting in soggy, sad chicken.

Never again!

Recipe Notes for the Best Orange Chicken

Right then, let's chat about some extra bits for making this Chinese Orange Chicken: 7 Secrets shine. This isn't just any Easy Orange Chicken .

It’s about getting that Restaurant Style Orange Chicken magic at home. Think takeaway fakeaway level!

Serving Suggestions: Ace Presentation & Perfect Pairings

Honestly, plating matters. Pile that Crispy Orange Chicken Recipe high on a bed of fluffy rice. Sprinkle with sesame seeds.

Garnish with some vibrant green onions. A sprig of coriander? Fancy! For sides, some steamed broccoli works wonders. Or even better, some quick stir fried veggies.

Drinks wise, a cold beer is fantastic!

Storage Tips: Keepin' It Fresh

If you have leftovers (unlikely!), get them in an airtight container quick smart. Fridge 'em, and they're good for 3 days.

Honestly, the Orange Chicken Takeout Fakeaway is best fresh. If you really must freeze, do it before adding the sauce, for maximum crispness later.

Reheat gently in a pan or the oven. Don't microwave, you'll have soggy chicken.

Variations: Tailor it to You

Fancy something different? Go for Spicy Orange Chicken ! Just whack in some extra red pepper flakes or chilli. Easy peasy! Got some allergies? Use tamari instead of soy sauce.

For a lemon twist, switch out the orange for lemon. Simple! Honestly, feel free to play around with it.

Nutrition Basics: Fuel Your Body!

Okay, so this Homemade Orange Chicken isn't exactly health food. But it's better than takeaway! Each serving is about 550-650 calories, depending on your portions, obviously.

There’s a good whack of protein, but also some fats and carbs. The good news? You're getting some vitamin C from the orange juice.

So there you have it, all the extras! Now go forth and make some amazing Best Orange Chicken Recipe ! Don't be scared to experiment.

Remember, cooking should be fun! Nowt to it!

Frequently Asked Questions

Why is my Chinese Orange Chicken: 7 Secrets not as crispy as takeout?

Ah, the million dollar question! The secret lies in the double fry technique (tip #1!). Frying once cooks the chicken, but a quick second dip in the hot oil right before tossing in the sauce delivers that irresistible crunch.

Also, make sure you're using a wire rack to drain the chicken it keeps it from getting soggy in its own oil!

Can I make this Chinese Orange Chicken recipe healthier?

Absolutely! You can bake the chicken instead of frying while it won't be quite as crispy, it's a good compromise. You can also use a low-sugar sweetener like stevia or monk fruit in the sauce, and serve it with brown rice instead of white rice for added fiber.

Swap the chicken thighs with chicken breast to lower the fat content.

How long can I store leftover Orange Chicken, and how do I reheat it?

Leftovers will keep in the fridge for 3-4 days in an airtight container. The key to reheating is to try and regain some crispiness. I recommend reheating in a skillet over medium heat (you might need to add a splash of oil) or in an air fryer for a few minutes.

Microwaving will make the chicken a bit soggy, but is fine in a pinch!

I don’t have Shaoxing rice wine is there a good substitute for my Chinese Orange Chicken: 7 Secrets?

No worries, mate! Shaoxing rice wine adds a lovely depth of flavor, but dry sherry is a perfectly acceptable substitute. You can also use chicken broth or even apple juice in a pinch, although the flavor profile will be slightly different. Just avoid using regular cooking wine, as it can be quite salty.

Can I make the orange sauce ahead of time?

Definitely! The orange sauce can be prepared 1-2 days in advance and stored in an airtight container in the refrigerator. When you're ready to cook, simply reheat the sauce in a saucepan over medium heat, stirring occasionally, until it's smooth and glossy.

Give it a good whisk to ensure the cornstarch is evenly distributed before adding the chicken.