If you’re craving a dish that balances sweetness with savory, look no further than this orange chicken recipe. It features crispy chicken coated in a vibrant orange sauce that is both refreshing and satisfying. Perfect served over rice, this dish is a delightful choice for any weeknight dinner or special occasion, bringing a taste of Chinese cuisine right to your table.
Ingredients
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1/2 cup orange juice
- 1/4 cup sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1 garlic clove, minced
- 1 teaspoon sesame oil
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 15 minutes, and cooking time is approximately 20 minutes.
Nutritional Value
Each serving (approximately 1 cup) contains about:
- Calories: 350
- Protein: 20g
- Fat: 15g
- Carbohydrates: 30g
- Sugar: 10g
This nutritional breakdown is for one person.
Step-by-Step Cooking Process
- Start by marinating the chicken with soy sauce, ginger, and garlic for at least 15 minutes.
- Coat the marinated chicken pieces in cornstarch until well covered.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Fry the chicken pieces in batches until golden brown, about 5-7 minutes per side.
- Remove the chicken and drain on paper towels.
- In the same skillet, combine orange juice, sugar, rice vinegar, and sesame oil.
- Bring the sauce to a simmer and cook until slightly thickened, about 5 minutes.
- Add the fried chicken back into the skillet and toss to coat evenly with the sauce.
- Cook for another 2-3 minutes, allowing the chicken to absorb some flavors.
- Serve hot over steamed rice and enjoy!
Alternative Ingredients
If you prefer, you can use chicken breast instead of thighs for a leaner option. Additionally, substitute honey for sugar for a natural sweetness, or use tamari sauce for a gluten-free version.
Serving and Pairings
Orange chicken is best served over a bed of fluffy white rice, but it also pairs well with steamed vegetables or fried rice. For a complete meal, add a side of spring rolls or a fresh salad.
Storage and Reheating
Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through. This dish can be frozen for up to a month; thaw in the fridge before reheating.
Cooking Mistakes
- Using too much oil can make the dish greasy.
- Not letting the chicken marinate enough can result in less flavor.
- Overcrowding the pan will cause the chicken to steam instead of fry.
- Not cooking the sauce long enough can leave it watery.
- Using too high heat can burn the sauce.
Helpful Tips
- Ensure oil is hot enough before adding chicken for a crispy texture.
- Adjust the sweetness of the sauce to your liking.
- For extra flavor, add red pepper flakes for a spicy kick.
- Garnish with sesame seeds or chopped green onions for presentation.
FAQs
Can I make orange chicken ahead of time?
Yes, you can prepare the chicken and sauce separately in advance. Combine them just before serving to maintain crispiness.
Is orange chicken spicy?
No, traditional orange chicken is not spicy. However, you can add chili flakes to the sauce if you prefer a bit of heat.
What can I serve with orange chicken?
Orange chicken pairs well with steamed rice, fried rice, or sautéed vegetables for a complete meal.
Can I use frozen chicken?
Yes, you can use frozen chicken. Just make sure to thaw it completely before marinating and cooking.
Is there a vegetarian version of orange chicken?
Yes, you can substitute chicken with tofu or tempeh for a delicious vegetarian option that absorbs the sauce well.
Conclusion
This orange chicken recipe is a delightful dish that balances sweet and savory flavors, making it a favorite for many. With simple ingredients and easy preparation, you can bring a taste of Asian cuisine to your home, impressing everyone at your dinner table.
Orange Chicken
Ingredients
- 1 lb boneless chicken thighs cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1/2 cup orange juice
- 1/4 cup sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1 garlic clove minced
- 1 teaspoon sesame oil
Instructions
- Marinate the chicken with soy sauce, ginger, and garlic for at least 15 minutes.
- Coat the marinated chicken pieces in cornstarch until well covered.
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry the chicken pieces in batches until golden brown, about 5-7 minutes per side.
- Remove the chicken and drain on paper towels.
- In the same skillet, combine orange juice, sugar, rice vinegar, and sesame oil.
- Bring the sauce to a simmer and cook until slightly thickened, about 5 minutes.
- Add the fried chicken back into the skillet and toss to coat evenly with the sauce.
- Cook for another 2-3 minutes, allowing the chicken to absorb some flavors.
- Serve hot over steamed rice.