orange chicken

Here's what you need: boneless, skinless chicken thighs, salt, white pepper, cornstarch, flour, egg, water, oil, oil, oil, chili flake, garlic, ginger, sugar, brown sugar, orange juice, white distilled vinegar, soy sauce, water, cornstarch, sesame oil

Original Orange Chicken By Panda Express  Recipe by Tasty

lb boneless, skinless chicken thighs

salt

white pepper

cornstarch

flour

water

oil,

¼ teaspoon chili flake

garlic, minced

½ teaspoon ginger, minced

sugar

brown sugar

orange juice

white distilled vinegar

soy sauce

sesame oil

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Tasty

On a cutting board, cut chicken into 1x1-inch (2x2-cm) cubes and set aside.

In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine.

Add the egg, water, and oil until it reaches the consistency of pancake batter.

Add the chicken to the batter and refrigerate at least 30 minutes.

Heat oil in a wok or heavy bottom pan to 350˚F (180˚C).

Gently add the chicken and cook for 5-6 minutes until lightly golden brown.

Remove the chicken from the pan and transfer to a paper towel-lined plate.

Set a heavy bottomed pot over medium- high heat and add the oil.

Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.

Add the sugar and brown sugar, and stir to combine.

Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.

Add in the vinegar and soy sauce, and stir to combine.

Add the cornstarch and water together and whisk to combine. Add to the pan and stir.

Continue to cook the sauce until maple syrup consistency is achieved.

Add in the fried chicken and stir until completely coated in the sauce.

https://vid.tasty.co/output/74275/landscape_480/1516728642

Tender, crispy, battered, chicken smothered in a deliciously fresh, sweet and tangy orange sauce. This Chinese Orange Chicken rivals your favorite takeout!

Best Orange Chicken

chicken breasts (or equivalent in boneless thigh meat)

sherry or rice vinegar

baking powder

baking soda

ginger

garlic (,minced and reserved for later)

For the sauce:

chicken broth ((vegetarian/vegan: use vegetable broth))

orange zest

lemon juice

rice vinegar

low sugar/diabetic substitute

red chiles

onions

orange slices (,optional)

BEST Orange Chicken

To make the sauce, stir together all ingredients, except for the garlic, ginger, green onions and orange slices.&nbsp; Set aside.

Combine the egg whites, cornstarch, salt, sherry, baking powder and baking soda in a medium bowl and stir to combine. Pour over chicken in a sealable plastic bag and refrigerate for at least 30 minutes. Remove the chicken pieces from the bag, shake off the excess liquid, and give them another roll in some cornstarch (this will create a thicker coating).&nbsp;&nbsp;

Heat some high-heat, neutral-tasting on high in a wok, deep fryer, or heavy skillet and carefully lower the chicken into the oil. Fry until crispy golden brown on all sides. Using a slotted spoon, transfer the chicken pieces to paper towels to absorb the oil.

Reduce the heat to medium-high and add another teaspoon or so of oil to the saucepan or wok. Saute the ginger and garlic for 30 seconds, then add the sauce.&nbsp; Bring the sauce to a boil. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.&nbsp;&nbsp;

Add the chicken pieces (or prepared tofu) and green onions to the sauce, stir to coat, and bring the sauce to a low simmer and cook for 5 minutes. Serve immediately with steamed rice and fresh orange slices (optional).

Or "Orange Says Me Chicken" as my daughter calls it. &nbsp;Either way, it's a delicious twist on Chinese takeout, without the takeout hassle or the takeout price!

Sesame Orange Chicken

lbs boneless, skinless chicken thighs

honey barbecue sauce

orange marmalade

ginger,

red pepper flakes (optional)

sesame seeds

Place first seven ingredients into gallon-size freezer bag....

Place first seven ingredients into gallon-size freezer bag.  Remove as much air as possible and seal tightly.  Knead gently to mix.  Lay flat to freeze.

Remove bag from freezer and let thaw overnight...

Remove bag from freezer and let thaw overnight in refrigerator. 

Dump contents of bag into slow cooker, and...

Dump contents of bag into slow cooker, and cook on low for 4-6 hours until chicken is cooked through.

Stir 2 tablespoons cornstarch into 2 tablespoons cold...

Stir 2 tablespoons cornstarch into 2 tablespoons cold water in small glass or bowl.  Add to slow cooker.

Cover and cook on high for 30 minutes...

Cover and cook on high for 30 minutes until sauce thickens.

Serve over rice or noodles.  Sprinkle with toasted...

Serve over rice or noodles.  Sprinkle with toasted sesame seeds to garnish.

Crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze with complex orange flavor. The Chinese take-out classic, made in your own kitchen.

The Best Chinese Orange Chicken Recipe

For the Marinade:

Shaoxing wine (see note)

80-proof vodka

corn starch

chicken

For the Dry Coating:

For the Sauce:

Chinese rice vinegar white vinegar

chicken stock

sesame seed oil

orange

(2-inch) strips dried orange peel (see note)

peanut, vegetable, or canola oil

garlic (about 2 medium cloves)

scallion bottoms (about 1 scallion)

To Finish:

white rice broccoli

For the Marinade: Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, wine, and vodka and whisk to combine. Set aside half of marinade in a small bowl. Add baking soda and corn starch to the large bowl and whisk to combine. Add chicken tp large bowl and turn with fingers to coat thoroughly. Cover with plastic wrap and set aside.

For the Dry Coat: Combine flour, corn starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until homogenous. Add reserved marinade and whisk until mixture has coarse, mealy clumps. Set aside.

For the Sauce: Combine soy sauce, wine, vinegar, chicken stock, sugar, sesame seed oil, orange zest and juice, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Add dried orange peel. Set aside.

Combine oil, garlic, ginger, and minced scallions in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes. Stir sauce mixture and add to skillet, making sure to scrape out any sugar or starch that has sunk to the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute. Transfer sauce to a bowl to stop cooking, but don't wipe out skillet.

To Finish: Heat 1 1/2 quarts peanut, vegetable, or canola oil in a large wok or Dutch oven to 350°F and adjust flame to maintain temperature.

Working one piece at a time, transfer chicken from marinade to dry coat mixture, tossing in between each addition to coat chicken. When all chicken is added to dry coat, toss with hands, pressing dry mixture onto chicken so it adheres, and making sure that every piece is coated thoroughly.

Lift chicken one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all chicken is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375°F, until chicken is cooked through and very crispy, about 4 minutes. Transfer chicken to a paper towel-lined bowl to drain.

Add chicken to empty skillet and return sauce to skillet. Toss chicken, folding it with a rubber spatula until all pieces are thoroughly coated. Serve immediately with white rice.

Easy General Tso's Chicken

chicken breasts (about 3 breasts)

vegetable oil

hoisin sauce

garlic (3 to 4 cloves)

red pepper (optional)

(3-ounce) packets ramen noodles (seasoning discarded)

green onions, sesame seeds, and more soy sauce (optional)

Cut the chicken into 1-inch pieces. Place the corn starch in gallon zip-top bag. Add in the chicken, seal, and toss to coat.

In a medium bowl, stir together the hoisin, soy, brown sugar, garlic, rice vinegar, sesame oil, ground ginger, and red pepper flakes. Set aside.

Prepare ramen noodles according to package directions (without using the seasoning packets). Drain and set aside.

Heat the oil in a large skillet over medium-high heat. Shake off excess cornstarch and add the chicken to the hot oil. Cook the chicken pieces until they are browned on both sides and cooked through. Depending on the size of the pan, you may need to work in batches, being sure not to crowd the pan. Add additional oil if necessary. Remove the chicken from the skillet to a plate and set aside.

Add the sauce ingredients to the pan. Bring to a boil, reduce to a simmer, and cook for about 5 minutes or until the sauce has thickened. Add additional crushed red pepper to your liking.

Return the chicken to the pan and coat in the sauce. Add the cooked ramen and toss to coat. Add additional soy sauce if desired. Garnish with sesame seeds and sliced green onions if desired. Serve immediately.

This Chinese Orange Chicken is made with crispy fried chicken coated in a sticky orange chicken sauce.

Chinese Orange Chicken

chicken thighs (about 6 thighs, or 3 chicken breasts*)

all-purpose flour

black pepper

vegetable oil (canola, sunflower etc.)

vegetable oil (for frying depending on the size of your pan)

orange (you'll need the juice and zest)

rice vinegar (or white vinegar)

brown sugar (packed)

garlic (minced, garlic

cornstarch (mixed with 1 tbsp water)

green onions (chopped)

red pepper flakes

Cut chicken into 1-inch cubes.

In a medium bowl, mix together the flour, cornstarch, salt and pepper. Add the egg, oil and water, whisking until smooth.

Add the chicken cubes to the mixture, making sure the chicken gets thoroughly coated. Cover and chill for 30 minutes in the fridge. (If you&#x27;re in a hurry, 10 minutes will do.)

In a medium saucepan or deep fryer, add 2 inches of oil and heat to 350˚F (177˚C). Line a plate with paper towels and set aside.

Add the marinated chicken cubes in batches of about 10-15 pieces, shaking off excess batter if needed. Deep fry for 2-3 minutes until golden, turning halfway through with a slotted spoon for even browning.**

Remove to the plate and cover with foil to keep warm while you make the sauce.

Chicken

To a medium saucepan, add orange juice, orange zest, soy sauce, vinegar, brown sugar, and garlic.

Place the saucepan over medium heat and bring to a low boil. Carefully taste a few drops and adjust sugar, soy sauce and vinegar to suit your preference.

Mix the cornstarch and water in a cup to make a slurry and pour into the sauce. Stir constantly until the sauce coats the back of a spoon. (This can take as little as 30 seconds or as long as several minutes.)

Add the fried chicken and toss until the sauce coats it thoroughly.

Garnish with optional sesame seeds, green onions and red pepper flakes. Serve immediately.

Orange Chicken Sauce

Forget about takeout! Make this Air Fryer Orange Chicken for a healthy, gluten-free alternative made with clean ingredients.

Air Fryer Orange Chicken

chicken breast

egg, whisked

garlic cloves,

tsp minced ginger

tbsp rice wine vinegar

tbsp oyster sauce (Mili, New Moon,

tbsp soy sauce

tbsp honey

tsp red pepper flakes

Preheat air fryer to 375F.

Cut chicken into 1-inch cubes. Mix together with whisked egg until all chicken is coated.

In a large plastic bag, add the cornstarch. Using tongs, take chicken pieces out of the egg mixture, allowing excess egg to drip off and add to the bag.

Close the bag and shake chicken pieces around until fully coated by the cornstarch. Remove pieces from the bag and place on the cutting board that you used to cut up your chicken.

Liberally coat the side of the chicken facing up with cooking spray. Add the chicken, sprayed side down, to the basket of your air fryer. Now spray the side facing up, so all sides of chicken are coated.

Air fry at 375F for 10-15 minutes, or until chicken is slightly browned and cooked through.

As the chicken cooks, make the sauce in a medium-sized skillet. Whisk sauce ingredients together and cook over medium heat, stirring constantly, until the sauce thickens--about 5 minutes.

Toss cooked chicken with sauce and serve immediately.

Follow all other recipe instruction, but place chicken on a baking sheet coated with cooking spray. Bake at 425F for 15-20 minutes, flipping the chicken halfway through.

OVEN METHOD

This Orange Chicken Freezer Meal is yummy and easy to make ahead.&nbsp;

Orange Chicken Freezer Meal Recipe

green onion, sliced (optional)

tbsp rice vinegar

tsp sesame oil

garlic

Dice chicken into bite-sized pieces.

In a medium sized bowl, combine cornstarch and egg whites. Stir and add chicken to bowl. Turn to coat chicken until all are well combined.

Add oil to a large skillet over medium-high heat, and when hot, add coated chicken in small batches. Cook, stirring often until golden brown, about 3 to 5 minutes. Drain on a paper towel as you cook remaining batches.

In another small bowl make the orange sauce by whisking together orange juice, water, soy sauce, honey, vinegar, sesame oil, garlic, ginger, and cornstarch.&nbsp;

In a medium saucepan over medium heat, add orange sauce mix. Bring to a boil, stirring continuously, then reduce heat to low and simmer 1 to 2 minutes or until sauce thickens up. Pour sauce over chicken and serve with chopped green onions if using.&nbsp;

Make It Now

Place uncooked sauce into labeled gallon sized bag. Seal, removing air. Place cooked and cooled chicken into another labeled gallon size freezer bag. You can add the sauce bag into this bag to prevent them getting separated. Place in freezer and freeze.&nbsp;

Freeze It For Later

Place frozen orange sauce mix into a bowl of hot water to thaw quickly. Preheat oven to 350°F. Place frozen chicken on a parchment lined baking sheet. Bake for 12-15 minutes until chicken is fully heated through.  Bring to a boil, stirring continuously, then reduce heat to low and simmer 1 to 2 minutes or until sauce thickens up. Pour sauce over chicken and serve with chopped green onions if using.&nbsp;

Reheating

This simple Orange Ground Turkey skillet is bursting with bold citrus flavor and comes together in about 20 minutes!

Orange Ground Turkey

apple cider vinegar

white granulated sugar

canola oil

turkey breast ((or ground chicken breast))

ginger root

scallions (sliced)

Combine the vinegar, orange juice, orange zest, soy sauce, sugar, and sesame oil in a bowl and whisk together to mix. Set aside. In a small dish, stir together the cornstarch and water until cornstarch is dissolved. Set aside.

Add the canola oil to a large saute pan or skillet and bring over medium heat. Once the oil is hot, add the ground turkey and stir to break it up and coat it in the oil. Cook the ground turkey for about 5 minutes, breaking up with a spoon to break into chunks and stirring occasionally, until the turkey is cooked through. Add the ginger, garlic, and crushed red pepper and stir together. Cook for another 30-60 seconds.

Stir the sauce from step one and add it to the pan. Stir to coat the meat and bring the sauce to a boil. Stir in the cornstarch slurry from step one for about 30 seconds until the sauce is thickened. Sprinkle with scallions before serving.

This Chinese restaurant style orange chicken recipe is better than sweet and sour chicken and uses a fresh orange, dried hot chili peppers, star anise, and dried tangerine peels.

Orange Chicken

garlic powder

Shaoxing wine

½ cup canola or vegetable oil ((for shallow frying the chicken))

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