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- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1/2 cup cornstarch - 1/4 cup all-purpose flour - 2 eggs, beaten - 1 teaspoon ginger, minced - 1 teaspoon garlic, minced Chicken thighs give this dish its juicy texture. The cornstarch and flour mix coats the chicken. Eggs help the coating stick well. Ginger and garlic add a yummy flavor base. - 1 orange, juiced and zested - 1/4 cup soy sauce - 1/4 cup sugar - 2 tablespoons rice vinegar - 1 teaspoon sesame oil - 1/2 teaspoon red pepper flakes (adjust to taste) Fresh orange juice and zest bring bright flavor. Soy sauce adds a savory note, while sugar balances the dish. Rice vinegar adds a tangy kick. Sesame oil gives it a nutty aroma. Red pepper flakes can boost the heat. - 2 green onions, chopped (for garnish) - Sesame seeds (for garnish) Green onions add color and crunch. Sesame seeds give a nice finish. You can also add red pepper flakes for extra spice, if you like. {{ingredient_image_1}} First, mix the cornstarch and flour in a bowl. Next, dip each piece of chicken into the beaten eggs. Make sure to coat them well. Then, roll the chicken in the cornstarch mixture until it is fully covered. This step gives it a nice crisp texture when cooked. For the right texture, ensure the chicken pieces are dry before coating. If they are wet, the coating won’t stick well. You can also let the coated chicken sit for a few minutes. This helps the coating adhere better during frying. Heat the vegetable oil in a large pan over medium-high heat. Aim for a temperature of about 350°F. This is the perfect heat for frying chicken. Once the oil is hot, fry the chicken pieces in small batches. Fry them for 5 to 7 minutes until they turn golden brown. Avoid crowding the pan. If you cook too many pieces at once, they won’t fry evenly. After frying, place the chicken on paper towels to drain excess oil. This keeps them crisp and light. In a separate pan, sauté minced ginger and garlic for about 30 seconds. This step brings out their flavors. Once fragrant, combine the orange juice, zest, soy sauce, sugar, rice vinegar, sesame oil, and red pepper flakes in a bowl. Stir well until the sugar dissolves. Pour this mixture into the pan with the ginger and garlic. Bring it to a simmer and cook for 3 to 5 minutes. This thickens the sauce nicely. Finally, add the fried chicken pieces to the sauce. Toss them well to coat. Cook for an extra 2 to 3 minutes to heat everything through. Use fresh ingredients to make your orange chicken shine. Fresh oranges give the best juice and zest. They add bright flavor that bottled versions lack. When making the sauce, balance sweetness and acidity. Too much sugar can hide the orange's zest. Aim for a mix of sweet and tangy for a well-rounded flavor. Frying the chicken correctly is key. Use a deep pan and heat oil to the right temperature. The oil should shimmer but not smoke. This ensures the chicken cooks evenly and gets crispy. Coat each chicken piece well with the egg and cornstarch mix. This gives a crunchy texture that makes each bite great. Serve your orange chicken over a bed of white or fried rice. This creates a nice base. Add a few orange slices on the side for color. For garnishes, sprinkle chopped green onions and sesame seeds on top. These add a pop of color and texture. Your dish will look as good as it tastes! Pro Tips Perfectly Crispy Chicken: Make sure the oil is hot enough before adding the chicken to avoid sogginess. You can test it by dropping a small piece of batter into the oil—if it sizzles immediately, you're good to go! Adjust the Heat: If you prefer a milder flavor, reduce the amount of red pepper flakes. You can always add more spice later, but it’s hard to take it out once it’s in! Make It Ahead: You can marinate the chicken pieces in the orange sauce for 30 minutes before frying for an extra boost of flavor. Just be sure to coat them in cornstarch right before frying! Garnishing Ideas: For a fresh twist, add some chopped cilantro or a sprinkle of crushed peanuts on top along with the green onions and sesame seeds for added texture and flavor. {{image_2}} You can switch chicken thighs for chicken breast if you prefer. Chicken breast cooks fast and stays juicy. It gives a lighter taste. For a vegetarian version, use tofu. Press the tofu to remove water. Cut it into cubes and fry until golden. This gives a nice texture and absorbs flavors well. Want to add some heat? Toss in chili flakes or fresh chili peppers. This adds a nice kick to the dish. You can also mix in different citrus fruits. Try lemon or lime juice for a fresh twist. These fruits pair well with the orange sauce and add depth. Serve your orange chicken over fried rice for a complete meal. The rice soaks up the sauce nicely. For a fun presentation, use a large plate. Place the chicken in the center and arrange some orange slices around it. Sprinkle green onions and sesame seeds on top. This creates a colorful and appealing dish. To store leftover orange chicken, first let it cool down. Place it in an airtight container. This method helps keep the chicken fresh. You should refrigerate it within two hours. In the fridge, it will last for about three to four days. If you want to keep it longer, consider freezing. When reheating orange chicken, you want to keep it crispy. The best way is to use an oven. Preheat the oven to 350°F (175°C). Spread the chicken on a baking sheet. Heat for about 10-15 minutes. This keeps the texture nice. If you freeze it, use a freezer-safe container. Orange chicken can last up to three months in the freezer. To reheat from frozen, you can bake it or use the microwave. If using a microwave, do it in short bursts. This way, it heats evenly without getting soggy. Orange chicken is a popular dish in American Chinese cuisine. It features crispy chicken pieces tossed in a sweet and tangy orange sauce. The dish has roots in the Chinese dish "General Tso's chicken," but it has developed its own identity. It gained fame in the U.S. thanks to restaurants like Panda Express. The dish reflects a blend of cultures, showcasing the way flavors adapt and evolve. Yes, you can make orange chicken gluten-free. For the flour, use a gluten-free all-purpose mix or almond flour. Instead of soy sauce, choose tamari or coconut aminos. Both options will give you great flavor without gluten. Always check labels to ensure the products you choose meet your needs. Classic orange chicken is not very spicy. It usually has a hint of heat from red pepper flakes. If you want more spice, simply add extra red pepper flakes. You can also include chili paste or fresh chilis for a bolder kick. Adjust the spice level to your liking for the perfect balance of flavor. You now have all the tools to make classic orange chicken at home. We explored its main ingredients, like chicken thighs and fresh orange juice. We detailed each step, from preparing the chicken to crafting a flavorful sauce. I also shared tips for authentic flavors and presentation. Try experimenting with different proteins or spices to make this dish your own. Don't forget to enjoy your delicious creation with friends or family. With practice, you'll master this flavorful favorite!

Zesty Orange Chicken Delight

A delicious and tangy orange chicken dish with a crispy coating.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • 2 eggs beaten
  • 1/2 cup vegetable oil (for frying)
  • 1 teaspoon ginger, minced
  • 1 teaspoon garlic, minced
  • 1 orange juiced and zested
  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 2 green onions chopped (for garnish)
  • to taste sesame seeds (for garnish)

Instructions
 

  • In a bowl, mix the cornstarch and flour together. Dip each piece of chicken into the beaten eggs, then coat thoroughly with the cornstarch mixture. Set aside.
  • Heat the vegetable oil in a large pan over medium-high heat. Once hot, fry the chicken pieces in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain on paper towels.
  • In a separate pan, add the minced ginger and garlic. Sauté for about 30 seconds until fragrant.
  • In a mixing bowl, combine orange juice, orange zest, soy sauce, sugar, rice vinegar, sesame oil, and red pepper flakes. Stir until the sugar is dissolved.
  • Pour the orange sauce mixture into the pan with ginger and garlic. Bring to a simmer and cook for about 3-5 minutes until thickened slightly.
  • Add the fried chicken to the sauce and toss to coat each piece evenly. Cook for an additional 2-3 minutes to heat through.
  • Remove from heat and plate the orange chicken. Garnish with chopped green onions and sprinkle with sesame seeds.

Notes

Serve over a bed of steamed white rice or fried rice, and add a few orange slices for a vibrant touch!
Keyword chicken, fried, orange