Orange Chicken
2 - 3 servings Hungry for takeout but don't want to wait? Ditch the delivery and whip up your own Orange Chicken! This recipe takes the mystery out of the process, guiding you step-by-step so you can recreate that crave-worthy crispy, sticky, and sweet-and-savory balance right at home. Get ready to tantalize your taste buds with a flavor explosion that rivals your favorite restaurant! Read more This homemade version not only satisfies your takeout cravings but also allows you to control the ingredients, ensuring a fresher, healthier, and tastier experience. Plus, the sense of accomplishment from making this dish from scratch is incredibly rewarding. So, roll up your sleeves, gather your ingredients, and prepare to embark on a culinary adventure that will leave you feeling like a true chef! Read less x saved Faceless Chef Resident Chef September 7, 2024 30 min.2h 30min.2/5 30 min. 2h 30min. 2/5 Ingredients: Chicken: 2 PCS of - diced (about 1" chunks)2 cup of water2 TSP of salt1 ½ cup of corn flourOptionally: ¼ TSP of MSG1 egg frying oil (any kind) 2 PCS of - diced (about 1" chunks) 2 cup of water 2 TSP of salt 1 ½ cup of corn flour Optionally: ¼ TSP of MSG 1 egg frying oil (any kind) Orange sauce: 2 cloves of garlic - peeled and minced1 OZ of ginger root - peeled and minced½ cup of granulated sugar½ cup of light brown sugar½ cup of rice wine vinegar½ cup of low sodium shoyu Japanese soy sauce1 cup of orange juice 2 cloves of garlic - peeled and minced 1 OZ of ginger root - peeled and minced ½ cup of granulated sugar ½ cup of light brown sugar ½ cup of rice wine vinegar ½ cup of low sodium shoyu Japanese soy sauce 1 cup of orange juice Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board3x Medium Mixing Bowl (3 – 4 QT)1x French Whisk1x Plastic Wrap1x Sauce Pan1x Small Mixing Bowl (about 1 QT)1x Tongs (preferably with silicone tips)1x Plate1x Deep Fryer or Pot and Thermometer1x Deep Fry Thermometer1x Food Thermometer (probe)1x Slotted Cooking Spoon (or skimmer)1x Paper Towel (or cooling rack)1x Large Sauté Pan or Stir Fry Pan1x Wooden Spoon or High-Temperature Silicone Spatula 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 3x Medium Mixing Bowl (3 – 4 QT) 1x French Whisk 1x Plastic Wrap 1x Sauce Pan 1x Small Mixing Bowl (about 1 QT) 1x Tongs (preferably with silicone tips) 1x Plate 1x Deep Fryer or Pot and Thermometer 1x Deep Fry Thermometer 1x Food Thermometer (probe) 1x Slotted Cooking Spoon (or skimmer) 1x Paper Towel (or cooling rack) 1x Large Sauté Pan or Stir Fry Pan 1x Wooden Spoon or High-Temperature Silicone Spatula Directions: 1. Brine the chicken: 1.1. Prepare brine by placing into the medium mixing bowl: 2 cups Water 2 TBS Salt And thoroughly stir. 1.2. Add in diced chicken breast. 1.3. Cover with the plastic wrap and let it soak for about 2 hours in the refrigerator. 2. Orange sauce: 2.1. Place into the sauce pan: 2 cloves of garlic – minced 1 OZ of ginger root – minced ½ cup of granulated sugar ½ cup of light brown sugar ½ cup of rice wine vinegar ½ cup of soy sauce 1 cup of orange juice And thoroughly stir using whisk. 2.2. Place on the stove and cook over medium heat for about 15 minutes. 2.3. In the meantime, prepare the slurry by placing the following into the small mixing bowl: 1 TBSP of corn starch 1 TBSP of water And thoroughly stir. 2.4. Quickly add the slurry to the pot while vigorously stirring. 2.5. Cook with occasional stirring until the sauce thickens to your desired consistency. 2.6. Remove from the stove and set aside in the pot for later steps. 3. Bread & coat chicken: 3.1. First coating: 3.1.1. Place into the mixing bowl: ½ cup of cornflour (part of the total amount) Optional: ¼ TSP of MSG Note: Stir if MSG used. 3.1.2. Drain chicken and than evenly coat in cornflour. 3.2. Batter: 3.2.1. Crack into the coated chicken: 1 egg Thoroughly stir until fully combined. 3.3. Second coating: 3.3.1. Place in to the mixing bowl: 1 cup of the corn flour (remaining amount) 3.3.2. Coat chicken pieces thoroughly. 4. Deep fry: 4.1. Preheat oil in the deep frier or pot to 350°F. 4.2. Deep-fry the chicken until fully cooked, which usually takes about 3 to 5 minutes. * 4.3. Remove the chicken from the oil and drain on a kitchen towel or on the cooling rack. 5. Assemble: 5.1. Preheat the pan on medium heat. 5.2. Add: Orange sauce Chicken Cook until the chicken is fully cooked and coated in the sauce. 6. Serving: 6.1. Serve with rice of any kind. 6.2. Sprinkle with green onion. * Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165°F. Kitchen Guide Poultry The USDA minimum safe internal temperature is 165°F. The popular serving temperature is the same as the minimum serving temperature. About the Author: Faceless ChefResident Chef # 4 34 Followers Published Recipes: 24Av. Recipe Evaluation: Member since: 2023-10-17 Published Recipes: 24 Av. Recipe Evaluation: Member since: 2023-10-17 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. 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