Ingredient Orange Chicken

$- 1 lb boneless chicken thighs - 1/2 cup all-purpose flour - 1/4 cup cornstarch - 1 cup orange juice - Zest of 1 medium orange The chicken thighs give a juicy texture. I love using them for this dish. The all-purpose flour and cornstarch create a crispy coating. The orange juice and zest add brightness and flavor. - 1/4 cup packed brown sugar - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 teaspoon freshly grated ginger - 1 clove garlic, minced The brown sugar balances the tartness. Soy sauce brings umami depth. Rice vinegar adds a slight tang. Ginger and garlic give warmth and a nice kick. - 1 teaspoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 tablespoon sesame oil - Sliced green onions - Sesame seeds Baking powder makes the coating fluffier. Salt and pepper enhance all the flavors. Sesame oil adds a nutty aroma. Green onions and sesame seeds give a beautiful finish and crunch. {{ingredient_image_2}} - In a large bowl, mix the flour, cornstarch, baking powder, salt, and black pepper. - In another bowl, whisk the egg until smooth. - Take a piece of chicken, dip it in the egg, and coat it with the flour mix. Press gently to help it stick. - Heat oil in a skillet over medium-high heat. - Once the oil shimmers, add coated chicken pieces in batches. - Fry each piece for about 5-6 minutes until golden brown. Flip them halfway for even cooking. - Transfer cooked chicken to a plate with paper towels to absorb excess oil. - In a medium saucepan, combine orange juice, orange zest, brown sugar, soy sauce, rice vinegar, ginger, garlic, and sesame oil. - Stir well and bring to a gentle simmer. - Let the sauce cook for 5-7 minutes until it thickens slightly, stirring occasionally. - Once the sauce is ready, add the fried chicken to the saucepan. - Use tongs or a spatula to toss the chicken in the sauce until fully coated. - Cook for another 2 minutes to warm the chicken and glaze it with sauce. - Transfer the orange chicken to a serving plate or bowl. - Garnish with sliced green onions and sesame seeds for a colorful finish. To get that perfect crispy texture, start with your coating. Use a mix of flour and cornstarch. This combination helps the chicken get extra crunchy. Make sure to coat each piece well. Press the coating onto the chicken. This helps it stick better while frying. For the frying, use medium-high heat. The oil should shimmer but not smoke. This temperature cooks the chicken evenly. If it's too hot, the outside burns before the inside cooks. Fry in small batches. This keeps the temperature steady and ensures even cooking. You can easily adjust the sauce to fit your taste. If you want it sweeter, add more brown sugar. For more acidity, squeeze in some extra orange juice or add rice vinegar. To spice it up, consider adding chili flakes or hot sauce. Experimenting with flavors is key. You can even try different spices like cumin or paprika. These can add a new twist to your dish. Pair your orange chicken with some tasty sides. Steamed rice or fried rice works well. You can also serve it with stir-fried veggies. They add color and nutrition to your meal. For serving, use a nice bowl or plate. Garnish with sliced green onions and sesame seeds. This not only looks great but adds extra flavor. Enjoy your meal with friends or family for a fun dining experience. Pro Tips Double Coating: For an extra crispy texture, consider double coating the chicken. After the first dip in egg and flour mixture, let it rest for a few minutes and then dip it again in the egg and flour mixture before frying. Marinating Time: For enhanced flavor, marinate the chicken in the orange juice, soy sauce, and ginger mixture for at least 30 minutes before frying. This will infuse the chicken with citrusy goodness. Oil Temperature: Ensure the oil is hot enough before adding the chicken. If the oil is too cool, the chicken will absorb more oil and become greasy. Use a thermometer to check that the oil reaches 350°F (175°C). Garnishing Variations: Feel free to experiment with garnishes! Add some toasted nuts, like cashews or almonds, or even a sprinkle of chili flakes for an extra kick. {{image_4}} You can make orange chicken healthier in two great ways. First, try baked orange chicken. Instead of frying, coat the chicken pieces and bake them. This cuts down on oil and calories. Second, use chicken breast instead of thighs. Chicken breast is leaner, making your dish lighter while still tasty. Want to mix it up? Adding chili flakes brings some heat to your orange chicken. You can start with a pinch and adjust to your taste. You can also incorporate additional fruits. Pineapple or mango adds a sweet twist to the dish, enhancing the citrus flavor. If you prefer a plant-based meal, substitute chicken with tofu. Use firm tofu for a great texture. You can marinate the tofu in the orange sauce for added flavor. Another option is using vegetable alternatives like cauliflower or chickpeas. These ingredients soak up the sauce well, giving you a satisfying meal. To keep your orange chicken fresh, use airtight containers. Glass or plastic containers work well. Allow the chicken to cool down before sealing. Store it in your fridge for easy access. Place it on the middle shelf, where the temperature stays even. This way, you can enjoy your meal later. If you want to save it for later, freezing is a great option. First, cool the chicken completely. Then, pack it in freezer-safe bags or containers. Squeeze out any air before sealing. This helps prevent freezer burn. When you are ready to eat, thaw it in the fridge overnight. Reheat it in the oven or on the stovetop until it’s hot. In the fridge, your orange chicken lasts about three to four days. Always check for signs of spoilage. If it smells bad or looks slimy, throw it away. Freshness matters, so enjoy your dish while it’s still good! The best chicken for orange chicken is boneless chicken thighs. They stay juicy and tender when cooked. Thighs also absorb flavors well, making your dish taste great. You can use chicken breasts if you prefer, but they may dry out more easily. Yes, you can use store-bought orange juice. Fresh juice tastes better and is healthier, but store-bought works too. Just make sure it’s 100% orange juice without added sugars. The taste might be slightly different, but it will still be tasty. To make orange chicken gluten-free, swap all-purpose flour for gluten-free flour. Use a gluten-free soy sauce as well. Make sure all your ingredients are certified gluten-free to avoid cross-contamination. This way, you can enjoy orange chicken without gluten. Serve orange chicken with steamed rice or fried rice. You can also pair it with stir-fried vegetables for a healthy option. Noodles with a light sauce work well too. Add a simple salad for extra freshness. Yes, you can prepare orange chicken in advance. Cook the chicken and sauce, then store them separately. When you’re ready to eat, heat them together until warm. This keeps the chicken crispy and the sauce fresh. In conclusion, this guide walked you through making delicious orange chicken, starting with key ingredients like chicken thighs and orange juice. We covered step-by-step instructions for frying and saucing the chicken. You learned tips for crispiness and variations for different diets. Remember to store leftovers properly to enjoy later. With these insights, you can enjoy a tasty meal that fits your style. Happy cooking!$

Savor the flavors of this easy Orange Chicken Recipe featuring Crispy Orange Chicken Thighs coated in a rich Fried Chicken with Orange Sauce. Perfect for family dinners, this Citrus Chicken Recipe lets you indulge guilt-free. Get ready to impress with a meal that's both delicious and easy to make. Don't forget to save this delightful recipe for later! #CrispyOrangeChicken #OrangeChickenThighs #EasyOrangeChickenRecipe #CitrusChickenRecipe

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Ingredients

1 lb (450g) boneless chicken thighs, trimmed and cut into bite-sized pieces

1/2 cup all-purpose flour

1/4 cup cornstarch

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 large egg, lightly beaten

1 cup orange juice (preferably freshly squeezed)

Zest of 1 medium orange

1/4 cup packed brown sugar

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon freshly grated ginger

1 clove garlic, minced

1 tablespoon sesame oil

Sliced green onions and sesame seeds for garnish

Instructions

Prepare the Chicken: In a large mixing bowl, thoroughly combine the flour, cornstarch, baking powder, salt, and black pepper. In a separate bowl, lightly whisk the egg until smooth. Take each piece of chicken, dip it into the egg, and then coat it with the flour mixture, pressing gently to ensure the coating sticks well.

Fry the Chicken: In a large skillet or wok, pour in enough oil to cover the bottom of the pan and heat it over medium-high heat. Once the oil is shimmering, carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry each piece for about 5-6 minutes, or until they are golden brown and crispy, flipping them halfway through. Once cooked, transfer the chicken to a plate lined with paper towels to absorb any excess oil.

Make the Sauce: In a medium saucepan over medium heat, combine the orange juice, orange zest, brown sugar, soy sauce, rice vinegar, grated ginger, minced garlic, and sesame oil. Stir the mixture well and bring it to a gentle simmer. Allow the sauce to cook for about 5-7 minutes, stirring occasionally, until it thickens slightly and becomes syrupy in consistency.

Coat the Chicken: Once the sauce is ready, add the fried chicken pieces to the saucepan. Using tongs or a spatula, gently toss the chicken in the orange sauce until it is fully coated. Continue to cook everything together for an additional 2 minutes to ensure the chicken is warmed through and well-glazed with the sauce.

Serve and Garnish: Carefully transfer the citrusy crispy orange chicken to a serving plate or bowl. For an attractive finish, garnish the dish with a generous sprinkle of sliced green onions and sesame seeds for an extra crunch and vibrant color.

- Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4