![]() ![]() Get recipes like this and more in the Munchies Recipes newsletter. Drizzle with sesame oil and serve with rice. Add the fried chicken and toss until completely coated in the sauce. The secret is using shortcuts to make it. Add the mixture to the skillet and continue to cook until the sauce has the consistency of maple syrup, about 30 seconds. This easy orange chicken recipe only has five ingredients and takes 20 minutes to make. In a small bowl, whisk together the cornstarch with 2 tablespoons of water until smooth. Add the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally, then add the vinegar and soy sauce. Add the brown sugar and granulated sugar, stirring to combine. Once the oil begins to shimmer, add the garlic, ginger, and red pepper flakes and cook for 30 seconds, stirring constantly. Make the sauce: Heat the vegetable oil in a large nonstick skillet or wok over medium high.Using a spider, remove the chicken and transfer to a paper towel-lined plate. Return the chicken pieces to the oil and cook for 4 to 5 minutes until lightly golden. Place the par-cooked chicken in the freezer until chilled. Gently add the chicken and cook for 45 seconds to 1 minute, until the batter looks set. Heat 3-inches oil in a wok or heavy bottomed pot until a deep-fry thermometer reads 350☏.Add the chicken pieces and refrigerate at least 30 minutes. Add the egg, 2 tablespoons of oil, and 3 cups|750 ml water, until it reaches the consistency of pancake batter. In a medium mixing bowl, combine the flour, cornstarch, salt, baking powder, and white pepper.Drizzle oil (1 tsp) for added shine, mix quickly, and plate. Toss the chicken around in the sauce for 15-20 seconds, and then turn off the heat. ![]() When you're ready to add the chicken, turn the heat back up and add the chicken pieces back in. If you want to cook off more of the water for a thicker sauce, keep the sauce cooking for a bit longer before adding the chicken. Be sure to stir constantly so that you don't end up with a big lump of cornstarch in your wok. Once the sauce has come to a boil, lower the heat and slowly drizzle in the cornstarch slurry. Meanwhile, begin garnishing the serving dish by arranging the orange slices in a tidy pattern around the outside edge of the plate. Add the thinly sliced orange peel and give it a quick stir. You can use the oil that you reserved from frying the chicken in the previous step. Turn the stove on high, and add oil (0.50 tbsp) to the wok. We're going to cook the sauce first, and then toss in the fried chicken. Take the chicken out, and also reserve the oil for cooking with later. Put all of the chicken back in (if it fits, there's no need to split this into batches), and fry for another 2.5-3 minutes, until they're golden brown. This is the fry that gets us the much-coveted crunch. When all of the chicken has gone through the first fry, heat up the oil to 400☏. We recommend doing this initial fry in two or more batches, because it'll be easier to keep them from sticking together, and because bigger batches of chicken will make the temperature of the oil fall more rapidly, which may result in greasier, soggier chicken. Fry the pieces until they're slightly golden, which takes about 2.5-3 minutes, and then scoop them carefully out of the pot and into a bowl or dish. Then, they're ready for the first fry.Ĭarefully place individual pieces of chicken into the oil, keeping them separate so they don't stick together. While the oil heats up, mix the batter in with the chicken. Turn up your fan, because we're going to deep-fry this chicken! In a deep pot, pour in enough oil (1 lb) so that the chicken will be submerged completely. Since you're already learning to adjust the amounts of sugar and vinegar to suit your taste, try making this recipe with a lemony twist! You'll have to add some more sugar to account for the sourness of the lemons. Have you heard of orange chicken's lesser-known cousin, lemon chicken? It's nearly the same recipe, but with lemons instead of oranges, of course. ![]() Just be aware that the final look of the dish turn out different, though it'll still taste delicious! Oranges and lemons, too You could definitely use other sweeteners like honey, and other parts of chicken like drumsticks. That's why our recipe uses white, granulated sugar and chicken breast. One of the most defining features of orange chicken is its striking color: bright orange sauce on bright white chicken. This batter will give you perfectly crispy chicken pieces that can hold up a loving layer of sticky orange chicken sauce. A small amount of baking powder contributes to the delicacy of the crunch. Daddy Lau emphasizes a 3:1 flour to cornstarch ratio for our batter, because using only flour wouldn't give us enough crunch, while using only cornstarch would turn out rock-hard. ![]()
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