Easy Orange Chicken

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 07/28/2020, viewed by 1192 , 1 Comments
yield4 portionstotal time25m

Sweet and crispy orange-glazed chicken. Serve over rice for a simple and satisfying weeknight meal. You can easily toss in some fresh vegetables in the last few minutes of cooking to land that healthy balance.

Translations available inen-USin-IDes-MX

What you will need

1/2 bunch Scallions

1 clove Garlic

1" Fresh Ginger

1 lb. Boneless Skinless Chicken Breast

1 Egg

2 Tbsp Corn Starch

Cooking Oil

Salt

Black Pepper

1 Tbsp Sesame Seeds

1 Orange

3 Tbsp Soy Sauce

1 Tbsp Mirin

1 tsp Rice Vinegar

2 Tbsp Honey

10 oz. Cooked Rice

(Nutritional facts 104 calories, 4.17 g fat, 9.13 g carbohydrates, 8.39 g protein, 105 mg cholesterol, 964 mg sodium)

How to cook

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Wash the scallions and slice thin.

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Peel garlic cloves and chop or grate to a fine paste.

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Peel ginger with a spoon and grate or chop to a fine paste.

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Cut the chicken thighs into bite-sized chunks.

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Crack the egg into a large mixing bowl.

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Add half of the corn starch (1 Tbsp).

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 until smooth.

Add a pinch of salt and a few turns of fresh black pepper. Whisk the batter until smooth.

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Add the diced chicken and toss to coat in batter.

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4". To check if the oil is hot enough, add a small piece of the battered chicken and make sure that the oil bubbles rapidly around the chicken.

Pour cooking oil into a heavy skillet over high heat to a depth of about 1/4". To check if the oil is hot enough, add a small piece of the battered chicken and make sure that the oil bubbles rapidly around the chicken.

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ly, or crowd the pan, or you will cool off the oil too much and end up with soggy chicken.

Add the chicken chunks, one piece at a time. Don't add the pieces too rapidly, or crowd the pan, or you will cool off the oil too much and end up with soggy chicken.

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 brown. Small pieces should be cooked through, but for any larger pieces, you may want to use a thermometer to ensure that they are cooked to 165°F or above. Transfer the finished pieces to paper towels to drain off excess oil.

Flip each piece gently as it cooks to get a nice even coat of crispy golden brown. Small pieces should be cooked through, but for any larger pieces, you may want to use a thermometer to ensure that they are cooked to 165°F or above. Transfer the finished pieces to paper towels to drain off excess oil.

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pan. Keep the sesame seeds swirling around the pan to get them to toast evenly. When they begin to turn a light golden browned, quickly move on to the next steps.

Place a large frying pan over medium heat. Scatter the sesame seeds in the pan. Keep the sesame seeds swirling around the pan to get them to toast evenly. When they begin to turn a light golden browned, quickly move on to the next steps.

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Squeeze in the juice from the orange. Fish out any errant seeds.

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Add the soy sauce.

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Add the mirin.

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Add the rice vinegar.

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Add honey.

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Stir in the grated ginger.

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Stir in the grated garlic.

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the slurry into the sauce while stirring. While you can easily skip this step if you like, it will add body to the sauce and help coat the chicken.

Mix the corn starch with just enough water to make a liquid slurry. Stream the slurry into the sauce while stirring. While you can easily skip this step if you like, it will add body to the sauce and help coat the chicken.

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ghly in sauce.

Add the fried chicken morsels to the sauce. Stir to coat the chicken thoroughly in sauce.

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Dump the frozen rice in a bowl and microwave on high for 2 minutes.

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Comments

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sandyyorkie avatar
sandyyorkie
02/07/2022 ☰
Very bad I had feeling something was not right because when you get fast food chinese orange chicken the is never visible garlic or ginger inside. I had to start the sauce over and make it my own way and it came out so much better.
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