Irresistible American-Style Orange Chicken
Irresistible American-Style Orange Chicken
A Deliciously Sweet and Tangy Orange Chicken: Perfect for Kids’ Snacks and Adult Appetizers!
There’s a famous American Chinese restaurant chain called Panda Express. Orange Chicken is their signature dish and is incredibly popular in the US. Its delightful orange aroma, combined with a sweet and savory taste, makes it a favorite for both children and adults!
Main Ingredients- 1kg chicken thigh meat
Crispy Batter- 1/2 Tbsp salt
- 1/2 tsp white pepper
- 60g cornstarch
- 190g all-purpose flour
- 360ml water
- 1 egg
- 1 Tbsp cooking oil
Sweet Orange Sauce- 2 Tbsp cooking oil
- 1/2 tsp crushed red pepper (optional)
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 180g granulated sugar
- 120ml orange juice
- 120ml vinegar (apple cider vinegar recommended)
- 4 Tbsp soy sauce
- 4 Tbsp water
- 4 Tbsp cornstarch
- 2 tsp sesame oil
- 1/2 Tbsp salt
- 1/2 tsp white pepper
- 60g cornstarch
- 190g all-purpose flour
- 360ml water
- 1 egg
- 1 Tbsp cooking oil
Sweet Orange Sauce- 2 Tbsp cooking oil
- 1/2 tsp crushed red pepper (optional)
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 180g granulated sugar
- 120ml orange juice
- 120ml vinegar (apple cider vinegar recommended)
- 4 Tbsp soy sauce
- 4 Tbsp water
- 4 Tbsp cornstarch
- 2 tsp sesame oil
Cooking Instructions
Step 1
Trim any excess fat from the chicken thigh meat and cut it into bite-sized pieces, approximately 2.5cm cubes. Ensuring uniform size helps the chicken cook evenly and absorb the sauce beautifully.
Step 2
In a mixing bowl, combine the salt, white pepper, cornstarch, and all-purpose flour. Whisk them together until well combined and free of lumps.
Step 3
Add the egg, water, and 1 tablespoon of cooking oil to the dry ingredients. Mix everything together thoroughly with a spoon or whisk until you achieve a smooth, lump-free batter. The batter should be thick enough to coat the chicken without being too heavy.
Step 4
Add all the cut chicken pieces to the batter and toss them gently until each piece is evenly coated. You can fry the chicken immediately, or for an extra crispy coating, let it rest in the refrigerator for about 10-15 minutes.
Step 5
Now, it’s time to fry the chicken. If using an air fryer, line the basket with parchment paper, arrange the battered chicken in a single layer (avoid overcrowding), and cook at 180°C (356°F) for 15 minutes. Flip the chicken pieces and continue cooking for another 10 minutes until golden brown and cooked through. For deep-frying, heat a generous amount of cooking oil in a pan to about 170-180°C (338-356°F). Test the oil temperature by dropping a bit of batter; it should bubble vigorously and float to the surface immediately. Carefully add the battered chicken, ensuring not to overcrowd the pan, and fry for about 5-7 minutes, or until golden brown and crispy. (This recipe was prepared by pan-frying in ample oil).
Step 6
Once fried, transfer the chicken to a wire rack or a plate lined with paper towels to drain off any excess oil. While the chicken is draining, begin preparing the delicious orange sauce.
Step 7
Prepare the minced garlic (2 Tbsp) and minced ginger (1 tsp) for the sauce. Using fresh ginger will add a wonderful depth of flavor.
Step 8
Heat 2 tablespoons of cooking oil in a frying pan over medium heat. Add the minced garlic, minced ginger, and crushed red pepper. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
Step 9
Add the granulated sugar to the pan with the aromatics and stir well. Gently press the sugar with your spatula as you stir to help it dissolve and meld with the other ingredients.
Step 10
Pour in the orange juice (120ml) and stir continuously until the sugar has completely dissolved. You’ll notice a lovely citrus aroma starting to develop.
Step 11
Add the soy sauce (4 Tbsp) and vinegar (120ml), stirring to combine. In a separate small bowl, whisk together the cornstarch (4 Tbsp) and water (4 Tbsp) until smooth, creating a cornstarch slurry. Gradually pour this slurry into the sauce while stirring constantly.
Step 12
Continue stirring the sauce over medium-low heat until it thickens to your desired consistency. Make sure to stir frequently to prevent it from sticking to the bottom of the pan. Once thickened, reduce the heat to low.
Step 13
Add all the drained, fried chicken pieces to the pan with the orange sauce.
Step 14
Toss the chicken in the sauce until every piece is evenly coated. Turn off the heat or keep it on very low to maintain the chicken’s crispiness. Drizzle with sesame oil (2 tsp) for a final touch of aroma and flavor. Serve immediately and enjoy!
