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## A Flavorful Dance of Ingredients: Singapore Noodles Chicken Stir Fry

What could be more exciting than diving into the vibrant world of Asian cuisine with a recipe that combines the goodness of chicken, the tang of sauces, and the crunch of fresh veggies? The Singapore Noodles Chicken Stir Fry is more than just a dish; it's a journey of flavors.

## The Stars of the Show: Ingredients

For this Southeast Asian delight, you'll need:

### Chicken

- 100 grams of chicken breast, sliced into bite-sized pieces

### Marinade

- 2 teaspoons of soy sauce
- 1 teaspoon of sesame oil

### Noodles

- 200 grams of dried vermicelli noodles

### Sauce

- 1 teaspoon of curry powder
- A pinch of chili powder to taste
- 2 tablespoons of soy sauce
- 1 teaspoon of dark soy sauce
- 2 teaspoons of sesame oil

JojoM's note: double the quantity for a more saucy noodle dish!

### Stir-Fry

- 3 tablespoons of cooking oil
- 1 egg
- 1 teaspoon of minced garlic
- 1 teaspoon of ginger
- 1 onion
- 1 red bell pepper
- 100 grams of bean sprouts

### Garnish

- A bunch of spring onions

## Method

1. Marinate the chicken pieces in the soy sauce and sesame oil for at least 30 minutes or even overnight.
2. Stir fry the marinated chicken in 1 tablespoon of cooking oil. Once cooked, set it aside.
3. Cook the vermicelli noodles as per the package instructions. Remember to undercook them slightly as we'll be giving them a final dance in the wok.
4. Make the sauce. While the noodles are cooking, combine together the curry powder, chili powder, soy sauce, dark soy sauce, and sesame oil.
5. Fry the egg. As it starts to cook, gently break it apart and move it to the side of the pan. Set aside.
6. Stir fry the onions, white part of the spring onions, garlic, and ginger.
7. Toss in the bell pepper and cook until tender and fragrant.
8. Add the bean sprouts towards the end.
9. With all our veggies tender, it's time to bring back our chicken and noodles, and pour in the sauce. Give it a good stir, making sure all the ingredients mingle well.
10. Serve with a garnish of the green parts of the spring onion.

## The Perfect Pair: Side Dishes

This dish pairs beautifully with a light cucumber salad or some steamed dim sum. Their mild flavors complement the robustness of the stir fry.

## Ingredient Substitution Ideas

- Instead of noodles, serve with boiled white rice. I actually prefer this combination as the noodle combination tends towards the dry side, unless you make some adjustments, like doubling the sauce or adding some noodle water to the sauce to loosen it up.
- If you have garam masala, use this instead of curry powder.

## Nutritional Value: What's in a Serving?

This recipe yields 4 servings, with each serving weighing around 200 grams, and contains roughly the following:

- Calories: 402 kcal
- Carbohydrates: 38g
- Cholesterol: 145mg
- Fat: 21g
- Protein: 16g
- Saturated Fat: 13g
- Sodium: 866mg
- Sugar: 3g
- Trans Fat: 0g
- Unsaturated Fat: 8g

(Note: The nutritional information provided is estimated and can vary based on several factors, including product types and preparation method.)

## The Inside Scoop: Tips and Tricks

- For a vegetarian version, replace the chicken with tofu or tempeh.
- To ensure your veggies stay crunchy, add them towards the end of the cooking process.
- For a spicier kick, you can add some red pepper flakes to your sauce.
- Marinate the chicken pieces at least 4 hours or even overnight. This ensure you will have flavourful chicken meat.
- Cut the chicken pieces in roughly the same size so they will cook at the same time. This ensure you don't have any overcooked or undercooked pieces.
- Cut your vegetables in roughly the same size so they also cook at the same time.
- Cook the chicken separately from the vegetables. This allows you to control the cooking time for each of the ingredient.
- Chop and prepare your vegetables and cooking sauce before hand so you can concentrate on cooking.
- Slightly undercook your noodles since we will finish it off in the wok. You can cook the noodles in hot water rather than boiling water.
- If you have a small wok or pan, it's better to cook the ingredients in batches rather than all in one go. This ensure that the pan temperature does not drop too much during the cooking process.
- When cooking the vegetables, cook the hard vegetables first like bell pepper and carrots. Finish off with leafy vegetables and beansprouts as they cook really quickly.
- When using beansprouts, it's best not to store the dish overnight. The beansprouts are very high in moisture content and will lead to a soggy dish when stored.

## What are the Ingredients of Singapore Noodles Stir Fry

- Singapore noodles is traditionally made with thin vermicelli noodles. This should easily be available from you nearest Asian grocery store. If you don't have vermicelli noodles, you are free to use any noodles you have.
- For the protein, we are using chicken pieces, however the traditional Singapore noodle recipe is made with prawns or shrimp. Feel free to substitute any protein you prefer like pork, beef or even firm tofu.
- For the vegetables, we are using some red bell pepper, green onions and beansprouts. Feel free to add any other vegetables you may have like broccoli, mushrooms and even bok choy. Just remember to cook the hardest vegetables first and finish off with the softest ones to prevent them from overcooking.

## Frequently Asked Questions

### Can I use another type of noodle?

Absolutely! Rice noodles or udon noodles would work well in this dish, though the texture and taste might slightly vary.

### How can I make my stir fry more flavorful?

Marinate your protein for a longer time, and don't skimp on the garlic and ginger. They add a whole lot of depth to the flavor profile.

### Can I freeze Singapore Noodles Chicken Stir Fry?

Yes, you can, but it's best enjoyed fresh. If you do need to freeze it, make sure it's in a tightly sealed container.

### Is this dish spicy?

The spice level depends on how much chili powder you add. Feel free to adjust to your liking.

### Can I add other vegetables to this dish?

Definitely! Snow peas, bok choy, or even thinly sliced carrots would make great additions.


Marinated Chicken breast pieces stir-fried and served with mixed vegetables, vermicelli noodles coated with a flavourful curry, soy and sesame sauce.

Singapore Noodles Chicken Stir Fry


## Delving into the World of Gochujang Bulgogi

Bulgogi is a Korean BBQ dish that brings together the savory taste of thinly sliced pork with the spicy kick of Gochujang, a Korean chili paste. This dish is not just a meal; it's an experience that tantalizes the taste buds and offers a glimpse into the rich culinary tradition of Korea.

## Ingredients

### For the Meat

- 600g pork shoulder, thinly sliced

### For the Marindate

- 30g Korean chili paste (Gochujang)
- 15g honey
- 22.5g soy sauce
- 15g oyster sauce
- 15g sugar
- 30g Korean chilli powder (Gochugaru)
- 30g mirin
- 15g lemon juice
- 3 cloves minced garlic
- Black pepper, to taste

### For the Stir-fry

- Cooking oil
- White parts of a bunch of green onions, roughly chopped
- 3 cloves garlic, minced
- 1 yellow onion, roughly chopped

### For the Garnish

- Green parts of a bunch of green onions, roughly chopped
- Sesame seeds, to serve

## Let's Get Cooking

1. Begin with the marinade. Mix the Gochujang, honey, soy sauce, oyster sauce, sugar, Gochugaru, mirin, lemon juice, garlic, and black pepper.
2. Cover the thinly sliced pork shoulder with the marinade. Let it absorb all the marvelous flavors, ideally overnight, but a few hours will do in a pinch.
3. After marinating, stir fry the pork over medium heat. Keep stirring to prevent any burning.
4. Once the meat is cooked, take it out of the pan. Add a bit more oil, then stir fry the garlic, yellow and white parts of green onions until slightly cooked.
5. Sprinkle some sesame seeds and the green parts of the green onions and serve your masterpiece!

## Nutrition Information

With a serving size of around 100g, each serving contains approximately:

- Calories: 200
- Carbohydrate Content: 10g
- Cholesterol Content: 40mg
- Fat Content: 12g
- Protein Content: 15g
- Saturated Fat Content: 4g
- Serving Size: 100g
- Sodium Content: 300mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 8g

## Substitutes to Consider

If you're having trouble finding certain ingredients, here are some possible substitutes:

- Gochujang: Sriracha or other hot sauces mixed with a bit of miso paste can mimic the sweet, spicy flavor.
- Gochugaru: Paprika, cayenne pepper, or crushed red pepper flakes can provide the heat, though the flavor might be slightly different.
- Mirin: A mix of white wine and sugar can replicate the sweet, tangy taste of Mirin.

## Perfect Pairings

Gochujang Bulgogi pairs well with a bowl of steamed rice to soak up the delicious sauce. A side dish of kimchi would also complement the dish by adding a refreshing, tangy crunch.

## Down to the Nitty-Gritty of Cooking Gochujang Bulgogi

- Marinating the meat not only helps it absorb the flavors but also tenderizes it. An overnight marination is ideal, but if you're short on time, a couple of hours should suffice.
- When it's time to cook, make sure your pan is hot before adding the meat. This helps seal in the juices and gives the meat that irresistible caramelized exterior.
- Don't overcrowd your pan when frying the meat. If there's too much in the pan, the meat will steam instead of frying, and you'll miss out on that delicious browning.
- Stir frying the onions after the meat helps them absorb any leftover marinade in the pan, adding more flavor to the dish.
- Use thinly-sliced pork shoulder which should have more flavour and softer than pork leg.
- You can also use pork tenderloin if you feel like splurging.
- If you're cooking with beef, let the meat come to room temperature first before cooking.
- If you love chilies, add some chopped chillies to the vegetable stir-fry.

## What Can I Serve with Bulgogi

- White Rice, fried rice, egg fried rice or garlic fried rice
- Stir-fried vegetables like broccoli and mushrooms with oyster sauce.
- Asian noodles mixed with a bit of the cooked sauce from the marinade.
- You can also eat this dish with some fresh lettuce or spinach leaves.

## Frequently Asked Questions

### Can I use beef instead of pork for this recipe?

Absolutely! Bulgogi is traditionally made with beef. Just make sure to choose a tender cut and slice it thinly.

### What can I do if the dish is too spicy for me?

You can reduce the amount of Gochujang and Gochugaru in the recipe. Alternatively, serving the dish with rice or a refreshing cucumber salad can also help balance out the heat.

### Can I use regular chili powder instead of Korean chili powder?

While regular chili powder can add heat to the dish, it won't replicate the unique flavor of Gochugaru. If you can't find Gochugaru, consider using a mix of paprika and cayenne pepper.

### Can this dish be made vegetarian?

Yes, you can substitute the pork with firm tofu or a meat substitute. Keep in mind the cooking time might vary.

### How can I store leftover Gochujang Bulgogi?

You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave before serving.


Bring the taste of Korea to your home with this Gochujang bulgogi recipe. Thinly-sliced pork shoulder served with spicy Gochujang paste and Gochugaru.

Gochujang Bulgogi


<YouTube url="https://www.youtube.com/watch?v=GbL-7jPkkiU" />

## The Magic Behind the Barbecue

Barbecuing reminds me of childhood memories either of going to the beach or going to birthday parties.

We got inspired by Chef RV's Easy Barbecue recipe to help bring us back to those memories.

## Ingredients

- Pork Meat (tender part): 1000 grams
- Soy Sauce: ½ cup (118 grams)
- Pineapple Juice: ¼ cup (59 grams)
- Rock Salt: 1 teaspoon
- Ground Black Pepper: ½ teaspoon
- Pounded Garlic: 2 tablespoons
- Brown Sugar: ½ cup (110 grams)

## Peanut BBQ Sauce

- Soy Sauce: ¼ cup (59 grams)
- Banana Catsup: ¼ cup (59 grams)
- Peanut Butter: ¼ cup (64 grams)
- Brown Sugar: ¼ cup (55 grams)
- Water: ¼ cup (59 grams)

## The Marinating Magic

Marinating the pork overnight is the key to unlocking the flavors. Pineapple juice acts as a natural tenderizer, while the combination of soy sauce, rock salt, black pepper, garlic, and brown sugar creates a rich and flavorful marinade.

## Tips and Tricks

- Include garlic skin in the marinade for added aroma.
- Soak the barbecue sticks in water to prevent burning during grilling.
- Marinate for at least 6 hours or overnight for the best results.

## Skewing and Grilling: The Heart of Barbecue

Skewing the meat properly ensures that it stays moist and meaty. Compressing the meat on the skewer makes it more succulent. Grilling on medium flame for 4-5 minutes per side gives the perfect texture.

## Sauce Preparation

The sauce is a blend of peanut butter, water, brown sugar, banana ketchup, and soy sauce. Boil the ingredients together, and the peanut butter will naturally thicken the sauce.

## Serving Suggestions

Serve the barbecue with rice and a side of peanut barbecue sauce. This dish pairs well with a fresh salad or grilled vegetables.

## Ingredient Substitutes

- Substitute pineapple juice with lemon juice for a tangy flavor.
- Use honey instead of brown sugar for a natural sweetness.

## Nutrition Information

Per 125-gram serving:

- Calories: 250
- Carbohydrate Content: 18g
- Cholesterol Content: 60mg
- Fat Content: 12g
- Protein Content: 20g
- Saturated Fat Content: 4g
- Sodium Content: 800mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 6g

## FAQs

### How long should I marinate the pork?

Marinating overnight is ideal, but a minimum of 6 hours will suffice.

### Can I grill the barbecue without coal?

Yes, you can use a non-stick pan with a bit of oil on medium flame.

### What can I use instead of peanut butter in the sauce?

You can use almond butter or any nut butter of your choice.

### How many servings does this recipe make?

This recipe makes around 8 giant sticks of barbecue.

### Can I freeze the skewered barbecue for later use?

Yes, you can freeze the skewered barbecue with the remaining marinade and cook it later.

Enjoy the flavors of Chef RV's Easy Barbecue and let the grilling adventure begin!


Let's make some of Chef RV's Easy Pork Barbecue! The process couldn't be more simple. These can be grilled or even baked as you choose.

Chef RV Easy Barbecue


<YouTube url="https://www.youtube.com/watch?v=qR9W6NH1ukI" />

## Quick and Easy Weeknight Meal

We got inspired so much by Korean culture. It's also taking over our kitchen!

We discovered Aaron and Clair's YouTube channel and fell in love by their mastery of quick and easy meals.

Here, we share our version of their quick and easy 15-minute Korean Chilli Garlic Noodles.

## Ingredients

### For the Noodles

- 200g noodles

### For the Stir-Fry

- Bunch green onions, chopped
- 15 garlic cloves, chopped
- 1/2 tsp ginger, chopped
- 3 tablespoons oil
- 200 grams ground pork

### For the Sauce

- 2-3 tablespoons Gochugaru
- 1 tbsp sugar
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Shaoxing wine

### For the Garnish

- 2 baby Bok Choy (approximately 140g)
- Sesame seeds to garnish

## Creating Your Korean Noodle Masterpiece

1. Cook the noodles as per the instructions. Drain them, then invite them into the pan, tossing together with the sauce and pork mince.
2. Slice your green onions, separating the white part from the green. The white part will form part of your sauté, while the green will be used for garnishing later.
3. Heat the oil in a pan and sauté the white parts of the green onions with the garlic and ginger. Allow these ingredients to dance together, their flavors melding and caramelizing.
4. After around 2-3 minutes, add the ground pork to the mix. Stir it all together until the pork is cooked through, but not dry.
5. Create the sauce. Mix together the Gochugaru, sugar, soy sauce, oyster sauce, and Shaoxing wine. Add this to the pan, reduce the heat to a low simmer to prevent the chillies from burning.
6. While your sauce is simmering, blanch the Bok Choy in boiling water for a quick minute. Set it aside; it will make a grand entry later.
7. The final act involves plating your dish. Serve the noodles with the Bok Choy, sprinkle with the green parts of the green onion and a shower of sesame seeds.

## The Nutritional Breakdown

For a serving size of around 200g:

- Calories: 450 kcal
- Carbohydrate Content: 50g
- Cholesterol Content: 80mg
- Fat Content: 20g
- Protein Content: 25g
- Saturated Fat Content: 5g
- Sodium Content: 800mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 10g

Please remember that these are approximate values and actual numbers may vary based on the specific brands of ingredients used.

## Ingredient Substitutes

- If you cannot find Gochugaru, why not try making this dish with mild paprika powder. Be sure to taste the paprika to be sure you can take the heat.
- Instead of ground pork, you can make this dish with ground chicken breast or ground beef.
- If you don't have green onions, it's fine to use just plain yellow onions.
- If you cannot find some Asian flat noodles, you can substitute fettucini, tagliatelle, or linguini.

## Perfect Pairings

Korean Chili Garlic Noodles pair well with a variety of Korean side dishes, or "banchan," like kimchi, radish pickles, or a simple cucumber salad. For a complete meal, consider serving it alongside Korean BBQ meats or a refreshing cold tofu salad.

## Taking Your Noodles to the Next Level

- Use as much garlic as you want! Apparently in Korea, this is the way they do it and the dishes tastes so good.
- Try to test if you can take the heat of Gochugaru. If you are not used to super spicy food, be sure to get the mild version like Deol-Maewoon Gochugaru.
- If you don't have Gochugaru, why not try to use Paprika as a substitute. Be careful as there are some types of paprika that can also be very chili.
- As Aaron warned in the video, if you think that your chilies are burning, turn down the heat and continue cooking the pork and chili sauce mixture.
- For a more authentic Asian version, try to find some hand cut noodles.
- Add a dash of black vinegar as suggested by Claire to add a bit of acidity to the dish and makes it even more delicious.
- If you want more spice in your dish, you can add some Lao Gan Ma or some chili sauce.
- Adding a dash of sesame oil to this dish will make this dish even better.

## What Can I Serve with this Dish?

- To add a bit more fibre into your meal, serve this dish with some steamed vegetables like broccoli and carrots.
- Adding a bit of sliced mushrooms into the sauce will add a bit more variety to the dish.
- Why not try having the pork sauce with some lettuce cups or fresh spinach leaves
- This dish will go well with some Thai Basil leaves
- Pickled vegetables and Kimchi will also work well as a side dish.

## FAQs

### Can I use chicken instead of pork?

Absolutely! Feel free to substitute the pork with chicken, tofu, or even shrimp. Each protein will give the dish a unique twist.

### I can't handle too much spice. Can I still make this dish?

Of course, you can! Simply adjust the Gochugaru to your preference. Start with a small amount and gradually add until you reach your desired level of heat.

### What can I use instead of Shaoxing wine?

A good substitute for Shaoxing wine is dry sherry. If you prefer a non-alcoholic option, you can use apple juice or white grape juice mixed with a splash of vinegar.

### Can I make this dish ahead of time?

Yes, you can, but it's best served fresh. If you need to make it ahead, consider cooking the sauce and noodles separately, then combine and reheat them when you're ready to serve.

### How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator. They'll be good for about two days. To reheat, simply toss them in a pan over medium heat until warmed through.

### Can I use other types of noodles?

Yes, you can experiment with different types of noodles like Udon, Ramen, or even Italian pasta. The sauce is versatile and goes well with any of them.


Get ready for an explosion of bold and spicy flavours with this Korean Chili Garlic Noodles. Simply stir fry the pork, add the sauce and noodles then enjoy!

Korean Chili Garlic Noodles


## The Magic of Korean Meatballs

Korean Meatballs, or 'hwan guk soo', are a delightful delicacy from the heart of Korean cuisine.

These tender, juicy meatballs, swathed in a vibrant, spicy, and sweet Gochujang sauce, are a testament to Korea's rich culinary tradition.

They're the perfect harmony of flavors and textures, and they're sure to leave your taste buds singing!

## Ingredients

- 1 green onion, chopped and separated between the white and green parts (20 grams)
- ½ cup breadcrumbs (about 60 grams)
- 1 large egg (50 grams)
- 2 tablespoons Gochujang
- 2 tablespoons soy sauce
- 1 tablespoon oil
- 1 tablespoon chopped garlic (10 grams)
- 1 tablespoon chopped ginger (10 grams)
- 1 teaspoon salt
- A dash of black pepper, to taste
- 1 pound ground beef (454 grams)
- 1/4 cup honey (85 grams)
- 2 tablespoons Gochujang
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar

## Method

Estimated preparation time: 15 minutes
Estimated cooking time: 15 minutes

1. Preheat your oven to 180°C (350°F).
2. Stir together the white part of the green onions, breadcrumbs, egg, Gochujang, soy sauce, oil, garlic, ginger, salt, and pepper. Once you have a well-integrated mixture, introduce the ground beef.
3. Roll out meatballs approximately the size of a heaping tablespoon. Arrange them on a baking tray lined with parchment paper, and let them bake for about 13-15 minutes.
4. As your meatballs cook, whip up the sauce by combining honey, Gochujang, sesame oil, and vinegar.
5. Finally, serve the meatballs drenched in the Gochujang sauce and enjoy!

## A Peek into the Nutritional Profile

This recipe serves about 4 people, with each serving size being around 150 grams.

Per serving, you're looking at:

- Calories: 450
- Carbohydrates: 35g
- Protein: 25g
- Fat: 25g
- Sodium: 750mg
- Cholesterol: 85mg
- Fiber: 2g
- Sugars: 20g

(Note: This information is an approximation and may vary based on specific ingredient brands and measurement variations.)

## What Makes This Dish Slightly Healthier

- Use lean ground meat with less fat content
- You can use wholewheat breadcrumbs that contains more fiber than regular bread crumbs.
- To avoid using too much soy sauce, you can use a mix of dark soy sauce and regular soy sauce. The dark soy sauce does not have much salt in it and provides a nice dark coloring to the dish.
- We are baking these meatballs in the oven instead of frying them up in a pan. This not only saves us washing time but also reduces the fat content in our meatballs.

## Substitutes for the Savvy Chef

Struggling to find Gochujang or sesame oil? No worries, we've got you covered!

- Gochujang: Sriracha or any other hot chili paste can step in.
- Toasted sesame oil: Regular sesame oil or perilla oil can do the trick.
- Instead of using ground beef, you can use ground beef, ground chicken or turkey, or even add some ground shrimp.
- Instead of using green onions, you can use chopped yellow onions or leeks.

## The Perfect Pairings

These Korean Meatballs harmonize beautifully with a side of steamed jasmine rice or a crunchy Asian slaw. You could also try them with a side of kimchi for a truly authentic Korean experience.

Hints and Hacks for the Perfect Korean Meatballs

- Make sure not to overmix the meatball mixture; it can result in tougher meatballs.
- For an even richer flavor, consider adding a dash of fish sauce or a bit of hoisin to the meatball mix.
- Baking on parchment paper helps to prevent sticking and eases clean-up.
- Ensure not to overcook your meatballs in the oven. Overcooking will lead to dry, tough and chewy meatballs.

## What Can I Serve with Korean Meatballs with Gochujang Sauce

- White rice, fried rice, egg fried rice or garlic fried rice.
- If you fancy a noodle dish, prepare some Asian noodles as per the cooking instructions and serve with a bit more sauce from the recipe.
- To add more fiber to your diet, serve with steamed vegetables like Bok Choy, broccoli, mushrooms or even lettuce leaves.

## FAQs

### What is Gochujang?

Gochujang is a red chili paste that's a staple in Korean cooking. It has a unique blend of sweetness, spiciness, and umami flavors.

### Can I use other meats for the meatballs?

Absolutely! Ground pork, chicken, or even a blend of meats can work just as well.

### How can I make this dish vegetarian?

Swap out the ground beef for a plant-based meat substitute or cooked, mashed lentils.

### What can I do with leftover meatballs?

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. They make a great addition to salads, sandwiches, or even as a pizza topping!

### Is this dish gluten-free?

While Gochujang and soy sauce often contain gluten, you can easily make this dish gluten-free by using gluten-free variants of these ingredients. Be sure to also use gluten-free breadcrumbs.


Add some Korean spice to your meatballs with this super simple and unique recipe perfect for dinner or as a snack by itself. It's oven baked to save time.

Korean Meatballs with Gochujang Sauce


<YouTube url="https://www.youtube.com/watch?v=r3bWhvtKFj0" />

## The Magic of Chinese Style Orange Chicken

There's something incredibly comforting about indulging in a plateful of Chinese-Takeaway Style Orange Chicken.

This mouthwatering dish has its roots deep in the heart of Chinese-American cuisine, and it's now relished worldwide for its bold fusion of tangy and sweet flavors.

Today, we're cooking up a storm with Aaron and Clair's Chinese Style Orange Chicken, an irresistible fusion of savory, sweet, and tangy that's a staple in Chinese-American restaurants.

This is adapted from [Aaron and Claire's recipe](https://aaronandclaire.com/orange-chicken-recipe/) to come up with the recipe. Watch their full YouTube video [here](https://www.youtube.com/watch?v=r3bWhvtKFj0).

## Ingredients

### For the chicken and marindate:

- 500g of boneless, skinless chicken breasts (or thighs)
- 1/2 tbsp soy sauce
- 1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
- Black pepper, to taste

### Sauteed Ingredients

- 4 cloves of garlic (approximately 12g)
- 12g of ginger
- 1 mild red chili (optional), for color
- 2 tbsp vegetable oil, plus more for frying

### Tangy Orange Chicken Sauce

- 50g sugar
- 60ml white vinegar
- 60ml fresh orange juice
- 1.5 tbsp soy sauce
- 1 tbsp oyster sauce
- 60ml store-bought orange juice
- Slurry (1 tbsp cornstarch + 1 tbsp water)
- 1 tsp orange zest
- 1/2 tsp toasted sesame oil

JojoM's note: I personally just used half the quantity for the sauce. Use the original amount for a more saucy dish.

### Crispy Fried Chicken Mix

- 250g cake flour
- 128g potato starch (or cornstarch)
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp white pepper (or black pepper)

### For the Garnish

- A generous pinch of toasted sesame seeds
- 1 bunch green onion (optional)

## Method

1. First, marinate the chicken. Combine the chicken breasts, garlic, ginger, soy sauce, Shaoxing wine, and a dash of black pepper in a bowl. Mix well and let the chicken marinate for at least 15 minutes.
2. Next, prepare the batter for the chicken. In a separate bowl, mix the cake flour, potato starch, and a pinch of salt. Once your chicken is marinated, toss it in this dry mixture until it is completely coated.
3. In a large frying pan or wok, heat up 2 tablespoons of vegetable oil over medium heat. Add the chicken pieces and fry them until they are golden brown and crispy. This should take about 4-5 minutes on each side. Once done, set them aside on a paper towel to drain the excess oil.
4. Now, let's prepare the orange sauce. In the same pan, add the garlic, ginger, red chili, and orange zest. Sauté these until fragrant. Then, add in the sugar, vinegar, fresh orange juice, soy sauce, oyster sauce, and store-bought orange juice. Stir everything together and bring it to a boil.
5. In a small bowl, make a slurry by combining 1 tablespoon of cornstarch with 1 tablespoon of water. Pour this slurry into the boiling sauce and stir until the sauce thickens.
6. Finally, return the crispy chicken to the pan. Toss everything together until the chicken is fully coated with the orange sauce. Turn off the heat, drizzle with sesame oil, and give it one final toss.
7. Serve your orange chicken garnished with sesame seeds and sliced green onions. Enjoy it with some steamed rice or noodles for a complete meal.

## The Perfect Pairings for Orange Chicken

Serve your Orange Chicken with a side of jasmine rice or noodles. The slight sweetness of the rice or the neutral taste of the noodles complements the tangy, savory notes of the Orange Chicken perfectly.

You can also consider a side of stir-fried vegetables or a crunchy salad to complete your meal.

## Top Tips and Secrets for the Perfect Orange Chicken

- When frying the chicken, do not over-crowd them. Giving them enough space in the pan allows the moisture to escape, leaving you with a crispy batter.
- Marinading the chicken breasts for at least 4 hours will ensure you will have tasty chicken meat. Cut the chicken up first before marinating so that more flesh will be exposed to the marinade.
- Chicken thighs will have more flavour than chicken breasts.
- Be sure your oil is hot at 350 F or 180 C. This will ensure you will have crispy batter.
- It's better to chop the chicken into bite-sized pieces to ensure they get cooked-through during frying.
- For an even more authentic dish, use rice vinegar Chinkiang Vinegar.
- Add orange marmalade to make this dish even more orangey.

## Alternative Ingredients for Orange Chicken

- Substitute oranges with lemons and you have lemon chicken! You will have to adjust the amount of sugar to balance the sourness.
- Chicken thigh meat will have a bit more flavour than chicken breasts. It is recommended to marinade the chicken meat before cooking.
- If you don't have corn flour, you can use flour instead to thicken the sauce. There will be some difference to the consistency, but it will still be as good!
- We did not use MSG but it's your choice!
- If fresh ginger is not available, use 1/4 teaspoon of dried ginger.
- In place of fresh garlic, 1/8 teaspoon of garlic powder can be used.
- For a less spicy version, skip the red chili flakes.
- If you can't find green onions, chopped chives or thinly sliced shallots can be used for garnish.

## FAQs

### What can I serve with Orange Chicken?

Chinese Style Orange Chicken pairs wonderfully with steamed rice, stir-fried vegetables, or a crunchy Asian-inspired salad.

### Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs can be even juicier and more flavorful. Just make sure they're boneless and skinless.

### How can I make this dish gluten-free?

You can make this dish gluten-free by using gluten-free flour and soy sauce.

### Can I store leftover Orange Chicken?

Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat for best results.

### Can I use bottled orange juice instead of fresh?

Yes, you can use bottled orange juice. Just ensure it's 100% juice with no added sugar. However, fresh orange juice will give a brighter flavor.


Chinese Style Orange Chicken made of chicken breast chunks deep fried in thick batter and covered in a thickened sweet, sour and salty orange sauce. 

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Chinese Style Orange Chicken