Chinese Style Orange Chicken

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 to come up with the recipe. Watch their full YouTube video here.

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.