The Ultimate Guide to Making Delicious Orange Chicken at Home

Introduction

Orange chicken is a popular Chinese-American dish that offers a sweet and savory blend of flavors. It’s a comforting meal that can be shared with family and friends, enjoyed with steamed rice, or eaten on its own. The dish originated in Hunan province, China, but has since been perfected and popularized in North America. It’s now one of the most widely loved dishes in American Chinese cuisine.

The History of Orange Chicken

The roots of orange chicken can be traced back to Hunan province, the region from which Chef Peng Chang-kuei also introduced his famous General Tso’s chicken.

According to legend, Peng was inspired to create the dish after he accidentally burnt some chicken whilst cooking for Taiwanese diplomats. In order to mask the burnt flavor, he improved it with soy sauce, rice vinegar, ginger, garlic, and sugar before adding orange zest which provides a deliciously sweet fragrance. Soon it became known as Chen Pi Ji (陈皮鸡), named after the Chinese word for dried orange peel.

A few years later in 1987 and thousands of miles away in Hawaii Chef Andy Kao created his own version which he called “orange peel chicken”. Kao’s ‘orange peel chicken’ was not only a bit different, but tasted better by most descriptions than anything you’d get at a takeout place. It used big pieces of lightly-battered chicken tossed in an orange-flavored chili oil sauce that included bits of real orange rind and scallions.

The Ingredients

To make delicious orange chicken at home the following ingredients are needed:

1 lb boneless skinless chicken breasts
2 tablespoons soy sauce
1 tablespoon Chinese rice vinegar
3/4 cup + 2 tablespoons cornstarch
1/4 teaspoon salt
1 egg white
1/4 cup vegetable oil (for frying)
1 1/2 cups water
1/4 cup orange juice concentrate
2 tablespoons brown sugar
1 teaspoon grated ginger root (optional)
Zest from one large orange
Green onions and sesame seeds for garnish

The Importance of Each Ingredient

Boneless skinless chicken breasts:

The main ingredient, the star of the dish. They should be cut into bite-sized pieces around an inch wide so that they cook evenly.

Soy sauce:

Soy sauce is one of the essential ingredients in Chinese cuisine. It serves as an umami bomb packed with saltiness and flavor.

Rice vinegar:

The flavor profile of rice vinegar is light, tangy, and slightly sweet which balances out the flavors in orange chicken. It also helps to tenderize the meat while adding acidity to the marinade.

Cornstarch:

Cornstarch is used as a coating to create a crispy exterior on the chicken. It also helps thicken up the sauce without adding any flavor.

Salt:

A pinch of salt in the batter mix enhances the natural flavor of the chicken.

Egg white:

Egg whites add a light and easy to digest protein, binds the corn starch mixture to the meat as well as acts as a stabilizer for the batter, making it easier to work with and less susceptible to clumps.

Vegetable oil:

A neutral-flavored oil that has a high smoke point so it’s perfect for deep frying. It ensures even golden brown coating of the chicken.

Water:

Water is used to make up the bulk of the sauce. It helps dissolve sugar and thickeners like cornstarch.

Orange juice concentrate:

The tangy, sweet citrus flavor is the star ingredient in orange chicken. Using concentrated juice ensures that there’s no added water or extra sweetness in the sauce.

Brown sugar:

Balance out all flavors by adding sweetness to the sauce. I’m just not looking for any sweetness but also caramel-like depth to my sauce.

Ginger root (optional):

Fresh ginger carries a pungent aroma and adds spiciness and heat in contrast to the sweet kick from sugar. Optional but highly recommended.

Zest from one orange:

The zest provides an intense orange fragrance that uplifts this dish straightaway in just a small amount. It offers another layer of citrus flavor than using only juice

Preparation

Step-by-Step Instructions on How to Prepare the Ingredients

Slice boneless chicken breasts into bite-sized pieces around an inch wide.
In a bowl, mix together the chicken, soy sauce, and rice vinegar. Cover or put in a plastic bag to marinate for 20-30 minutes.
Prepare the batter by whisking together cornstarch, salt, and egg white.
Add the chicken pieces to the batter and mix well, making sure each piece of chicken is coated.
In a frying pan or wok, heat up 1/4 cup of vegetable oil over medium-high heat.
Add chicken pieces to the hot oil one by one to prevent them from sticking together. Fry each piece until they’re golden brown on each side. Remove from heat once cooked and place them on paper towels to remove excess oil.
For the sauce, mix water and orange juice concentrate in a saucepan. Add brown sugar and grated ginger root while stirring constantly over medium-high heat until sugar dissolves fully.
In another small bowl mix 2 tablespoons of cornstarch with 1/4 cup water until smooth
Pour cornstarch mixture into the orange juice mixture and keep stirring until it thickens slightly to your liking.

Tips for Preparing the Ingredients So It’s Mess-Free and Effortless

Marinate chicken:

Covering with plastic wrap or sealing in a bag will keep all flavors concentrated in making the chicken savory and its texture juicy. Doing so also makes preparation time shorter since we can make the sauce while waiting for this process to take place.

Prep ingredients in advance:

You can prepare all ingredients ahead of time for easier cooking. Slice boneless chicken breasts into bite-sized pieces, mix the batter ingredients in one bowl, and the sauce ingredients in another. When you’re ready to cook, simply combine and follow the recipe steps.

Cornstarch:

Be sure to thoroughly mix the cornstarch with other batter ingredients to prevent clumps of cornstarch in your chicken pieces. You can also sift cornstarch before mixing it with other ingredients to ensure a lump-free mixture.

Fry in portions:

It’s important to fry chicken pieces in small portions which prevents chicken parts from adhering together. This will ensure the chicken gets crispy.

Cooking Techniques

There are two different cooking techniques for making orange chicken: deep frying and oven baking.

Deep Frying Method

The most traditional way of cooking orange chicken is to deep fry the battered chicken chunks for a crispy texture. To deep fry, heat 1/4 cup vegetable oil in a wok or frying pan over medium-high heat. Use caution when frying with hot oil. Fry the chicken until they’re golden and crispy on all sides. Remove and place on a paper towel or a wire rack to remove excess oil.

Pros of Deep Frying Method

Crispy texture
Faster cooking time

Cons of Deep Frying Method

The use of large amounts of oil makes it unhealthy
Potentially dangerous if not handled with care

Oven Baking Method

If you prefer a healthier version, you can also oven-bake orange chicken instead of deep frying it. The chicken comes out slightly less crispy but still delicious and flavorful.

Pros of Oven Baking Method

Healthier option
Less cleanup compared to deep frying

Cons of Oven Baking Method

Takes longer cooking time to achieve the golden brown color
Less crispy texture compared to the deep-fried version.

The Recipe

Detailed Recipe Steps for Making Orange Chicken

Slice boneless chicken breasts into bite-sized pieces around an inch wide.
In a bowl, mix together the chicken, soy sauce, and rice vinegar. Cover or put in a plastic bag to marinate for 20-30 minutes.
Prepare the batter by whisking together cornstarch, salt, and egg white.
Add the chicken pieces to the batter and mix well, making sure each piece of chicken is coated.
In a frying pan or wok, heat up 1/4 cup of vegetable oil over medium-high heat.
Add chicken pieces to the hot oil one by one to prevent them from sticking together. Fry each piece until they’re golden brown on each side. Remove from heat once cooked and place them on paper towels to remove excess oil.
For the sauce, mix water and orange juice concentrate in a saucepan. Add brown sugar and grated ginger root while stirring constantly over medium-high heat until sugar dissolves fully.
In another small bowl mix 2 tablespoons of cornstarch with 1/4 cup water until smooth.
Pour cornstarch mixture into the orange juice mixture and keep stirring until it thickens slightly to your liking.
Add chicken back into the pan with the sauce, then stir until the chicken is fully coated.
Garnish with sliced green onions and sesame seeds before serving.

Tips for Cooking to Perfection

Hot oil:

The key to perfect fried chicken is starting with hot oil. Heating up 1/4 cup of vegetable oil over medium-high heat for 3-5 minutes ensures that the chicken gets crispy golden brown, and they are cooked evenly without being overdone or undercooked..

Cook chicken in small batches:

Frying chicken pieces in small portions at a time ensures that each piece gets an equal, crispy coating while frying in hot oil. Overcrowding the pan will cause steaming instead of frying.

Properly coat chicken with batter:

Make sure that every piece of chicken is well coated with flour or cornstarch mixture. If it’s not coated well, it won’t get crispy fried like we want.

Maintain consistent heat when making the sauce:

Continuously stir the sauce over medium-high heat when adding ingredients like sugar and grated ginger root so that it doesn’t stick and burn on the bottom of the pan.

Add sauce to chicken only after frying:

Dish out orange sauce directly into your fried chicken once both are cooked separately on their own. Doing so will keep the breaded crust crispy whilst absorbing flavors together once both meet inside your mouth.

Variations

Orange chicken is so versatile that there are various ways to tweak the recipe to suit different tastes. Here are some variations that you can try:

Spicy Orange Chicken

Add a touch of spice by adding sliced chili peppers or red pepper flakes to your orange chicken recipe. You can also try adding Sriracha sauce for a more traditional spicy kick.

Citrusy Orange Chicken

Lemon is an excellent citrus alternative when you want to be playful with flavor. Add lemon zest and a squeezed lemon juice in substitution or addition to orange juice concentrates.

Honey Orange Chicken

A perfect dose of honey and ginger over the original recipe will be lighter and less acidic but adds a richer depth of flavor. This variation uses honey instead of brown sugar in the sauce.

Tangerine Orange Chicken

This alludes to an even more refreshing orange-chicken hybrid with the use of tangerine oranges that is similarly acidic with tangerine oranges added with dashes mandarin quarters ensuring that both marry perfectly well together.

Vegan and Vegetarian Options

Vegan Substitutes for Meat

Using meat substitutes is an easy way to make orange chicken vegan-friendly. You can use tofu as a meat substitute that works particularly well in this dish since it has a milder flavor, firm texture, and soaks up flavors easily. Another alternative protein source like cauliflower or seitan can be used as well while getting creative while maintaining a vegetarian style diet.

Tips on How to Make the Recipe Vegan or Vegetarian

For those who abstain from animal products, replacing chicken with vegetarian-friendly options, like tofu or seitan, can give you the same textures from chicken without compromising the flavor. You may also use vegetable broth in substitution to soy sauce for those swapping it out for soy sauce alternatives, such as Tamari or Coconut Aminos.

Serving Suggestions

Orange chicken is a versatile dish that can be served in many ways. Here are some serving suggestions:

With Rice

The traditional way of serving orange chicken is with steamed rice. Its absorbent quality soaks up the sweet and savory flavor really well.

With Noodles

You can pair this dish with egg noodles or udon noodles which will provide a filling and satisfying complement to the tender chunks of chicken.

As a Main Course

This orange chicken recipe is already a complete meal on its own and can be served as a main course as it offers meats, grains, and veggies all in one dish.

In Wraps

You can wrap up your orange chicken in tortilla wraps for easy individual portions or lettuce wraps for low-carb options whilst still allowing for a heavenly bite. It’s perfect for those looking to upgrade their quick bites during office lunches.

Storing and Freezing Orange Chicken

Orange chicken leftovers are perfectly good for later consumption provided you store them properly. Here’s how:

Let the cooked orange chicken cool down to room temperature before putting it into an airtight container.
Place it in the fridge where it’ll last up to four days stored correctly below 40°F .
To preserve quality, avoid storing leftovers for more than four days.
To freeze orange chicken dishes securely for up to two months, wrap it in plastic wrap or aluminum foil before putting in a freezer friendly container.
When reheating leftovers, do it until it

Frequently Asked Questions about the Orange Chicken Recipe

1. What is Orange Chicken?

Orange chicken is a Chinese-American dish made of crispy fried chicken with a sweet and tangy orange sauce.

2. Can I use boneless chicken for this recipe?

Yes, boneless chicken breasts or thighs are ideal for this recipe. However, bone-in chicken can also be used as long as it is cut into smaller pieces.

3. How do I make the chicken crispy?

You can achieve crispy chicken by dredging it in cornstarch before frying. The cornstarch helps to absorb excess moisture on the surface of the chicken, creating a crispy exterior.

4. What is in the orange sauce?

The orange sauce is composed of orange juice, soy sauce, sugar, vinegar, ginger, and garlic. Some recipes add other ingredients like sesame oil or chili flakes for added flavor.

5. Can I make this dish ahead of time?

Yes, you can prep the chicken and sauce ahead of time and store them separately in the fridge. When ready to serve, just reheat the sauce and cook the chicken until crispy.

6. What sides can I serve with orange chicken?
- Fried rice
- Noodles
- Steamed vegetables
- Egg rolls
- Dumplings
7. How many servings does this recipe make?

This recipe makes 4-6 servings.