Orange Chicken Recipe

Chicken breast: Boneless and skinless, cut into bite-sized pieces for easy cooking.

Cornstarch: Used to coat the chicken, giving it a crispy texture when cooked.

Soy sauce: Adds a salty, umami flavor to the sauce.

Orange juice: Provides the sweet and tangy base for the sauce.

Sugar: Balances the acidity of the orange juice and vinegar.

Rice vinegar: A mild vinegar that adds a slight tang to the sauce.

Sesame oil: Adds a rich, nutty flavor to the dish.

Garlic: Minced to infuse the sauce with aromatic flavor.

Ginger: Minced to add a warm, spicy note to the sauce.

Orange zest: Grated peel of an orange, adding a burst of citrus aroma.

Vegetable oil: Used for frying the chicken pieces until golden brown.

To achieve a perfectly crispy texture on the chicken, make sure to coat each piece evenly with cornstarch. Shake off any excess before frying. When cooking the chicken, avoid overcrowding the skillet; this ensures even browning and prevents the pieces from steaming instead of frying. For the sauce, use freshly squeezed orange juice and freshly grated orange zest to enhance the citrus flavor. Finally, allow the sauce to simmer until it thickens to a glaze-like consistency before tossing the chicken back in, ensuring each piece is well-coated.

• chicken breast - Substitute with tofu: For a vegetarian option, tofu provides a similar texture and absorbs flavors well.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder works similarly to cornstarch as a thickening agent.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• orange juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor, though it will be slightly more tart.

• sugar - Substitute with honey: Honey adds sweetness and a slightly different flavor profile, and it also helps to thicken the sauce.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in the same quantity.

• sesame oil - Substitute with olive oil: Olive oil can be used, though it will lack the nutty flavor of sesame oil.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will be less pungent.

• ginger - Substitute with ground ginger: Ground ginger can be used, but it is more concentrated, so use less.

• orange zest - Substitute with lemon zest: Lemon zest provides a similar citrus aroma and flavor.

• vegetable oil - Substitute with canola oil: Canola oil has a similar high smoke point and neutral flavor.

• Allow the orange chicken to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the chicken into an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.
• Store the container in the refrigerator if you plan to consume the orange chicken within 3-4 days. This keeps the dish fresh and flavorful.
• For longer storage, place the orange chicken in a freezer-safe container or heavy-duty freezer bags. Label with the date to keep track of freshness.
• When freezing, try to remove as much air as possible from the container or bag to prevent freezer burn, which can affect the texture and taste.
• To reheat, thaw the orange chicken in the refrigerator overnight if frozen. This ensures even reheating and maintains the quality of the dish.
• Reheat in a skillet over medium heat, adding a splash of orange juice or chicken broth to revive the sauce. Stir occasionally until heated through.
• Alternatively, you can reheat in the microwave. Place the orange chicken in a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring in between, until hot.
• Serve the reheated orange chicken with freshly steamed rice or vegetables to complete the meal.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of vegetable oil or sesame oil to the pan.
  3. Add the leftover orange chicken and stir occasionally.
  4. Cook for about 5-7 minutes until the chicken is heated through and the sauce is bubbly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the orange chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, stirring halfway through, until the chicken is hot and the sauce is reheated.

• Microwave Method:

  1. Place the orange chicken in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the chicken and microwave for an additional 1-2 minutes until heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the orange chicken in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, shaking the basket halfway through, until the chicken is hot and crispy.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the orange chicken in the steamer basket.
  3. Cover and steam for 5-7 minutes until the chicken is heated through and the sauce is hot.

• Mixing bowl: Use this to combine the chicken pieces and cornstarch, ensuring an even coating.

• Skillet: This is essential for cooking the chicken and later for simmering the sauce.

• Spatula: Handy for tossing the chicken in the cornstarch and later for stirring the sauce.

• Tongs: Useful for turning the chicken pieces while they cook to ensure they brown evenly.

• Measuring cups: Necessary for accurately measuring the orange juice, sugar, and rice vinegar.

• Measuring spoons: Use these to measure out the soy sauce, sesame oil, and minced ginger.

• Zester: Required for obtaining the orange zest.

• Garlic press: Convenient for mincing the garlic quickly.

• Knife: Essential for cutting the chicken breast into bite-sized pieces.

• Cutting board: Provides a safe surface for cutting the chicken and mincing the garlic and ginger.

• Serving dish: Use this to present the finished orange chicken, ideally with steamed rice or vegetables.

Prep ingredients ahead: Cut the chicken and measure out all sauce ingredients in advance to streamline the cooking process.

Use a large skillet: A larger skillet allows you to cook more chicken at once, reducing overall cooking time.

Pre-make the sauce: Mix the soy sauce, orange juice, sugar, rice vinegar, sesame oil, and orange zest in a jar and store it in the fridge until needed.

Double the recipe: Cook extra and store leftovers for a quick meal later in the week.

Use a garlic press: Mince garlic and ginger quickly with a press to save time.