Orange Chicken Recipe

Chicken breast: The main protein, cut into bite-sized pieces for even cooking.

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

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

Orange juice: The base of the sauce, providing a sweet and tangy flavor.

Sugar: Balances the acidity of the orange juice and adds sweetness.

Rice vinegar: Adds a mild acidity and depth of flavor to the sauce.

Garlic: Minced for a pungent and aromatic flavor.

Ginger: Minced to add a warm and spicy note.

Orange zest: Adds a concentrated citrus flavor and aroma.

Vegetable oil: Used for frying the chicken to a golden brown.

When coating the chicken with cornstarch, make sure to shake off any excess before cooking. This will ensure a crispier texture and prevent the chicken from becoming too gummy. Additionally, when adding the sauce to the skillet, reduce the heat to medium to avoid burning the garlic and ginger. This will allow the flavors to meld together beautifully and create a well-balanced orange chicken.

• Chicken breast - Substitute with tofu: Tofu is a great vegetarian alternative that absorbs flavors well and provides a similar texture when cooked.

• Cornstarch - Substitute with arrowroot powder: Arrowroot powder is a good thickening agent and works similarly to cornstarch in recipes.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• Orange juice - Substitute with pineapple juice: Pineapple juice provides a similar sweetness and acidity, making it a good alternative for orange juice.

• Sugar - Substitute with honey: Honey adds a natural sweetness and can be used in place of sugar, though it may slightly alter the flavor profile.

• Rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used as a substitute for rice vinegar.

• Garlic - Substitute with shallots: Shallots provide a milder flavor but can be used in place of garlic for a different aromatic profile.

• Ginger - Substitute with galangal: Galangal has a similar spicy and aromatic quality, making it a good substitute for ginger.

• Orange zest - Substitute with lemon zest: Lemon zest provides a similar citrusy aroma and can be used as a substitute for orange zest.

• Vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a good alternative to vegetable oil.

• Allow the orange chicken to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled 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 flavors fresh and the texture intact.
• For longer storage, place the airtight container in the freezer. The orange chicken can be frozen for up to 3 months without significant loss of quality.
• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.
• Reheat the orange chicken in a skillet over medium heat, adding a splash of orange juice or chicken broth to refresh the sauce. Stir occasionally until heated through.
• Alternatively, you can reheat in the microwave. Place the 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 cooked rice or noodles to enjoy a meal that tastes just as delicious as when first prepared.

• Stovetop Method:

  1. Place a skillet over medium heat.
  2. Add a splash of vegetable oil or a bit of chicken broth to prevent sticking.
  3. Add the orange chicken and stir occasionally until heated through, about 5-7 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the orange chicken evenly on a baking sheet.
  3. Cover with aluminum foil to retain moisture.
  4. Bake for 15-20 minutes or until heated through.

• Microwave Method:

  1. Place the orange chicken in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals until hot.

• Steaming Method:

  1. Set up a steamer basket over boiling water.
  2. Place the orange chicken in the basket.
  3. Cover and steam for about 5-10 minutes or until heated through.

• Air Fryer Method:

  1. Preheat the 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 to ensure even heating.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods. Essential for cooking the chicken and thickening the sauce.

• Mixing bowl: A large bowl used to combine ingredients. Necessary for whisking together the sauce components.

• Whisk: A kitchen utensil used for blending ingredients smoothly. Used to mix the orange juice, soy sauce, sugar, rice vinegar, garlic, ginger, and orange zest.

• Tongs: A tool used to grip and lift objects. Useful for turning the chicken pieces while they cook in the skillet.

• Measuring cups: Tools used to measure the volume of liquid or bulk solid cooking ingredients. Needed for measuring orange juice, sugar, and rice vinegar.

• Measuring spoons: Tools used to measure small amounts of ingredients. Necessary for measuring soy sauce, garlic, ginger, and orange zest.

• Cutting board: A durable board on which to place material for cutting. Used for cutting the chicken breast into bite-sized pieces.

• Chef's knife: A multi-purpose knife used for various kitchen tasks. Essential for cutting the chicken breast and mincing the garlic and ginger.

• Zester: A tool used to remove the zest from citrus fruits. Needed for obtaining the orange zest.

• Serving spoon: A large spoon used for serving food. Useful for serving the finished orange chicken with rice or noodles.

• Rice cooker: An electric appliance used to cook rice. Optional but useful if serving the orange chicken with rice.

• Pot: A deep round container used for cooking. Optional but useful if serving the orange chicken with noodles.

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

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

Double the sauce: Make extra sauce and store it for future use, saving time on your next meal.

Quick marinade: Let the chicken sit in soy sauce while you prep other ingredients to infuse flavor quickly.

Instant rice: Pair the dish with instant rice to cut down on cooking time.