Asian Orange Chicken: A Taste Of Asia In Every Bite - Recipes Master (2024)

Ingredients

• For the Chicken:

• 1.5 pounds of boneless, skinless chicken thighs, expertly cut into bite-sized pieces

• 1 cup of cornstarch, ensuring a crispy texture

• 2 large eggs, for a perfect coating

• 1/4 cup of all-purpose flour

• Vegetable oil, for frying to golden perfection

• Salt and pepper, to enhance flavour to your liking

• For the Orange Sauce:

• Now, let’s gather the components for our tantalizing orange sauce:

• 1 cup of freshly squeezed orange juice (approximately 2-3 juicy oranges)

• 1/2 cup of flavorful chicken stock

• 1/4 cup of soy sauce, for that umami kick

• 1/4 cup of rice vinegar, adding a subtle tang

• 1/4 cup of granulated sugar, for that perfect balance of sweetness

• 2 cloves of garlic, minced to release their aromatic essence

• 1 tablespoon of freshly minced ginger, providing a zesty kick

• 1 tablespoon of orange zest, for a burst of citrusy flavour

• 1 tablespoon of cornstarch, ensuring a luscious, thickened sauce

• 1 tablespoon of water, for the perfect sauce consistency

Directions

• Setting up the Fresh Chicken
• Begin by preparing your reduced-down chicken pieces with a touch of salt and pepper. This step guarantees that each piece is overflowing with flavour.
• In a blending bowl, whisk the eggs until very much beaten. Plunge every chicken piece into the beaten eggs, guaranteeing they’re uniformly covered.
• After the egg shower, roll every chicken piece dressed in cornstarch. This covering is the key to accomplishing that wonderful firmness.
• In a profound skillet or wok, heat vegetable oil over medium-high intensity. When the oil is hot and gleaming, cautiously add the covered chicken pieces. Cook until they become brilliant brown and fresh, which ought to require around 4-5 minutes for each side. Once finished, move them to a paper towel-lined plate to deplete the overabundance of oil.
• Creating the Overpowering Orange Sauce
• In a different pot, join the newly pressed squeezed orange, chicken stock, soy sauce, rice vinegar, granulated sugar, minced garlic, and minced ginger. Mix this flavorful blend over medium intensity until it begins to stew.
• In a little bowl, make a slurry by blending cornstarch and water until smooth. Gradually add this slurry to the stewing sauce, whisking consistently until the sauce thickens to your ideal consistency.
• At last, add the orange zing to the sauce, mixing it with that powerful citrus fragrance. Keep on stewing for an extra 2-3 minutes, permitting the flavours to flawlessly merge.
• Uniting Everything
• When the orange sauce arrives at its optimal thickness and flavour, now is the right time to join in with the fresh chicken pieces. Delicately throw the chicken in the sauce, guaranteeing each piece is equitably covered with that sweet and tart goodness.
• Serving Your Custom-made Orange Chicken
• Serve your custom-made Orange Chicken over a bed of steamed rice or close by your #1 sautéed vegetables for a total dinner. Embellish with some sesame seeds or cut green onions for an additional dash of tastefulness.

Notes

• All in all, this natively constructed Orange Chicken recipe is a magnificent combination of flavours and surfaces that is certain to dazzle your taste buds. By following these straightforward advances and utilizing new, quality fixings, you can partake in a café quality dish squarely in the solace of your own home. Bon appétit!

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.