Let’s talk about one of my all-time favorite dinners: Orange Chicken! Inspired by the famous Panda Express dish, this version has sweet, tangy, and slightly spicy flavors. It’s a comforting meal that pairs perfectly with noodles and veggies, making it a fantastic fakeaway option.
Method
Prepare the chicken
Begin by cutting the chicken breast or thigh fillets into bite-sized pieces. These pieces should be roughly uniform in size to ensure even cooking. In a mixing bowl, lightly whisk the egg. Add the chicken pieces to the bowl with the whisked egg and toss to coat them thoroughly. This egg coating will help the flour mixture adhere to the chicken. In a separate bowl, combine the flour, cornflour, black pepper, and garlic powder. These dry ingredients form the coating for the chicken, adding flavor and helping to create a crispy exterior. Take each piece of egg-coated chicken and dredge it in the flour mixture, ensuring it is fully coated. Shake off any excess flour.
Cook the chicken
Heat a large frying pan or skillet over medium-high heat. Add a bit of oil to the pan – enough to coat the bottom and prevent the chicken from sticking. Once the oil is hot, add the chicken pieces to the pan. Be sure not to overcrowd the pan, as this can lower the temperature and lead to uneven cooking. It’s best to cook the chicken in batches if necessary. Cook the chicken for about 10 minutes, turning occasionally, until it is golden brown on all sides and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Remove the cooked chicken from the pan and set it aside. As a pro tip, the recipe suggests air frying as an alternative. If using an air fryer, preheat it to 190°C (375°F). Arrange the chicken pieces in a single layer in the air fryer basket, ensuring they are not overcrowded. Cook for 12-15 minutes, turning halfway through, until the chicken is cooked through and golden brown.
Make the sauce and combine everything
In a small saucepan, combine the light brown sugar, soy sauce, freshly squeezed orange juice (using fresh juice is recommended for the best flavor), rice vinegar, chili flakes, crushed garlic cloves, and crushed ginger. These ingredients create a sweet, tangy, and slightly spicy orange sauce. In a separate small bowl, whisk together the cornflour and water to create a slurry. This slurry will act as a thickener for the sauce. Add the cornflour slurry to the saucepan with the other sauce ingredients. Heat the saucepan over medium heat, stirring occasionally, until the sauce thickens and becomes sticky. This should take a few minutes. Once the sauce has thickened, add the cooked chicken back to the frying pan. Pour the sticky orange sauce over the chicken and toss until the chicken is well coated. Let the chicken simmer in the sauce for 2-3 minutes to allow the flavors to meld together. Serve the Sticky Orange Chicken hot.
Orange Chicken Recipe
Equipment
- Large frying pan or skillet
- Small saucepan
- Tongs or a spatula
- Mixing bowls
Ingredients
- For the Chicken:
- 500 g chicken breast or thigh fillets
- 25 g flour
- 1 egg whisked
- 1 tbsp cornflour
- 1 tsp black pepper
- 1 tsp garlic powder
- For the Sauce:
- 3 tbsp light brown sugar
- 2 tbsp soy sauce
- 100 ml orange juice freshly squeezed if possible
- 2 tbsp rice vinegar
- Pinch of chili flakes
- 2 crushed garlic cloves
- Pinch of crushed ginger
- 1 tsp cornflour mixed with 2 tsp water
Instructions
- Prep the Chicken.Cut the chicken into bite-sized pieces. In a bowl, mix the chicken pieces with the whisked egg. In another bowl, combine the flour, cornflour, black pepper, and garlic powder. Coat each chicken piece in the flour mixture.
- Cook the Chicken.Heat a large frying pan or skillet over medium-high heat with a bit of oil. Add the chicken pieces, ensuring they don’t overcrowd the pan. Cook for about 10 minutes, turning occasionally, until golden brown on all sides. Set aside. (Pro tip: You can also air fry the chicken at 190°C for 12-15 minutes, turning halfway through.)
- Make the Sauce.In a small saucepan, combine the light brown sugar, soy sauce, orange juice, rice vinegar, chili flakes, garlic, ginger, and the cornflour slurry. Heat over medium heat, stirring occasionally, until the sauce thickens and becomes sticky.
- Combine Chicken and Sauce.Add the cooked chicken back to the frying pan, pour the sticky orange sauce over it, and toss until the chicken is well coated. Let it simmer for 2-3 minutes to meld the flavors.
Notes
- Don’t Overcrowd the Pan: Cook the chicken in batches if needed to ensure it gets crispy.
- Sauce Consistency: Keep stirring the sauce to prevent it from burning and ensure it thickens evenly.
- Fresh Oranges: If you use freshly squeezed orange juice, the flavor will be even more vibrant!
Serving Suggestions
- Serve over a bed of noodles or steamed rice.
- Pair with stir-fried or steamed vegetables like broccoli, bell peppers, or snap peas.
- Garnish with sesame seeds and sliced spring onions for a touch of crunch and flavor.
Fun Fact
Did you know that the bright, tangy orange sauce we associate with orange chicken was originally developed as a way to make citrus-based dishes more appealing to Western palates? It’s now one of the most popular Chinese-American dishes worldwide!
Conclusion
This Sticky Orange Chicken is a delightful mix of crispy, sweet, and tangy that hits all the right notes. Whether you’re whipping it up for a quick weeknight meal or a special dinner, it’s sure to impress. Give it a try and let me know how you enjoyed it—bonus points if you top it with some sesame seeds for that restaurant-style flair! 🍊🍗✨