If you’re a fan of vibrant flavors and enticing aromas that waft from your kitchen, then Chinese Orange Chicken is a dish you must try! This sweet and tangy delight features tender pieces of chicken coated in a crispy batter, drizzled with a luscious orange sauce that is both refreshing and satisfying. While it’s commonly found on the menus of Chinese takeout joints, you can recreate this delicious dish at home with just a few simple steps. Let’s dive into how you can prepare this crowd-pleasing favorite that’s perfect for family dinners or entertaining guests!
Ingredients List
To create your own delicious Chinese Orange Chicken, gather the following ingredients:
- For the Chicken:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch (for coating)
- 2 large eggs, beaten
- 1/4 cup vegetable oil (for frying)
- For the Orange Sauce:
- 1/2 cup fresh orange juice
- 1/4 cup granulated sugar (or sugar substitute for a low-calorie option)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger (optional, for an extra flavor kick)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken the sauce)
- For Garnish:
- Sesame seeds
- Chopped green onions
Timing
This Chinese Orange Chicken recipe is not only delicious but also quick to prepare. Here’s how the timing breaks down:
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: Approximately 35 minutes, allowing you to create a satisfying dish in no time!
Step-by-Step Instructions
Step 1: Prepare the Chicken
Start by cutting the boneless, skinless chicken into bite-sized pieces. Season lightly with salt and pepper to enhance the flavor.
Step 2: Dredge the Chicken
Set up a dredging station by placing the cornstarch in one bowl and the beaten eggs in another. Dip each piece of chicken first into the cornstarch, shaking off any excess, and then into the beaten eggs. This double-dipping technique helps to create a crispy coating once fried.
Step 3: Fry the Chicken
In a large skillet or wok, heat the vegetable oil over medium-high heat. Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry for about 4-6 minutes, or until the chicken is golden brown and cooked through. Use a slotted spoon to transfer the cooked chicken to a plate lined with paper towels to absorb any excess oil.
Step 4: Prepare the Orange Sauce
In a small saucepan, combine the fresh orange juice, granulated sugar, soy sauce, and rice vinegar. If using ginger, add it now too. Stir well and bring the mixture to a gentle simmer over medium heat. Meanwhile, in a small bowl, mix the cornstarch with water until it is smooth.
Step 5: Thicken the Sauce
Once the sauce is simmering, gradually add the cornstarch slurry to the saucepan while whisking constantly. Continue stirring until the sauce thickens, which should take about 1-2 minutes. This will create a delicious glaze that clings perfectly to the chicken.
Step 6: Combine Chicken and Sauce
In a large mixing bowl or back in the skillet, combine the crispy chicken with the thickened orange sauce. Toss until all the pieces are well coated. Allow the mixture to heat through for a minute, ensuring every bite is infused with flavor.
Step 7: Serve and Garnish
Transfer your Chinese Orange Chicken to a serving dish. Garnish with a sprinkle of sesame seeds and chopped green onions for a pop of color and added flavor. Serve warm, either on its own or over rice or quinoa for a complete meal.
Nutritional Information
Here’s an approximate breakdown of the nutritional information per serving (based on a yield of 4 servings):
- Calories: 400
- Protein: 28g
- Fat: 21g
- Carbohydrates: 25g
- Fiber: 1g
Healthier Alternatives for the Recipe
If you’re looking to make this dish healthier while keeping the delicious flavors, consider these alternatives:
- Use skinless chicken thighs instead of breasts for a juicier option with fewer carbs.
- Replace sugar with a low-calorie sweetener like stevia, monk fruit, or erythritol to lower the sugar content.
- Add bell peppers or broccoli to the stir-fry for extra nutrition and a colorful presentation.
Serving Suggestions
Your Chinese Sweet and Sour Chicken can be served in various enticing ways:
- With Rice: Serve over steamed jasmine rice, brown rice, or cauliflower rice for a low-carb alternative!
- In Tacos: Use the meat filling for taco night with corn tortillas, topped with salsa and avocado.
- As a Buffet Option: Great for gatherings; let your guests build their plates with various sides!
Common Mistakes to Avoid
- Ensure the oil is hot enough before frying; if it’s not, the chicken can become greasy instead of crispy.
- Monitor the cooking time carefully; overcooking can lead to dry chicken.
- Don’t skip letting the chicken rest on paper towels; this helps drain excess oil, keeping the meat juicy.
Storing Tips for the Recipe
If you manage to have any leftovers (which is unlikely if your family loves this dish), store your Chinese Sweet and Sour Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, carefully warm in the microwave or stovetop, ensuring not to overheat. The dish can also be frozen for up to 2 months—simply thaw overnight in the refrigerator when you’re ready to enjoy again.
Conclusion
This Chinese Sweet and Sour Chicken recipe is a fantastic way to indulge in restaurant-quality flavors right from your kitchen. Quick to prepare and delicious, it’s bound to become a family favorite for the dinner table. I encourage you to try this easy recipe and share your experiences in the comments below! Don’t forget to subscribe for more delicious recipes and cooking tips!
FAQs
Can I use other proteins instead of chicken?
Absolutely! This recipe works well with stir-fried beef, shrimp, or even plant-based alternatives for a vegetarian option.
What can I substitute for soy sauce?
If you’re looking for a gluten-free option, you can use coconut aminos or tamari as substitutes for soy sauce.
Can I prepare this dish ahead of time?
Yes! You can marinate the chicken ahead of time and chop your vegetables to save time when you are ready to cook.