BETTER THAN TAKEOUT – Orange Chicken Recipe
About this recipe
Orange chicken is a beloved American Chinese dish, known for its crispy fried chicken coated in a sweet and tangy sauce. In this video, Souped Up Recipes shares a take on this classic that promises to be better than takeout, emphasizing a technique that achieves a perfect balance of crispy exterior and juicy interior.
The creator highlights the importance of marinating the chicken in orange juice, which not only adds flavor but also acts as a tenderizer. This recipe is straightforward and allows for customization, making it easy to adapt to your taste.
Ingredient notes
- Use freshly squeezed orange juice for the marinade and sauce for the best flavor, as commercial juice lacks the same freshness.
- Honey is optional and can be adjusted based on your taste preferences.
Tips from Souped Up Recipes’s video
- Double frying the chicken is key to achieving a crispy texture; the first fry cooks the chicken through, while the second fry gives it a golden color and crunch.
- When making the sauce, add the cornstarch slurry after the vinegar to prevent clumping and ensure a smooth consistency.
Good to know
- How long should I marinate the chicken?
- Marinate the chicken for at least 30 minutes in the fridge.
- What temperature should the oil be for frying?
- Heat the oil to 360°F (182°C) for the first fry and 390°F (199°C) for the second fry.
- Can I use chicken thighs instead of chicken breast?
- Yes, chicken thighs can be used if marinated well.
- What should I do if the sauce is too thin?
- If the sauce is too thin, it may cause the chicken to lose its crunchiness when mixed.
No life story here — the video and the recipe are the whole point. All credit to Souped Up Recipes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Trim off excess fat from the chicken breast and cut it in half. Angle your knife to 45 degrees and slice the chicken into 1/4 inch thick pieces.
- 2
Marinate the chicken with 1/2 tsp of salt, black pepper to taste, and 2 tbsp of orange juice. Mix until the chicken absorbs all the liquid. Cover and let it sit in the fridge for at least 30 minutes.
- 3
Crack 2 eggs into a bowl and beat them well. Add 100 grams of cornstarch and stir with a fork until you get a smooth batter.
- 4
Coat the marinated chicken pieces with the batter.
- 5
Heat oil to 360°F (182°C). Test the oil by dropping a small amount of batter; if it bubbles and floats, it's ready. Fry the chicken for 3-5 minutes until the surface is hard, then remove and let it rest for 10 minutes.
- 6
Increase the oil temperature to 390°F (199°C) and double fry the chicken until it turns light golden brown. Set aside.
- 7
In a wok, heat a little oil and add minced ginger, garlic, and red pepper flakes (if using). Stir until fragrant.
- 8
Pour in 1/4 cup of orange juice, 3.5 tbsp of light soy sauce, 1/4 cup of brown sugar, and 1.5 tsp of orange zest. Stir to melt the sugar.
- 9
Add 1 tbsp of honey (optional) and 3 tbsp of vinegar. Cook on medium-low heat and taste for balance of flavors.
- 10
In a separate bowl, mix 1.5 tbsp of water with 1 tbsp of cornstarch to create a slurry. Add this to the sauce and cook until it thickens to a syrup-like consistency.
- 11
Turn off the heat and add all the fried chicken to the sauce. Quickly stir to coat all pieces well. Serve topped with diced scallion and red chili powder.
Heads up — we had to guess a little:
- The quantity for 'few shakes of red pepper flake' is inferred as it is vague.
Credit where it’s due: this recipe was transcribed from Souped Up Recipes’s original video on YouTube. Follow them there — it’s their dish.
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