Recipe for Orange Chicken
Sticky, sweet, and tangy describe Chinese orange chicken. I’ll demonstrate how to make plenty of that mouthwatering orange sauce as well as luscious, crispy chicken pieces.
It takes only 20 minutes to prepare at home and is ready for your family. The kids will be waiting at the table with forks ready to eat everything.
What need is as follows
Chicken thighs are somewhat more tender than chicken breast meat and can withstand cooking at a high temperature without drying out. Cornflour (cornstarch) will first be applied to them to assist the batter stick to the chicken.
- A combination of flour, egg, garlic salt, salt, pepper, and water is used to make the batter, which yields a wonderful, light batter.
- Half an orange’s worth of orange zest, two oranges’ worth of orange juice, soy sauce, garlic, ginger, sugar (to balance the acidity of the orange juice and zest), and rice vinegar (to provide a little zing) make up the sauce.
- To cook the chicken, we also need an oil with a high smoke point that is flavorless. Vegetable oil is what I’m using.
Making orange chicken
First, we prepare the chicken batter by combining the flour, egg, garlic salt, salt, and pepper with the water. After coating the chicken in cornmeal in a different bowl, we add the chicken to the batter. Stir it to coat it.
Then, we cook the chicken in the hot oil in a wok. To guarantee that all of the chicken is deliciously crispy, I recommend frying it in two or three batches.
Instructions for making the orange chicken sauce
The orange juice and zest, sugar, soy sauce, garlic, ginger, and rice vinegar are all combined to make the orange sauce.
In the wok, this bubbles up until it becomes slightly thicker.
The chicken is then reintroduced and thoroughly coated in sauce.