Asian Orange Chicken Recipe

Chicken breast: Cut into bite-sized pieces for quick and even cooking.

Cornstarch: Used to coat the chicken, giving it a crispy texture, and to thicken the sauce.

Vegetable oil: For frying the chicken pieces to a golden brown.

Freshly squeezed orange juice: Provides a fresh, tangy flavor to the sauce.

Soy sauce: Adds a savory, umami depth to the sauce.

Rice vinegar: A mild vinegar that balances the sweetness of the orange juice.

Sugar: Sweetens the sauce, balancing the tanginess of the orange juice and vinegar.

Ginger: Adds a warm, spicy note to the sauce.

Garlic: Provides a robust, aromatic flavor to the sauce.

When coating the chicken pieces in cornstarch, make sure to shake off any excess to avoid clumping. This will ensure a light, crispy texture when frying. Additionally, when making the sauce, whisk the cornstarch slurry thoroughly to prevent lumps and achieve a smooth, glossy finish.

• chicken breast - Substitute with tofu: Tofu is a great plant-based alternative that absorbs flavors well and provides a similar texture.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder works similarly to cornstarch as a thickening agent and is gluten-free.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good alternative for frying.

• freshly squeezed orange juice - Substitute with store-bought orange juice: Store-bought orange juice can be used in a pinch and provides a similar citrus flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used as a substitute in most recipes.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, making it a good natural sweetener alternative.

• ginger - Substitute with ground ginger: Ground ginger can be used if fresh ginger is not available, though it is more concentrated, so use less.

• garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, though it is more concentrated, so use less.

• cornstarch mixed with water - Substitute with potato starch mixed with water: Potato starch works similarly to cornstarch as a thickening agent and is gluten-free.

• Allow the chicken to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.

• Transfer the chicken and sauce into an airtight container. If possible, use a container with a tight-fitting lid to maintain freshness.

• Store the container in the refrigerator if you plan to consume the Asian orange chicken within 3-4 days. This ensures the chicken remains safe to eat and retains its flavor.

• For longer storage, place the cooled chicken and sauce in a freezer-safe container or a resealable plastic bag. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date to keep track of its freshness. The Asian orange chicken can be frozen for up to 3 months.

• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor of the chicken.

• Reheat the chicken and sauce in a skillet over medium heat, stirring occasionally until heated through. You can also reheat in the microwave, but be sure to cover the dish to prevent splatters and retain moisture.

• If the sauce appears too thick after reheating, add a splash of orange juice or water to reach the desired consistency. Stir well to combine.

• Serve the reheated Asian orange chicken over freshly cooked rice or alongside steamed vegetables for a complete meal.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of vegetable oil.
  2. Add the leftover Asian Orange Chicken to the skillet.
  3. Stir occasionally until the chicken is heated through and the sauce is bubbling, about 5-7 minutes.
  4. If the sauce has thickened too much, add a tablespoon of orange juice or water to loosen it up.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Asian Orange Chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the chicken from drying out.
  4. Bake for 15-20 minutes, or until the chicken is heated through.
  5. Stir halfway through to ensure even heating.

• Microwave Method:

  1. Place the Asian Orange Chicken in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the chicken and microwave for an additional 1-2 minutes, or until heated through.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the Asian Orange Chicken in the steamer basket.
  3. Cover and steam for 5-7 minutes, or until the chicken is heated through.
  4. This method helps retain moisture and keeps the chicken tender.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Asian Orange Chicken in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to make sure the chicken is heated through before serving.

• Large skillet: A wide, flat-bottomed pan used for cooking the chicken and simmering the sauce.

• Mixing bowl: A bowl used for whisking together the orange juice, soy sauce, rice vinegar, sugar, ginger, and garlic.

• Whisk: A utensil used to blend the sauce ingredients smoothly.

• Tongs: A tool for turning and handling the chicken pieces while cooking.

• Measuring cups: Used to measure out the orange juice, soy sauce, rice vinegar, and sugar accurately.

• Measuring spoons: Used to measure out the minced ginger, minced garlic, and cornstarch slurry.

• Knife: A sharp tool used to cut the chicken breast into bite-sized pieces and to mince the ginger and garlic.

• Cutting board: A surface used for cutting the chicken and mincing the ginger and garlic.

• Small bowl: Used to mix the cornstarch with water to create the slurry.

• Spatula: A tool used to stir the sauce and combine it with the chicken.

• Plate: Used to set aside the cooked chicken before adding it back to the skillet.

Prep ingredients ahead: Cut the chicken breast and mince the ginger and garlic the night before to save time.

Use a large skillet: A larger skillet allows you to cook more chicken at once, reducing cooking time.

Ready the sauce: Mix the orange juice, soy sauce, rice vinegar, and sugar in advance and store in the fridge.

Cornstarch coating: Coat the chicken in cornstarch and place it on a baking sheet for easy transfer to the skillet.

Simmer efficiently: Use medium-high heat to quickly bring the sauce to a simmer and thicken it faster.