Asian Orange Chicken Recipe

Chicken breast: The main protein, cut into bite-sized pieces for even cooking.

Cornstarch: Used to coat the chicken, giving it a crispy texture when cooked.

Soy sauce: Adds a salty, umami flavor to the sauce.

Orange juice: Provides the sweet and tangy base for the sauce.

Sugar: Balances the acidity of the orange juice and vinegar.

Rice vinegar: Adds a mild tanginess to the sauce.

Minced garlic: Enhances the overall flavor with its pungent aroma.

Minced ginger: Adds a warm, spicy note to the dish.

Sesame oil: Used for cooking the chicken, imparting a rich, nutty flavor.

Chopped green onions: Used as a garnish, adding a fresh, mild onion flavor.

To achieve a perfectly crispy texture on the chicken, ensure that each piece is evenly coated with cornstarch before cooking. When heating the sesame oil in the skillet, make sure it is hot enough to create an immediate sizzle when the chicken is added. This will help in forming a golden-brown crust. Additionally, when preparing the sauce, whisk it thoroughly to dissolve the sugar completely, ensuring a smooth and well-balanced mixture. Finally, allow the sauce to simmer with the chicken until it thickens to the desired consistency, which will help it cling to the chicken pieces, enhancing the overall flavor.

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

• Cornstarch - Substitute with arrowroot powder: Arrowroot powder is a good thickening agent and can be used in the same way as cornstarch.

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

• Freshly squeezed orange juice - Substitute with store-bought orange juice: Store-bought orange juice can be used in a pinch, though it may be slightly sweeter.

• Sugar - Substitute with honey: Honey provides a natural sweetness and can add a different depth of flavor to the dish.

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

• Minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though the flavor may be slightly less intense.

• Minced ginger - Substitute with ground ginger: Ground ginger can be used as a substitute, but use less as it is more concentrated.

• Sesame oil - Substitute with olive oil: Olive oil can be used, though it will not have the same nutty flavor as sesame oil.

• Chopped green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish.

• Allow the chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.
• Transfer the chicken to an airtight container. Use containers that are the right size to minimize air space, which helps maintain freshness.
• Store the chicken in the refrigerator if you plan to consume it within 3-4 days. Ensure the fridge is set to 40°F (4°C) or below.
• For longer storage, place the chicken in a freezer-safe container or heavy-duty freezer bags. Label with the date to keep track of its freshness.
• When freezing, consider portioning the chicken into meal-sized servings. This makes it easier to thaw only what you need.
• To reheat refrigerated chicken, use a skillet over medium heat. Add a splash of orange juice or chicken broth to keep it moist.
• For reheating frozen chicken, thaw it in the refrigerator overnight. Reheat in a skillet or microwave until heated through.
• Avoid reheating chicken multiple times, as this can affect the texture and flavor. Reheat only the portion you plan to eat.
• If the sauce thickens too much upon reheating, add a bit of orange juice or water to achieve the desired consistency.
• Garnish with fresh green onions after reheating to revive the dish's vibrant flavor and appearance.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of sesame oil or olive oil to the skillet.
  3. Add the leftover Asian Orange Chicken to the skillet.
  4. Stir occasionally to ensure even heating, cooking for about 5-7 minutes until the chicken is heated through and the sauce is bubbly.

• 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 about 15-20 minutes, or until the chicken is thoroughly heated.

• 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.

• 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 about 5-7 minutes, or until the chicken is heated through.

• 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. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: Use this to toss the chicken pieces with cornstarch until they are evenly coated.

• Skillet: Heat this over medium-high heat to cook the chicken until it is golden brown and cooked through.

• Whisk: Use this to mix together the orange juice, soy sauce, sugar, rice vinegar, garlic, and ginger in a separate bowl.

• Knife: Essential for cutting the chicken breast into bite-sized pieces and for mincing the garlic and ginger.

• Cutting board: Provides a safe surface for cutting the chicken and mincing the garlic and ginger.

• Measuring cups: Use these to measure out the cornstarch, orange juice, sugar, and rice vinegar accurately.

• Measuring spoons: Use these to measure out the soy sauce, minced garlic, minced ginger, and sesame oil.

• Spatula: Handy for stirring the chicken in the skillet and ensuring it cooks evenly.

• Serving dish: Use this to serve the finished Asian orange chicken, garnished with chopped green onions.

• Tongs: Useful for turning the chicken pieces in the skillet to ensure they cook evenly on all sides.

Prep ingredients in advance: Measure and chop all ingredients before starting to cook to streamline the process.

Use pre-minced garlic and ginger: Save time by using store-bought minced garlic and ginger.

Double the sauce: Make extra sauce and freeze it for future use.

Cook in batches: If your skillet is small, cook the chicken in batches to ensure even browning.

Use a non-stick skillet: A non-stick skillet can make cooking and cleaning faster and easier.