Asian Orange Chicken Recipe

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

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

Soy sauce: Adds a savory umami flavor to the sauce.

Orange juice: Freshly squeezed for a bright and tangy taste.

Sugar: Balances the tanginess of the orange juice with sweetness.

Rice vinegar: Provides a mild acidity that enhances the overall flavor.

Garlic: Minced to infuse the sauce with a rich, aromatic flavor.

Ginger: Minced to add a warm, spicy note to the dish.

Orange zest: Adds a concentrated citrus aroma and flavor.

Vegetable oil: Used for frying the chicken to a golden brown.

When coating the chicken pieces in cornstarch, make sure to shake off any excess to avoid clumping. This will ensure an even, crispy texture when frying. Additionally, when cooking the garlic and ginger, keep a close eye to prevent burning, as they can become bitter if overcooked.

• chicken breast - Substitute with tofu: Tofu is a great vegetarian alternative that absorbs flavors well.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder has similar thickening properties and is gluten-free.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides 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 adds a natural sweetness and a slightly different flavor profile.

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

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though the flavor will be less intense.

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

• orange zest - Substitute with lemon zest: Lemon zest can provide a similar citrusy aroma and flavor.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• Allow the chicken to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.
• Transfer the chicken and sauce to an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator if you plan to consume the Asian Orange Chicken within 3-4 days. This keeps the chicken and sauce fresh and flavorful.
• For longer storage, place the chicken and sauce in a freezer-safe container or a heavy-duty freezer bag. Label the container with the date to keep track of its freshness.
• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture of the chicken.
• Reheat the chicken in a skillet over medium heat, adding a splash of orange juice or water to loosen the sauce if it has thickened too much.
• Alternatively, you can reheat the chicken in the microwave. Place it in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat in 1-minute intervals, stirring in between, until heated through.
• Serve the reheated Asian Orange Chicken with freshly cooked rice or noodles to enjoy a meal that tastes just as delicious as when it was first made.

• 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. Heat for about 20 minutes or until the chicken is thoroughly warmed.
  5. Stir halfway through to ensure even heating.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of vegetable oil or a splash of orange juice to the skillet.
  3. Add the Asian Orange Chicken to the skillet.
  4. Stir occasionally, heating until the chicken is warmed through, about 5-7 minutes.

• 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.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the chicken and heat for an additional 2-3 minutes, or until thoroughly warmed.
  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 about 5-8 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 about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. This method can help maintain the chicken's crispy texture.

• Skillet: A large, flat-bottomed pan used for frying and browning the chicken and cooking the sauce.

• Tongs: Useful for turning and handling the chicken pieces while they cook.

• Measuring cups: Essential for accurately measuring the cornstarch, soy sauce, orange juice, sugar, and rice vinegar.

• Measuring spoons: Necessary for measuring the minced garlic, minced ginger, and orange zest.

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

• Cutting board: A safe surface for cutting the chicken and preparing the garlic and ginger.

• Mixing bowl: Used for coating the chicken pieces in cornstarch.

• Zester: A tool for obtaining the orange zest.

• Juicer: Handy for extracting the freshly squeezed orange juice.

• Spatula: Useful for stirring the sauce and ensuring it doesn't stick to the skillet.

• Plate: For setting aside the cooked chicken pieces before they are returned to the skillet.

• Serving dish: For presenting the final dish, whether with rice or noodles.

Prep ingredients ahead: Mince the garlic and ginger in advance and store them in the fridge.

Use pre-squeezed juice: Buy freshly squeezed orange juice from the store to save time.

Cut chicken early: Cut the chicken breast into bite-sized pieces the night before.

Measure spices: Measure out the soy sauce, sugar, and rice vinegar before you start cooking.

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