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For a tasty Copycat Orange Chicken, you need these main ingredients: - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup cornstarch - 1 large egg, beaten - 1 tablespoon vegetable oil (for frying) - 1/2 cup orange juice (freshly squeezed is best) - Zest of 1 orange - 1/4 cup soy sauce - 1/3 cup honey - 1 tablespoon rice vinegar - 1 teaspoon grated ginger - 2 cloves garlic, minced - 1 tablespoon sesame oil - 1/4 teaspoon red pepper flakes (adjust to taste) These ingredients create a sweet and zesty dish. The chicken thighs stay juicy, while cornstarch gives a nice crunch. Fresh orange juice adds a bright flavor that balances the sweetness. Garnishes can elevate your dish. Consider these options: - Green onions, sliced - Sesame seeds Adding these garnishes gives your dish a pop of color and flavor. Green onions add freshness, while sesame seeds add a nutty crunch. If you lack some ingredients, don’t worry! Here are some simple swaps: - Chicken thighs can be replaced with chicken breast for a leaner option. - Honey can be swapped with maple syrup for a different sweetness. - Soy sauce can be replaced with tamari for a gluten-free option. These substitutions keep the essence of the dish while making it more accessible. You can still enjoy a delicious meal with what you have on hand. {{ingredient_image_1}} Start by cutting 1 pound of boneless, skinless chicken thighs into bite-sized pieces. This size helps the chicken cook evenly and gives a nice texture. In a bowl, mix 1 cup of cornstarch with a pinch of salt. Then, dip each chicken piece into a beaten egg. After this, roll it in the cornstarch until it is fully coated. Let the chicken rest for 10 minutes. This step helps the coating stick better when frying. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Make sure the oil is hot before adding the chicken. Cook the coated chicken in batches. Fry each piece for about 4 to 5 minutes per side. You want them to be golden brown and crispy. After frying, place the chicken on paper towels to drain the excess oil. This keeps your chicken crispy and not greasy. In a separate bowl, mix together 1/2 cup of freshly squeezed orange juice, the zest of 1 orange, 1/4 cup of soy sauce, 1/3 cup of honey, and 1 tablespoon of rice vinegar. Add 1 teaspoon of grated ginger, 2 minced garlic cloves, and 1 tablespoon of sesame oil. For a little heat, include 1/4 teaspoon of red pepper flakes. Whisk everything until well combined. Pour the orange sauce into the same skillet used for the chicken. Heat it over medium heat and bring it to a simmer. Let it cook for about 4 to 5 minutes until it thickens slightly. Finally, add the crispy chicken back into the skillet. Toss it well to coat with the sauce. Cook for another 2 to 3 minutes until the chicken is heated through and well glazed. Enjoy your tasty creation! To get that perfect crunch, you need to coat the chicken well. Use cornstarch to cover each piece. This gives a nice texture. After dipping in the egg, roll the chicken in cornstarch. Let it sit for 10 minutes. This helps the coating stick during frying. Heat the oil until it is hot. If the oil is not hot enough, the chicken will not crisp. Fry the chicken in batches. Overcrowding the pan can steam the chicken. Aim for golden brown color on both sides. This usually takes about 4-5 minutes per side. For better flavor, use fresh ingredients. Fresh orange juice makes the sauce bright and tasty. The zest adds a nice aroma. If you want a kick, add more red pepper flakes. You can also mix in some chopped green onions into the sauce. This adds freshness and a pop of color. Try adding a splash of fish sauce for depth. It may sound strange, but it works wonders. You can also use more ginger or garlic if you love those flavors. Just remember to balance the sweetness from honey with these bold flavors. One mistake is not letting the chicken rest after coating. Skipping this step can cause the coating to fall off. Another mistake is using cold oil. Cold oil makes the chicken soggy. Always ensure your oil is hot before frying. Also, be careful with the cooking time. Overcooked chicken can become tough. Keep an eye on the color and texture. Finally, don’t rush when making the sauce. Let it simmer enough to thicken. This step is key for the best flavor. Pro Tips Choose the Right Chicken: For a juicier and more flavorful dish, opt for boneless, skinless chicken thighs instead of chicken breasts. Perfect Frying Temperature: Ensure your oil is hot enough (about 350°F) before adding the chicken to achieve a crispy coating. Thicken the Sauce: If you prefer a thicker sauce, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the simmering sauce. Garnish for Flavor: Don't skip the green onions and sesame seeds; they add a wonderful crunch and enhance the dish's presentation. {{image_2}} Do you like heat? Spice up your orange chicken! Add more red pepper flakes for a kick. You can also toss in sliced jalapeños when you cook the chicken. This makes the dish zesty and fiery. Adjust the spice to your taste. Don’t worry; the sweet orange sauce balances the heat. Want to make your dish more colorful? Add vegetables! Bell peppers, broccoli, and snap peas work well. Cook them with the chicken or stir them in at the end. This adds flavor, color, and nutrition. It’s a simple way to make your meal even better. Looking for a healthier option? Try baked orange chicken! Instead of frying, place the coated chicken on a baking sheet. Spray it lightly with cooking oil. Bake at 400°F for 20-25 minutes. This gives you a crispy texture with less oil. You still get that delicious orange flavor but with fewer calories. Each of these variations keeps the core recipe but adds your personal touch. Enjoy experimenting! After you enjoy your tasty orange chicken, store leftovers in an airtight container. This keeps the chicken fresh and safe to eat. Place it in the fridge within two hours. Leftovers can stay good in the fridge for up to three days. When you are ready to eat your leftovers, reheat them properly. Use a skillet over medium heat. Add a splash of water to keep the chicken moist. Cook until it is heated all the way through. You can also use a microwave. Place the chicken in a microwave-safe dish and cover it. Heat for 1-2 minutes, stirring halfway. You can freeze orange chicken if you want to save it for later. First, let the chicken cool completely. Then, place it in a freezer-safe container or bag. Be sure to remove as much air as possible. This helps prevent freezer burn. The chicken can freeze well for up to three months. To use it, simply thaw it in the fridge overnight before reheating. Yes, you can use chicken breast instead of thighs. Chicken breast is leaner and cooks a bit faster. Cut it into bite-sized pieces just like the thighs. You may need to adjust cooking time since breast meat can dry out more quickly. Keep an eye on it while frying. For a gluten-free option, you can use tamari. Tamari is a soy sauce variant that has no wheat. It offers a similar taste and works well in this recipe. Coconut aminos is another good choice. It has a slightly sweeter flavor but will still give you a nice umami kick. To thicken the sauce, you can add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir it into the sauce while it's simmering. This will give it a nice, glossy finish and make it cling better to the chicken. Cook for an additional few minutes until it thickens to your liking. This article covered how to make a tasty copycat orange chicken. You learned about ingredients, steps, and common tips. With options for spices, veggies, and cooking methods, you can personalize this dish. Proper storage and reheating can keep your dish fresh. Remember, cooking is about experimenting. Use what you like and enjoy the process. With these tips, you can create a delicious meal that everyone will love. Happy cooking!

Zesty Orange Chicken Delight

A delicious and crispy chicken dish coated in a tangy orange sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup cornstarch
  • 1 large egg, beaten
  • 1 tablespoon vegetable oil (for frying)
  • 0.5 cup orange juice (freshly squeezed is best)
  • 1 unit zest of 1 orange
  • 0.25 cup soy sauce
  • 0.33 cup honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated ginger
  • 2 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 0.25 teaspoon red pepper flakes (adjust to taste)
  • to taste unit green onions, sliced (for garnish)
  • to taste unit sesame seeds (for garnish)

Instructions
 

  • In a bowl, mix the cornstarch and salt together. Dip each piece of chicken into the beaten egg, then roll it in the cornstarch until well coated. Set aside to rest for 10 minutes.
  • Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the coated chicken pieces in batches, frying until golden brown and crispy (about 4-5 minutes per side). Remove and drain on paper towels.
  • In a separate bowl, combine the orange juice, orange zest, soy sauce, honey, rice vinegar, grated ginger, minced garlic, sesame oil, and red pepper flakes. Whisk until well combined.
  • In the skillet used to fry the chicken, pour in the orange sauce mixture and heat over medium heat. Bring to a simmer, allowing it to thicken slightly (about 4-5 minutes).
  • Add the crispy chicken back into the skillet, tossing it to coat well with the orange sauce. Cook for another 2-3 minutes until the chicken is heated through and well glazed.
  • Remove from heat and serve immediately, garnished with sliced green onions and sesame seeds.

Notes

For extra flavor, use freshly squeezed orange juice.
Keyword chicken, fried, orange