BETTER THAN TAKEOUT – Orange Chicken Recipe
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Today we are making a well-known American Chinese food - orange chicken. It is not traditional, but the technique of making fried chicken and coat it with a sweet and sour sauce is commonly used in many many Chinese recipes such as sweet and sour pork, fish, shrimp, and tofu. In this video, I am going to show you how to achieve that crispy outside, tender inside consistency, and a perfectly balanced sweet and sour sauce so you can make sweet and sour anything.
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INGREDIENTS
- 300 grams of chicken breast, slice it into 1/4 of an inch pieces
- 1/2 tsp of salt
- Black pepper to taste
- 2 tbsp of orange juice
- 100 grams of cornstarch
- 2 medium size eggs
- Enough frying oil
- 2 tsp of cooking oil
- 1 tsp of ginger
- 1 tbsp of garlic
- Few shakes of red pepper flake [Amazon Link:
- 1/4 cup of Orange juice
- 3.5 tbsp of light soy sauce [Amazon Link:
- 1/4 cup of brown sugar [Amazon Link:
- 1 tbsp of honey for the taste [Amazon Link:
- 1.5 tsp of orange zest
- 3 tbsp of vinegar
- Cornstarch water(1.5 tbsp of water + 1 tbsp and 1 tsp of cornstarch)
- Some diced scallion and red pepper flake for garnish
INSTRUCTION
- Cut the chicken breast in half. Angle your knife to 45 degrees and slice the chicken into 1/4 of an inch thick pieces. Marinade it with 1/2 tsp of salt, a little bit black pepper to taste, and 2 tbsp of freshly squeezed orange juice. The acid in the fruit can tenderize the meat and this amount of liquid will keep the chicken moist. Just mix everything until the chicken absorbed all the liquid. Cover it and Let it sit in the fridge for at least 30 minutes.
- Next, let’s make a batter. Crack 2 eggs, beat them well. Mix it with 100 grams of cornstarch. Use a fork stir it continually. The cornstarch might clump up at the beginning. Just keep mixing it and you will get a really smooth, shiny looking batter.
- Coat the chicken with the batter.
- Heat the oil to 360 degrees F. If you don’t have a thermometer, you can test it by dropping a little bit batter. If you see it bubbles a lot and floats to the top, that means you are good to go. Fry the chicken for 3-5 minutes or until the surface is getting hard. Doesn’t need to be golden brown. Take out the chicken and let it rest for 10 minutes and we gonna double fry it.
- This time, heat the oil to 390 degrees F. You can add all the chicken in once because they will not stick to each other anymore. Double frying is the key to make sure all your chicken pieces come out crispy. Keep stirring until you get a light golden color.
- Set it aside and we will make the sauce. Heat up your wok. Add a little bit oil, some minced ginger, garlic, and few shakes of chili powder. Stir until fragrant then pour in 1/4 cup of orange juice, 3.5 tbsp of light soy sauce, 1/4 cup of brown sugar and 1.5 tsp of orange zest. Stir to melt the sugar. I like to add 1 tbsp of honey, just for the honey flavor, it is optional and also depends on your taste. Then pour in 3 tbsp of white vinegar. The reason we add it now is that we can drop down the temperature of the liquid and you can add in the cornstarch water. If you add it while the liquid is boiling hot, it will clump up easily. Keep cooking it on medium-low heat. Make sure you taste the sauce to find a perfect balance between the sweetness, sourness, and saltiness. I made this many times and I know this is perfect for me. In about 2 minutes you should reach a consistency that is a bit thicker than syrup texture. If the sauce is too thin, the chicken will lose the crunchiness when you mix everything.
- Turn off the heat and dump all the chicken in. Quickly stir and make sure all the pieces are coated well. Take them out. Top some green onion, few shakes of red chili powder and you can serve.
Super Crispy Fried Chicken Recipe 盐酥鸡 BEST Chinese Popcorn Chicken Ever! Taiwanese Style 超大鸡排-迷你版
[Crispy Chicken in Taiwanese Style 盐酥鸡]
Finger licking good chicken recipe now available for you to try. Love Taiwanese XL Chicken 超大鸡扒? You gotta try this and we know you will love it. This is so yummy and so crispy. If you are not able to consume wine, please feel free to omit it. I don't think it will make too much of a difference. Happy cooking!
See the ingredient list below for your easy reference.
We would like to give special thanks to La Gourmet for letting us try out their high quality cast iron wok in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. This brand is also available in most major departmental stores in Malaysia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Jamie
on behalf of Spice N’ Pans
Ingredients:
Serves 3 people or 2 very greedy people (like us!)
420g of boneless chicken thigh - cut into bite sizes
3 cloves of garlic - lightly smashed
1 tablespoon of light soya sauce
1 tablespoon of Chinese white rice wine
1 teaspoon of five spice powder
1 teaspoon of salt
1 egg white
A few dashes of white pepper
2 tablespoons of plain flour
1 teaspoon of baking soda
2 tablespoons of water
Some sweet potato flour
Some cooking oil (for deep-frying)
Remember to sprinkle some five spice salt
Simply mix 0.5 tsp of salt + 0.5 tsp of five spice powder & 0.25 tsp of grounded white pepper
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If you like this recipe, you might like these too:
Singapore Chicken Satay
Singapore Satay Sauce
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
#spicenpans #crispychicken #chinesechickenrecipes
BETTER THAN TAKEOUT AND EASY! Chinese Chicken Fried Rice Recipe
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This chicken fried rice recipe takes 15 minutes to make. It's absolutely delicious and everybody loves it- no doubt about that. Sometimes maybe you don’t know what to cook for dinner, this is it! It is better than your local take out fried rice AND healthier.
Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
**INGREDIENTS FOR THE CHICKEN FRIED RICE [serve 1-2]**
**For the chicken marinade**
- 150 grams of chicken
- 1 tsp of corn starch
- 1 tsp of soy sauce
- 1 tsp of vegetable oil
- a pinch of baking soda(NOT BAKING POWDER Sorry for the audio mistake in the video)
**FOR THE STIR FRYING**
- 2 eggs
- 3 tbsp oil
- 2 cups of cooked rice
- 1 tbsp of minced garlic
- 1/4 cup of red onion
- 1/3 cup of green beans
- 1/2 cup of carrot
- 1/4 cup of spring onion
**FOR THE SEASONING**
- 1 tbsp of light soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce:
- 2 tsp of dark soy sauce [Pearl River Bridge Superior Dark Soy Sauce:
- 1/4 tsp of salt or to taste
- pepper to taste
**HOW TO MAKE CHICKEN FRIED RICE**
- Cut the chicken into small pieces. Mix it with 1 tsp of corn starch, 1 tsp of soy sauce, 1 tsp of vegetable oil and a pinch of baking soda. Set it aside for 30 minutes.
- Crack 2 eggs. Beat it well.
- Heat up the wok. Add about 1 tbsp of vegetable oil. Give it a toss, so the bottom is coated nicely.
- Wait until there is smoke coming out. Pour in the egg. Will take about 30-50 seconds to get the it fluffy. Break it into small pieces and set it aside.
- Add more oil into the same wok. Heat it up and add in the chicken. Saute it about 1 or 2 minutes. Then push it to the side so you have room for the vegetables. Dump in all your veggies, which are 1 tbsp of minced garlic, 1/4 cup of onion, 1/3 cup of green beans and 1/2 cup of carrot. Stir-fry for 2 to 3 minutes.
- When the onion should be transparent, Add some salt to taste. Mix it well.
- Take it out.
- Next is the rice. Loosen up the rice before frying.
- Turn on the gas to high, Heat up the wok for about 15 seconds. Then add 2 tbsp of vegetable oil. Put in the rice right after that. Use your spatula to break down the big pieces.
- You need to stir fry this for 3-5 minutes. Then add in our seasoning, 1 tbsp of light soy sauce, 2 tsp of dark soy sauce.
- Now you really got to mix this. Do it fast. Because the wok is hot, the liquid will evaporate quickly- then you will never get to mix it evenly. Once can not see white rice, add in all the ingredients. Veggies, meat, oh and the egg...
- Toss everything together. Give them about 2 minutes to be infused with each other.
- Add in the spring onion right before serving.
Hope you enjoy! If you have any questions, just post a comment.
...and if you've read this far, might as well subscribe. More recipes coming soon =)
Fantastic General Tso's Chicken Chinese Recipe!
The fact that the exact origins of General Tso's Chicken are unknown doesn’t stop it from being so damn popular. Jeremy’s take on this classic recipe promises deep chilli flavour and seasoned chicken, fried to perfection. Trust us when we say this global favourite really is TSO good (sorrynotsorry).
Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or #wokwednesdays #recipe.
Ingredients
300g chicken thighs
200g corn flour, seasoned with 1/4 tsp salt, and ¼ tsp pepper
10 dried red chillies
5 slices ginger
2 cloves garlic
The Marinade
1 tsp sesame oil
½ tsp sugar
1 tbsp light soy sauce
1 egg
The Sauce
30g sugar
1 tsp siracha chilli sauce
1 tbsp sweet chilli sauce
1 tbsp oyster sauce
½ tbsp black rice vinegar
1 tbsp light soy sauce
½ tsp dark soy sauce
200ml chicken stock
To find the recipe for this dish, click the link below!
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The Best One Pot Chinese Chicken Stew Recipe Ever 中式炖鸡 Chicken w/ Potatoes Carrots Onions
Work-from-home seems like the way to go until mankind finds a way around the pandemic. As some of you would know, Roland and I still hold our own full-time jobs. Both of us are working at home most of the time. Just like you, we like our meals to be easy, quick and yet still delicious on a working day. As we try to limit ourselves from going out too often, we usually stock our pantry with long-lasting vegetables, such as potatoes, carrots and onions. We love this Chinese style chicken stew recipe because it's so easy to cook and we have all of the ingredients ready in our pantry. Best of all, it is really yummy. You can have them as is, serve them with some steamed rice or even pasta - really versatile!
See the ingredient list below for your easy reference.
Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!
Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos.
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Chinese Chicken Stew 中式炖鸡
Ingredients:
3 - 4 pax
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4 chicken drumsticks (~600g or 21.16 oz in total)
2 red onions (cut into quarters)
4 potatoes (cut into chunks)
400g or 14.1 oz carrots (cut into chunks)
Enough water to cover the drumsticks
0.5 teaspoon salt
2 tablespoons light soy sauce
2 tablespoons oyster sauce
2 tablespoons premium dark soy sauce
Add more salt to taste (we added 1 teaspoon)
Some cornstarch solution
1 tablespoon sesame oil
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Don't know where to get the ingredients or don't know how they look like? See the links below.
Light soy sauce
Oyster sauce
Dark soy sauce
Cornflour (cornstarch)
Sesame oil
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Looking for similar cooking equipment like the one we used in the video? These might interest you:
Greenpan dutch oven
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Filming equipment: iPhone 11 Pro Max (Get from Amazon
Microphone: Sennheiser AVX digital wireless microphone system
Get it in Singapore:
Get Sennheiser wireless microphone from Amazon:
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If you like this recipe, you might like these too:
Chicken Mushroom w/ Scallions 嫩滑多汁 香葱蘑菇鸡盖饭 Chinese Chicken Bowl Recipe
One Pot Sesame Oil Chicken Rice 麻油鸡饭 Rice Cooker Chinese Food
2 Easy Ways to Steam Chicken with 7 ingredients 蒸滑鸡
-----------------------------------
Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
BETTER THAN TAKEOUT - Chicken And Broccoli Recipe
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Chicken and broccoli is a super healthy dish and it is so easy to make. I toasted the broccoli first so the vegetable has a lot of flavors. the chicken is tender and savory. You have to try this. it is hundred times better than take out.
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**Ingredients For The Chicken Marinade**
- 1 large piece of chicken breast (about 11 ounces)
- 1 tbsp of soy sauce [Amazon Link:
- 1 tbsp of water
- 2 tbsp of cornstarch
- 1/2 of egg white
- 2 tbsp of oil to stir-fry the chicken
**Ingredients For The Vegetable**
- 2 cups of broccoli
- some carrot slices
**Ingredients For The Sauce**
- 2 tsp of cornstarch
- 1 tsp of grated ginger
- 1 tsp of grated garlic
- 2 tbsp of soy sauce
- 1 tbsp of oyster sauce [Amazon Link:
- 1 tbsp of brown sugar
- 1/2 tsp of white pepper (can also use black pepper)
- 1/2 cup of chicken stock
INSTRUCTIONS
- Cut the chicken breast into thin slices.
- Marinate the chicken with 1 tbsp of soy sauce, 1 tbsp of water, 1/2 of egg white, 2 tbsp of cornstarch.
- Mix that up. After you make sure that every piece of chicken is coated nicely, you still want to keep massaging it for another 5 minutes until you can feel that the chicken has a velvety texture. Cornstarch and egg white will give a lot of moisture to the chicken and creates a starchy layer to lock the juiciness inside the meat. That is the key to a tender juicy meat.
- Let the chicken sit for about 20 minutes and we will make a sauce. In a small bowl, add 2 tsp of cornstarch, 1/2 tsp of white pepper (can also use black pepper), 2 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of brown sugar, 1 tsp of grated ginger, 1 tsp of grated garlic, 1/2 cup of chicken stock, 1 tsp of dark soy sauce.
- Set the sauce aside and let’s prepare our vegetables.
- Cut the broccoli into bite size and have some thin slices of carrot ready.
- Next, we will toast the vegetable in a pan. Heat the pan really hot then you add your broccoli and the carrot as well. Turn the cut surface face to the pan and wait for it to change color. In about 2 minutes, you can give it a little peek. If you see the color is nice like this one, flip them over and sear the other side. What I am looking for is sort of roasted broccoli. Trust me, this is going to taste really good. Set the vegetable aside and move on to the chicken.
- Turn the gas to the maximum. Add about 2 tbsp of oil. Wait until the oil is hot then add your chicken, separate them. Make sure every piece of the chicken touches the bottom directly. Wait for 1 minute or 2 and you can check the color. If you see it is nice and brown on the bottom then flip all the chicken over. Fry the other side. When both sides have nice color, that is what we are looking for. You can add the broccoli back to the wok. Give that a toss then pour in that delicious sauce. Toss everything together and taste it to see if you need more salt.
- Check the consistency of the sauce. When you see every piece of chicken and broccoli is coated nicely and the sauce is slightly thick, you can take it out. This is a flavorful dish so it is good to just serve it with white rice.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!