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.
Orange Honey Glazed Chicken
INGREDIENTS:
4 chicken Leg quarters, cleaned then pricked all over UNDER THE SKIN
1/4 cup orange juice
2 tbsp rice vinegar
2 tbsps Olive oil
3 tsps finely grated ginger
3 cloves garlic, minced
2 tsps orange zest
3 tbsps soy sauce
2 1/2 tbsp Jamaica Valley Chicken seasoning (loved it for this recipe especially because of the colour...orange) ????
1 tsp Ginger powder
1 1/2 tsp coriander powder
Salt and pepper to taste
2 tbsps Brown sugar
1 tbsp minced fresh herbs (sage, rosemary, thyme)
1 tsp Browning (more or less)
Glaze:
1/4 cup orange juice
2 tbsps rice vinegar (added off cam)
1/4 cup honey
2 tbsps soy sauce
2 tbsp brown sugar
Orange slices and fresh parsley for garnish
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Depending on how large the leg quarters are and baking at 400F, you could do cooking time of
1. 30 minutes
then glaze and do another 30
or
2. 45 minutes
then another 40
If you own a meat thermometer it is easy to check the thickest part of the thigh for doneness. (about 165F)
5 Meals In 30 Minutes Orange Chicken Meal Prep
Meal prep is about making our lives easier, saving money, portion control, and control of cravings and temptations. This delicious orange chicken meal prep is done in 30 minutes or less to set you up for the whole week and the portion sizes are filling. Along with the orange chicken is coriander ginger rice which is the perfect side dish for the orange chicken as it balances the flavours really well. Nothing is worse than still being hungry after eating a delicious meal, whether it be breakfast, lunch, or dinner.
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Serves - 5
Ingredients -
Orange Chicken -
1 Tbsp (20ml) - Olive Oil
1kg (2.2lbs) - Chicken Thigh, Boneless & Skinless
2 tsp (5g) - Onion Powder
4 - Garlic Cloves, Minced
15g (0.5oz) - Ginger, Peeled & Minced
Zest of 1 Orange
Juice of 1 1/2 Oranges
100g (3.5oz) - Honey
1/3 Cup (80ml) - Light Soy Sauce
2 1/2 Tbsp (50ml) - Rice Wine Vinegar
1 1/2 Tbsp (17g) - Corn Flour
Seasoning To Taste
Coriander (Cilantro) Ginger Rice -
1 Tbsp (20ml) - Olive Oil
3 - Garlic Cloves, Minced
10g (0.35oz) - Ginger, Peeled & Minced
320g (11.3oz) - Long Grain Rice
625ml - Chicken Stock
15g (0.5oz) - Coriander (Cilantro), Roughly Chopped
Seasoning To Taste
Chicken Breast Instead of Thighs -
This recipe can be made with chicken breast instead of thighs. To do so, prepare the chicken using the same method but cook the chicken for 6 minutes instead of 12 minutes. Follow the remaining steps as normal.
Alcohol Substitute -
Rice wine vinegar can be substituted with regular white vinegar if you can’t consume alcohol.
#mealprep #orangechicken #mealpreprecipes
Juicy Lemon Chicken | होटल जैसा नींबू चिकन | नींबू चिकन टंगड़ी कबाब easy recipe | Chef Ranveer Brar
LEMON CHICKEN - Ye Chicken recipe hai sabse alag!! Here's my recipe for a juicy, spicy Lemon chicken..
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Chicken Kali Mirch -
Chicken Dalcha -
Ginger Chicken -
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For more fantastic recipes, check out the Ranveer Brar App ????
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LEMON CHICKEN
Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4
Ingredients
For Primary Marination
1 kg Chicken (thigh & drumstick) चिकन
Salt to taste, नमक स्वादअनुसार
2 tbsp Lemon juice, नींबू का रस
For Ginger Garlic Paste
4 no. Green chillies, less spicy, हरी मिर्च
1 inch Ginger, roughly slice, अदरक
7-8 Garlic cloves, roughly chopped, लहसुन
1 tsp Oil, तेल
Salt to taste, नमक स्वादअनुसार
For Second Marination
Primary Marinated Chicken, मैरिनेटेड चिकन
Prepared Ginger Garlic Paste, तैयार किया हुआ अदरक लहसुन का पेस्ट
⅓ cup Curd, beaten, दही
Salt to taste, नमक स्वादअनुसार
For Tempering
1 ½ tbsp Oil, तेल
2 Bay leaf, तेजपत्ता
2 Green cardamom, हरी इलायची
Marinated Chicken मैरिनेटेड चिकन
¼ tsp Turmeric powder, हल्दी पाउडर
Little water, पानी
1 tsp Cornstarch slurry, कॉर्नस्टार्च का घोल
1 tsp Lemon juice, नींबू का रस
few Lemon zest, नींबू के छिलके
1 tbsp Coriander leaves, chopped, धनिया पत्ता
For Masala
15-20 no. Black peppercorns, काली मिर्च के दाने
½ tsp Cumin seeds, जीरा
5 no. Green cardamom, हरी इलायची
1 Clove, लौंग
A pinch of fenugreek seeds, मेथी दाना
Salt to taste, नमक स्वादअनुसार
For Garnish
A pinch of Prepared Masala, तैयार किया हुआ मसाला
Coriander sprig, धनिया पत्ता
Lemon wedge, नींबू की फांक
Process
For First Marination
In a bowl, add chicken, salt to taste, lemon juice and mix it well. Rest it for 15-20 minutes.
Squeeze out the excess water from the chicken.
Keep it aside for further use.
For Ginger Garlic Paste
In a bowl, add green chillies, ginger, garlic, oil and salt to taste.
Transfer it to a grinder jar and grind into a smooth paste.
Keep it aside for further use.
For Second Marination
In the same bowl, add primary marinated Chicken,prepared ginger garlic paste, curd, salt to taste and mix everything well.
Keep it aside for further use.
For Tempering
In a handi or lagan, add oil, once it's hot, add bay leaf, black cardamom and let it splutter.
Add marinated chicken and saute it for a minute.
Cover it with the lid and cook it for 7-8 minutes or until tender on moderate heat.
Add turmeric powder and saute, add little water, cornstarch slurry, lime juice, lemon zest and get a quick boil.
Finish it with some coriander leaves.
Transfer it to a serving dish and sprinkle some prepared masala.
Garnish it with coriander sprig and lemon wedge.
Serve hot.
For Masala
In a small pan, add black peppercorns, cumin seeds, green cardamom, cloves, fenugreek seeds, salt to taste and dry roast them on moderate heat for a minute.
Transfer it to a grinder jar and make a coarse mixture.
Keep it aside for further use.
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#lemonchickenrecipe #chickenrecipe #ranveerbrar
#chickencurry #nimbuchicken #hoteljaisalemonchicken