Let’s explore a simplified version of everyone’s favorite Chinese-American takeout dish that we can easily make at home. While many home cooks shy away from recreating restaurant classics, we’ve discovered that orange chicken doesn’t require professional culinary training or hard-to-find ingredients to master. By breaking down this dish into manageable steps, we’ll show you how to achieve that perfect balance of crispy chicken and tangy orange sauce that rivals any takeout version. What sets our approach apart is how we’ve streamlined the traditional recipe without sacrificing its signature flavor and texture.
History
The origins of orange chicken can be traced to Chinese-American restaurants in the 1970s, with Panda Express widely credited for popularizing the dish through their version created by Chef Andy Kao in 1987. While orange chicken has become a staple of American Chinese cuisine, it’s noteworthy that orange chicken isn’t traditionally Chinese at all.
Rice, which has a rich history dating back over 4000 years, has often accompanied various Chinese dishes, showcasing its global importance in culinary traditions the history of rice. It’s evident how this dish evolved from earlier Chinese recipes, particularly those featuring citrus flavors in Hunan cuisine. Traditional Chinese cooking has long incorporated orange peels in various dishes, but the sweet and crispy interpretation that’s well-known today is distinctly American.
The evolution of orange chicken reflects the broader story of Chinese-American restaurant owners adapting their cooking to local tastes.
What’s fascinating is how orange chicken has become a gateway dish, introducing many Americans to Chinese-inspired flavors. The combination of crispy fried chicken with a bold, citrus-forward sauce proved to be an irresistible innovation. Today, one can find countless variations of orange chicken across the country, from food courts to high-end restaurants, each putting their own spin on this relatively young but incredibly popular dish.
Recipe
Easy Orange Chicken Recipe
Orange chicken is a delightful Chinese-American favorite that combines crispy fried chicken with a sweet and tangy citrus sauce. This simplified version delivers all the flavor of restaurant-style orange chicken while using just a handful of basic ingredients you can easily find in any grocery store. To maintain your cooking appliances, like your rice cooker, last longer, it’s important to follow a proper upkeep routine to enhance their performance and durability.
This streamlined recipe takes the complexity out of making orange chicken at home while preserving the signature taste that makes it so popular. The combination of crispy chicken pieces and glossy orange sauce creates a satisfying meal that can be prepared in under 30 minutes.
- 1 pound chicken breast, cut into 1-inch pieces
- 1 cup orange marmalade
- 1/4 cup soy sauce
- 1/2 cup cornstarch
- Vegetable oil for frying
Coat the chicken pieces thoroughly in cornstarch, shaking off any excess. Heat vegetable oil in a deep pan or wok to 350°F. Fry the coated chicken pieces in batches until golden brown and crispy, approximately 3-4 minutes per side.
While the chicken cooks, combine orange marmalade and soy sauce in a separate pan over medium heat, stirring until bubbling. Once all chicken is fried, add the pieces to the sauce and toss until evenly coated. Allow the sauce to thicken slightly before serving.
For best outcomes, maintain oil temperature between batches and don’t overcrowd the pan when frying. The chicken pieces should be similar in size to ensure even cooking. If the sauce becomes too thick, add water one tablespoon at a time until desired consistency is reached. Leftover orange chicken can be stored in an airtight container in the refrigerator for up to three days, though the chicken will lose its crispiness upon reheating.
Step By Step
Let’s walk through this simple orange chicken process together by first cutting our chicken breasts into uniform 1-inch cubes and coating them thoroughly in cornstarch.
We’ll heat our vegetable oil to 350°F in a large pan, then fry our coated chicken pieces until they’re golden brown and crispy on all sides.
While our chicken cooks, we’ll create our orange sauce by combining orange marmalade and soy sauce in a separate pan, letting it bubble before tossing in our crispy chicken.
Step 1. Cut Chicken Into Cubes
Sharp kitchen shears or a sturdy knife will be your best friend for transforming a whole chicken breast into perfect bite-sized cubes. Let’s cut our chicken breast into uniform 1-inch pieces that’ll cook evenly and look appetizing on the plate. We’ll want to work with a clean cutting board and make sure our chicken is pat dry with paper towels before we begin.
First, we’ll trim away any visible fat or tendons from the chicken breast. Then, we’ll slice the breast horizontally into even strips about 1-inch wide. We’ll rotate these strips and cut them crosswise to create our cubes. Working with partially frozen chicken can make this process easier, as the firmer texture allows for more precise cuts.
- Place chicken breast flat on cutting board and hold it steady with your non-dominant hand
- Cut horizontally into 1-inch wide strips, keeping blade parallel to board
- Rotate strips 90 degrees and cut crosswise into 1-inch segments
- Check cubes for uniformity – they should be roughly the same size for even cooking
The goal is to create pieces that’ll maintain their shape during frying while being small enough to cook through quickly.
Step 2. Coat Chicken in Cornstarch
Coating chicken in cornstarch creates that signature crispy exterior we love in orange chicken. Let’s make sure we get this vital step right for the perfect texture in our dish.
First, we’ll place our ½ cup of cornstarch in a large, shallow bowl or plate. Working in small batches, we’ll drop the chicken pieces into the cornstarch, ensuring each piece gets a thorough coating. We want to shake off any excess cornstarch, as an excessive amount can make the coating gummy rather than crispy when fried.
For the most even coverage, we’ll use a fork or tongs to turn each piece in the cornstarch. We don’t want to use our fingers, as this can create clumps in the coating. If the cornstarch starts getting too lumpy from moisture, we’ll start fresh with a new batch to maintain that perfect coating.
We’ll place our coated pieces on a clean plate, keeping them separate from each other. If we stack them, they’ll stick together and ruin our meticulous coating work. Once all pieces are coated, we’re ready to move on to frying.
Step 3. Heat Oil in Pan
With our chicken pieces perfectly coated, we’ll focus on heating the oil properly – a step that can make or break our orange chicken’s texture. Pour about 2 inches of vegetable oil into a large, deep pan or wok. We’ll need enough oil for the chicken pieces to float freely without touching the bottom.
Using a cooking thermometer, we’ll heat the oil to exactly 350°F. If you don’t have a thermometer, drop a small piece of cornstarch into the oil – it should sizzle and rise to the surface immediately, indicating the right temperature. Maintaining consistent heat is essential for achieving that perfect golden-brown exterior while guaranteeing the chicken cooks through completely.
- Keep the oil at a steady temperature by not overcrowding the pan
- Watch for oil temperature drops when adding chicken – adjust heat as needed
- Remove any floating cornstarch bits between batches to prevent burning
- Have a paper towel-lined plate ready for draining excess oil
Remember to never leave hot oil unattended, and keep a lid nearby in case of emergencies.
We’ll maintain the oil’s temperature throughout the cooking process to secure each batch comes out equally crispy.
Step 4. Fry Chicken Until Golden
The perfect golden-brown chicken pieces start with careful frying technique. Once our oil has reached 350°F, we’ll gently place our cornstarch-coated chicken pieces into the hot oil, being careful not to overcrowd the pan. We want to give each piece enough space to cook evenly and develop that crispy exterior we’re looking for.
We’ll fry the chicken for 3-4 minutes per side, watching for that signature golden color to develop. During frying, we’ll resist the urge to move the pieces too much – letting them cook undisturbed helps form a better crust. If we notice the chicken browning too quickly, we’ll adjust our heat slightly lower.
We’ll work in batches to maintain proper oil temperature, removing each finished batch with a slotted spoon and placing it on a paper towel-lined plate to drain excess oil.
To keep our earlier batches warm while we finish frying, we’ll place them in a 200°F oven. Once all pieces are perfectly golden and crispy, we’re ready to move on to coating them in our orange sauce.
Step 5. Create Orange Sauce
Sweet aromas fill the kitchen as we prepare our simple yet flavorful orange sauce. While our chicken pieces are frying to crispy perfection, we’ll create the signature sauce that makes this dish irresistible.
In a medium saucepan over medium heat, we’re combining one cup of orange marmalade with a quarter cup of soy sauce.
Let’s make sure we achieve the perfect sauce consistency by following these essential tips:
- Stir the mixture continuously to prevent the marmalade from sticking to the bottom of the pan
- Wait for the sauce to start bubbling before adjusting the heat to low
- Look for a slight thickening of the sauce – it should coat the back of a spoon
- Keep the sauce warm until you’re ready to add the fried chicken pieces
Once our sauce reaches the right consistency, we’ll keep it at a gentle simmer. Don’t worry if it seems a bit thin at first – the cornstarch coating on our chicken will help thicken it up when we combine everything together. If the sauce becomes too thick, we can easily thin it with a tablespoon of water.
Conclusion
Like a culinary conductor orchestrating sweet and savory notes, we’ve guided you through this orange chicken symphony. We’ve transformed simple chicken cubes into crispy golden treasures, bathed in a citrus-kissed sauce that dances on your tongue. Now that you’ve mastered this easy recipe, you’ll never need takeout again. Your kitchen’s become a stage where East meets West in perfect harmony.
