Spicy Orange Chicken That’s Much Better Than Take-Out

I have to be honest that this is not a dish that is wildly known in China. The story behind it is quite interesting. Stick with me and learn how to make this dish better than your local take out..
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Ingredients for the chicken marinade [Serve 4-5 people].
4 boneless chicken legs [2 Pounds].
3/4 tsp of black pepper.
1.5 tsp of salt.
2 tsp of soy sauce.
1 egg yolk.
2/3 cup of cornstarch + 2/3 cup of flour.
Ingredients for the sauce [This sauce is only enough for half of the chicken. Make sure you double the amount].
1 tsp of oil.
1 tsp of grated ginger.
1.5 tsp of grated garlic.
8-10 pieces of dried hot chilies [Amazon Link: https://amzn.to/2QVabbw].
4.5 tbsp of sugar.
2.5 tbsp of Chinese black vinegar [Amazon link: https://amzn.to/2RUKGnB].
1 tbsp +2 tsp of soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce: https://amzn.to/2TdlvOB].
1/2 tsp of cornstarch.
3.5 tbsp of water.
Others.
Oil to deep fry.
Cilantro for garnish.
Toasted sesame seed to add at the end.
INSTRUCTION.
Cut the chicken into big chunks. It is better to use boneless chicken leg with the skin on. Marinate it with 1.5 tsp of salt, 3/4 tsp of black pepper, 2 tsp of soy sauce, 1 egg yolk. Egg yolk contains a certain amount of fat, which will make the chicken extra crispy. Cover it. Let that sit for about 15 minutes..
While waiting, combine 2/3 cup of cornstarch, 2/3 cup of all-purpose flour together. Cornstarch is another trick to make the chicken crispy. If you only use all-purpose flour, the outside layer will be a bit doughy..
Put all the chicken into a big container and dump the flour mixture to cover the chicken. Put on the lid and Give it a few good shakes. Then put the chicken pieces in a sieve and shake off the excess flour..
Heat the oil to 350 F. I am using soybean oil. You can use any high smoke point oil..
Put in the chicken one by one. Let it fry for a minute or 2 so the surface can form up a little. Then you can flip them over so they cook evenly. After 4 or 5 minutes, the outside layer should be slightly golden and crispy. Now is the time to take it out. Let them rest for about 15 minutes..
We are going to fry the chicken again. Double frying it to make sure the crispy outside layer stays longer. If you have guests coming, you can fry the second time right before serving..
HOW TO SAVE THE CHICKEN: Whenever I make General Tso’s chicken, I will make more than what I can eat. Freeze the chicken right after the first frying. Next time I want to eat General Tso’s chicken, don’t need to defrost, just directly start the second fry. It will save you a lot of time..
Fish out the small particles that are left in the oil. Heat it to 370F. Fry the chicken for a minute or 2. Once they are beautifully golden brown, you can take them out..
Now we can make the sauce. In a sauce bowl, combine 4.5 tbsp of sugar, 1/2 tsp of cornstarch, 2.5 tbsp of Chinese black vinegar, 1 tbsp +2 tsp of soy sauce, 3.5 tbsp of water together..
Besides that, prepare some dried hot chilies. (The chef who invented this dish, he is from Hunan province. Hunan is one of the places in China where people are obsessed with chilies. So just a little spicy kick..
Heat up your wok, add a tsp of oil, some grated garlic, grated ginger, and the dried chilies. Start with low heat. Stir and saute them. We want to toast the chilies until it is slightly smoky, you should be able to smell it. Pour in the sauce. [Note: The sauce amount I gave is only enough for half of the chicken. Make sure you double the amount if you use the full recipe]. Cook the sauce on medium heat until it becomes a thin syrup texture. Then you can add the chicken. Toss everything until the chicken is coated nicely. And you are ready to serve. Add half tsp of sesame seeds for some nutty taste. Top a little bit of cilantro for presentation. Enjoy!

Orange Chicken Just Like Panda Express! If you like Orange Chicken then your going to love this easy to prepare Orange Chicken recipe. This is a sweet chicken recipe. So if you love Panda Express Orange Chicken then you’re in for a treat!
Rating 5.
Ingredients:
Chicken Breast (cut into bite sizes) or.
Chicken Thighs (best results).
1 Egg White.
1/2 cup of Flour.
1/3 cup Corn Starch.
Salt and Pepper to taste (approx. 1 Tbsp each).
Orange Sauce:
1/2 cup Vinegar.
1/2 cup Soy Sauce.
1 Tbsp of minced Garlic.
1 tsp Crushed Red Pepper Flakes.
Sesame Seeds (optional).
1/3 cup Orange Juice.
1 Tbsp ginger.
1 Tbsp Orange Zest or Lemon Zest (either or).
4 6 Tbsp of Honey.
2 Tbsp of Starch and water mixed together to make the slurry.
Sesame Seeds (optional).
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This Orange Chicken is definitely “Better Than Takeout”. This version of Orange Chicken is an adaptation of a recipe that was sent to me by a viewer. It is similar to what you would get at a take out restaurant but it is much more flavorful! I only made few changes to the original recipe to suit my taste. After eating this Orange Chicken, you will NEVER go back to take out Chinese food. The chicken has a breading made out of flour and corn starch. The chicken is tossed in a sauce made from fresh squeezed orange juice as well as soy sauce, Sriracha, and ginger. You will be blown away by this Orange Chicken! Enjoy! Please share!
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Fried chicken, coated in a sweet soy orange glaze. Sounds easy enough to me… But Can we beat Panda Express? Welcome back for Episode 7. of But Better..
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Ingredients you’ll need:
Chicken Dredge:
1.5# Chicken thighs.
1 egg.
Salt.
Msg?
1 cup (140g) corn starch.
1/2 cup (75g) all purpose flour.
Sauce:
3/4 cup (170g) sugar.
3/4 cup (180ml) White vinegar.
1/3 cup plus 1 tbsp (90ml) double fermented Soy sauce (regular is fine too).
1/4 cup (60ml) water plus.
Zest and juice of 1 orange.
Splash saixing wine.
Splash chinkian vinegar.
1 tablespoon (10g) Corn starch plus 1 tbsp water.
4 cloves garlic, grated.
2 inch knob ginger, grated.
1-2 Red fresno chilies, finely minced

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My copycat Panda Express Orange Chicken is sticky, sweet and tangy. Succulent chicken pieces with a crispy coating and plenty of that delicious orange sauce. Ready in 20 minutes too!
Full Printable Recipe Here: https://www.kitchensanctuary.com/orange-chicken/.
Ingredients:
Chicken Coating and Chicken.
3/4 cup (90g) plain (all purpose) flour.
1 medium egg.
1/4 tsp garlic salt.
1/3 cup + 1tbsp (90ml) cold water.
pinch of salt and pepper.
8 chicken thigh fillets (skinless and boneless) chopped into bite-size chunks.
2 tbsp cornflour (cornstarch).
1/2 cup (120ml) vegetable oil for frying.
Orange Sauce.
Juice of 2 large oranges.
Zest of half an orange.
6 tbsp caster sugar or superfine sugar.
5 tbsp dark soy sauce.
2 cloves of garlic minced.
1 tsp minced ginger.
1 tsp rice vinegar.
1 tbsp cornflour (cornstarch), mixed with 3 tbsp cold water to form a slurry (optional).
To Serve:
Boiled rice.
1 tsp sesame seeds.
#OrangeChicken #PandaExpress #Betterthantakeout

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: https://amzn.to/2uybK2g].
1/4 cup of Orange juice.
3.5 tbsp of light soy sauce [Amazon Link: https://amzn.to/2KS8wOE].
1/4 cup of brown sugar [Amazon Link: https://amzn.to/2OxnMT2].
1 tbsp of honey for the taste [Amazon Link: https://amzn.to/2UdFq3b].
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.