Minute Crispy Orange Chicken

$- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1/2 cup cornstarch - 1 cup fresh orange juice - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon garlic powder - 1/4 teaspoon ginger powder - 2 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 2 green onions, finely chopped - Optional: sesame seeds The main ingredients in my Minute Crispy Orange Chicken create a fantastic flavor. I use chicken thighs for their juicy texture. Cornstarch gives the chicken that amazing crunch. Fresh orange juice adds a bright, sweet taste. For the seasoning and sauce, I keep it simple yet flavorful. Salt and pepper enhance the chicken. Garlic and ginger powder bring warmth. The soy sauce adds umami, while honey balances with sweetness. Rice vinegar gives a nice tang, and sesame oil adds richness. Don't forget the garnish! Chopped green onions add a fresh crunch. If you like, sprinkle sesame seeds on top for extra flair. Each ingredient works together to make a dish that bursts with flavor and texture. {{ingredient_image_2}} 1. Start by mixing the dry ingredients. In a large bowl, combine cornstarch, salt, black pepper, garlic powder, and ginger powder. Stir these until they blend well. 2. Now, it’s time to coat the chicken. Take the bite-sized chicken pieces and add them to the bowl. Toss the chicken pieces in the cornstarch mixture. Make sure each piece gets a good coat. This is key for that crispy texture. 1. Next, we need to fry the chicken. In a deep skillet or wok, heat about 1 inch of vegetable oil over medium-high heat. The oil should reach around 350°F. To check, drop in a small piece of chicken. If it sizzles, you're ready to fry. 2. Carefully add the chicken pieces to the hot oil in batches. Avoid crowding the pan; this helps keep the oil hot. Fry each batch for about 3-4 minutes. Look for a golden brown color and that perfect crispiness. Once done, use a slotted spoon to transfer the chicken to a paper towel-lined plate. This will help soak up extra oil. 1. While the chicken fries, you can make the orange sauce. In a separate saucepan, combine orange juice, soy sauce, honey, rice vinegar, and sesame oil. Stir this mixture together. 2. Place the saucepan over medium heat. Let it simmer gently for about 3-4 minutes. Watch for it to thicken slightly. Once it reaches the right consistency, remove it from the heat. 3. After making the sauce, add the crispy fried chicken to the saucepan. Toss gently to coat all the pieces in the flavorful sauce. Enjoy the sweet and tangy balance! To get that perfect crunch, coating the chicken is key. Use the cornstarch mix to cover each piece well. This helps create a crispy outer layer when frying. The frying temperature matters too. Aim for about 350°F. Test the oil with a small chicken piece. If it sizzles, you’re ready to go. Fry in small batches; this keeps the oil hot and crispy. Balancing sweetness and tang is important. You can adjust the honey for more sweetness or add a bit more rice vinegar for tang. Taste as you go to find your perfect mix. For sauce consistency, simmer the sauce until it thickens just right. It should cling to the chicken but not be too thick. Stir it often to avoid burning. Serving suggestions can enhance your dish. Place the crispy orange chicken over a bed of steamed rice. This adds color and texture. Garnishing is fun! Use finely chopped green onions for a fresh touch. A sprinkle of sesame seeds can add crunch and flair. Make it look as good as it tastes! Pro Tips Choose the Right Chicken: Opt for boneless, skinless chicken thighs for a juicier and more flavorful result compared to chicken breasts. Coat Evenly: Make sure each piece of chicken is thoroughly coated with the cornstarch mixture to achieve maximum crispiness when frying. Maintain Oil Temperature: Keep an eye on the oil temperature while frying; if it drops too low, the chicken will absorb more oil and become soggy. Garnish for Appeal: Don’t skip the green onion garnish, as it adds a pop of color and freshness that enhances the dish visually and flavor-wise. {{image_4}} You can change up the protein in this dish. - Using chicken breasts: Chicken breasts work well too. They are leaner and will still taste great. Cut them into bite-sized pieces just like the thighs. - Plant-based options: If you want a vegan dish, try using tofu or tempeh. Press the tofu to remove moisture, then cut it into cubes. Coat and fry them the same way as the chicken. The sauce can bring a new twist to the dish. - Adding spice with chili sauce: If you like heat, mix in some chili sauce. This will give your orange chicken a spicy kick. Start with a small amount and add more to taste. - Alternative citrus options: Instead of orange juice, you can use lemon or lime juice. Each will give a different, but tasty, flavor to the dish. How you serve this dish can make a big difference. - Pairing with rice or noodles: I love serving this over steamed rice or noodles. It soaks up the sauce and makes the meal filling. - Adding vegetables for a complete meal: Include some stir-fried vegetables like broccoli or bell peppers. This adds color and nutrition to your plate. Plus, it adds a nice crunch! To keep your Minute Crispy Orange Chicken fresh, follow these steps: - Refrigeration: Place leftovers in an airtight container. This helps keep the chicken moist. Store it in the fridge for up to three days. Make sure it cools down before sealing. - Freezing: For longer storage, freeze the chicken in a freezer-safe bag. Remove as much air as you can. It will last for about three months. When ready to eat, thaw it in the fridge overnight. When it's time to enjoy your leftovers, how you reheat matters: - Oven vs. Microwave: Use the oven for best results. Preheat it to 375°F. Place the chicken on a baking sheet. Heat for about 10-15 minutes. This keeps it crispy. The microwave can make the chicken soggy, so avoid it if you can. - Keeping the Chicken Crispy: To maintain crispiness, cover the chicken lightly with foil in the oven. This helps it warm evenly without losing its crunch. Enjoy your tasty meal again! Yes, you can use chicken breast. However, chicken thighs have more fat. This fat gives them a juicier texture. Chicken breast may dry out when cooked. For best results, if using breast, watch cooking time closely. You want it tender, not dry. If you need a substitute, consider these options: - Lemon juice offers a tart flavor. - Pineapple juice adds sweetness. - Grapefruit juice gives a zesty kick. Each option will change the taste, so pick one that suits your dish. To keep your chicken crispy: - Let the fried chicken sit on a wire rack, not paper towels. This keeps air flow. - Store in a single layer, so pieces don’t stick together. - Reheat in the oven to keep the crunch. Avoid the microwave; it makes chicken soggy. In this post, we explored a delicious orange chicken recipe. We covered the main ingredients, from chicken thighs to cornstarch and orange juice. You learned how to season and make the sauce, plus tips for crispy texture and flavor balance. We even discussed variations and storage methods to keep your dish fresh. Remember, cooking is about trying new things. Enjoy making this meal your own!$

Minute Crispy Orange Chicken

A quick and delicious recipe for crispy orange chicken, perfect for a weeknight dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Asian

Servings 4

Calories 400 kcal

Ingredients

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
0.5 cup cornstarch
0.5 teaspoon salt
0.25 teaspoon black pepper
0.25 teaspoon garlic powder
0.25 teaspoon ginger powder
1 cup fresh orange juice
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 pieces green onions, finely chopped (for garnish)
as needed oil vegetable oil (for frying)

Instructions

In a large mixing bowl, combine the cornstarch, salt, black pepper, garlic powder, and ginger powder. Stir the dry ingredients together until well incorporated.
Add the bite-sized chicken pieces to the bowl and toss thoroughly, ensuring each piece is generously coated with the cornstarch mixture for optimal crispiness.
In a deep skillet or wok, heat about 1 inch of vegetable oil over medium-high heat until it reaches approximately 350°F. Test the oil by dropping in a small piece of chicken; if it sizzles, the oil is ready.
Carefully add the chicken pieces to the hot oil in batches, avoiding overcrowding the pan to maintain the oil temperature. Fry each batch for about 3-4 minutes, or until the chicken turns golden brown and crispy. Use a slotted spoon to transfer the finished chicken to a paper towel-lined plate to absorb any excess oil.
In a separate saucepan over medium heat, combine the orange juice, soy sauce, honey, rice vinegar, and sesame oil. Stir the mixture together and allow it to simmer gently for about 3-4 minutes, or until the sauce thickens slightly.
Once the sauce has reached the desired consistency, remove it from the heat.
Add the crispy fried chicken to the saucepan and toss gently until every piece is well-coated with the flavorful sauce, ensuring a delightful balance of sweetness and tang.
Transfer the sauced chicken to a serving platter, arranging it attractively for a beautiful presentation.
Finish the dish by garnishing with finely chopped green onions for a fresh and vibrant touch.

Notes

Serve over steamed rice or alongside stir-fried vegetables for a complete meal. Consider a sprinkle of sesame seeds for added texture and flair!

Keyword chicken, crispy, easy, orange, quick