Chicken in orange sauce

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 1774, total fat 98 G., saturated fats 9 G., proteins 51 G., carbohydrates 170 G., fiber 5 G., cholesterol 237 mg, sodium 1395 mg, sugar 21 G.

Orange chicken is a popular Chinese-American dish, often served as takeout. But it's equally delicious and mouthwatering to make at home. Skinless, boneless chicken breasts or thighs are coated in a thick batter and deep-fried until crispy, then quickly reheated in a pan in a sweet and spicy orange sauce. It's best served with boiled or fried rice and steamed broccoli.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Orange sauce

0.5 cups (118 ml) oyster sauce
0.5 cups (95 g) sugar
90 ml orange juice
90 ml rice vinegar (unsalted)
1 tbsp (7 g) cornstarch mixed with rice vinegar to form a paste
2 tbsp (30 ml) soy sauce
1 tbsp. l. (15 ml) hoisin sauce
1.5 tsp sweet paprika
1 drop red food coloring, optional

Broccoli

3 cups broccoli florets

Chicken

1.8 l vegetable oil for frying
900 g boneless, skinless chicken thighs, cut into 4 cm cubes.
2.5 tbsp. (335 g) tempura flour

Assembly

2 tbsp vegetable oil, such as canola or grapeseed
1.5 tsp chopped garlic
1.5 tsp. chopped, peeled ginger root
Fried chicken pieces, recipe follows
2-3 green onions, cut diagonally into 5cm long pieces.
Half an onion, cut into large cubes
Orange sauce
Fried rice

Fried rice

3 tbsp vegetable oil, such as canola or grapeseed
3 large eggs, lightly beaten
4 cups of yesterday's boiled long-grain or jasmine rice
1 tbsp soy sauce
1.5 tsp sugar
0.5 tsp chicken broth powder
2–3 green onions, chopped
0.5 tsp white pepper, optional

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken thighs, broccoli cabbage, long-grain rice, soy sauce, Orange juice, oyster sauce, hoisin sauce, paprika, rice vinegar, starch

Cooking the dish according to the recipe:

Sauce:

In a 1-quart saucepan, combine the oyster sauce, sugar, orange juice, vinegar-cornstarch slurry, soy sauce, hoisin sauce, paprika, and food coloring. Stir gently over medium heat until the mixture comes to a boil. Once boiling, continue stirring for about 5 minutes, until the sauce thickens. Remove from heat and set aside.
Broccoli:

Place the broccoli florets in a microwave-safe bowl with 1/4 cup water. Sprinkle with coarse salt and cover with plastic wrap. Microwave on high for 3 minutes. Set aside for assembly.

Chicken:

Heat oil in a 4-quart Dutch oven to 190°C (350°F) on a deep-fry thermometer. Rinse the chicken under cold water and pat dry. Sprinkle the chicken cubes with 1 cup tempura flour and toss. Shake off any excess. Mix the remaining 1.5 cups flour with 1 cup cold water to create a batter the same consistency as pancake batter. Dip the chicken in the batter and fry in batches until golden brown and crisp, 6–8 minutes. Transfer the chicken to paper towels or a wire rack.
Assembly:

Heat a large skillet over high heat and add vegetable oil. When the first wisps of white smoke appear, add the garlic, ginger, and browned chicken pieces and cook, stirring, for about 30 seconds. Add the green onions, onions, and orange sauce, stirring to coat the chicken. Cook, stirring, until all ingredients are well coated, about 2 minutes. Serve with fried rice or steamed rice with broccoli.
Fried rice:

Heat oil in a large skillet until a stream of white smoke appears. Pour in the eggs and immediately add the rice. Using a wide spatula, fold the rice into the egg using a circular motion, being careful not to break the grains. After about 30 seconds, the egg will begin to set and the rice will begin to dry out. Continue stirring. Add the soy sauce, sugar, and chicken broth. Continue stirring for about a minute, scraping up any rice stuck to the bottom of the pan. Cook until the rice has absorbed the liquid and egg but is still fluffy. Add the green onions and white pepper and cook for another minute. Serve immediately.