I know cooking can sometimes feel like a huge task, especially if you’re just starting out or if you’re trying to whip up something tasty and different for dinner.
That’s exactly why I want to share this Orange Chicken recipe with you.
It’s a delicious dish with crispy chicken coated in a sweet and tangy orange sauce, and it’s not as hard to make as you might think.
I’ll break down each step, from prepping your chicken to making that irresistible sauce, using simple terms and easy-to-follow instructions.
Whether you’re cooking for yourself or a group, this guide will help you get a mouth-watering meal on the table without all the stress.
Let’s get that chicken sizzling and make a dish that’s sure to impress everyone!
Understand Orange Chicken
Orange Chicken, a delightful fusion of sweet, sour, and tangy flavors, has become a staple in many South African households.
This dish, with its crispy chicken coated in a vibrant orange sauce, offers a perfect balance of taste and texture.
Ingredients
To serve four people, you’ll need the following ingredients. Make sure to measure everything accurately for the best results.
For the Chicken:
- 500 grams of boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 120 grams of cornflour (cornstarch), for coating
- 2 large eggs, beaten
- Salt and freshly ground black pepper, to taste
- Oil, for deep-frying
For the Orange Sauce:
- 120 ml of fresh orange juice (preferably from Valencia or navel oranges)
- Zest of 1 large orange
- 60 ml of soy sauce
- 50 grams of brown sugar
- 2 cloves of garlic, minced
- 15 grams of fresh ginger, grated
- 15 ml of white vinegar or rice vinegar
- 5 ml of sesame oil
- 15 grams of cornflour (cornstarch), mixed with 30 ml of water to make a slurry
Optional Garnishes:
- Sesame seeds
- Finely sliced spring onions (scallions)
- Additional orange zest
Equipment Needed
- Deep fryer or a large, heavy-bottomed pot
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Frying spatula
- Saucepan
Method
Preparing the Chicken
- Marinate the Chicken: Season the chicken pieces with salt and pepper. Place them in a bowl and add the beaten eggs. Mix well to ensure each piece is coated with the egg.
- Coat the Chicken: Place the cornflour in a separate bowl. Take each egg-coated chicken piece and roll it in the cornflour until it’s fully coated. Shake off any excess cornflour.
Frying the Chicken
- Heat the Oil: Pour oil into your deep fryer or pot and heat it to 180°C. If you don’t have a thermometer, test the oil by dropping a small piece of bread; it should sizzle and turn golden in about 60 seconds.
- Fry in Batches: Carefully lower the coated chicken pieces into the hot oil in batches. Don’t overcrowd the pot. Fry until golden brown and cooked through, about 4-5 minutes per batch. Use a frying spatula to turn the pieces occasionally for even cooking.
- Drain: Once the chicken is cooked, use a slotted spoon to transfer the pieces to a plate lined with kitchen paper to drain excess oil.
Making the Orange Sauce
- Combine Ingredients: In a saucepan, combine the orange juice, orange zest, soy sauce, brown sugar, minced garlic, grated ginger, and vinegar. Stir over medium heat until the sugar dissolves.
- Thicken the Sauce: Add the sesame oil to the sauce mixture. Then, slowly whisk in the cornflour slurry. Continue to cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
Bringing It All Together
- Coat the Chicken: Add the fried chicken pieces to the saucepan with the orange sauce. Toss gently to coat all the pieces evenly.
- Garnish and Serve: Transfer the orange chicken to a serving dish. Sprinkle with sesame seeds, spring onions, and additional orange zest if desired. Serve hot with steamed rice or noodles.
Tips for Success
- Juicing Oranges: Ensure you get the most juice out of your oranges by rolling them on the countertop before cutting and squeezing.
- Consistent Chicken Pieces: Cut the chicken into evenly sized pieces to ensure they cook uniformly.
- Frying Temperature: Maintaining the correct oil temperature is crucial. If it’s too low, the chicken will absorb too much oil and become soggy. If it’s too high, it will burn on the outside before cooking through.
- Sauce Consistency: If your sauce is too thick, thin it with a little water. If it’s too thin, let it simmer a bit longer or add a bit more cornflour slurry.
Making Orange Chicken is an enjoyable and rewarding process, perfect for introducing new learners to the joys of cooking.
Cooking is all about experimentation and personalization, so feel free to adjust the ingredients and techniques to suit your taste.
Happy cooking!