Whenever we hear the term “Asian Fusion,” the image that often comes to our mind is a Chinese takeout of fried breaded meat drenched with sauce. These easy to eat meals somehow embody the Asian cooking style, such as the sweet and sour pork, kung pao chicken, and the new favorite, orange chicken. The good news here is, you won’t need to rely on food deliveries anymore as we will show you how to make orange chicken!
One of the great qualities of the dish is that it appeals to most demographic profiles. The kids, teenagers, aunties, and even your grandma will surely love a serving of homemade orange chicken. What’s more, we will feature here the different techniques on how to cook orange chicken. Further, we will answer the question, “How do you make orange chicken special for everyone?”.
What is Orange Chicken Kind of Recipes All About
Let us first answer the question, “what is orange chicken?”. Orange chicken meals are Chinese-American food that has gained its identity as a dish made of crunchy deep-fried batter-coated chicken cooked with zesty, sweet, and sticky orange-based glaze. We know that the description alone is already worth drooling for a bite of this chicken meal!
You might be asking in your head why this dish has a mixed nationality. It has something to do with who invented the orange broiler– Andy Kao. The creator of this famous grub, a chef born in China and raised in Taiwan, became inspired by the trademark deep-fried chicken in his home country. He then tweaked the chicken meal with a mix of sweet, spicy, and sour glaze with orange as the main ingredient, marking the dish’s birth for a popular Chinese fast-food chain in the United States.
Like other immigrant food stories, our featured dish has such a narrative that a home-sickness remedy dish is made suitable for the foreign palate. Interestingly, although the plate is known as Chinese food in North America, it is rarely found in China’s restaurants. The fast-food chain owner that made the dish famous stated that like General Tso’s chicken, orange chicken is one of the Westernized mutations of sweet and sour meat-based recipes in China.
Meanwhile, the dish is said to have originated in Hunan, China, and is known as fresh orange peel chicken. Another local variant of the dish is the dried citrus peel chicken, in which dried tangerine peel is used. Aside from cooking, orange zest is also used in traditional Chinese medicine.
During the 1800s, immigrants from Guangdong District in China arrived in the United States of America. This is to pursue a better life. This is because they are suffering from continuous rebellion and an unstable economy in their region.
Since the cuisine is very much different, they had difficulties in preparing something that matches home. One struggle is the absence of some of their most-used ingredients way back home. To adapt, they replaced their mustard greens with broccoli and asparagus.
Now that they have adapted to the changes they have met in America, the next thing that bothers them is that they are disgusted by their cooking. This is because they use chicken heads, feet, and innards in some of their recipes. Americans usually throw this off and only use the meat in their cuisine.
If you would also see, in pork and beef, they don’t use the innards and other parts aside from the meat too. Especially the pork meat, Asians use this to produce crunchy skin recipes like chicharon. Chinese also believe that the innards hold a different flavor that can elevate recipes.
But they did not waver even when the Americans were disgusted with their cuisine. Instead, they adapt to American cooking even more. They started by serving their recipes with sodas instead of teas. Chow Chow Restaurant also gave birth to the recipes that Americans loved. Chow Chow Restaurant caters to an all you can eat buffet for just a dollar.
The original orange broiler wasn’t crispy at all. But to appeal to American liking, they added cornstarch and sugar to the dish, and to the Chinese surprise, the Americans loved it.
That is how the Orange Broiler came into the life of American kitchens. Due to high demand as time passes by, these kinds of recipes are famous for food trucks roaming around the United States of America’s streets. Easy to cook and to fulfill, this has appealed to those strolling around the metro.
How to make Orange Chicken Marinade sauce
In order to achieve all the flavors that make the recipes’ identity, it is essential to know all the necessary ingredients.
- Orange Juice. This is the glaze’s main component, which is what the recipes’ name is from. The extract gives a sweet, citrus, fruity flavor that will produce a syrup-like glaze when reduced. Lower down your expectation of its nutritional value in the dish as the cooking process will destroy the juice’s vitamin C content.
- Soy Sauce. – This sauce has a predominantly salty taste with a hint of umami, mostly when cooked. Adding soy sauce will instantly result in a savory dish.
- Brown Sugar.- Granulated brown sugar will supplement the sweetness and the caramelized texture required for the glaze. Brown sugar instead of the white, more processed counterpart is preferred as it will result in a thick glaze. Also, it retains its molasses content with minerals like calcium, iron, magnesium, and potassium because it is less refined.
- Vinegar. – The acid content and sourness of vinegar will balance the sweetness and spices in the sauce. Make sure to simmer the glaze well so you will not be left with undercooked pungent vinegar.
- Sesame oil. – This oil differentiates itself from other cooking oil through its distinct nutty taste, making it a flavorful addition for stir-fried recipes. Note that sesame oil is not suitable for frying because it has a lower smoke point, so use it to saute the aromatics instead.
- Salt. – This seasoning always has active participation in any kind of food. Salt adds and enhances the flavor of the dish. You can’t just go without it.
- Ground Black Pepper – When you need a fiery twist, but you don’t want to go overboard, this king of spice is always an excellent option. An appropriate amount of ground black pepper in the sauce will provide a non-intimidating kick of heat to the dish.
- Garlic. – Freshly minced garlic provides another depth of flavor and warmth to the dish. Also, this will bring an enticing aroma to the plate. Fresh garlic is an excellent option to put in your sauce, but if you lack time, garlic powder will work as well.
- Ginger – Grated ginger will enhance the flavor profile of your cooking. It will make it taste fresh as it cuts through all the spices and fruitiness of the dish.
- Cornstarch. – This is the best thickening agent for most Asian inspired sauces and dishes.
- Water. – The right amount of H20 will combine all the seasonings.
What is Orange Chicken kind of Recipes made of
The crispy chicken bites in the dish are composed of several ingredients that make it as crunchy and delectable as most of us know it!
- Chicken. – You may use chicken breast or thigh part, but make sure that it is boneless. The bite-size cut is preferred so you can easily munch on it using chopsticks.
- Cornstarch. – This is the key to achieving the ultimate crispy breading that you want for your chicken.
- Egg White – Adding beaten egg whites to the mixture will result in a fluffy and creamy consistency while retaining the breading’s lightness.
- Cooking Oil: You won’t be needing anything other than pure cooking oil to deep-fry your chicken.
Ways to Cook Asian Orange Chicken kind of Recipes
Orange broiler meal is an irresistible dish that will instantly catch anyone’s appetite. However, some circumstances might prevent us from having this dish as it is typically served. We are here to prove that you can have it in any way you want to use different cooking techniques.
Instant Pot Asian Orange Chicken Recipes
The Instant Pot is the brand name of the cooking tool to be used in this dish. It is almost similar to the pressure cooker, only that this one is digital and more convenient to use. Instant pot orange broiler is healthier than the takeout version because you will skip the frying part. Also, this will save you some recipes for you to clean.
Since we mentioned the dish-cleaning part, you can make the job easier by removing the brown bits stuck to the pan’s bottom right after sauteeing the food. You would not want that burn notice in your Instant Pot. To add, you can fully utilize your cooking instrument by using egg racks for cooking rice above your chicken (the “pot-in-pot” method); yes, you heard that right, you can cook them simultaneously.
Crockpot Asian Orange Chicken Recipes
The crockpot has been used as a term to refer to most types of cookers, but the thing is, you cannot use them interchangeably. The crockpot is a type of a cooker, only that this one is an upgraded version. The fantastic thing about this “set it and forget it” cooking gadget is that the heat comes from the top, bottom, and sides of the pot, leaving you nothing to worry about.
It is perfect for tenderizing meats that require slow cooking. The crockpot orange broiler’s taste will be almost as similar as the instant pot, but with more flavors and expect a more tender (almost corned beef shred) chicken. It is suitable for older adults and for those who want a healthier but tastier outcome.
Slow Cooker Orange Chicken Recipes
This cooker is the downgraded version of the crockpot. You can still achieve the same cooking results but with more effort. It is because this equipment transmits heat from the bottom of the pot. Thus, leaving you no choice but to check on it and frequently stir to avoid burnt chicken concentrated at the bottom of your container.
Orange Chicken Stir Fry
It is the no-fuss method for most on-the-go eaters. If you don’t have the cooking equipment required above, you can make it using a single pan.
It allows for two cooking methods. First, you can make the takeout style version by frying the chicken chunks in the pan and then preparing the sauce to stir fry the meat. The second method employed is the quick and easy stir fry method, without taking out your pan from the stove.
Air Fryer Orange Chicken
If you are keen on having your chicken perfectly crispy, the air fryer orange broiler is a suitable match for you. This method employs the use of an air fryer that will result in an evenly cooked breaded chicken. You might want to avoid having dark brown bits on your chicken by making sure that there is no excess cornstarch in your mixture. If you are tired from work and want to prepare dinner in a swift, this equipment is a must-have.
Baked Orange Chicken
Having a baked orange broiler is the best alternative for achieving a healthier version but is unwilling to sacrifice the crunchy chicken. The baking method will replace what should be the deep frying part. Some people would prefer using the oven than deep-frying as the former can be dangerous and messy, just imagine the oil splatter once you drop that chicken!
However, avoid dripping batter all over your oven by freezing the chicken bits before baking. In this regard, the defrosting will soften the breading, so make sure to spray some cooking oil to save that crunch.
Pressure Cooker Orange Chicken
Having a pressure cooker orange broiler is your recourse when you don’t have an instant pot. The cooking result is almost similar to the instant pot version, but this will require you more effort and additional patience. In terms of usability and technology, using a pressure cooker is out of the game. This kitchen tool is usually subject to an explosion, unlike the instant pot with designed safety mechanisms.
Nevertheless, if you are adept at using a pressure cooker and not a first-timer, we recommend using it, especially if you want to achieve tender chicken bits for your dish.
Varieties of Orange Chicken
No one would dare miss a serving of orange chicken, especially when you have a lot of varieties to choose from that are made suitable for any dietary preferences! The sky’s the limit indeed!
Keto Orange Chicken
For keto, the more fat, the better; hence, the more expensive the chicken part to be used for this variant is boneless chicken thighs. Keto is also achieved by cutting on any source of carbohydrate in the dish. So to make the ultimate orange chicken, simply replace cornstarch with almond or coconut flour.
Gluten-free Orange Chicken
This is good news for those with gluten intolerance as you won’t have to skip on your Chinese favorite anymore. You can have your gluten-free orange chicken by avoiding the use of flour in the batter and stick with just the cornstarch and replacing your ordinary soy sauce with the gluten-free version.
Crispy Orange Chicken
You are wrong when you think you could not love orange chicken anymore, as the crispy orange chicken variant will surely make you take your words back! This version calls for crispier chicken chunks by using ice-cold water, avoiding the flour, and using cornstarch for your batter (well, this line surely qualifies as a nursery rhyme!).
Spicy Orange Chicken
The spicy orange chicken echoes the traditional Sichuan take on the dish, the dried tangerine peel chicken. This spicy variant involves ground black, white, and Sichuan peppers for the batter and adding dried chili flakes in the sauce.
Vegan Orange Chicken
Ironically, the vegan orange chicken will not qualify as chicken anymore. The two cannot coexist. This variant is done by replacing chicken with other vegetables like cauliflower and mushrooms and even with textured vegetable protein (TVP).
Low Carb Orange Chicken
Wait, did we just make a low-carb version in the keto variant? Well, actually not. Although both versions are keen on dissing carbs, keto and low carb diets are somehow different as the former allows more fat intake while the latter requires more protein content. In this case, low carb orange chicken is prepared using chicken breast and coating it with keto flours instead of cornstarch or regular flour.
You know it’s a “facepalm” moment when you spend time and effort cooking, but you mess up and leave regretting that you should have just ordered takeout instead. Cheer up, as we won’t let that happen to you with these troubleshooting guides.
- What can I do when the sauce is too thin? – If you happened to add way more water than you intended and left with a soupy sauce, mix another one teaspoon of cornstarch and let the dish cook for a minute. Make sure that you mix well so you won’t be left with some starch lumps.
- What if I thicken the sauce too much? – To supplement the lost sauce, you may add some water or orange juice with vinegar to thin out the glaze.
- How to make my chicken crunchy outside but juicy on the inside? – We know that even most of us have experience cooking, frying to its perfection is still a struggle.
Here, we are going to guide you on how to nail a perfect crunchy chicken.
First, choose the right cut of meat. If you think that the breast is the greatest part because it is the meatiest part, you are wrong. In frying recipes, the bony parts are more suitable because they cook faster.
Second, dry brine the meat overnight. The salt is a helping agent in making the meat juicy and the skin crunchy as well. But beware of rubbing too much salt, for it will make your meat too salty.
Third, don’t shy away from putting in a lot of spices. When frying, you will notice that most of the dried herbs and spices you rubbed on the skin goats away as it sizzles in the oil. So in this concern, make sure to rub a lot and let it sit for quite a while to ensure that the flavors will sip in.
Fourth, if you don’t have cornstarch as the crisping agent for the chicken, you can use alternatives like egg whites and alcohol. Egg whites increase the structure of the crisping agent in the form of protein. Also, it acts as a culinary glue, ensuring that the spices are intact to the skin as it cooks. On the other hand, if you use alcohol, it sets a crispy coating making it extra crunchy. It will create pie crust like flaking in the skin.
Lastly, your equipment is a factor to consider in making recipes like this. If you have a casserole or a pan that you usually use during frying time, you will notice that the cook is not that perfect. Instead of crunchy, it is hard and chewy, and the cook is not even.
Our friendly tip is to use a Dutch Oven instead of the regular deep frying equipment. This is proven safe and less messy. Now, no more battling with oil splatters because the equipment is designed to have fewer splatters than typical frying equipment.
Also, to ensure that there will be no splatters, check your oil temperature before submerging the meat. Dipping it in early will cause a lot of splatters. On the other hand, submerging it too late will burn the outer skin without even cooking the insides.
Trivia: Calories in Orange Chicken and Difference in Oranges and Tangerines
Did you know that a serving of delicious Orange Broiler amounts to 273 calories? Don’t worry as you can use all that energy in taking an hour of either Tai Chi, Ballroom, or Bowling. Moreover, some nutritional benefits you can get are 491 mg of Potassium, 96IU of Vitamin A, 17 mg of Vitamin C, 9mg Calcium, and 1 mg Iron.
When we are shopping for recipes like this, we often just choose the orangest and more significant fruit. The commonly used type of orange is tangerines and oranges. But do you know the difference between the two? It is nice to meet you here in this article because we are giving you new orangy learning.
Let us start up with Oranges.
Oranges are part of the citrus x Sinensis species. Also, it is a hybrid of pomelo and mandarin. Aside from that, orange has four classifications.
- Round – Valencia, Hamlin, and Gardner belong in this classification. This type of oranges is perfect for juice production.
- Navel: Cara Cara is the typical popular type of this classification. They are called navel because their appearance embodies the navel of a human person.
- Blood or pigmented: From the classification name itself, blood oranges belong to this group. They are called blood oranges because they appear darker in color, just like blood. The antioxidant anthocyanin is present in these oranges, causing the dark pigments in their skin and fruit.
- Acidless or sweet – these types of oranges are plump and seedless. They are often used in cooking and beverage making because of their slight taste and tanginess.
Now for the tangerines. Tangerines are from the same family of oranges. They are commonly produced in Palatka, Florida. The reason why they are called tangerines is that they are named after Tangier, Morocco. This is the country that they are commonly imported to.
Their season starts from mid-October to the end of January. Others call it baby oranges or mandarin oranges in the United States of America. When ripe, these tangerines have softer skin, redder in color, and less sweet and tart than oranges. They are more robust in flavor and have shorter aftertaste too. Tangerines are also popularly known as the Zipper Skin Orange because once you tear up its skin, it easily peels off just like a zipper.
In terms of nutritional value, orange has twice more Vitamin C than tangerines. Vitamin C is a water-soluble vitamin needed by our body in boosting our immune system. Also, it fights free radicals or cancer-causing bacterias. Drinking Vitamin C rich juices helps decrease DNA damage and lowers blood cholesterol. Aside from that, it reduces the formation of stomach ulcers, causing bacterias.
On the other hand, eating an orange will give your body the fiber it needs. For those who are on a diet, then this fruit is perfect for you. It helps in weight loss and improves blood sugar levels. On top of that, it decreases the risk of heart diseases, which is the leading cause of human immortality. This is the reason why many consider this fruit as the Smart Snack.
Tangerines, on the other hand, have more Vitamin A in it. But all in all, both tangerines and oranges are excellent sources of Potassium, Thiamin, Folate, and low in calorie content.
Whichever you like using in cooking, both are amazing in flavor and nutritional value. So choose smart and start cooking recipes like this Orange Broiler.
If you are an avid reader of our blog, you might already expect that we won’t leave you empty-handed with tips for this chicken meal. Here are some that can help you achieve a recipes’ hassle-free preparation.
- Prevent having a lumpy mixture by using one hand for the egg and the other for the cornstarch mixture. Using the same hands for both dips will cause the egg mixture to dip into the cornstarch. Either you end up with an uneven mixture texture or wasting your cornstarch entirely.
- If you plan on serving an orange broiler for the following days, be sure to store the chicken and sauce separately to avoid spoilage. The orange sauce can last for three days when refrigerated. When you’re already in a mood to have some, just heat the cold orange sauce in the microwave, then toss the remaining chicken. You can also use the orange sauce as a dip for tacos or chips that you like.
Another fantastic thing about the orange sauce is that you can easily make it in a span. Just prepare orange zest, orange juice, garlic, ginger, and flavorings. Simmer it in low heat and once thicken, your orange juice is ready to serve.
- To make the chicken dish even more enticing, just sprinkle some sesame seeds and garnish with chopped onion chives.
- There are lots of oranges to be used in orange sauce. Sometimes you cannot tell the difference between each type because we are limited to the right knowledge about this type of fruit. Here, we are going to unravel the varieties of oranges that we usually see in the market. You will be amazed by knowing that the one you typically call “orange” is just another type of it. . Just choose which one is suitable for your liking. The following are the types of mandarin oranges that you can use in your orange sauce to choose from:
- Ponkan – This type is the most popular of all the types of oranges. PUmpkins are usually plump and about 7-8cm in size. They have a few wrinkles and easy to peel. Also, they are succulent, juicy, and tangy in flavor. Besides, it has a sweet and vibrant flavor, too perfect for cooking recipes like this.
- Lukan – Lukans are usually the same size as ponkans but slightly rough in texture. It is easy to peel because of its loose skin and fewer wrinkles. On the other hand, it has a mild and bright acidity flavor. The zest is also a flavor that you can use in salads for extra aroma. Although it is flavorful, it tends to be bitter once cooked. Make sure to use it in moderation.
- Dekopon – This Milkan and Ponkan crossbreed a costly fruit available at Japanese supermarkets. They are often called Hallabongs in Korea, especially on Jeju Island. Dekopons have rough skin and a prominent nipple appearance. The flavor is classified as concentrated and sugary tart. It also has a light complex fragrance with no seeds at all and light sacs. Aside from that, it is very juicy, making it the soft drink in fruit form. So if you are craving carbonated drinks but want a healthier version, this is the perfect alternative for you. This trait makes it very usable in cooking too.
- Honey Murcott – Honey Murcotts originated in the United States but are also sold in Australia and China. They are usually 9cm in size and plump as well. It will be too hard to peel it off because the fruit is very clingy to the skin. It has fewer seeds, juicy and moderately sweet, and sometimes bland. Also, it has low acid as well. If you want a softer touch of orange tin recipes like this, this type of orange is perfect for you.
- Sour Orange – In Japanese Culture, it symbolizes continuity and family inheritance in New Year Celebrations. The size is 7cm and yellow to deep orange. Some call it Seville Oranges in the West. Also, it is a crossbreed of pomelo and mandarin. On the other hand, it is mainly used in making marmalades, confections, liqueurs, perfumes, and extracts. You cannot eat it as it is because it is too sour and bitter in cooking. Beware of its numerous seeds as well.
- Swatow – This type is from Southern China. It has rougher and thicker skin compared to ponkans and lukans. The thick skin makes it hard to peel off and chewy as well. It is less sweet and perfect for cooking. Also, it has a longer shelf life of two to three weeks.
- Kinno – This type is from Pakistan. It appears to be smooth and shiny and with lots of seeds too. When it is ripe, it is intensely sweet, making it perfect for cooking and baking. If you want to have an orange beverage, you can use it to make cocktails.
- Mikan – Want a refreshing type of orange? Then Mikan is the type of orange for you. It has a floral sweetness and light acidity taste. Also, you will love Mikan even more because it is seedless and very juicy. During Christmas, it is significantly enjoyed at United Kingdom dinner tables. In Japan, Satsumas is named after the region in Kagoshima that grows this type of oranges. It is also used in specialties in Wakayama and Ehime. Also, it was present in Jeju Island.
- Clementine – This type is broadly available in the Mediterranean region. In terms of size, it is larger than tangerines but smaller than Mikans. It has more tart flavor than Mikans and tangerines. You will love to use it in cooking because it is juicy, seedless, and easy to peel. You may find this type of orange expensive because it is directly imported from Europe.
- Mandelo – This is a crossbreed of Mandarin, Tangerine, and Pomelo. It originated from the United States and is about the size of a grapefruit. In terms of texture, it has a clingy thin skin with yellow to green in color. It has lots of seeds and is very sweet in flavor. Aside from tha, it is very juicy and perfect for making cocktails. In this manner, it is named the Cocktail Grapefruit of all oranges.
Best Served With: What to serve with Orange Chicken
“What to serve with orange broiler” might be one of the most straightforward yet most complicated questions in the world, as there is undoubtedly a wide array of dishes to serve with the dish, but you cannot answer with just one. Thus, we shortened up our list and came up with this:
- Lumpiang Shanghai – When you just feel like having Chinese food with beer, pairing it with the glazed chicken with the all-time favorite Lumpiang Shanghai is a great choice. The variety of flavors and the freshness of lumpia will match the symphony of Asian flavors of the citrusy chicken. It is also an excellent pair for a lunchbox meal.
- Beef Broccoli: You are 100% potluck ready with the beef broccoli and our chicken dish. The sliced beef complements the freshness of broccoli and savoriness with the sticky sweet and crunchy breaded chicken bites.
- Pork Liempo: This humble Filipino barbeque is characterized by chargrilled meat and melt-in-your-mouth. Pork Liempo is just as mouth-watering as the famous Chinese chicken. The different flavor profile makes an ideal viand selection. Recipes like this can be a perfect match for the pork liempo, either grilled or fried.
- Pancit Bihon: Having Pancit Bihon on the side of our star dish already shouts for celebration!
- Garlic Fried Rice: The dish’s savoriness will call for some rice, and we deserve an upgrade. Hence, we recommend pairing it with garlic fried rice. There are lots of fried rice variants that go well with recipes like this. You can check out these fried rice wonders and choose which one goes well with your mood for the day.
Regular Fried Rice – This one is just sauteed in garlic or onions. With perseverance in continuously stir-frying, you will achieve the slightly crunchy edges of the rice. You can use sesame oil or vegetable oil to at least make it healthier.
Egg Fried Rice – Now this one’s a meal in one plate already. But serving it with recipes like this will make it even more extraordinary. In making this fried rice variant, just stir fry the rice after sauteeing some garlic and onion. After that, crack an egg or two depending on the rice or how much egg you like. Garnish with chopped spring onions.
Soy Sauce Fried Rice – This one will excite recipes like this. Not just the color will entice you to eat, but it goes well with the dish too. You can use the same process in preparing this fried rice variant. Just add a dash of soy sauce to infuse the color. You can also add green beans and carrots or a bit of ground pork or beef and chopped spring onions.
Sausage Fried Rice – sausage and crunchy chicken will have you craving for another fulfilling spoonful of recipes like this. To prepare this, just proceed by doing the same process as cooking the regular fried rice and just adding sausages or hotdogs in stirring.
- Soft drinks – who would not want to indulge in hearty recipes like this with a refreshing bubbling taste of carbonated beverages? We are sure anyone would love to sit on their couch and watch a movie as you bite into this bowl of deliciousness. Also, you can choose from a cola flavor to a lime taste, depending on your mood.
- Iced Tea – Since this is quite a Chinese dish, tea is a perfect match for recipes like this. On the other hand, this is one of those Americanized recipes, so why not turn it into an iced tea instead. In addition to that, there are lots of nutritional benefits that you can get by drinking iced tea.
One is that it keeps you hydrated. The cold touch of the tea to your palate will indeed have you drinking for more. Don’t worry if you would ingest a lot because tea boosts antioxidants as well. A glass of tea has eight to ten times more polyphenol than any fresh vegetable or fruit. This will help your body fight free radicals that damage the cells in your body.
Another great thing about iced tea is that it is a great alternative to sugary sodas. Regular intake of sugary sodas damages the enamel of the tooth causing cavity formation. Instead, drink tea changes the mouth’s pH, causing the construction of a shield-like compound that protects the teeth from cavities.
If you have trouble getting scratches every day, this might help you heal faster because it is rich in Manganese. If you are experiencing chills in your wrist, this might help you because of the antioxidants present in this drink that promote de-stressor compounds. And the wonderful part would be it guards your heart entirely because it lowers blood pressure and bad cholesterol.
We can say that this refreshing drink dont just go well with recipes like this, but it is also a great health partner. You can serve it also over dinner or lunch.
- Egg drop soup – this side dish is easy to make. Within 15 minutes, you will be able to come up with a delicious egg drop soup. All you need to do is boil up some chicken broth with salt, pepper, and onion and then drop an egg or two. Gradually stir it until it thickens.
- Sauteed spinach with garlic – any Chinese orange chicken kind of dish deserves a mighty healthy side dish, and this sauteed spinach and garlic is one of the most suitable sides for this. From the name itself, just saute the spinach with garlic, do not over stir over the heat, for it will lose its fresh crispness. Just a quick stir, and you’re good to go. You can garnish it with garlic-infused chili oil if you want a spicy twist.
- Pickled cucumber – a crisp bite of this pickled cucumber matches the Orange broiler kind of recipes like this. The sweet and tangy taste of the orange to the chicken meat needs a perfect sour aftertaste, coming from the pickled cucumber. Also, it is ideal for cleansing one’s palate after eating an oil-submerged dish. This one is perfect to munch on during dinner.
The world-famous fast-food chain that popularized orange broilers just opened in the Philippines last 2019. However, we are quick to notice how Filipinos are already amazed by this beautiful dish.
Now that you know how to make an orange broiler, in not just one but many ways, the choice is now in your hands! We have shared with you all that we know for you to make this dish possible. In turn, please share with us how your dish has turned out!
For more delicious recipe, visit Eat Like Pinoy!
Best Orange Chicken Recipe
- 1 lb Chicken breast cut into bite size
- 2 tbsp Cornstarch
- 4 pcs Egg white
- 2 cups Cooking oil
For the Sauce
- 1/2 cup Orange juice
- 1 tbsp Soy sauce
- 1 tbsp Brown sugar
- 1 tbsp Vinegar
- 1/4 tsp Sesame oil
- 1/4 tsp Salt to taste
- 1/4 tsp Ground black pepper
- 1 clove Garlic minced
- 1/2 tsp Ginger minced
- 1 tsp Cornstarch melted
- 1/2 cup Water
- In a large bowl, combine chicken breast with egg white and cornstarch, then mix well. Cover and refrigerate for 10 minutes.
- For the sauce, get a frying pan and put-in together all the ingredients: orange juice, soy sauce, sugar, sesame oil, salt and pepper, garlic, ginger and water.
- Turn on the heat and cook for 5 minutes.
- Then, gradually pour-in the melted cornstarch into the pan and simmer for another 5 minutes. Wait until the sauce gets thick. Set aside.
- In another frying pan, fry the seasoned chicken until golden brown.
- Then, pour-in the cooked sauce into the pan with chicken and simmer for about 2-3 minutes.
- Serve while hot! Enjoy.