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.
Troubleshooting
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.