Ah, the allure of crispy orange chicken—a dish that dances between sweet and savory, like a melody that lingers in your mind long after the music stops. I remember the first time I tried it, the crunch and tanginess hit me with the force of a surprise rainstorm on a sunny day. Maybe it’s the zest of the orange or the satisfying crunch that keeps me coming back for more.
Steps
- Mix the chicken with egg white, tamari or soy sauce, orange zest, and pepper in a bowl until well coated. Place cornstarch in a separate bowl for dredging.
- Coat the chicken pieces in cornstarch, ensuring they are fully covered.
- In a jar, combine broth, orange juice, tamari or soy sauce, rice vinegar, and honey, whisking until well mixed.
- Heat avocado oil in a large skillet over medium heat. Cook the chicken in batches until golden on all sides, approximately 5 minutes, then remove from the skillet.
- Add garlic, ginger, and chili flakes to the skillet and cook for 1-2 minutes. Pour in the orange sauce and bring it to a boil for 3-4 minutes, then return the chicken to the skillet.
- Cook the chicken in the sauce until it thickens, about 5 minutes. Serve over steamed rice, garnished with sesame seeds and green onions.
Ingredients
- Chicken (amount not specified)
- 1 egg white
- 2 tablespoons tamari or soy sauce (divided use)
- Zest of 1 orange
- Pepper (to taste)
- Cornstarch (amount not specified for dredging)
- 1/2 cup chicken or vegetable broth
- 1/3 cup fresh orange juice
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons avocado oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Chili flakes (to taste)
- Steamed rice (for serving)
- Toasted sesame seeds (for garnish)
- Green onions, sliced (for garnish)
FAQ
- Can I use another type of oil instead of avocado oil?
- Yes, you can substitute avocado oil with other oils that are good for high-heat cooking, such as canola or grapeseed oil.
- Is there an alternative to tamari for a gluten-free version?
- Tamari is already a gluten-free alternative to soy sauce. However, if you need another option, coconut aminos can also be used as a substitute.
- Can I use bottled orange juice instead of fresh?
- While fresh orange juice is recommended for the best flavor, you can use bottled orange juice if necessary. Just be sure it is 100% juice without added sugars.
- How can I make this dish spicier?
- To increase the heat, you can add more chili flakes or include some finely chopped fresh chili peppers to the sauce.
- Can I prepare this dish in advance?
- Yes, you can prepare the chicken and sauce ahead of time. Store them separately in the refrigerator and combine/reheat them just before serving.
Tips
- When coating the chicken with cornstarch, don’t worry if it clumps a bit. These clumps will become crispy and add a delightful texture to your dish.
- Opt for freshly squeezed orange juice if possible, as it provides a fresher and more vibrant flavor compared to pre-packaged juice.
- Avocado oil is an excellent choice for frying the chicken due to its high smoke point, ensuring the chicken gets crispy without burning.
- Adjust the amount of chili flakes according to your spice preference to achieve the desired level of heat in the dish.
Equipment
- Large Skillet – A high-quality skillet suitable for frying, especially one that can handle high heat for cooking with avocado oil.
- Glass Jar with Lid – Useful for whisking and storing the sauce ingredients.
- Zester – For zesting fresh oranges, which is a key component of the sauce.
- Rice Cooker – To easily prepare steamed rice if someone doesn’t already own one.