Orange Chicken Recipe

How to Choose Perfect Oranges for Orange Chicken

Selecting the right oranges is essential for making delicious orange chicken. Here are the key aspects to consider:

Visual and Tactile Characteristics

The ideal oranges should have smooth, shiny skin with a deep orange color. The texture should be firm to the touch but not overly hard.

Weight and Juiciness

Select oranges that feel heavy for their size, as this indicates higher juice content. Avoid ones that sound hollow when gently tapped, as this suggests lack of juiciness.

Recommended Orange Types

For orange chicken, the most suitable varieties are:

Navelina
Valencia Late
Salustiana

These varieties are known for their juiciness and balanced sweet flavor.

Freshness Indicators

The skin should be thin and not too rough, without dark spots.
There should be no bruises or wrinkles, nor soft areas.
The color should be uniform and bright, without green patches.

Ripeness

It's best to choose tree-ripened oranges, as they will have more intense flavor and softer texture.

Is it Better to Use Breast or Thighs for Juicier Chicken?

The choice between breast and thighs can significantly impact the final juiciness of the dish:

Thighs

Chicken thighs are naturally juicier due to their higher fat content and connective tissue, plus they are harder to dry out during cooking and retain moisture better even when cooked for longer periods.

Breast

Chicken breasts are leaner and require specific techniques to maintain their juiciness:

Should be gently pounded to achieve uniform thickness and ensure even cooking throughout the piece.
Need an initial high-heat sear for 30 seconds on each side to seal in the juices.
Should be cooked covered over medium heat for 10 minutes to maintain moisture during cooking.
Require an additional 10 minutes of resting time with the lid on to redistribute internal juices.

Cutting Technique

Identify the direction of muscle fibers in the chicken piece to ensure a proper cut that maintains texture.
Use a sharp knife and cut perpendicular to the fibers to obtain more tender pieces that are easier to chew.
For breasts, place them between parchment paper and gently pound until achieving a uniform thickness that facilitates cooking.
Cut into uniform pieces approximately 2.5 cm in size to ensure all pieces cook evenly.

For beginners or recipes requiring longer cooking times, thighs are the safest option to ensure a juicy result, although with proper technique, both cuts can be equally juicy and flavorful.

Secrets for an Extra Crispy Coating

Chicken Preparation

It's essential to thoroughly dry the chicken pieces with paper towels before starting the coating process. This will prevent steam from forming during frying and affecting the crispy texture.

Double Coating

To achieve a thicker and crispier coating, a double coating process should be used:

First layer: flour mixture with spices, ensuring each piece is well covered.
Second layer: dip again in marinade and then in flour, gently pressing to ensure good adhesion.

Perfect Coating Mix

The ideal combination includes:

All-purpose flour as base, sifted to avoid lumps.
Cornstarch (starch is key for crispy texture), in a 2:1 ratio with flour.
Spices like garlic powder, black pepper, salt, and a touch of paprika.

Frying Technique

For professional results:

Oil should be at 180-190°C, use a thermometer for accuracy.
Fry in two batches: first to cook the interior, second to achieve maximum crispiness, 3 minutes each.
Don't overcrowd the pan to maintain oil temperature, maximum 4-5 pieces per batch.

Additional Tips

Let the coated chicken rest in the refrigerator for 20-30 minutes before frying.
Add a bit of liquid marinade to the flour mixture to create lumps that will become extra crispy.

Tips to Prevent Bitter Orange Sauce

Zesting Technique

When using orange peel, only grate the outer orange-colored part, completely avoiding the white pith, as this is what causes bitterness.

Flavor Balance

To counteract any unwanted bitterness:

Add brown sugar gradually over low heat to balance flavors, approximately one tablespoon at a time.
Incorporate a touch of honey as a natural sugar alternative, starting with one teaspoon.
Add a pinch of baking soda if you don't want sweetness, no more than 1/4 teaspoon.

Cooking Process

Cook the sauce over medium-low heat to prevent burning, maintaining a constant temperature.
Stir constantly to prevent sticking to the bottom, using a silicone spatula.
Control reduction time to avoid over-concentrating the flavors, no more than 15-20 minutes.

Ingredient Balance

Use the correct proportion of soy sauce to balance flavors, approximately 2-3 tablespoons per cup of juice.
Incorporate ginger and garlic to create an aromatic base that masks any bitterness, using 1 tablespoon of each.
Add a touch of rice vinegar to balance the flavors, starting with one teaspoon.

Ingredients

To prepare a delicious orange chicken, you'll need specific ingredients that will guarantee an authentic flavor and perfect texture. Each element plays an important role in the recipe:

Chicken: 1 kg of breasts or thighs cut into 2.5 cm cubes for uniform cooking.
Oranges: 4 medium Valencia or Navelina oranges for juice and zest.
Soy sauce: 4 tablespoons to add umami flavor and color.
Brown sugar: 1/3 cup to balance acidity and create caramelization.
Cornstarch: 1/2 cup for crispy coating and sauce thickening.
All-purpose flour: 1 cup to create the coating base.
Fresh ginger: 1 tablespoon grated for aromatics and flavor balance.
Garlic: 4 minced cloves for aromatic base.
Rice vinegar: 2 tablespoons to balance sweetness and acidity.
Vegetable oil: 2 cups for high-temperature frying.
Eggs: 2 units to bind the coating.
Baking soda: 1/4 teaspoon to neutralize bitterness if needed.
Black pepper: 1 teaspoon to enhance flavors.
Salt: 1 tablespoon to season chicken and coating.
Honey: 2 tablespoons to smooth flavors and add shine.

How to Make Orange Chicken Step by Step

This traditional recipe will allow you to prepare delicious orange chicken with a crispy texture outside and juicy inside, following professional techniques for the best result.

Step 1: Chicken Preparation

Cut 1 kg of thighs or breasts into 2.5 cm cubes, ensuring uniform size for even cooking. For best results, keep all cubes the same size.
Thoroughly dry each piece with paper towels to remove excess moisture and achieve better coating. This step is crucial for achieving a crispy coating.

Step 2: Marinade

Mix 2 tablespoons of soy sauce, 1 minced garlic clove, and 1/2 tablespoon of grated ginger. Make sure ingredients are well combined for uniform flavor.
Marinate the chicken for 30 minutes in the refrigerator to absorb flavors. Don't exceed this time to avoid the meat becoming too salty.

Step 3: Coating Preparation

Combine 1 cup flour, 1/2 cup cornstarch, 1 tablespoon salt, and 1 teaspoon pepper. Mix all dry ingredients well to ensure uniform coating.
Beat 2 eggs in a separate bowl for the breading process. Make sure to beat them well until completely combined.

Step 4: Breading Process

Dip each chicken piece in the flour mixture, then egg, and again in flour. Make sure to completely cover each piece in each step.
Let the breaded chicken rest in the refrigerator for 20-30 minutes to help the coating adhere better. This step is essential for a crispy coating.

Step 5: Frying

Heat 2 cups vegetable oil to 180°C in a deep pan. Use a thermometer to maintain constant temperature.
Fry chicken in small batches for 3-4 minutes per side until golden. Don't overcrowd the pan to maintain oil temperature.

Step 6: Sauce Preparation

Zest 2 oranges (only the orange part) and juice all 4 oranges. Avoid zesting the white part to prevent bitterness.
Combine juice with remaining 2 tablespoons soy sauce, 1/3 cup brown sugar, and 2 tablespoons rice vinegar. Mix all ingredients well.

Step 7: Finishing the Sauce

Cook mixture over medium-low heat, stirring constantly. Keep temperature controlled to prevent sauce from burning.
Add 2 tablespoons honey and remaining minced ginger and garlic. Continue cooking until sauce slightly thickens.

Step 8: Final Assembly

Add fried chicken to the sauce once it has thickened. Do this carefully to maintain the crispy coating.
Gently stir to coat each piece evenly. Avoid over-mixing to prevent damaging the crispy coating.

This dish perfectly combines the sweet and sour flavors of Asian cuisine with an irresistible crispy texture. Serve immediately to enjoy maximum texture and temperature.

Perfect Side Dishes

Orange chicken pairs perfectly with different side dishes that enhance its sweet and sour flavor:

Rice Options

White rice as a classic option that balances the intense flavors of the sauce and perfectly absorbs the juices.
Carrot and onion rice to add a sweet and earthy touch that complements the citrus flavor.
Stir-fried rice for a more interesting texture and a more complex, aromatic flavor.

Vegetables

Steamed broccoli that adds freshness and nutrients, maintaining its crispy al dente texture.
Spinach with potatoes that provide a balance between smoothness and texture, plus an earthy touch.
Stir-fried vegetables that complement with their crispy textures and caramelized flavors.

Fresh Options

Burrata salad with tomato and arugula that adds creaminess and freshness with a spicy touch.
Simple green salad that balances the intensity of the dish with its natural freshness.
Cucumber salad for a refreshing touch and additional crispy texture.

Substantial Side Dishes

Pumpkin and potato puree that provides creaminess and natural sweetness to contrast with the sauce.
Roasted potatoes that provide crispy texture outside and soft inside, perfect for absorbing the sauce.
Fried plantains for a sweet and crispy touch that enhances the Asian flavors.

Tips for Storing and Reheating the Dish

Proper Storage

Store chicken and sauce in separate airtight containers to maintain the crispy texture and prevent the coating from getting soggy.
Keep refrigerated for a maximum of 3-4 days to maintain optimal quality and fresh flavor.

Refrigeration

Wait until the chicken is completely cold before storing to avoid condensation that could affect the texture.
Place paper towels at the bottom of the container to absorb excess moisture and keep the coating crispy.
Maintain refrigerator temperature between 2-4°C for better preservation and ingredient freshness.

Freezing

Freeze the chicken without sauce in an airtight container for up to 2 months, ensuring it's well sealed.
Label the container with the freezing date to keep track of storage time.
Thaw slowly in the refrigerator overnight to maintain the best possible texture.

Reheating

Oven: preheat to 180°C and heat for 10-12 minutes to maintain crispiness and revitalize the outer texture.
Pan: reheat over medium-low heat with a little oil to restore the texture and original browning.
Air fryer: 3-4 minutes at 180°C to recover the outer crispiness without drying out the interior.

Additional Tips

Heat the sauce separately and add it at the end to maintain the crispy coating.
Avoid the microwave as it softens the coating and can make the chicken rubbery.
Serve immediately after reheating for best results and maximum crispy texture.

Frequently Asked Questions (FAQs)

Q: Is it better to use breast or thighs for orange chicken?

A: Thighs are the best choice as they are naturally juicier due to their higher fat content and connective tissue, making them more difficult to dry out during cooking.

Q: How long can orange chicken be stored in the refrigerator?

A: Orange chicken can be stored in the refrigerator for a maximum of 3-4 days, as long as it's kept in airtight containers with the chicken and sauce stored separately.

Q: How can you prevent the orange sauce from becoming bitter?

A: The key is to only zest the outer orange part of the peel, completely avoiding the white pith, and cook the sauce over medium-low heat, stirring constantly to prevent burning.

Q: Can orange chicken be prepared in the oven?

A: Yes, it can be prepared in a preheated oven at 180°C for approximately 20-25 minutes, although the result will be less crispy than the traditional fried method.