Asian Orange Chicken Recipe

Chicken breast: Boneless and skinless, cut into bite-sized pieces for easy cooking.

Cornstarch: Used to coat the chicken, giving it a crispy texture when fried.

Vegetable oil: Ideal for frying the chicken to a golden brown.

Orange juice: Freshly squeezed for a bright, tangy flavor.

Soy sauce: Adds a rich, savory depth to the sauce.

Sugar: Balances the acidity of the orange juice and vinegar with sweetness.

Rice vinegar: Provides a mild, slightly sweet acidity that complements the other flavors.

Cornstarch mixture: Thickens the sauce to a perfect consistency.

Orange zest: Adds a concentrated citrus aroma and flavor.

When coating the chicken pieces in cornstarch, make sure each piece is evenly covered. This will ensure a crispy exterior when cooked. Additionally, when heating the vegetable oil in the skillet, wait until it shimmers before adding the chicken. This indicates the oil is hot enough to sear the chicken properly, locking in the juices and creating a golden crust.

• chicken breast - Substitute with tofu: Tofu is a great vegetarian alternative that absorbs flavors well and has a similar texture when cooked.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder works similarly to cornstarch as a thickening agent and provides a glossy finish to the sauce.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle flavor that complements the Asian-inspired dish while providing a healthy fat alternative.

• freshly squeezed orange juice - Substitute with pineapple juice: Pineapple juice offers a similar sweetness and acidity, adding a tropical twist to the dish.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor profile.

• sugar - Substitute with honey: Honey provides a natural sweetness and a slightly different flavor that pairs well with the citrus elements.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in the same quantity to achieve the desired tanginess.

• cornstarch mixed with water - Substitute with tapioca starch mixed with water: Tapioca starch is another thickening agent that works well in sauces and provides a similar consistency.

• orange zest - Substitute with lemon zest: Lemon zest offers a similar citrusy aroma and flavor, though slightly more tart, which can brighten up the dish.

• Allow the chicken to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.

• Transfer the Asian Orange Chicken to an airtight container. For best results, use a container that is just the right size to minimize air exposure.

• Store the container in the refrigerator if you plan to consume the chicken within 3-4 days. This keeps the chicken fresh and flavorful.

• For longer storage, place the chicken in a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of its freshness.

• When freezing, ensure the chicken is spread out in a single layer within the container or bag. This helps it freeze more quickly and evenly.

• To reheat, thaw the chicken in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.

• Reheat the chicken in a skillet over medium heat, adding a splash of orange juice or soy sauce to refresh the sauce. Stir occasionally until heated through.

• Alternatively, you can reheat the chicken in the microwave. Place it in a microwave-safe dish, cover loosely with a microwave-safe lid or plastic wrap, and heat in short intervals, stirring in between to ensure even heating.

• For a crispier texture, reheat the chicken in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until heated through. This method helps to revive the crispy coating on the chicken.

• Always check the internal temperature of the chicken to ensure it reaches at least 165°F (74°C) before serving. This ensures it is safe to eat.

• Stovetop Method: Heat a skillet over medium heat. Add a splash of vegetable oil or a bit of chicken broth to prevent sticking. Add the leftover Asian Orange Chicken and stir occasionally until heated through. This method helps maintain the chicken's crispiness and the sauce's rich flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the Asian Orange Chicken in an oven-safe dish and cover with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until the chicken is warmed through. This method is great for reheating larger portions.

• Microwave Method: Place the Asian Orange Chicken in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through. Continue heating in 30-second intervals until hot. This is the quickest method but may slightly alter the texture of the chicken.

• Steaming Method: Set up a steamer basket over boiling water. Place the Asian Orange Chicken in the basket, cover, and steam for about 5-7 minutes or until heated through. This method helps retain moisture and keeps the chicken tender.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the Asian Orange Chicken in the air fryer basket in a single layer. Heat for about 3-5 minutes, shaking the basket halfway through. This method helps to re-crisp the chicken while warming it up.

• Skillet: A large, flat-bottomed pan used for frying and browning the chicken pieces.

• Mixing bowl: A bowl used to whisk together the sauce ingredients.

• Whisk: A utensil used to blend the orange juice, soy sauce, sugar, rice vinegar, and orange zest.

• Tongs: A tool for turning and removing the chicken pieces from the skillet.

• Measuring cups: Used to measure out the orange juice, soy sauce, and sugar accurately.

• Measuring spoons: Used to measure out the rice vinegar and cornstarch.

• Zester: A tool to grate the orange zest finely.

• Cutting board: A surface for cutting the chicken breast into bite-sized pieces.

• Knife: A sharp tool for cutting the chicken breast.

• Small bowl: Used to mix the cornstarch with water.

• Spatula: Used to stir the sauce and combine it with the chicken.

Prepare ingredients in advance: Measure and mix orange juice, soy sauce, sugar, and rice vinegar ahead of time to streamline cooking.

Use pre-cut chicken: Purchase pre-cut chicken breast to save chopping time.

Double the sauce: Make extra sauce and store it for future meals.

Quick coat method: Place chicken pieces and cornstarch in a ziplock bag and shake to coat evenly.

Preheat skillet: Heat the vegetable oil while prepping the chicken to save time.

Batch cooking: Cook larger batches of chicken and freeze portions for quick meals later.