Breading Chicken
Breading the chicken gives it a crispy outside and a tender, juicy inside. The key is to pat the chicken dry before putting it in the flour mixture to give it just a light breading. Patting the chicken dry will also ensure that the flour adheres to the chicken and doesn’t clump off during the cooking process. The flour is lightly seasoned with salt and pepper and since the chicken was marinating, it will still hold the flavor and moisture of the sauce. This Orange Chicken is a simple spin on that take out dish you love so much. Made with simple ingredients, but a marinating process that kicks up the flavor, you are going to love this great recipe.
Make the sauce. Whisk together sauce ingredients until they are well combined. Marinate the chicken. Cover the chicken with about half of the sauce in a reusable container and refrigerate. Put the other half of the sauce in a separate container in the refrigerator. See more on marinating chicken below. Bread the chicken. Combine the flour, salt, and pepper in a bowl. After patting the chicken dry very well, place it in the bowl with the flour mixture. Mix to combine until the chicken is fully coated.Cook the chicken, browning for about two minutes on each side in a hot skillet with oil.Add the sauce. Reduce the heat and add the reserved sauce. Simmer and cook for five minutes or until the sauce has thickened. Serve over rice.
Here is what makes up this delicious orange chicken sauce recipe:
Orange juice: In addition to water, this is the base of the sauce adding volume and flavor. Rice wine vinegar: All types of vinegar are created from different sources. This one is made from rice wine, giving it a great and unique taste. I highly recommend grabbing a bottle of this, and resisting the urge to replace it with white vinegar. If you are in a pinch, replace it with 2 1/2 tablespoons of white vinegar.Soy sauce: This acts as the salt and a part of the liquid base of the sauce.Brown sugar: This brings the sweetness and balances out the acidity of the orange juice and vinegar. Garlic: Adds another layer of flavor.Orange zest: This adds additional orange flavor and depth that the orange juice can’t do alone.Ginger: We love to buy it as a refrigerated tube, but you can also buy it as a root. Peel it and then store the leftovers in the freezer for future use.Red pepper flakes: These add the spice. With the recommended amount, it shouldn’t be too spicy. If you prefer your orange chicken to be on the spicier side, add more red pepper flakes.
Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat leftovers, add the desired amount to a saucepan and heat over low heat until heated through. Serve over fresh or reheated rice or cauliflower rice. Always use your best discretion when storing and reheating leftovers.
Other Chicken Dinner Recipes
Sticky ChickenSheet Pan Teriyaki Chicken ThighsEasy Szechuan Chicken
If you try this easy orange chicken recipe or any of my others please leave a comment letting me know what you think.
