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To make sticky orange chicken, gather these key ingredients: - 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces - 1/2 cup cornstarch - 1/4 cup vegetable oil (for frying) - 1/4 cup honey - 1/2 cup fresh orange juice - Zest of 1 orange - 3 tablespoons low-sodium soy sauce - 1 tablespoon rice vinegar - 2 cloves garlic, minced - 1 inch piece fresh ginger, minced - 1 teaspoon sesame oil - 1 tablespoon sliced green onions, for garnish - Sesame seeds, for garnish Each ingredient plays an important role. The chicken thighs stay juicy and tender. Cornstarch gives a nice crunch. Honey and orange juice add sweetness and tang. For the best results, use high-quality products: - Organic chicken thighs: They taste better and are healthier. - Fresh oranges: Squeezing your juice gives the best flavor. - Low-sodium soy sauce: This keeps the dish balanced without too much salt. - Pure honey: Look for raw honey for a richer taste. These products enhance your dish's flavor and quality. If you need to switch ingredients, here are some easy swaps: - Chicken: Use chicken breasts for a leaner option. - Cornstarch: Try using flour for dredging, but it won't be as crispy. - Honey: Maple syrup works well for a different sweetness. - Soy sauce: Tamari is a great gluten-free choice. - Rice vinegar: Apple cider vinegar can serve as a substitute. These substitutions keep your dish tasty while meeting dietary needs. {{ingredient_image_2}} First, gather your ingredients. Cut the boneless chicken thighs into bite-sized pieces. Place them in a large mixing bowl. Sprinkle the cornstarch evenly over the chicken. Toss the chicken until each piece is fully coated. This step is key for a crispy texture when frying. Next, heat a large skillet or wok over medium-high heat. Add the vegetable oil and let it shimmer. Carefully add the coated chicken pieces to the hot oil, but do this in batches. Fry each piece for about 4-5 minutes on each side. Look for a golden brown color and a crispy exterior. Once cooked, remove the chicken and let it drain on paper towels. In a separate bowl, mix honey, fresh orange juice, orange zest, soy sauce, rice vinegar, minced garlic, and minced ginger. Whisk this mixture until well combined. Now, in the same skillet, pour the sauce over any leftover oil. Bring it to a gentle simmer. Add the fried chicken pieces, stirring gently to coat them. Allow the chicken to cook in the sauce for 2-3 minutes. This helps thicken the sauce. Finally, drizzle sesame oil over the chicken and toss to mix in the flavor. To get that crispy chicken, start with cornstarch. Coat each piece well. This helps create a crunchy outer layer. Make sure the oil is hot before frying. If it’s not hot enough, the chicken will soak up the oil and turn soggy. Fry in small batches so the temperature stays even. Cook each side for 4-5 minutes. You want a golden brown color for the best texture. Marinades add depth to your dish. For this recipe, use fresh orange juice and zest. They give a bright, sweet flavor. Add soy sauce and rice vinegar for a savory touch. Minced garlic and ginger bring warmth and spice. Mix these ingredients and let the chicken marinate for 30 minutes or more. This short wait lets the flavors soak in nicely. Sticky orange chicken pairs well with many sides. Serve it over fluffy rice for a filling meal. You can also add steamed veggies for some crunch. Try it with a fresh salad to balance the sweetness. For an extra kick, serve with chili flakes or hot sauce. This dish looks great with a sprinkle of green onions and sesame seeds. It makes for a beautiful presentation and a tasty meal! Pro Tips Use Fresh Ingredients: Freshly squeezed orange juice and zest will elevate the flavor of your sticky orange chicken, making it more vibrant and aromatic. Don't Overcrowd the Pan: Fry the chicken in batches to ensure each piece gets crispy. Overcrowding can cause the temperature to drop, resulting in soggy chicken. Adjust the Sweetness: Depending on your preference, you can adjust the amount of honey in the sauce. Try using less if you prefer a tangier flavor. Garnish for Presentation: For a beautiful finish, garnish with sliced green onions and sesame seeds just before serving to add color and texture. {{image_4}} You can easily turn this dish into a spicy delight. Add red pepper flakes or Sriracha to the sauce for heat. Start with one teaspoon, then taste and adjust. This small change can bring a whole new level to the orange chicken. Spicy orange chicken blends sweet and heat perfectly. To make a healthier version, consider using air frying instead of deep frying. Coat the chicken with cornstarch and spray with cooking oil. This method cuts down on fat while keeping the chicken crispy. You can also swap honey for maple syrup or agave nectar. Both options give a similar sweetness with fewer calories. For a vegetarian or vegan twist, try using tofu or tempeh. Press and cube the tofu, then coat it with cornstarch. Fry until golden and crispy. Use the same sauce recipe to keep those great flavors. A mix of vegetables like bell peppers and broccoli can also add color and nutrition to your dish. After you enjoy your sticky orange chicken, store leftovers in an airtight container. This keeps it fresh. Let the chicken cool down first. Place it in the fridge. It can stay good for up to three days. Make sure to separate the chicken from the sauce if you want extra crispiness later. To reheat, use a skillet on medium heat. Add a little oil to help it crisp up. Heat the chicken for about 5-7 minutes. Stir often so it warms evenly. You can also use a microwave. If you do, heat it in short bursts of 30 seconds. This way, it won't dry out. If you want to save it for later, freezing is a great option. Place the cooled chicken in a freezer-safe bag or container. Be sure to remove as much air as possible. This helps prevent freezer burn. The chicken will last for about two months in the freezer. When you're ready to eat, thaw it in the fridge overnight before reheating. To reduce the sweetness, cut back on honey. You can also add more soy sauce. This adds saltiness and balances the flavors. Another option is to increase the orange juice. Fresh juice adds bright flavor without added sweetness. Try mixing in some vinegar too. Rice vinegar enhances the tang and makes it less sweet. Yes, you can use chicken breast. Just remember, chicken breasts may dry out faster. Cook them for a shorter time to keep them juicy. Cut the breast into bite-sized pieces, just like thighs. This helps with even cooking and crispiness. Sticky Orange Chicken pairs well with steamed rice. White rice or brown rice works great. You can also serve it with fried rice for extra flavor. Add some stir-fried veggies on the side. Broccoli, bell peppers, or snap peas add color and nutrients. To make Sticky Orange Chicken gluten-free, switch to gluten-free soy sauce. Look for brands labeled "gluten-free" at the store. You can also use tamari, which is a great soy sauce alternative. Make sure to check other ingredients too. Rice vinegar is usually gluten-free, but always double-check the label. In this blog, we covered how to make sticky orange chicken from start to finish. We discussed the key ingredients and gave tips for achieving that perfect crispy chicken. You also learned about fun variations, like spicy or vegetarian options. Remember, practice makes perfect with this dish. Whether you prefer to fry or bake, have fun and get creative in the kitchen. Enjoy your delicious orange chicken!

Sticky Orange Chicken

A deliciously sticky and flavorful orange chicken dish with a crispy texture.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless chicken thighs, cut into bite-sized pieces
  • 0.5 cup cornstarch
  • 0.25 cup vegetable oil (for frying)
  • 0.25 cup honey
  • 0.5 cup fresh orange juice
  • 1 unit zest of 1 orange
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon sliced green onions, for garnish
  • 1 unit sesame seeds, for garnish

Instructions
 

  • In a large mixing bowl, add the bite-sized chicken pieces. Sprinkle the cornstarch evenly over the chicken, then toss until each piece is thoroughly coated.
  • Place a large skillet or wok on the stove over medium-high heat. Pour in the vegetable oil and allow it to heat until it shimmers.
  • Carefully add the cornstarch-coated chicken pieces to the hot oil in batches, frying for about 4-5 minutes on each side until golden brown. Remove the chicken and drain on paper towels.
  • In a separate mixing bowl, combine the honey, fresh orange juice, orange zest, soy sauce, rice vinegar, minced garlic, and minced ginger. Whisk until well combined.
  • Using the same skillet, pour the sauce mixture over any residual oil and bring to a gentle simmer. Add the fried chicken pieces and stir gently to coat. Cook for an additional 2-3 minutes.
  • Drizzle the sesame oil over the chicken and toss to incorporate.
  • Remove from heat, transfer to a serving dish, and garnish with sliced green onions and sesame seeds.

Notes

For optimal flavor, use freshly squeezed orange juice.
Keyword chicken, fried, orange, sticky