Orange Chicken Recipe Hack: How To Make It Taste Like It Came From A Restaurant

Craving the tangy zest of orange chicken but don’t have any juice on hand? Fear not! With this ingenious recipe, you can savor the vibrant flavors of your favorite dish without the need for orange juice.

Ingredients

Chicken:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Sauce:

• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup honey
• 2 tablespoons brown sugar
• 2 tablespoons ketchup
• 1 tablespoon Sriracha (optional, for heat)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder

Other:

• 1/4 cup vegetable oil
• 1/4 cup chopped green onions (for garnish)

Instructions

1. Prepare the chicken: In a bowl, combine the cornstarch, flour, salt, and pepper. Toss the chicken pieces in the mixture to coat evenly.
2. Heat the oil: Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Fry the chicken: Add the chicken to the hot oil and fry until golden brown and cooked through, about 4-5 minutes per side. Remove the chicken from the pan and drain on paper towels.
4. Make the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, brown sugar, ketchup, Sriracha (if using), ginger, and garlic powder.
5. Combine the sauce and chicken: Return the chicken to the skillet and pour the sauce over it. Cook over medium heat, stirring occasionally, until the sauce has thickened and the chicken is evenly coated, about 2-3 minutes.
6. Garnish and serve: Sprinkle the green onions over the orange chicken and serve immediately.

Tips

• For a crispier chicken, double-coat the chicken pieces in the cornstarch mixture.
• Adjust the amount of Sriracha to your desired level of heat.
• Serve the orange chicken with your favorite side dishes, such as rice, noodles, or vegetables.

Variations

• Spicy Orange Chicken: Add an extra teaspoon of Sriracha or a dash of cayenne pepper to the sauce.
• Sweet Orange Chicken: Increase the honey or brown sugar in the sauce for a sweeter flavor.
• Zesty Orange Chicken: Add a tablespoon of lemon juice or lime juice to the sauce for a tangy twist.

Benefits of Making Orange Chicken Without Orange Juice

• Convenience: No need to squeeze or buy orange juice, making it easier to prepare.
• Cost-effective: Rice vinegar and other ingredients are more affordable than orange juice.
• Versatile: The sauce can be adjusted to your taste preferences, allowing for a customized dish.

Conclusion: The Joy of Orange Chicken, Simplified

With this recipe, you can now enjoy the irresistible flavors of orange chicken without the hassle of orange juice. Its ease of preparation and versatility make it a perfect meal for busy weeknights or special occasions. So, gather your ingredients and embark on a culinary adventure that will tantalize your taste buds!

FAQ

Q: Can I use chicken thighs instead of breasts?
A: Yes, chicken thighs can be used as a substitute for breasts. They will take slightly longer to cook through.

Q: What can I use instead of rice vinegar?
A: Apple cider vinegar or white wine vinegar can be used as a substitute for rice vinegar.

Q: Can I make the sauce ahead of time?
A: Yes, the sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it before using.

Q: How do I store leftover orange chicken?
A: Leftover orange chicken can be stored in the refrigerator for up to 3 days. Reheat it in a skillet or microwave before serving.

Q: What are some other ways to use the orange chicken sauce?
A: The orange chicken sauce can be used as a marinade for tofu, shrimp, or vegetables. It can also be used as a dipping sauce for spring rolls or dumplings.