Skinny Orange Chicken Recipe | Gimme Some Oven (2024)

FAQs

What is orange chicken sauce made of? ›

How to make the orange chicken sauce. The orange sauce is made from a mixture of the orange juice and zest, sugar, soy sauce, garlic, ginger and rice vinegar. This is bubbled up in the wok until slightly thickened. The chicken is then added back in, and tossed in the sauce until fully coated.

Question: When I cook chicken, it always comes out tough. Am I cooking it too long, too short, too high or too low? The slower you cook chicken, the better. That's the overall rule for cooking protein.

Chicken breasts must be at room temperature before going in the pan as cold chicken can cook unevenly and tends to be tough. Allow the chicken breast to sit out for 20 minutes. That should do the trick.

To thicken the sauce, pour it into a small saucepan on the stove over medium-high heat. In a small bowl, combine 2 tablespoons cornstarch with 2 tablespoons water to make a cornstarch slurry. Once the sauce starts to bubble in the pan on the stovetop, add the cornstarch slurry and stir to combine.

In Chinese, this dish is known as "陳皮雞", literally "dried citrus peel chicken", referring to dried orange or tangerine peel.

Duck sauce (or orange sauce) is a condiment with a sweet and sour flavor and a translucent orange appearance similar to a thin jelly. Offered at American Chinese restaurants, it is used as a dip for deep-fried dishes such as wonton strips, spring rolls, egg rolls, duck, chicken, fish, or with rice or noodles.

To Bake Chicken Breast at 400°F: This will take between 22 and 26 minutes depending on the size of the chicken breasts. You can cook chicken breasts at 350°F for closer to 25-30 minutes (although I prefer the higher heat above).

You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.

What to eat with orange chicken? ›

The best side dishes to serve with orange chicken are jasmine rice, fried wonton, chow mein, broccoli with garlic sauce, zucchini noodles, Chinese egg noodles, bok choy, hot and sour soup, spaghetti squash, vegetable medley, cucumber salad, fried rice, french fries, boneless pork ribs, cauliflower rice, garden salad, ...

If your breaded chicken is too close together, they will get soggy instead of crisp. I almost always cook my orange chicken in batches so my pan doesn't get crowded. Be sure to add a little more oil for each batch of chicken you add.

Using the oven is a good way to reheat orange chicken and keep it crispy. Place your chicken in an ovenproof dish and set your oven to 350°F (175°C). Bake until the chicken is heated through, usually 15–20 minutes. This method might take longer than the microwave, but it tends to keep the chicken more crispy.

Ingredients: dark meat chicken, water, sugar, distilled vinegar, modified food starch, corn starch, potato starch, contains less than 2% of: wheat, orange extract, caramel color, salt, garlic, phosphoric acid, rice wine, sesame oil. *The dish uses a proprietary batter and sauce.

Orange Chicken is crispy and light due to its thin glaze. Meanwhile, Sweet and Sour Chicken is crispy with a thicker and more indulgent sauce. Their different textures make them both a delicious choice when you are craving Chinese food.

While sweet and sour can be found in diverse forms in China, the American version builds upon the simple mixture of sugar, vinegar, and spices with the addition of fruit juice—most commonly pineapple—and ketchup, giving the sauce both its red hue and uniquely Western flavor.

What is the difference between orange chicken and General Tso? Orange chicken is crispy fried with a fruity, sweet, and tangy sauce that's caramelized into a glaze. General Tso is stir-fried in a sweet, sour, and spicy umami sauce.