I moved 2000 miles away from my favorite restaurant and now i want to make this orange chicken myself. Its chewy on the inside and crispy outside, and made on a flat top but I just cant get it right. Any ideas?
2 years ago
36 Comments
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No disrespect to any of the other commenters, but this chicken is not deep fried… replicating this would be simple by pat drying your chicken, and then dredging it in flour or cornstarch as one of the other comments said. This will get you that nice golden brown sear on the chicken. Hibachi tables are awesome cause they hit some seriously hot temps, but when cooking in a skillet, a little flour or cornstarch will dry the chicken resulting in a similar sear without as much heat necessary. As for the sauce, I would just explore and try new things, most preface sauces I’ve bought from commercial stores taste very artificially, but look at Asian markets and online for inspiration!
[How to Velvet Chicken for Stir-Fry](https://thewoksoflife.com/how-to-velvet-chicken-stir-fry)
Honestly not sure if this is the solution, but I’ve seen it linked on Reddit before and I want to try it out soon.
I always use cornstarch on the chicken, brown it then add the sauce.
I usually use potato starch as a coating for the chicken. It works awesome and does not burn in the pan or oil like flour does, I find it gets far crispier but has a chewy layer underneath that is just fabulous, never tried it on a flat top though. The potato starch I got from a Sam the Cooking guy video. Man it turns out good.
For sauces I started with a serious eats(kenji) sesame sauce and modded from there to general tsao, orange, sweet n sour, lemon, honey sriracha there is no limit where you can go with the sauce.
This approach has earned me many a compliment on Chinese chicken and fried rice night.
To make this, pat dry meat with kitchen roll use a very hot wok with a small amount of vegetable oil. Cook until golden, no flour is actually needed but can be used to create a sort of extremely light batter. They are able to brown it off without drying at the Chinese because of how much hotter their stoves are.
As for the sauce, it’s really simple if it’s from a Chinese takeaway. You just need double strength orange diluting juice, cornstarch and a little bit of water. Mix it together whilst cold and cook it on a low heat. Same goes for lemon sauce etc.
Source: my family own several Chinese takeaways and I had worked there about 6 years.
Marinate in egg whites and soy sauce for 20 mins
1/2 flour , 1/2half corn starch , plus whatever seasoning you want. Coat em.
Bake it, fry it, , flat top it. They all should get you there. Just a little different.
I add coriander to my orange chicken seasonings and it is off the chain. But yes corn starch is your answer for texture.
Asain cuisine uses alot of cornstarch to get their chiccen crispy
Sounds like a lower the heat and cook for slightly longer situation
Not exactly related to what you said but if you want to get the Asian takeout flavor you should add MSG to your food. I think most Asian stores have it
Oil, heat, repeat.
Wow that looks delicious
Brine your chicken first
MSG
This style orange chicken is unfamiliar to me so I can’t offer any guidance, but I can offer condolences. I recently moved from a place that had all of my favorite foods and cuisines to a place in the middle of nowhere where I can’t even have my favorite fast food items. I’ve been learning to cook a lot of weird stuff over the last few years.
Dust it with cornstarch, potato starch or flour. No seasonings needed. It also goes well with thicker sauces.
That chicken doesn’t look fried at all, I guess it’s using the old fashioned method where you put flour on the meat and then sear it (not fried) in a hot pan, chop the meat and toss it in some sauce.
Cornstarch. Have you tried dehydrating the outside of the chicken thighs by sprinkling lightly with cornstarch?
Check out the Youtube Channel “Souped up Recipies”. It has a great orange chicken recipe! And her Video should fix your problems with the dish.
I’ve used orange marmalade as an Asian sauce by adding soy and ginger
I make crispy shredded beef and was very surprised to learn there isn’t a long and complicated process for cooking it to get the right texture. As other commenters have said, it just calls for a coating of flour and then shallow frying. Hope this works for you too. You may have to experiment with the size of the pieces of chicken until you get exactly the combination of textures you’re looking for. Good luck! I love orange and lemon chicken too.
It needs to be breaded and deep fried/pan fried. Then toss it in a bowl, with the orange sauce.
This cookbook has a great orange chicken recipe. Honestly, I’ve never made anything from it that wasn’t fantastic. https://www.amazon.com/Chinese-Takeout-Cookbook-Dishes-Prepare/dp/034552912X
I would cook it and then just batter it up and quickly fry the outside
Tempura batter
If you’re going for breaded chicken you’ll have to fry it in oil. Otherwise if it’s more of a stir fry you should really try using chicken thighs’
https://www.youtube.com/watch?v=xJQYjO_2dhg for other chinese recopies these are my go to guys – https://www.youtube.com/c/ZiangsFoodWorkshop
To me , it looks mushy. I think it should be a bit more golden brown. I feel like I would get a big bite of mushy flour in my mouth with the chicken.
For a nice chewy texture, you should try soaking it in baking soda. American Test Kitchen also recommended it for chewy texture!
Cornstarch. The answer is always overwhelmingly — cornstarch cornstarch cornstarch. It is the key to American Chinese.
Panda Express orange chicken recipe is amazing you should try
What’s the restaurant and where is it?
Use cornstarch/rice flower and either deep fry then pan
Or use a wok =less oil= and alot of heat to get it crispy remove oil add sauce toss and plate
Looks tasty to me. Have you tried broiling it for 5 minutes?
I’m sure someone’s suggested it but try using msg too
I believe binging with babish, made a tutorial about it
[This one](https://www.youtube.com/watch?v=8iCWUvHMPxQ)