Recipes 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? admin 2 years ago 36 Comments Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: The Key to Getting a Gideon’s Cookie Without a Huge Wait admin May 6, 2021 New Recipe: Dolly Parton’s cake mix line with Duncan Hines might get you out of your 9-to-5 funk admin March 23, 2022 New Recipe: Easter Egg Cake Balls Recipe admin April 7, 2022 New Recipe: The Best Cookies In Sydney | 2021 admin March 5, 2021 New Recipe: Benjamina Ebuehi’s recipe for a salty honey-glazed tahini loaf | Baking admin February 5, 2022 New Recipe: 10 Ina Garten Recipes That Just Feel Like Spring admin March 12, 2022 About The Author admin More from this Author 36 Comments literallyanythingr September 8, 2021 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! Reply Herbacult September 8, 2021 [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. Reply coloradoguy970 September 8, 2021 I always use cornstarch on the chicken, brown it then add the sauce. Reply Double-LR September 8, 2021 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. Reply MyBurnerForLife September 8, 2021 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. Reply Billsolson September 8, 2021 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. Reply amidstthetreez September 8, 2021 I add coriander to my orange chicken seasonings and it is off the chain. But yes corn starch is your answer for texture. Reply bodgmediaempire September 8, 2021 Asain cuisine uses alot of cornstarch to get their chiccen crispy Reply Pxrt718 September 8, 2021 Sounds like a lower the heat and cook for slightly longer situation Reply SettingGuilty3674 September 8, 2021 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 Reply NitCoins September 8, 2021 Oil, heat, repeat. Reply SilviCooksandVlogs September 8, 2021 Wow that looks delicious Reply wishboneflynt September 8, 2021 Brine your chicken first Reply KimKong22 September 8, 2021 MSG Reply BAMspek September 8, 2021 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. Reply gmellotron September 8, 2021 Dust it with cornstarch, potato starch or flour. No seasonings needed. It also goes well with thicker sauces. Reply whoispapo September 8, 2021 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. Reply hipopper September 8, 2021 Cornstarch. Have you tried dehydrating the outside of the chicken thighs by sprinkling lightly with cornstarch? Reply Dirttinator September 8, 2021 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. Reply gabbygourmet September 8, 2021 I’ve used orange marmalade as an Asian sauce by adding soy and ginger Reply Extreme-Database-695 September 8, 2021 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. Reply ArtBaco September 8, 2021 It needs to be breaded and deep fried/pan fried. Then toss it in a bowl, with the orange sauce. Reply nvmls September 8, 2021 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 Reply onefourthtexan September 8, 2021 I would cook it and then just batter it up and quickly fry the outside Reply luke2576 September 8, 2021 Tempura batter Reply alright_alex September 8, 2021 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’ Reply thehuntedfew September 8, 2021 https://www.youtube.com/watch?v=xJQYjO_2dhg for other chinese recopies these are my go to guys – https://www.youtube.com/c/ZiangsFoodWorkshop Reply Internal_Ticket September 8, 2021 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. Reply kentutlah September 8, 2021 For a nice chewy texture, you should try soaking it in baking soda. American Test Kitchen also recommended it for chewy texture! Reply PeeGlass September 8, 2021 Cornstarch. The answer is always overwhelmingly — cornstarch cornstarch cornstarch. It is the key to American Chinese. Reply chrisHenny September 8, 2021 Panda Express orange chicken recipe is amazing you should try Reply healthcrusade September 8, 2021 What’s the restaurant and where is it? Reply Silvertongue-Devil September 8, 2021 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 Reply ouroboros-panacea September 8, 2021 Looks tasty to me. Have you tried broiling it for 5 minutes? Reply cock-crusher September 8, 2021 I’m sure someone’s suggested it but try using msg too Reply xkaiserleex September 8, 2021 I believe binging with babish, made a tutorial about it [This one](https://www.youtube.com/watch?v=8iCWUvHMPxQ) Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.