Can I Use Chicken Breasts Instead of Thighs? Tent the chicken with aluminum foil to keep it warm, then continue cooking the orange chicken sauce until it’s reduced. Once the glazed orange chicken comes out of the oven, remove the chicken from the fry pan and transfer to a serving platter, reserving the glaze in the pan. Pop the chicken into the oven and let it bake for around 20 minutes, or until it’s cooked through. Let the sauce reduce a bit before adding the chicken back to the skillet. Whisk together the orange chicken sauce and pour it into the skillet. Working in batches, sear the chicken thighs on both sides in an oiled skillet, then transfer to a plate. I feel it spreads the flavors through the sauce better this way, but if you prefer to mince (like my husband did this time for the photos), go for it.Ī little chicken broth, fresh ginger, brown sugar, and hoisin sauce round out this dish to ensure it’s packed with flavor. I prefer to use a garlic press for my garlic and a grater for my ginger rather than mincing.
#Chinese orange chicken skin#
So if you used chicken with the skin it has a tendency to turn into a mushy liner and isn’t really needed in my opinion. I skip the skin because while some recipes benefit from chicken with the skin’s crispy texture, the chicken in this recipe is cooked in the orange chicken sauce. They’re juicy, tender and pair well with the sauce.
I make this recipe with skinless, boneless chicken thighs. If you must, use a pre-made juice in the interest of time or patience, but please choose a high-quality juice rather than a frozen concentrate. This recipe calls for juice squeezed from fresh oranges for ultimate citrus flavor. Today’s landscape is all about eating seasonal and with winter soon to arrive we’re moving into the months that bear the best that citrus has to offer. From now on, we stick to our homemade, baked rather than fried version. Just hard, crusty clumps of over-fried chicken in an odd-ly orange-ish (was it even made with real ingredients?) sauce. And my excitement flip-flopped to disappointment with the first taste. I was eager with anticipation for her lunch to arrive so I could per usual steal a bite of hers before even tasting my own. In fact, Smudge ordered orange chicken the other day at lunch. A memory to be dashed by my adult realization that those chicken particles were most often barely distinguishable mini poultry pieces overtaken by clumpy, fried nuggets in a too sweet, what’s-in-the-mystery sauce? The thought of it brings childhood memories of takeout boxes filled with chunks of chicken glazed in a sweet orange sauce that left me craving more. Or maybe that’s just how I see myself in my own mind? It’s quite possible. This family favorite chicken dinner recipe combines the classic Asian ying and yang of spicy and sweet. In the world of family cooking, unless you’re a vege/pesca/non-chicken-eating/atarian, you can never have too many easy chicken recipes in your recipe rolodex.ĭo they even make rolodexes anymore? Apparently, yes! This sticky sweet and spicy orange chicken sauce with ginger and garlic dresses up juicy chicken thighs for a fast and easy dinner.
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