![]() This recipe calls for boneless, skinless chicken thighs. You can also add a few dashes of cayenne pepper to the sauce as it cooks. Omit or replace with your preferred chili pepper of choice. They are spicy, at about 50,000–100,000 on the Scoville Scale. Use freshly minced, when possible but jarred or tubed pastes are fine in a pinch! Bird’s eye chilies are a variety of hot pepper used often in Southeast Asian cooking. You need just a few aromatics for this dish, including: Red wine vinegar: This will be much more acidic and tart, so use half of what the recipe calls for Shaoxing wine.Mirin: You can use mirin to bring in a little brightness, but be sure to reduce the brown sugar by at least 1 tablespoon if going this route.Dry white wine: Similar to dry vermouth or sherry, dry white wine will give a similar sharpness to the sauce.Using a dry, fortified wine will bring in similar notes to Shaoxing wine. Dry vermouth or dry sherry: Shaoxing wine brings a dry, somewhat sharp flavor that rounds out the sweetness of this dish.If you can’t find it, here are a few substitution suggestions: It’s a crucial ingredient in many savory Chinese dishes. It’s made from fermenting glutinous rice with water and wheat-based yeast. Shaoxing wine is a rice wine that hails from Shaoxing, China. Prepare the sauce by whisking all the ingredients–orange juice, zest, brown sugar, soy sauce, chili oil, sesame oil, Shaoxing wine, rice vinegar, and cornstarch–in a bowl until completely smooth. Regular old navel oranges are also just fine for this recipe. Perfect for this orange chicken! If you want a more tart sweetness, opt for tangerines or tangelos. Satsumas are a type of mandarin that originated in Japan, and they’re so sweet and juicy. ![]() I’m a simple girl, and I can’t resist oranges with their cute green leaves. I use juice from Satsuma mandarins because H Mart had a big container of them on sale. If using marmalade, you’ll want to reduce the brown sugar as the marmalade will be much sweeter than orange juice. In my opinion, I think it’s best to start with fresh orange juice if you can. Some recipes will use orange marmalade, some use orange marmalade in combination with BBQ sauce, and some use store-bought orange juice. The sauce is arguably the most important part of the dish. Shaoxing wine adds a nice depth to the sauce. You need 4 ounces, but don’t fret if you have a little more. Jump to Recipe Fresh mandarins are the foundation for the sauce. I’ll go through each component needed for this dish below, but you can always skip ahead to the recipe! For serving: Serve this chicken with steamed rice, crispy shallots, minced scallions, or sesame seeds for the perfect midweek meal.Aromatics: Ginger, garlic, scallion, bird’s eye chili, and mushrooms load this dish up with aromatic, spicy, umami undertones.They won’t dry out, so they’ll give you the juiciest, most tender crispy chicken! I coat them with cornstarch for just the right amount of crunchiness. Chicken: While you can use breasts, I highly recommend boneless, skinless chicken thighs.The sauce: The most important part! It’s made with orange juice and zest, Shaoxing wine, light brown sugar, chili oil, sesame oil, rice vinegar, soy sauce, and cornstarch.Fresh mandarins: While you can use marmalade or store-bought orange juice if you prefer, I think fresh is superior.At a glance, here’s what you need to prepare: There are a few components to the dish, and I’ll walk through each one separately in this post. What you need for my spicy orange chicken recipe: It’s a little bit of crunchiness, but not much. Instead of battering and deep-frying the chicken, I lightly coat bite-sized pieces of boneless, skinless chicken with cornstarch and pan-fry them in oil. It’s not as spicy and tangy as tangerine chicken, but it’s also not quite as sweet as traditional orange chicken. This orange chicken recipe falls somewhere in between the two. Unlike the orange chicken, tangerine chicken is not breaded and deep-fried but is instead sautéed in hot oil. This dish is spicy and tangy with a sauce that’s flavored with dried tangerine peel and dried chilies. The dish, however, isn’t a purely American invention and may be a sweeter, stickier spin-off of a “tangerine chicken” dish from the Hunan province in China. It still remains one of the most popular Chinese dishes in America (with the data to back it up). He crafted the recipe while working on the opening of a new location in Hawaii. The invention of orange chicken is widely credited to Executive Chef Andy Kao of Panda Express in 1987. This spicy orange chicken (without deep frying!) recipe is my take on the classic Chinese-American dish. It’s sweet and sticky, with crunchy chicken that just hits the spot. I’ve always been a fan of orange chicken.
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