Better Than Take-Out Orange Chicken⛩
Let me show you how to turn the classic Chinese Take-out favourite into your homemade favourite🤤
I never really enjoyed eating this dish because I always found the sauce way too sweet and artificial; plus it was always more batter than chicken😤
In my version I bump up the orange flavor and make it all about the chicken💯
I use real 🍊 as the foundation for the sauce building up the flavours and adding texture by adding in the zest and pulp. The chicken gets a special marination technique that keeps it juicy and flavourful✨
Chicken
🔺1 lb Chicken, boneless skinless, breast or thigh works equally, choose what you prefer
🔺2 tsp Soy Sauce
🔺1 tsp Corn Starch*
🔺1 /4 tsp Sweetener
🔺1/4 tsp White Pepper
Orange Sauce
🔺1 Large Orange, zest, juice, &pulp
🔺1 clove Garlic, finely minced
🔺1 tbsp Ginger, finely minced
🔺1 tbsp Rice Vinegar
🔺1 tbsp Soy Sauce
🔺1/4 tsp Sesame Oil
🔺1 tbsp Sweetener
🔺Sriracha, to preference
🔺Xanthan Gum, just a pinch*
Garnish:
🔺Green Onions
🔺Sesame Seeds
🔺Cilantro
*Marinading the chicken with corn starch is a pro tip as the starch binds with the liquid ingredients in the marinade and seals them to the meat. It also helps to get caramelization w/o needing to use lots of oil🤯
*Using xanthan gum to thicken lets us achieve that nice consistency w/o adding tons of starch/ingredients that can dilute/hold back flavor. Plus it’s so strong you don’t need much which means zero calories😏
Sauce Macros:
🔺~1/2 Cup 117 Calories 23Carbs/1Fat/4 Protein
🔺For 1tbsp 16 Calories 4C/0F/0P
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