How to Make Orange Chicken with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
There are MANY secrets to Jet's Orange Chicken, including ACTUALLY using orange juice in the glaze and frying up the chicken until they’re G.B.D. — that’s golden, brown and delicious!
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Orange Chicken
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 45 min
Active: 30 min
Yield: 4 to 6 servings
Ingredients
Sauce:
1/2 cup (118 ml) oyster sauce
1/2 cup (95 g) sugar
3 ounces (90 ml) orange juice
3 ounces (90 ml) rice wine vinegar (unseasoned)
1 tablespoon (7 g) cornstarch, mixed into the rice wine vinegar as a slurry
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) hoisin sauce
1 1/2 teaspoons sweet paprika
1 drop red food coloring, optional
Chicken:
3 cups broccoli florets
Kosher salt, to taste
1 1/2 quarts (1.8 L) vegetable oil, for deep frying
2 pounds (900 g) chicken thighs, cut in to 1 1/2-inch cubes
2 1/2 cups (335 g) tempura flour
Assembly:
2 tablespoons vegetable oil, such as canola or grapeseed
1 1/2 teaspoons garlic, chopped
1 1/2 teaspoons fresh ginger, minced
Fried chicken pieces, from above
2 to 3 scallions, 2-inch bias slice
1/2 yellow onion, large dice
Orange Chicken Sauce, from above
Fried Rice, recipe follows
Fried Rice:
3 tablespoons vegetable oil, such as canola or grapeseed
3 eggs, lightly beaten
4 cups day old rice, long grain or jasmine
1 tablespoon soy sauce
1 1/2 teaspoons sugar
1/2 teaspoon powdered chicken bouillon
2 to 3 green onions, chopped
1/2 teaspoons white pepper, optional
Directions
For the sauce: Add the oyster sauce, sugar, orange juice, vinegar-cornstarch slurry, soy sauce, hoisin sauce and paprika into a 1-quart saucepan, bring the heat up to medium. Whisk gently as it comes to a simmer. Allow to simmer, keep whisking for about 5 minutes until the sauce thickens. Remove from heat and reserve.
For the broccoli: Place the broccoli florets in a microwave safe bowl with 1/4 cup water. Season with kosher salt and cover with plastic wrap. Microwave on high for 3 minutes. Hold for assembly.
For the Chicken: Heat the oil in a 4-quart Dutch oven to 375 degrees F using a frying thermometer. Rinse the chicken in cold water and pat dry. Sprinkle 1 cup tempura flour over the chicken cubes and toss to lightly dredge, shake off the excess. Mix the remaining 1 1/2 cups of tempura flour with 1 cup cold water to make a thin batter, it should look like pancake batter. Fry in batches until golden brown and crispy, 6 to 8 minutes. Drain on paper towels or a rack.
To assemble: Heat a large skillet to high and add the vegetable oil. When you see the first wisps of white smoke, stir in the garlic, ginger and fried chicken pieces and cook for about 30 seconds. Add the scallions, onion and Orange Chicken Sauce and allow to coat and simmer. Stir until all the ingredients are well coated, about 2 minutes. Serve over fried rice or steamed rice, with the steamed broccoli.
Fried Rice:
In a large skillet, heat the oil until a wisp of white smoke appears. Pour in the eggs and add the rice immediately. Using a wide silicone spatula, work the rice into the egg in circular motions, making sure not to break the grains. After about 30 seconds, the egg will start to coagulate and surround the rice, the rice will start to dry. Keep scraping the pan and folding the rice back into the middle.
Add the soy sauce, sugar and chicken bouillon. Continue to fold for about a minute. Don't be afraid to scrape up the rice stuck to the bottom of the pan. Cook until the rice absorbs the liquid and egg but is still fluffy. Fold in the green onions and white pepper and cook for an additional minute. Serve immediately.
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How to Make Orange Chicken with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
Orange Chicken | How to Cook Easy Orange Chicken | Panlasang Pinoy
Get the details of this recipe (in English) here:
Orange Chicken is an Asian chicken dish similar to Gen. Tso’s chicken. It is a sweet and orangey flavor and it has a nice crisp texture on the outside. A famous food chain called Panda Express is known for its delicious orange chicken.
This video will show you how to make orange chicken from scratch. We will not use any read-made sauces in this recipe, so get ready to learn how to make your own orange chicken sauce. Don’t worry; this video and the recipe link above should be able to help you succeed.
I think that one of the best pair for orange chicken (aside from fried rice) is chow mein. We have a Filipino Chow Mein recipe version known as Pancit Canton (
Here are other recipes that you can try:
Kung-Pao Chicken:
Kung-Pao Shrimp:
Sweet and Sour Pork:
Sweet and Sour Meatballs:
Sweet and Sour Mahi-mahi:
BEST Orange Chicken Recipe
Thanks to a triple hit of orange, this is the best orange chicken recipe ever! It starts with savory marinated chicken that's fried until it's crisp on the outside and juicy in the center. These are delicious on their own, but then they get tossed in my orange chicken sauce which includes orange juice, fresh orange zest, and marmalade. The combo is sweet, sour and savory with crispy juicy chunks of chicken and a fragrant sauce that's redolent or citrus. #orangechicken #chinesefood
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INGREDIENTS (makes 4 small servings)
for chicken
450 grams boneless skinless chicken thighs (cut into 1.5-inch pieces)
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon fresh ginger (grated)
1/2 cup potato starch
vegetable oil (for frying)
for orange sauce
3/4 cup orange juice
1/3 cup orange marmalade
1/2 tablespoon orange zest (zest of 1/2 orange)
1/2 teaspoon potato starch
1/2 teaspoon salt
to serve
1/4 red bell pepper (minced, for garnish)
1/2 teaspoon toasted sesame seeds (for garnish)
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Making Panda Express Orange Chicken At Home | But Better
Fried chicken, coated in a sweet soy orange glaze. Sounds easy enough to me... But Can we beat Panda Express? Welcome back for Episode 7. of But Better.
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BETTER THAN TAKEOUT – Orange Chicken Recipe
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???? PRINTABLE RECIPE -
Today we are making a well-known American Chinese food - orange chicken. It is not traditional, but the technique of making fried chicken and coat it with a sweet and sour sauce is commonly used in many many Chinese recipes such as sweet and sour pork, fish, shrimp, and tofu. In this video, I am going to show you how to achieve that crispy outside, tender inside consistency, and a perfectly balanced sweet and sour sauce so you can make sweet and sour anything.
???? RECIPE/TOOLS - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
INGREDIENTS
- 300 grams of chicken breast, slice it into 1/4 of an inch pieces
- 1/2 tsp of salt
- Black pepper to taste
- 2 tbsp of orange juice
- 100 grams of cornstarch
- 2 medium size eggs
- Enough frying oil
- 2 tsp of cooking oil
- 1 tsp of ginger
- 1 tbsp of garlic
- Few shakes of red pepper flake [Amazon Link:
- 1/4 cup of Orange juice
- 3.5 tbsp of light soy sauce [Amazon Link:
- 1/4 cup of brown sugar [Amazon Link:
- 1 tbsp of honey for the taste [Amazon Link:
- 1.5 tsp of orange zest
- 3 tbsp of vinegar
- Cornstarch water(1.5 tbsp of water + 1 tbsp and 1 tsp of cornstarch)
- Some diced scallion and red pepper flake for garnish
INSTRUCTION
- Cut the chicken breast in half. Angle your knife to 45 degrees and slice the chicken into 1/4 of an inch thick pieces. Marinade it with 1/2 tsp of salt, a little bit black pepper to taste, and 2 tbsp of freshly squeezed orange juice. The acid in the fruit can tenderize the meat and this amount of liquid will keep the chicken moist. Just mix everything until the chicken absorbed all the liquid. Cover it and Let it sit in the fridge for at least 30 minutes.
- Next, let’s make a batter. Crack 2 eggs, beat them well. Mix it with 100 grams of cornstarch. Use a fork stir it continually. The cornstarch might clump up at the beginning. Just keep mixing it and you will get a really smooth, shiny looking batter.
- Coat the chicken with the batter.
- Heat the oil to 360 degrees F. If you don’t have a thermometer, you can test it by dropping a little bit batter. If you see it bubbles a lot and floats to the top, that means you are good to go. Fry the chicken for 3-5 minutes or until the surface is getting hard. Doesn’t need to be golden brown. Take out the chicken and let it rest for 10 minutes and we gonna double fry it.
- This time, heat the oil to 390 degrees F. You can add all the chicken in once because they will not stick to each other anymore. Double frying is the key to make sure all your chicken pieces come out crispy. Keep stirring until you get a light golden color.
- Set it aside and we will make the sauce. Heat up your wok. Add a little bit oil, some minced ginger, garlic, and few shakes of chili powder. Stir until fragrant then pour in 1/4 cup of orange juice, 3.5 tbsp of light soy sauce, 1/4 cup of brown sugar and 1.5 tsp of orange zest. Stir to melt the sugar. I like to add 1 tbsp of honey, just for the honey flavor, it is optional and also depends on your taste. Then pour in 3 tbsp of white vinegar. The reason we add it now is that we can drop down the temperature of the liquid and you can add in the cornstarch water. If you add it while the liquid is boiling hot, it will clump up easily. Keep cooking it on medium-low heat. Make sure you taste the sauce to find a perfect balance between the sweetness, sourness, and saltiness. I made this many times and I know this is perfect for me. In about 2 minutes you should reach a consistency that is a bit thicker than syrup texture. If the sauce is too thin, the chicken will lose the crunchiness when you mix everything.
- Turn off the heat and dump all the chicken in. Quickly stir and make sure all the pieces are coated well. Take them out. Top some green onion, few shakes of red chili powder and you can serve.
Mandarin Orange Chicken - How to Cook
How to Cook Mandarin Orange Chicken
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The variety of orange chicken most commonly found at North American Chinese restaurants consists of chopped, battered, and fried chicken pieces coated in a sweet orange-flavored chili sauce, which thickens or caramelizes to a glaze.
Ingredients:
235g Canned Mandarin Oranges
2 tbsp. Olive oil
500g Chicken Breast Fillet (cut into bite size chunks)
1/2 cup Sweet Chili Sauce
2 tsp. Orange Peel
1/4 cup Orange Juice
1 tsp. Garlic powder
1 tsp. Onion powder
1/2 cup Flour
1/2 tbsp. Salt
1 small Onion (minced)
2 cloves Garlic (minced)
1 tsp. Ginger (minced)
Onion Leeks for Garnish
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