Orange Chicken · Pan-Fried
Takeout-Style Orange Chicken
Screen stays on while you cook
Before you start
Gather your ingredients
Swaps for orange zest
Instead of citrus zest
- Another citrus zest: The same amount. A different citrus aroma; any of them brightens a dish.
- Dried citrus peel: 1 tsp dried for each 1 tbsp fresh zest. Milder and a little bitter.
- Lemon or orange extract: About ¼ tsp extract for each 1 tsp zest, to taste. Strong citrus flavor, no texture.
Swaps for sugar
Instead of sugar
- Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
- Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
- Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.
Swaps for soy sauce
Instead of soy sauce
- Tamari: The same amount. Richer and a little less salty.
- Coconut aminos: The same amount, plus a pinch of salt. Sweeter and much less salty.
Cooking for an allergy? Check every label.
Swaps for rice vinegar
Instead of vinegar
- Apple cider or white wine vinegar: About ¾ the amount, plus a pinch of sugar. Rice vinegar is milder and slightly sweet; seasoned rice vinegar also has sugar and salt.
- Lemon or lime juice: The same amount. Fresh citrus flavor instead of vinegar's bite.
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
Swaps for fresh ginger
Instead of ginger
- Ground ginger: ¼ tsp ground for each 1 tbsp grated fresh. Warmer and less bright, with no zing.
- Ginger paste (jar or tube): The same amount. Close; slightly salty or sour from preservatives.
Swaps for red pepper flakes
Instead of red pepper flakes
- Cayenne: About half as much. Even heat throughout, no flakes.
- Hot sauce or chili crisp: To taste. Hot sauce adds vinegar; chili crisp adds crunch and oil.
- A fresh hot chile: Half a jalapeño or serrano for each ½ tsp. Fresh, green heat.
Swaps for cornstarch
Instead of cornstarch
- All-purpose flour: 2 tbsp flour for each 1 tbsp cornstarch. Sauces turn cloudy instead of glossy and a bit heavier.
- Arrowroot: The same amount. Very clear and glossy; can turn slimy in dairy sauces.
- Potato starch: The same amount. Thickens fast with a clear gloss; don't boil it long.
Cooking for an allergy? Check every label.
Swaps for boneless skinless chicken thighs
Instead of chicken breasts or thighs
- Chicken breasts: The same weight. Leaner and milder; cooks faster and dries out sooner.
- Extra-firm tofu or chickpeas: About the same weight of pressed tofu, or 1½ cups chickpeas per ½ lb chicken. A different dish, but it takes the same seasoning well.
More for chicken breasts or thighs
Cook all chicken to 165°F (74°C) in the thickest part, checked with a thermometer.
Swaps for egg
Instead of eggs
- Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
- Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
- Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.
Cooking for an allergy? Check every label.
Swaps for soy sauce
Instead of soy sauce
- Tamari: The same amount. Richer and a little less salty.
- Coconut aminos: The same amount, plus a pinch of salt. Sweeter and much less salty.
Cooking for an allergy? Check every label.
Swaps for cornstarch
Instead of cornstarch
- All-purpose flour: 2 tbsp flour for each 1 tbsp cornstarch. Sauces turn cloudy instead of glossy and a bit heavier.
- Arrowroot: The same amount. Very clear and glossy; can turn slimy in dairy sauces.
- Potato starch: The same amount. Thickens fast with a clear gloss; don't boil it long.
Cooking for an allergy? Check every label.
Swaps for all-purpose flour
Instead of all-purpose flour
- Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner.
- Bread flour: The same amount. More gluten: chewier cookies and bread, tougher cakes.
- Whole wheat flour: Up to half of the flour. Nuttier, darker and denser.
All 4 swaps for all-purpose flour
Cooking for an allergy? Check every label.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for vegetable oil
Instead of vegetable oil
- Another neutral oil: The same amount. No difference.
- Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
- Light olive oil: The same amount. "Light" olive oil tastes mild.
Swaps for green onions
Instead of green onions
- Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
- Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
- Leeks: The same amount, sliced thin. Milder and better cooked than raw.
Step 1 of 12
In a small saucepan, together the orange juice, zest, sugar, soy sauce, vinegar, garlic, ginger and red pepper flakes.
whisk (how to whisk)
Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoidStep 2 of 12
In a cup, stir the 1 tablespoon cornstarch with the 2 tablespoons water to make a smooth .
slurry (how to cornstarch slurry)
Cornstarch slurry Cornstarch stirred into cold liquid, then added to a hot sauce to thicken it. 1. Stir 1 tablespoon cornstarch into 2 tablespoons cold water until smooth.2. Bring the sauce to a simmer.3. Stir the slurry again (it settles), then pour it in while stirring.4. Simmer for a minute or two until the sauce turns clear and thick. Done when: The sauce goes from cloudy to glossy and clear and coats the food. How to thicken with a cornstarch slurry: mistakes to avoidStep 3 of 12
Bring the sauce to a over medium heat. Stir the again, pour it in and simmer, stirring, until thick and glossy. Turn the heat to the lowest setting.
simmer (how to simmer)
Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoidslurry (how to cornstarch slurry)
Cornstarch slurry Cornstarch stirred into cold liquid, then added to a hot sauce to thicken it. 1. Stir 1 tablespoon cornstarch into 2 tablespoons cold water until smooth.2. Bring the sauce to a simmer.3. Stir the slurry again (it settles), then pour it in while stirring.4. Simmer for a minute or two until the sauce turns clear and thick. Done when: The sauce goes from cloudy to glossy and clear and coats the food. How to thicken with a cornstarch slurry: mistakes to avoidStep 4 of 12
In a bowl, the egg with the 1 tablespoon soy sauce. Add the chicken and stir to coat.
beat (how to beat)
Beat Mix hard and fast, by hand or with a mixer, to blend ingredients fully and add air. 1. Use a mixer on the speed the recipe gives, or a fork or whisk for a few eggs.2. Add eggs one at a time, beating until each disappears before the next.3. Stop and scrape the bowl and beaters now and then.4. Mix on low once flour goes in, just until combined. Done when: The mixture is smooth and even, with no streaks of yolk or white. Safety: Turn the mixer off before you scrape the bowl or reach in.How to beat eggs and batters: mistakes to avoidStep 5 of 12
In a second bowl, mix the 1/2 cup cornstarch, flour and salt.
Step 6 of 12
Lift the chicken from the egg a few pieces at a time, letting the extra drip off, and toss in the flour mixture until coated. Set the pieces on a plate.
Step 7 of 12
Pour the oil into a 12-inch skillet (about 1/2 inch deep) and heat over medium-high to 350°F (175°C). Never leave hot oil unattended; keep a lid nearby.
350°F
Step 8 of 12
Fry half the chicken, turning once with tongs, until deep golden and the largest piece reads 165°F (74°C).
350°F
Step 9 of 12
Move the chicken to a wire rack set over a sheet pan to drain. Let the oil come back up to 350°F.
Step 10 of 12
Fry (how to pan-fry)
Pan-fry Cook food in a layer of hot oil that comes partway up its sides, turning it once, for a crisp crust. 1. Pour about ¼ inch of oil into a heavy skillet and heat it over medium to medium-high heat.2. Test it with a corner of the food: it should sizzle right away.3. Lay the pieces in, away from you, leaving space between them.4. Fry until the bottom is golden, then turn once with tongs or a spatula.5. Drain on a rack or paper towels. Done when: Both sides are evenly golden and crisp and the inside reaches its safe temperature. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Keep pot handles turned in and children away from the stove.How to pan-fry (shallow-fry): mistakes to avoid350°F
Step 11 of 12
Turn off the burner under the oil. Put the chicken in a large bowl, pour the warm sauce over and toss until glossy.
Step 12 of 12
Serve right away over rice, topped with green onions and sesame seeds.
All done
Enjoy!
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