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Growing up in a bustling Polish-American household in the heart of Chicago, my culinary journey began at a young age. My babcia’s kitchen was a magical place where the aroma of freshly baked apple cake mingled with the laughter of family gatherings. It was here that I developed my love for simple, comforting food with a creative twist. One dish that has become a family favorite in our home is Orange Peel Chicken. Inspired by the vibrant flavors of Asian cuisine and my passion for adding a personal touch to traditional recipes, this dish is a delightful blend of sweet, tangy, and savory notes. It’s not just a meal; it’s a celebration of flavor that brings our family together around the dinner table.
Why You’ll Love This Recipe
Orange Peel Chicken is a dish that ticks all the boxes for a perfect family meal. It’s quick and easy to prepare, making it ideal for busy weeknights. The crispy chicken is coated in a luscious orange sauce that’s both sweet and tangy, delivering a burst of flavor with every bite. Plus, it’s a healthier alternative to takeout, as you can control the ingredients and adjust the sweetness to your liking. This recipe is also incredibly versatile, allowing you to make substitutions to suit dietary needs or preferences.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup cornstarch
- 2 eggs, beaten
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/4 teaspoon red pepper flakes (optional)
- Green onions, sliced for garnish
- Sesame seeds for garnish
- Salt and pepper to taste
- Vegetable oil for frying
Step-by-Step Instructions
- In a large bowl, season the chicken pieces with salt and pepper. Toss the chicken in cornstarch until fully coated.
- Heat vegetable oil in a large skillet over medium-high heat. Dip each piece of chicken in the beaten eggs, then add to the skillet. Fry until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.
- In a separate saucepan, combine the orange juice, orange zest, honey, soy sauce, sesame oil, garlic, ginger, and red pepper flakes. Bring to a simmer over medium heat, stirring frequently until the sauce thickens, about 5 minutes.
- Add the fried chicken pieces to the sauce, tossing to coat evenly. Cook for an additional 2-3 minutes to allow the flavors to meld.
- Transfer to a serving platter and garnish with sliced green onions and sesame seeds. Serve immediately.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
For the crispiest chicken, ensure the oil is hot enough before frying by testing with a small piece of chicken. It should sizzle immediately upon contact. Don’t overcrowd the skillet; fry the chicken in batches if necessary. For a thicker sauce, mix a teaspoon of cornstarch with water and add to the sauce while simmering. Adjust the sweetness by adding more or less honey to suit your taste.
When I make this recipe, my go-to tool is the MOSFiATA 8″ Professional Chef’s Knife for chopping the chicken into perfect bite-sized pieces. It makes prep faster and cleaner. The Silicone Utensils Set is also a lifesaver for stirring the sauce without scratching my pans. And for frying, the 4.2 Quart Cast Iron Dutch Oven ensures even heat distribution for perfectly crispy chicken every time.
Variations and Substitutions
If you’re looking to switch things up, try using shrimp instead of chicken for a seafood twist. For a vegetarian version, substitute the chicken with tofu or cauliflower. You can also add vegetables like bell peppers or broccoli to the dish for added nutrition and color. If you prefer a spicier kick, increase the amount of red pepper flakes or add a dash of hot sauce to the sauce mixture.
Serving Suggestions
Orange Peel Chicken pairs beautifully with steamed jasmine rice or fluffy quinoa. For a complete meal, serve it alongside a crisp Asian slaw or a simple cucumber salad. A chilled glass of white wine or a refreshing iced green tea complements the dish perfectly, balancing the rich flavors with a light, crisp finish.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the sauce in advance and store it in the refrigerator for up to two days. Fry the chicken just before serving for the best texture.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat until warmed through.
Can I freeze Orange Peel Chicken?
While the chicken can be frozen, the sauce is best made fresh to maintain its vibrant flavor. Freeze the cooked chicken pieces separately, and prepare the sauce when you’re ready to serve.
Final Thoughts
Orange Peel Chicken is more than just a meal; it’s a delightful experience that brings joy to our family dinners. I hope this recipe becomes a beloved favorite in your home too. Remember, cooking is all about having fun and experimenting, so feel free to make this dish your own. I can’t wait to hear how it turns out for you!
👉 I hope you loved making this Orange Peel Chicken—it’s like a warm, citrusy hug from my kitchen to yours. If you’re in the mood for more culinary adventures, why not try my Lemon Herb Roasted Chicken, Garlic Butter Shrimp Pasta, or Spicy Honey Glazed Salmon? Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!
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Orange Peel Chicken: 5 Zesty Recipes to Enjoy
A delightful blend of sweet, tangy, and savory notes, this Orange Peel Chicken is a family favorite inspired by Asian cuisine.
Keep the screen of your device on while you follow the steps.
- In a large bowl, season the chicken pieces with salt and pepper. Toss the chicken in cornstarch until fully coated.
- Heat vegetable oil in a large skillet over medium-high heat. Dip each piece of chicken in the beaten eggs, then add to the skillet. Fry until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.
- In a separate saucepan, combine the orange juice, orange zest, honey, soy sauce, sesame oil, garlic, ginger, and red pepper flakes. Bring to a simmer over medium heat, stirring frequently until the sauce thickens, about 5 minutes.
- Add the fried chicken pieces to the sauce, tossing to coat evenly. Cook for an additional 2-3 minutes to allow the flavors to meld.
- Transfer to a serving platter and garnish with sliced green onions and sesame seeds. Serve immediately.