Orange chicken is a beloved dish in many households, known for its delightful blend of savory, sweet, and tangy flavors. This recipe takes it up a notch by experimenting with a unique marinade using Fanta soda, which imparts a subtle sweetness and tenderness to the chicken. Combined with a homemade orange sauce, this dish is sure to impress your family and friends. Whether you prefer the modern sous vide method or the traditional deep-frying technique, this orange chicken recipe offers versatility and flavor in every bite.
Introduction:
Orange chicken is a beloved dish in many households, known for its delightful blend of savory, sweet, and tangy flavors. This recipe takes it up a notch by experimenting with a unique marinade using Fanta soda, which imparts a subtle sweetness and tenderness to the chicken. Combined with a homemade orange sauce, this dish is sure to impress your family and friends. Whether you prefer the modern sous vide method or the traditional deep-frying technique, this orange chicken recipe offers versatility and flavor in every bite.
Ingredients:
For the Sauce:
- 2 tbsp neutral, high smoke point oil
- 2 cloves garlic, grated
- 1.5” piece ginger, grated
- 4 tbsp scallions, chopped
- 1/2 cup chicken stock
- 1/4 cup mirin
- 3 tbsp soy sauce
- 2 tsp sesame oil
- 1/4 cup sugar
- 1.5 tbsp rice vinegar
- Juice of 1 large orange
- 1 tsp orange zest
- 2 tsp cornstarch
- Cornstarch slurry if needed (3/4 tsp cornstarch mixed into 2 tsp water)
For the Chicken:
- 2 chicken breasts, cut into 1-inch cubes
- Black pepper, garlic powder, smoked paprika, and salt (to taste)
- Fanta soda (for marinating)
- 1/2 cup flour
- 1/4 cup cornstarch
- 1/2 tsp baking soda
- Water (to make batter)
- Vegetable oil (for deep-frying)
- Sesame seeds (for garnish)
Instructions:
Prepare the Sauce:
- Heat the Oil: In a skillet over medium heat, heat 2 tbsp of neutral oil.
- Cook Garlic and Ginger: Add the grated garlic and ginger. Cook until fragrant, about 1-2 minutes.
- Add Scallions: Stir in the scallions and cook for another minute.
- Combine Ingredients: Add the chicken stock, mirin, soy sauce, sesame oil, sugar, rice vinegar, orange juice, and orange zest. Stir well.
- Simmer: Let the mixture simmer and reduce slightly, about 5-7 minutes.
- Thicken the Sauce: If needed, thicken with a cornstarch slurry. Mix 3/4 tsp cornstarch with 2 tsp water and add to the sauce. Stir until the sauce reaches the desired thickness. Set aside.
For the Fanta Chicken Experiment:
- Marinate the Chicken:
- Place the chicken cubes in a bowl. Season with black pepper, garlic powder, smoked paprika, and salt.
- Pour enough Fanta over the chicken to cover it. Let it marinate for at least 30 minutes.
- Sous Vide Method:
- Preheat your sous vide to 149°F. Place the marinated chicken in a vacuum-sealed bag or a zip-lock bag using the water displacement method. Sous vide for 45 minutes.
- Remove the chicken from the bag and pat dry with paper towels.
- Heat oil in a deep fryer or heavy-bottomed pot to 350°F. Deep-fry the chicken until golden brown and crispy.
Traditional Method:
- Prepare the Batter:
- In a bowl, mix the flour, cornstarch, and baking soda. Add enough water to make a thick batter.
- Coat the Chicken:
- Season the chicken cubes with black pepper, garlic powder, smoked paprika, and salt.
- Dip each piece of chicken into the batter, ensuring it is fully coated.
- Deep-Fry the Chicken:
- Heat oil in a deep fryer or heavy-bottomed pot to 350°F.
- Deep-fry the chicken in batches until golden brown and cooked through, about 4-5 minutes per batch. Drain on paper towels.
Final Steps:
- Toss in Sauce:
- Toss both the sous vide Fanta chicken and the traditional fried chicken in the prepared orange sauce until well coated.
- Serve:
- Transfer the sauced chicken to a serving platter. Sprinkle with sesame seeds on top for garnish.
- Serve immediately with steamed rice or your favorite side dish.
Cooking Tips:
- Use Fresh Ingredients: For the best flavor, use fresh garlic, ginger, and orange juice.
- Check Oil Temperature: Maintain the oil temperature at 350°F to ensure the chicken cooks evenly and becomes crispy.
- Don’t Overcrowd the Pan: Fry the chicken in batches to avoid lowering the oil temperature, which can make the chicken soggy.
- Customize the Sauce: Adjust the sweetness or tanginess of the sauce by varying the amount of sugar and rice vinegar.
Nutritional Facts (per serving):
- Calories: 420 kcal
- Carbohydrates: 28g
- Protein: 25g
- Fat: 22g
- Saturated Fat: 4g
- Cholesterol: 90mg
- Sodium: 800mg
- Fiber: 1g
- Sugar: 18g
