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Zesty Orange Dream: Chicken Breasts and Wings in a Tangy Citrus Glaze

I can still remember the aroma that would waft from my grandmother’s kitchen whenever she made her signature orange chicken. It wasn’t just the bright, citrusy scent; it was the promise of a comforting, deeply satisfying meal, a taste of sunshine on even the cloudiest of days. She would always make it for special occasions and I’ve tweaked the recipe a bit, but kept the fond memories alive with every batch I create.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4-6
Dietary Type: Not Gluten-Free

Ingredients

1 lb boneless, skinless chicken breast, cut into cubes
1 lb chicken wings, tips removed and wings split at the joint
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
2 large eggs
2 tablespoons cold water
2 cups canola oil, in a wok (for deep frying)
1 ½ cups water
¼ cup orange juice, freshly squeezed
¼ cup lemon juice, freshly squeezed
⅓ cup rice vinegar
2 ½ tablespoons soy sauce
1 cup brown sugar, lightly packed
1 tablespoon orange zest, grated fine
2 teaspoons minced fresh ginger root
3 large garlic cloves, minced
Green onion, chopped small
¼ teaspoon red pepper flakes
2 tablespoons tapioca starch
¼ cup cold water

Equipment Needed

Large bowl
Plastic bag
Separate bowl
Wok
Large saucepan
Small bowl
Paper towels
250F oven (optional)

Instructions

Prepare the chicken. Rinse the chicken breasts and wings in cold water, pat them dry thoroughly with paper towels, and place them in a large bowl. The drier the chicken, the crispier it will be after frying.
Create the flour mixture. In a plastic bag, combine the all-purpose flour, salt, and black pepper. Shake the bag well to mix all the ingredients thoroughly. This creates a simple, seasoned coating for the chicken.
Prepare the egg wash. In a separate bowl, whisk the eggs and 2 tablespoons of cold water together until the mixture is frothy. This egg wash will help the flour mixture adhere to the chicken.
Coat the chicken with egg wash. Pour the egg mixture over the chicken in the large bowl and mix to ensure all pieces are evenly coated. This is a crucial step for even coating.
Coat the chicken with flour. Add the chicken to the flour mixture in the plastic bag in batches. Start with the chicken breasts, shaking the bag well to coat each piece thoroughly. Then continue with the wings. Coating in batches prevents clumping and ensures a uniform coating.
Heat the oil. In a wok, add the canola oil and heat it to 375°F (medium-high heat). Use a thermometer to monitor the temperature precisely. If the oil is not hot enough, the chicken will absorb too much oil and be soggy.
Fry the chicken breasts. Carefully add the coated chicken breast cubes to the hot oil in the wok in batches. Cook until the chicken is cooked through, approximately 2 minutes for each batch, stirring frequently. The internal temperature of the chicken should reach 165°F.
Remove and drain. When the chicken breasts are cooked, remove them from the oil and place them in a large bowl. This will serve as the holding area for all the fried chicken.
Fry the chicken wings. Add the coated chicken wings in batches to the hot oil in the wok. Cook until the wings are cooked through, about 4-5 minutes for each batch, stirring frequently. The wings should be golden brown and crispy.
Drain and combine. When the chicken wings are cooked, add them to the bowl with the chicken breasts. At this point you can keep the chicken warm in a 250°F oven until the sauce is ready (Optional step).
Prepare the orange sauce base. In a large saucepan, combine 1 ½ cups of water, orange juice, lemon juice, rice vinegar, and soy sauce. Cook over medium heat for about 3-4 minutes, stirring occasionally. This allows the flavors to begin melding together.
Add aromatics. Stir in the brown sugar, orange zest, ginger, garlic, green onion, and red pepper flakes. Bring the mixture to a boil. These ingredients contribute depth and complexity to the sauce.
Thicken the sauce. In a small bowl, mix together the tapioca starch and ¼ cup of cold water until smooth. This is your thickening agent – ensure it’s lump-free for a smooth sauce.
Incorporate the slurry. Slowly add the tapioca starch mixture to the sauce in the saucepan, stirring constantly. Cook until the sauce thickens slightly. Continuous stirring is vital to prevent lumps.
Combine chicken and sauce. Pour the prepared orange sauce over the cooked chicken (both breasts and wings) in the bowl. Stir to coat the chicken pieces evenly with the sauce.
Serve. Serve immediately with cooked rice. You may also spoon the sauce over the chicken for each serving if desired. This allows for a fresher presentation.

Expert Tips & Tricks

Crispier Chicken: For extra crispy chicken, double-dip each piece in the flour mixture. After the initial coating, dip it back into the egg wash and then back into the flour before frying.
Even Cooking: Maintain a consistent oil temperature for even cooking. Use a deep-fry thermometer to ensure the oil stays at 375°F.
Flavor Boost: Add a splash of sesame oil to the sauce for a richer, nuttier flavor.
Zest Matters: Freshly grated orange zest adds a vibrant aroma and flavor that pre-packaged zest can’t match.
Spice Adjustment: Adjust the amount of red pepper flakes to suit your spice preference. Start with a smaller amount and add more to taste.
Make Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat before serving.

Serving & Storage Suggestions

Serve the Orange Chicken hot and fresh, ideally over a bed of fluffy cooked rice to soak up the delicious sauce. Garnish with extra chopped green onions and a sprinkle of sesame seeds for added visual appeal.

Leftovers should be stored in an airtight container in the refrigerator. They will last for up to 3 days. To reheat, you can microwave the chicken, but for the best texture, consider reheating it in a skillet over medium heat until warmed through. Adding a little extra orange juice or water during reheating can help rehydrate the sauce.

Do not leave the cooked chicken at room temperature for more than two hours, as this can lead to bacterial growth. While freezing is possible, the texture of the fried chicken and sauce may change upon thawing, so it’s best enjoyed fresh or refrigerated.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	575 kcal	N/A
Total Fat	38g	58%
Saturated Fat	4g	20%
Cholesterol	86mg	29%
Sodium	640mg	27%
Total Carbohydrate	40g	13%
Dietary Fiber	1g	4%
Sugars	32g	N/A
Protein	39g	78%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free Option: Replace the all-purpose flour with a gluten-free all-purpose blend for a gluten-free version. Also ensure your soy sauce is gluten-free (tamari is a good substitute).
Spicier Kick: Add a finely chopped chili pepper to the sauce for an extra spicy kick.
Vegetarian Version: Substitute the chicken with firm tofu cubes. Press the tofu to remove excess water, then coat and fry as directed.
Healthier Option: Bake the chicken instead of frying. Toss the coated chicken with a tablespoon of oil and bake at 400°F for 20-25 minutes, or until cooked through.
Citrus Variety: Experiment with different citrus fruits, such as mandarin oranges or blood oranges, for a unique flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use dried ginger instead of fresh?
A: While fresh ginger is preferred for its brighter flavor, you can substitute it with 1 teaspoon of ground ginger.

Q: How do I prevent the chicken from sticking to the wok?
A: Ensure the oil is hot enough before adding the chicken, and don’t overcrowd the wok. Working in batches prevents the oil temperature from dropping too low.

Q: Can I use honey instead of brown sugar?
A: Yes, you can substitute honey for brown sugar, but the flavor will be slightly different. Use equal amounts and adjust to taste.

Q: How can I make the sauce less sweet?
A: Reduce the amount of brown sugar or add a bit more lemon juice to balance the sweetness.

Q: What is the best way to reheat leftover orange chicken?
A: For best results, reheat in a skillet over medium heat. Adding a splash of orange juice or water helps to rehydrate the sauce and prevent the chicken from drying out.

Final Thoughts

So go ahead, embark on this culinary adventure and create your own version of this delightful dish. Whether you follow the recipe to the letter or add your own creative flair, I encourage you to share your results and gather round your table with loved ones and watch their faces brighten. Each bite is a taste of sunshine! Don’t be afraid to experiment, and most importantly, have fun in the kitchen!

Chicken Breasts and Wings in an Orange Sauce Recipe