Sticky Orange Chicken
If you like chicken, this recipe is for you! If you are simply fed up with dry and boring chicken breast, this will be a game changer. And if you don’t like chicken, you might become a fan after this 😉! Glossy, juicy and tender, this healthy sticky orange chicken will give the takeout joints a run for their money!
A while ago, I shared my college time’s favourite takeout – Beef in black bean sauce. Today, I’m sharing another Chinese take-out replica, which is also one of my favourite chicken dishes – Sticky Orange Chicken. While using skinless and boneless breast – your chicken will still be super tender and juicy. Each bite is glossed with the perfect balance of saltiness, sweetness, and tanginess of sticky ginger orange sauce.
Another good news for those conscious of your diabetic health, this recipe is completely free of refined sugar. By using freshly-squeezed orange and date-sweetened orange jam, we achieve a major cut in calories from added sugar.
In terms of time, is this a speedy recipe that you can just cook up on a weeknight? The answer is YES and YES!
Let me explain the maths: You’ll begin with 5-10 minutes prepping and 20-30 minutes of marination time. Though you can reduce marination to 10 minutes but I would not recommend it. During this waiting time, you will work on the sauce, side dishes, rice and even social media show-off 😉. The actual cooking is a sheer a quarter of an hour. Finally, my guess is that it will probably take you only 5 minutes to wolf down the whole plate. Yup, it is that GOOD!
I like serving this on rice and steamed green vegetables (like broccoli, string beans, carrots, paprika). Just plain and neutral so that the chicken shines!
Now, start your timer to check how fast the chicken will go down 😉
Hope you’ll enjoy this amazing take-out replica and see you back here next week with the Ultimate Breakfast Waffle recipe!!!
- 1 double chicken breast about 600-700gr
- 1/2 tsp baking soda
- ¼ tsp salt
- ¼ tsp pepper
- Optional – 1 egg white OR 20gr aquafaba (liquid from canned chickpea, if you’re allergic to egg)
- 1 tbsp 12ml oil to fry the chicken
- Juice & zest of an orange 120-150ml
- 1 ½ tbsp ~20ml soy sauce
- 1 tsp 8-10ml rice wine vinegar
- 1 tsp 8-10ml Shaoxing wine
- 1 tsp orange marmalade 10-12gr. I use this by St. Dalfour
- 2 large garlic cloves
- 1 thumb of fresh ginger
- ½ tsp toasted sesame oil
- 1 tbsp ~5gr corn starch
- 1 tbsp toasted sesame seeds
- 2 stalk of green onions chopped
- ½ chili pepper
Pat dry chicken breast with kitchen towel (*)
Cut in bite-size chunks and into a bowl
Add salt, pepper, and baking soda
Cover with cling film and let marinade in the fridge for 20-30 minutes
Zest and juice one large orange, yielding around 120-150ml of juice)
Grate garlic and ginger
Add all the ingredients and mix with a whisk until everything is well dissolved
If you like it spicy, add some fresh chili or chili powder
Heat oil in a deep frying pan on medium high
Sear the chicken bites for 2-3 mins each side until golden. Total 10-12mins
Pour in the orange sauce
Once it bubbles up, reduce to simmer for another 3-4mins
Add water to thin out if needed
Sprinkle with chopped green onions and sesame seeds before serving
* Note: Believe it or not, raw chicken contains salmonella bacteria that is responsible for most cases of food poisoning and can be easily spread around the kitchen. Therefore, avoid washing raw chicken meat in the sink, use hand gloves, separate chop board, knife and always wash/sanitise them immediately after using!