Get that perfect takeout experience at home with this crispy Orange Chicken. Tender chicken pieces are fried to a golden crisp and then tossed in a vibrant, sticky, sweet and tangy orange sauce. A family favorite that's surprisingly easy to make.
Prep20 min
Cook20 min
Servings4
Serving size: 1 serving
580cal
37gprotein
42gcarbs
29g
Ingredients
1.5 lb boneless, skinless chicken thighs (cut into 1-inch cubes)
1 large egg white (lightly beaten)
1 tbsp soy sauce (for marinade)
1 tbsp shaoxing wine (can substitute with dry sherry)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Crispy, golden-fried wontons filled with a creamy mixture of crab, cream cheese, and savory seasonings. This popular Chinese-American appetizer is a crowd-pleasing favorite, perfect for parties.
About Orange Chicken, Steamed Basmati Rice and Crab Rangoon
Sweet & tangy Orange Chicken with fluffy rice & crispy crab rangoon – a feel-good, perfectly spiced treat!
This chinese_american dish is perfect for dinner. With 1398.32 calories and 57.56g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 cup fresh orange juice (from about 2-3 large oranges)
1 tbsp orange zest
2 tbsp rice vinegar
0.25 cup granulated sugar
1 inch ginger (finely minced)
3 cloves garlic (finely minced)
0.5 tsp red chili flakes (optional, adjust to taste)
1 tsp toasted sesame oil
2 tbsp cold water (for slurry)
2 stalks scallions (thinly sliced for garnish)
1 tsp toasted sesame seeds (for garnish)
Instructions
1
Marinate the Chicken
In a medium bowl, combine the cubed chicken thighs, egg white, 1 tbsp soy sauce, and Shaoxing wine.
Mix thoroughly until every piece is coated. Set aside to marinate for at least 15-20 minutes at room temperature.
2
Prepare Coating and Sauce
While the chicken marinates, prepare the dry coating. In a large bowl or a shallow dish, whisk together 1/2 cup cornstarch, all-purpose flour, salt, and white pepper.
In a separate small bowl, prepare the sauce by whisking together the fresh orange juice, orange zest, 3 tbsp soy sauce, rice vinegar, and sugar. Set aside.
3
Fry the Chicken
Heat 3 cups of vegetable oil in a wok or deep, heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
Dredge the marinated chicken pieces in the flour mixture, ensuring each piece is fully coated. Shake off any excess.
Working in 2-3 batches to avoid overcrowding, carefully add the chicken to the hot oil. Fry for 3-4 minutes, turning occasionally, until golden brown and cooked through.
Remove the chicken with a slotted spoon and let it drain on a wire rack. For extra crispy chicken, increase the oil temperature to 375°F (190°C) and refry all the chicken for another 1-2 minutes until deep golden brown.
4
Make the Orange Sauce
Carefully pour out the hot oil into a heatproof container, leaving about 1 tablespoon of oil in the wok. Return the wok to medium-high heat.
Add the minced ginger, garlic, and red chili flakes (if using). Stir-fry for about 30 seconds until fragrant.
Give the orange sauce mixture a quick stir and pour it into the wok. Bring to a simmer.
In a small cup, mix 1 tbsp of cornstarch with 2 tbsp of cold water to create a smooth slurry. Slowly whisk the slurry into the simmering sauce.
Continue to cook, stirring constantly, for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the toasted sesame oil.
5
Combine and Serve
Add the crispy fried chicken back into the wok with the thickened sauce.
Gently toss everything together until the chicken is evenly coated in the glossy sauce.
Garnish immediately with sliced scallions and toasted sesame seeds.
Serve hot with steamed rice and enjoy right away for the best crispy texture.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
8 oz Cream Cheese (Full-fat, block style, softened to room temperature)
6 oz Canned Lump Crab Meat (Drained very well and flaked)
2 tbsp Scallions (Finely chopped, green parts only)
0.5 tsp Garlic Powder
1 tsp Worcestershire Sauce
1 tsp Light Soy Sauce
0.5 tsp Granulated Sugar
24 pcs Wonton Wrappers (Square shape)
3 cup Vegetable Oil (For deep frying)
0.25 cup Water (In a small bowl for sealing wrappers)
Instructions
1
Prepare the Filling
In a medium bowl, use a spatula to beat the softened cream cheese with the garlic powder, Worcestershire sauce, soy sauce, and sugar until smooth and creamy. This prevents lumps.
Gently fold in the well-drained, flaked crab meat and finely chopped scallions. Mix just until combined to maintain the texture of the crab.
2
Assemble the Rangoons
Place a wonton wrapper on a clean surface in a diamond orientation (one corner pointing towards you).
Spoon about 1 teaspoon of the filling into the center. Do not overfill.
Dip your finger in the small bowl of water and moisten all four edges of the wrapper.
Bring the bottom corner up to meet the top corner, forming a triangle. Press the edges firmly to seal, pushing out any air bubbles.
Moisten one of the bottom corners of the triangle, then bring the two bottom corners together, overlapping them slightly, and press to seal. This creates the classic tortellini-like shape.
Place the finished rangoon on a parchment-lined baking sheet and cover with a damp cloth to prevent drying while you assemble the rest.
