Orange Chicken Recipe - Jet Tila - Food Network

Orange Chicken
Recipe courtesy of Jet Tila

Show:
Ready Jet Cook
Level:
Intermediate Directions:
Total:
45 min
Active:
30 min 1 For the sauce: Add the oyster sauce,
sugar, orange juice, vinegar-cornstarch
Yield:
4 to 6 servings slurry, soy sauce, hoisin sauce, paprika
and food coloring into a 1-quart saucepan,
Ingredients: bring the heat up to medium. Whisk gently
as it comes to a simmer. Allow to simmer,
keep whisking for about 5 minutes until
Sauce: the sauce thickens. Remove from heat and
1/2 cup (118 ml) oyster sauce reserve.
1/2 cup (95 g) sugar
3 ounces (90 ml) orange juice
2 For the broccoli: Place the broccoli
florets in a microwave-safe bowl with
3 ounces (90 ml) rice wine vinegar 1/4 cup water. Season with kosher salt
(unseasoned) and cover with plastic wrap. Microwave on
1 tablespoon (7 g) cornstarch, mixed into the high for 3 minutes. Hold for assembly.
rice wine vinegar as a slurry
3 For the chicken: Heat the oil in a 4-
2 tablespoons (30 ml) soy sauce quart Dutch oven to 375 degrees F
using a deep-fry thermometer. Rinse the
1 tablespoon (15 ml) hoisin sauce chicken in cold water and pat dry. Sprinkle
1 cup tempura flour over the chicken cubes
and toss to lightly dredge, shake off the
1 1/2 teaspoons sweet paprika
excess. Mix the remaining 1 1/2 cups of
1 drop red food coloring, optional
tempura flour with 1 cup cold water to
make a thin batter, it should look like
Broccoli: pancake batter. Fry in batches until golden
3 cups broccoli florets brown and crispy, 6 to 8 minutes. Drain on
Kosher salt paper towels or a rack.
Chicken: 4 To assemble: Heat a large skillet to

high and add the vegetable oil. When
1 1/2 quarts (1.8 L) vegetable oil, for deep
you see the first wisps of white smoke, stir
frying
in the garlic, ginger and fried chicken
2 pounds (900 g) boneless, skinless chicken
pieces and cook, stirring, for about 30
thighs, cut into 1 1/2-inch cubes
seconds. Add the scallions, onion and
2 1/2 cups (335 g) tempura flour Orange Chicken Sauce and allow to coat
and simmer. Cook, folding all the
Assembly: ingredients until they are well coated,
2 tablespoons vegetable oil, such as canola or about 2 minutes. Serve over fried rice or
grapeseed steamed rice, with the steamed broccoli.
1 1/2 teaspoons chopped garlic
1 1/2 teaspoons minced, peeled fresh ginger Fried Rice:
Fried chicken pieces, from above 5 In a large skillet, heat the oil until a
2 to 3 scallions, cut on the bias into 2-inch wisp of white smoke appears. Pour in
lengths the eggs and add the rice immediately.
1/2 yellow onion, cut into large dice Using a wide silicone spatula, work the rice
Orange Chicken Sauce, from above into the egg in circular motions, making
Fried Rice, recipe follows, or steamed rice, for sure not to break the grains. After about
serving 30 seconds, the egg will start to coagulate
and surround the rice, the rice will start to
Fried Rice: dry. Keep scraping the pan and folding the
3 tablespoons vegetable oil, such as canola or rice back into the middle.
grapeseed
3 large eggs, lightly beaten
6 Add the soy sauce, sugar and chicken
bouillon. Continue to fold for about a
4 cups day-old long-grain or jasmine rice minute. Don't be afraid to scrape up the
1 tablespoon soy sauce rice stuck to the bottom of the pan. Cook
1 1/2 teaspoons sugar until the rice absorbs the liquid and egg
1/2 teaspoon powdered chicken bouillon but is still fluffy. Fold in the scallions and
2 to 3 scallions, chopped white pepper and cook for an additional
1/2 teaspoons white pepper, optional minute. Serve immediately.
This recipe has been updated and may differ from what was
originally published or broadcast.
Adapted from "101 Asian Dishes You Need to Cook Before You Die: Discover a New
World of Flavors in Authentic Recipes" by Jet Tila © Page Street Publishing 2017. All
rights reserved.
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Orange Chicken

Recipe courtesy of Jet Tila

Chicken: 4 To assemble: Heat a large skillet to

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