Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1/2 cup orange juice
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/4 teaspoon red pepper flakes
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
2. Place the cornstarch in a mixing bowl and coat the chicken pieces evenly.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. Add the chicken to the skillet and cook until golden brown and crispy, about 5-7 minutes.
5. Remove the chicken from the skillet and set aside.
6. In the same skillet, add the orange juice, honey, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes.
7. Whisk the ingredients together and bring to a boil.
8. Reduce the heat to low and add the chicken back into the skillet.
9. Toss the chicken in the sauce until it is evenly coated.
10. Sprinkle sesame seeds over the chicken and cook for an additional 2-3 minutes.
11. Serve hot with rice or noodles.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for cooking chicken and low heat for simmering the sauce.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Total fat: 12g
Saturated fat: 2g
Cholesterol: 85mg
Sodium: 800mg
Total carbohydrates: 28g
Dietary fiber: 1g
Sugars: 17g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Cornstarch can be substituted with flour or potato starch.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced bell peppers and onions to the skillet for a colorful and flavorful addition.
- Use pineapple juice instead of orange juice for a tropical twist.
- Add a tablespoon of orange zest for an extra burst of citrus flavor.
Tips and tricks:
- Make sure the chicken is dry before coating it in cornstarch to ensure a crispy texture.
- Use a non-stick skillet or wok to prevent the chicken from sticking to the pan.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Orange Bon Bon Chicken in a large serving dish with a garnish of chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds.
Pairings:
Serve with steamed rice or noodles and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables, steamed broccoli, or a side salad.
Troubleshooting advice:
If the sauce is too thick, add a splash of water or chicken broth to thin it out. If the sauce is too thin, whisk in a tablespoon of cornstarch slurry (cornstarch mixed with water) to thicken it.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Orange chicken is a popular Chinese-American dish that originated in the United States in the 1930s.
Flavor profiles:
Sweet, tangy, and slightly spicy.
Serving suggestions:
Serve the Orange Bon Bon Chicken family-style in a large serving dish with chopsticks or forks.
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