Description
Craving a sweet, tangy, and crispy dish that rivals your favorite Chinese takeout? The Crispy Orange Chicken recipe is your answer! This quick meal features crispy popcorn chicken tossed in a vibrant orange sauce with tender carrots, served over fluffy rice.
Ingredients
To make Crispy Orange Chicken for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this vibrant dish:
- Frozen Popcorn Chicken (16 oz, about 4 cups): Crispy, pre-cooked protein base.
- Carrots (2 medium, thinly sliced): Add sweet crunch and color.
- Canola Oil (1 tbsp): Used for sautéing, providing a neutral base.
- Garlic Clove (1, minced): Brings aromatic, savory depth.
- Orange Zest (1½ tsp): Adds bright, citrusy aroma.
- Orange Juice (1 cup): Provides tangy, sweet flavor for the sauce.
- Hoisin Sauce (â…“ cup): Contributes savory, umami richness.
- Sugar (3 tbsp): Enhances sweetness and balances the sauce.
- Salt (¼ tsp): Enhances overall flavor.
- Pepper (¼ tsp): Offers a mild kick.
- Cayenne Pepper (Dash): Adds a subtle spicy note.
- Hot Cooked Rice: Fluffy base for serving.
Substitutions and Variations:
- Popcorn Chicken: Swap with breaded chicken tenders, homemade fried chicken bites, or tofu for a vegetarian option (adjust cooking time).
- Carrots: Replace with bell peppers, broccoli, or snap peas.
- Hoisin Sauce: Substitute with oyster sauce, soy sauce with extra sugar, or a mix of soy sauce and molasses.
- Orange Juice/Zest: Use store-bought or fresh-squeezed juice (about 2–3 oranges); replace with tangerine or clementine juice for a twist.
- Add-Ons: Include green onions, sesame seeds, or red pepper flakes for extra flavor.
- Gluten-Free: Use gluten-free popcorn chicken and hoisin sauce (check labels).
Why These Ingredients Matter: The popcorn chicken provides a crispy, convenient protein, while the orange juice and zest create a vibrant, tangy sauce. The hoisin and spices add depth, and the carrots bring crunch, making this a balanced, flavorful meal perfect for Asian-inspired dinners.
Instructions
Step 1: Bake the Chicken
- Preheat oven and bake 16 oz (about 4 cups) frozen popcorn chicken according to package directions (typically 400°F for 12–15 minutes, until crispy and heated through).
- Set aside and keep warm.
Tip: Spread chicken evenly on a baking sheet for maximum crispiness, and flip halfway through if directed.
Step 2: Cook the Carrots and Garlic
- In a large skillet, heat 1 tbsp canola oil over medium-high heat.
- Add 2 medium carrots (thinly sliced) and cook, stirring, for 3–5 minutes until tender.
- Add 1 minced garlic clove and cook for 1 minute longer, stirring to prevent burning.
Tip: Slice carrots thinly for quick cooking, and stir frequently to ensure even tenderness.
Step 3: Make the Orange Sauce
- Stir in 1½ tsp orange zest, 1 cup orange juice, ⅓ cup hoisin sauce, 3 tbsp sugar, ¼ tsp salt, ¼ tsp pepper, and a dash of cayenne pepper.
- Bring to a boil, then reduce heat to low and simmer, uncovered, for 4–6 minutes, stirring constantly, until the sauce thickens slightly.
Tip: Stir continuously to dissolve sugar and prevent the sauce from sticking; it should be glossy but not too thick.
Step 4: Combine and Toss
- Add the baked popcorn chicken to the skillet and toss to coat evenly with the sauce.
- Cook for 1–2 minutes until the chicken is heated through and well-coated.
Tip: Toss gently to keep the chicken crispy and ensure every piece is covered in sauce.
Step 5: Serve
- Spoon the orange chicken over hot cooked rice in bowls or on plates.
- Serve immediately, garnished with optional green onions or sesame seeds if desired.
Tip: Serve hot to enjoy the crispy chicken and glossy sauce at their best.