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 (⅓ 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.

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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.