I made this recipe the first time a few months ago, which was a huge gamble took to make this dish. I actually found it on Tasty’s Facebook page. Also, it was a little challenging to follow since I had to pause after each frame to write down the ingredients and fudge the measurements.
This dish takes longer just because you have to marinate the chicken for about an hour or so and then additional frying time. But, I’d do it all again, so it’s not too difficult to make!
Homemade Orange Chicken Bowl
The reason why I didn’t follow the recipe exactly was because it starts off with like three pounds of chicken, and I just had four chicken breasts thawed out since it’s just Stephen and me, which is also why I made up the measurements. We still had a lot of nuggets left after the meal but here’s what I loosely followed and the meal turned out to be scrumptious.
- 4 chicken breasts
- 1 cup of soy sauce
- 1/2 cup of brown sugar
- 1 1/2 tablespoon of sesame oil
- 4 garlic cloves
- 1/2 tablespoon of ground ginger [or 2 tbsp of fresh ginger]
Orange chicken sauce:
- 1 tbsp of garlic
- 1 tbsp of ginger
- 3 tbsp of soy sauce
- 3/4 cup of orange juice
- 1/4 cup brown sugar
2 tbsp of orange zest
- 1 tbsp water + 1 tbsp cornstarch
We had basically all the ingredients in our cabinet. Although, I did have to buy orange juice. If you have mainly all these ingredients, minus the sesame oil, chicken, and possibly orange juice, this recipe is super affordable. Plus, you can get a few meals out of this!
Because I’m a ding dong, I cut up the chicken and put it in the massive bowl in the back, as you can [or can’t technically] see. At the time, my other suitable bowl options had watermelon in one and strawberries in the other, so I had very generous amount of room for the four chicken breasts that I had already diced up and placed in the bowl.
First thing you do is mix all the sauce ingredients together. From the video, I’m assuming that it was supposed to be enough marinade for the whole three pounds of chicken. So, this is the result from my made up measurements, and I still had more than enough marinade to coat the chicken.
Next, I poured the marinade mix into the overly large chicken bowl. I covered it with Press’n Seal and placed it in the fridge for an hour.
After an hour of marinating, I coated the chicken with cornstarch. Yeah, it wasn’t smart of me to just dump all that chicken on the cornstarch because I made it difficult for myself to stir up and coat the nuggs, but I managed!
Then, the fun frying begins! I cranked up the heat to medium high, and I put a sacrificial nugget in the pot to test if the oil was hot enough. The key is you want to leave the nuggets in for about 5-7 minutes or so, depending on your heat level. When they’re done, they’ll turn a darker color.
Also to test it out, look for the largest piece you can find after the allotted frying time, then cut it down the middle to check in side. They should turn out like the ones in the bowl below!
Plus, you can see to the bottom right where I cut a piece to see if it was cooked thoroughly.
Honestly, I was so hungry and tempted to just eat these nuggets without the sauce. I did try a few without the orange chicken sauce, and they were pretty good! Definitely had an awesome soy sauce and ginger flavor to them.
Before I dumped all the nuggets in the sauce, I let Stephen try them beforehand. He wasn’t a fan of it and said that it was too orangey, so he ate the nuggets with the rice I made.
Making the Orange Chicken Sauce
Now that I’m thinking about it, I’m sorry, and I have no idea why I didn’t take an actual picture of me making the marinade mixture! Maybe because it was so easy that I bypassed it? When I make the meal again, I’ll put up pictures of the marinade to give you more of an idea. For now, I’ll type up the ingredient order to cook the sauce.
Sorry, more reading, but anyways, what you have to do is put these ingredients in first and let them cook for a few seconds to heat up:
- sesame oil
Then, mix in these ingredients once the ones above are hot and bubbly:
- soy sauce
- orange juice
- brown sugar
Once you mix in almost everything, then mix the 1 tbsp of cornstarch + 1 tbsp of water together before putting it in the boiling sauce. After a few seconds and stirring, the mixture will thicken. Thus, creating what you see below!
So, this was my portion and I struggled to finish it. I did think it had an orangey taste, but it wasn’t overbearing. Just think, I even made the recipe without the orange zest! Good thing I didn’t have any, but I’m sure it would’ve tasted just as good with it. Besides, shouldn’t orange chicken be overly orangey? I’m not for sure since I haven’t ordered it in a restaurant, but I assumed it would be!
Here’s the final product! Honestly? I was so proud of this dish for turning out so well!
Taste: Including the consideration and the overly orange taste, I thought the dish was yummy and definitely a recipe that I will make again in the future! Plus, the chicken was super tender and juicy. The little chef in me is sorta proud of this meal, haha. It was time-consuming, but so worth it!
Taking in Stephen’s opinion of the sauce, I’ll rate it a 4 star, but I’d give this meal a 5, personally.
0! Just tangy, orange chicken.
Although, I have considered using about 2/3 cup of orange juice, then 1/4 cup of sweet chili sauce to give it some more spice and tone back the orange flavor, but I haven’t tested that out, so those measurements may be way off.
Overall, this was such a fun recipe for me. I would honestly stand and fry food all day long, haha. Alexis says that this is one of her favorite meals, and even almost better than Chick-fil-A’s nuggs! [Not really, probably, but that’s sweet of her to say.] It’s great to have a home tome, right?
Maybe I’ll try other recipes from the video in the near future. I want to make a teriyaki beef one at some point, but I haven’t looked into recipes for one just yet. Plus, I need to have the meat cut thinly as you normally see.
Do you like orange chicken?
If you give this recipe a try, I hope you enjoy it as much as I do!