How to Make Delicious Orange Chicken with Chef Jet Tila

Orange chicken is a traditional Chinese-American dish that people love because it tastes sweet, sour, and salty. Takeout orange chicken may be smothered in thick sauce, but homemade orange chicken can be lighter and taste more fresh. We go to Chef Jet Tila for the best orange chicken recipe.

Celebrity chef, cookbook author, and TV host Chef Jet Tila is known for how well he can cook Thai and Chinese food. He has written cookbooks like “101 Asian Dishes You Need to Cook Before You Die” and been on Food Network shows like “Iron Chef America” and “Cutthroat Kitchen.” ” When Chef Jet shares a recipe, home cooks listen!.

In this article, I’ll walk through Chef Jet Tila’s step-by-step method for making orange chicken at home His technique results in crispy fried chicken coated in a sweet, tangy orange sauce – a balance of crunchy exterior with a flavor-packed glaze Follow Chef Jet’s orange chicken recipe and you’ll have restaurant-quality food on your own table.

Overview of Jet Tila’s Orange Chicken Recipe

Chef Jet Tila’s orange chicken recipe can be broken down into three main components:

• The fried chicken: Chicken pieces are ground up and then dipped in a simple batter. They are then fried until the batter is golden brown. Thighs work best.

• The orange sauce – A quick stovetop sauce made with orange juice, soy sauce, vinegar, and other bold flavors. Thickened at the end with cornstarch.

• Throwing

Compared to some recipes that involve complicated marinades or long prep, Jet’s technique is straightforward. But the result is chicken with a crackling crust and a bright pop of citrus. Let’s get into the details!

Ingredients You’ll Need

Chef Jet’s orange chicken recipe serves 4 people. Here’s what you’ll need from the grocery store:

For the chicken:

• 2 pounds boneless, skinless chicken thighs
• 1 1/2 cups cake flour
• 1 egg
• 1/4 cup ice water
• 1/4 tsp baking soda
• Vegetable oil for frying

For the orange sauce:

• 1 1/2 cups water
• 2 tbsp orange juice
• 1 cup packed dark brown sugar
• 1/3 cup rice vinegar
• 2 1/2 tbsp soy sauce
• 1/4 cup lemon juice
• 1/2 tsp minced ginger
• 1/4 tsp minced garlic
• 3-4 tbsp cornstarch
• 1/2 cup oyster sauce
• 1 tbsp hoisin sauce

As you can see, the ingredient list is focused on staple pantry items like soy sauce, vinegar, citrus, and spices. Chef Jet adds in Asian flavors with hoisin and oyster sauce, but you could tweak the recipe to suit your taste. Now let’s get cooking!

Step-By-Step Instructions

Here is a step-by-step walkthrough of Chef Jet’s technique for making perfect orange chicken:

1. Make the orange sauce

First, we’ll prepare the flavorful orange sauce so it’s ready for the fried chicken.

• In a small saucepan, combine all the sauce ingredients except the cornstarch and 3 tbsp water. Bring to a boil over high heat, stirring frequently.

• In a small bowl, mix the cornstarch and 3 tbsp water to make a slurry.

• When the sauce boils, pour in the cornstarch slurry while stirring. The sauce will thicken up quickly.

• Once thickened, remove the orange sauce from the heat and set aside.

2. Prepare the chicken

Now for the crispy chicken coating:

• Cut the chicken thighs into 1-inch bite-sized pieces.

• Place 1 cup of the orange sauce you just made into a bowl. Add the chicken and toss to coat. Let marinate for at least 30 minutes.

• In a medium bowl, beat together the egg, ice water, baking soda, and salt.

• Add 3/4 to 1 cup of flour and stir with a fork until just combined into a thick, lumpy batter.

• Dredge the marinated chicken pieces in the remaining flour, coating all sides. Shake off excess.

3. Fry the chicken

Time for the fun part – frying:

• In a wok or dutch oven, heat 4 inches of vegetable oil to 350°F.

• Working in batches, add the floured chicken pieces to the hot oil. Fry for 2-3 minutes until golden brown and crispy.

• Remove chicken with a slotted spoon and drain on a paper towel-lined plate.

• Once all chicken is fried, drain off the frying oil from the wok or pan until you have just 3 tbsp oil left.

4. Toss the chicken in the sauce

For the final step, coat that crispy chicken in the delicious orange sauce:

• Return the wok or pan to high heat and add the fried chicken back in.

• Immediately pour in the prepared orange sauce and toss the chicken to coat.

• Cook for just 1 minute more until the sauce clings nicely to each piece.

• Remove the saucy orange chicken to a serving platter. Enjoy immediately while hot and crispy!

The sweet tang of the orange sauce complements the crunchy fried coating perfectly. Adjust the sauce ingredients to suit your taste, and tweak the frying method for your ideal texture.

Chef Jet’s Expert Tips

As a pro chef, Jet Tila has some additional tips for getting the best results:

• Use chicken thighs – They have more flavor and stay juicier compared to breasts. Skinless, boneless thighs work best.

• Make the sauce first – This gives the flavors time to meld as the chicken fries.

• Let the sauce cool before tossing – If it’s too hot, it can make the crust soggy.

• Use cake flour – It creates a light, crispy coating on the chicken.

• Fry in batches – Don’t crowd the pan. Fry just a few pieces at a time for even cooking.

• Toss fast in the sauce – You want to coat the chicken quickly while the crust is ultra-crispy.

Follow Chef Jet’s advice and you’ll have pro-style orange chicken worthy of a restaurant. His easy method makes homemade version so much better than takeout!

More Orange Chicken Tips

Beyond Jet Tila’s recipe, here are some additional tips for making outstanding orange chicken any night of the week:

• Use fresh orange juice – Bottled juice works, but fresh squeezed is even better. Add zest too!

• Play with the sauce – Add different spices, swap honey for brown sugar, etc. Cater it to your taste.

• Use cornstarch to thicken – It gives the sauce a nice glossy sheen. Don’t use flour or it could be gloppy.

• Fry in peanut oil – It has a high smoke point and adds great flavor. Canola or vegetable oil works too.

• Double-fry for extra crispy chicken – Fry once at 325°F, then again at 350°F. Be careful not to burn.

• Toss the chicken right before serving – This keeps the crust as crispy as possible.

• Garnish with green onions & sesame seeds – Fresh garnishes add flavor and texture.

The beauty of orange chicken is that it’s customizable to your personal tastes. Follow the basic method, then experiment with your favorite flavors.

Enjoy Restaurant-Worthy Orange Chicken at Home

Chef Jet Tila’s orange chicken recipe makes this popular takeout dish so easy to make at home. With his simple marinade, batter, and no-fuss sauce, you’ll have crispy, saucy chicken ready in no time. The sweet and tangy orange flavor is irresistible.

Be sure to check out Jet’s original recipe for measurements and details. Master his technique, then put your own spin to make it your own. Impress your family with homemade orange chicken that rivals the restaurant version!

Orange chicken typically consists of fried chicken pieces tossed in a sweet and savory orange-flavored sauce.