Chicken in orange sauce, Chinese style

6 servings

60 minutes

Chinese-style chicken in orange sauce is a vibrant combination of crispy chicken and a thick, caramelized sauce with citrus notes. This recipe, inspired by Chinese cuisine, is rooted in Cantonese traditions where sweet and sour flavors play an important role. The sauce made from fresh orange juice, soy sauce, garlic, and ginger gives the dish a rich flavor with a hint of spiciness. The light sweetness of sugar balances the heat of sriracha sauce and red pepper flakes. Baking in the oven allows the chicken to absorb the aroma of the sauce, making it incredibly juicy. This dish pairs wonderfully with rice or noodles, while sesame seeds add a delicate texture. It is perfect for cozy family dinners and impressive gastronomic evenings.

Energy value per serving

• Calories: 881.6
• Proteins: 37.4g
• Fats: 66.5g
• Carbohydrates: 30.6g

Ingredients

• Chicken fillet: 850 g
• Chicken egg: 2 pc
• Ground tapioca: 0.7 glass
• Sugar: 0.5 glass
• Soy sauce: 0.3 glass
• Chicken broth: 0.5 glass
• Freshly squeezed orange juice: 0.5 glass
• Orange zest: 1 tbsp
• Sriracha: 1 tsp
• Finely chopped garlic: 2 clove
• Grated ginger: 0.5 tsp
• Ground black pepper: pinch
• Red pepper flakes: 0.3 tsp
• Vegetable oil: 2 glass
• Sesame seeds: 1 tbsp
• Apple cider vinegar: 0.3 glass
• Water: 1 tbsp

Cooking steps

1. Preheat the oven to 180°C. Lightly grease the baking dish with vegetable oil.

   Required ingredients:

   • Vegetable oil: 2 glasss

2. Grate the orange zest. Squeeze out the juice (about half a cup). Mince the garlic. In a bowl, mix chicken broth (it's good to boil and freeze the broth in an ice tray so you always have it on hand), freshly squeezed orange juice, zest, vinegar, soy sauce, minced garlic, grated ginger root, sugar, black pepper and chili flakes, as well as sriracha sauce (which is quite spicy).

   Required ingredients:

   • Freshly squeezed orange juice: 0.5 glass
   • Orange zest: 1 tablespoon
   • Finely chopped garlic: 2 cloves
   • Chicken broth: 0.5 glass
   • Apple cider vinegar: 0.3 glass
   • Soy sauce: 0.3 glass
   • Grated ginger: 0.5 teaspoon
   • Sugar: 0.5 glass
   • Ground black pepper:  pinch
   • Red pepper flakes: 0.3 teaspoon
   • Sriracha: 1 teaspoon

3. Cut the chicken fillet into cubes of 2-3 cm. Lightly beat the eggs and pour them over the fillet pieces, mixing well. Drain the excess beaten eggs. Set aside one tablespoon of tapioca starch. In a large bag or container with a lid, place the chicken pieces and sprinkle with tapioca starch so that the pieces are fully coated; add more starch if needed. If the pieces stick together, it's okay. Separate them just before putting them in the pan.

   Required ingredients:

   • Chicken fillet: 850 g
   • Chicken egg: 2 pieces
   • Ground tapioca: 0.7 glass

4. Heat the pan on the stove with 1-2 cups of vegetable oil as for frying. Fry the chicken pieces on both sides for 1-2 minutes until a light golden crust forms. Remember that the chicken will continue to cook in the oven, so do not cook it fully. It's best to fry the chicken in small batches, placing the cooked pieces on a plate lined with a kitchen towel to drain excess oil. Arrange the chicken pieces in a single layer at the bottom of the baking dish.

   Required ingredients:

   • Vegetable oil: 2 glasss

5. Dissolve 1 tablespoon of starch in 1 tablespoon of water. Add to the bowl with the sauce, mix well, and pour over the chicken.

   Required ingredients:

   • Water: 1 tablespoon
   • Ground tapioca: 0.7 glass

6. Place the dish in the oven for 40-45 minutes. Turn the chicken every 10-15 minutes, basting with the sauce from the bottom of the dish. When the sauce is thick enough, the chicken is ready. Sprinkle with sesame seeds. The chicken should be very juicy.

   Required ingredients:

   • Sesame seeds: 1 tablespoon