Orange Chicken Recipe

The pot lid rattles and you know dinner is almost ready.

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You remember those nights where chicken takes forever, well this time, you beat that clock. The pressure cooker is a game changer for orange chicken 6 gets it crispy on outside but juicy inside kinda quick. You dont gotta babysit it either like regular frying does.

Maybe you feel that smell already, sweet orange and garlic dancing in the kitchen. The float valve pops up and you sense the pressure build, meaning it's doing its thing under the sealing ring tight and secure. Its one of those moments where you kinda just wanna peek and see whats up, but slow release is key here.

And when you finally open that lid, you see the glossy, saucy chicken ready to pull apart tender. The pieces are coated in this bright, tangy orange sauce, just calling your name. You can almost taste the mix of brown sugar and ginger with that bit of crushed red pepper kick.

The Real Reasons You Will Love This Method

• You get crispy chicken without standing over hot oil forever. Its sorta like frying and pressure cooking had a baby.
• The cook time is quicker than your usual stovetop orange chicken.
• The sealing ring works wonders keeping all that steam and flavor trapped inside.
• The sauce thickens up perfectly without needing constant stirring.
• Float valve tells you when the pressure is just right so no guesswork.
• You can serve it right away or let slow release keep it warm until youre ready.

Your Simple Ingredient Checklist

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• Vegetable or peanut oil for frying
• 4 boneless, skinless chicken thighs cut into bite sized pieces
• 4 whole egg whites
• 2 tablespoons cornstarch plus 1 teaspoon for sauce
• ½ cup orange juice
• 1 tablespoon soy sauce
• 1 tablespoon packed brown sugar (or white sugar or honey works too)
• 1 tablespoon rice vinegar (or regular distilled vinegar)
• ¼ teaspoon sesame oil
• Dash of salt and crushed red pepper (more if you like it spicy)
• 1 clove garlic pressed or minced
• 2 teaspoons minced ginger
• Zest of 1 orange (optional but heck it adds zing!)
• ¼ cup water
• 2 green onions sliced for topping

How It All Comes Together Step by Step

1. In a large bowl, whisk the egg whites until they get all foamy and kinda fluffy.
2. Add 2 tablespoons cornstarch to the egg whites and stir it up to form a batter. You want it smooth and kinda thick.
3. Toss your chicken pieces into the batter so each piece gets coated evenly by that mix.
4. Heat your oil in a deep skillet or wok over medium-high heat till it's nice and hot for frying.
5. Fry the chicken in batches until golden and crispy, about 3-4 minutes each batch. Dont cram the pan or they wont crisp up right.
6. Drain the fried chicken on paper towels to soak up extra oil and set aside while you make the sauce.
7. In a small saucepan, combine orange juice, soy sauce, brown sugar, and vinegar. Bring it to a boil then lower heat and simmer 5-7 minutes till it thickens slightly.
8. Stir in garlic, ginger, sesame oil, red pepper, salt, and a teaspoon of cornstarch mixed with water to get sauce thicker. Then toss chicken in this sauce well to coat every bite.

Valve Hacks You Need to Know

• If you need the chicken tender pull faster, use quick release by carefully turning the float valve down to let steam out fast. Just watch your fingers!
• For juicier chicken, do a slow release so pressure drops gently under the sealing rings watchful eye. Makes meat super tender without drying out.
• Keep an eye on the float valve for full pressure build before cooking time starts counting. If it hasnt popped up, the lid might not be sealed right.

That First Bite Moment

You take that first bite and the crust crunches just right, crunch-then-tender kinda chicken is what you want here.

The sauce clings on thick and sweet with that orange zest cutting through every bite like a fresh punch of flavor.

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You feel that hint of garlic and ginger hugging the chicken pieces, making it kinda addictive, you know?

Every little kick of crushed red pepper warms you up inside without stealing the spotlight. Its like dinner just got serious but still fun.

Smart Storage That Actually Works

• Cool leftover orange chicken completely before storing it to avoid soggy bits from steam.
• Use an airtight container to keep the sauce fresh and that chicken still tasty for a few days.
• Reheat with a little splash of water in the microwave on medium power to get sauce loosened up and chicken warm.
• If you wanna freeze, portion chicken and sauce separately so it thaws evenly and recombines better when reheated.

Your Most Asked Questions Answered

• Can I use chicken breast instead of thighs? Yeah, you can but thighs stay juicier and handle pressure cooking better without drying out.
• Why do I need to coat chicken with egg whites? That batter helps the cornstarch stick and fry up crispy chicken pieces even after pressure cooking.
• What if my float valve doesnt pop up? Check that sealing ring is clean and in place and that lid is locked tight. No seal means no pressure build.
• Can I add veggies to this? Sure! Toss in bell peppers or snap peas after frying chicken and toss in sauce before serving for crunch.
• Is it okay to do a quick release? Quick release works when youre in a pinch but slow release makes chicken more tender and sauce thicker.
• How do I prevent the sauce from burning? Stir sauce often and add water if it looks like its drying out in the pan. Also keep heat medium or lower for simmering.

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Orange Chicken

This orange chicken recipe uses crispy fried chicken thighs coated in a tangy, sweet orange sauce made quickly with the help of a pressure cooker.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 480 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main Ingredients

• Vegetable or peanut oil for frying
• 4 Boneless, skinless chicken thighs cut into bite sized pieces
• 4 Egg whites
• 2 tablespoons Cornstarch
• 1 teaspoon Cornstarch for sauce
• ½ cup Orange juice
• 1 tablespoon Soy sauce
• 1 tablespoon Packed brown sugar or white sugar or honey
• 1 tablespoon Rice vinegar or regular distilled vinegar
• ¼ teaspoon Sesame oil
• Dash Salt and crushed red pepper more if you like it spicy
• 1 clove Garlic pressed or minced
• 2 teaspoons Minced ginger
• Zest of 1 Orange optional
• ¼ cup Water
• 2 Green onions sliced for topping

Instructions

 

Instructions

• In a large bowl, whisk the egg whites until they get all foamy and kinda fluffy.
• Add 2 tablespoons cornstarch to the egg whites and stir it up to form a batter. You want it smooth and kinda thick.
• Toss your chicken pieces into the batter so each piece gets coated evenly by that mix.
• Heat your oil in a deep skillet or wok over medium-high heat till it's nice and hot for frying.
• Fry the chicken in batches until golden and crispy, about 3-4 minutes each batch.
• Drain the fried chicken on paper towels to soak up extra oil and set aside while you make the sauce.
• In a small saucepan, combine orange juice, soy sauce, brown sugar, and vinegar. Bring it to a boil then lower heat and simmer 5-7 minutes till it thickens slightly.
• Stir in garlic, ginger, sesame oil, red pepper, salt, and a teaspoon of cornstarch mixed with water to get sauce thicker. Then toss chicken in this sauce well to coat every bite.

Notes

Serve hot topped with sliced green onions. Store leftovers in airtight containers and reheat with a bit of water. Freeze separately for best results.