Skinny Orange Chicken Recipe | Gimme Some Oven (2024)

FAQs

How do you make a super thin chicken breast? ›

Cut the chicken breasts in half crosswise. On a sturdy cutting board, place a piece of chicken between 2 pieces of plastic wrap. Using a mallet or other blunt object, pound the chicken into a flat piece about 1/8-inch to 1/4-inch thick. Repeat with the remaining chicken.

How to make the orange chicken sauce. The orange sauce is made from a mixture of the orange juice and zest, sugar, soy sauce, garlic, ginger and rice vinegar. This is bubbled up in the wok until slightly thickened. The chicken is then added back in, and tossed in the sauce until fully coated.

Is it better to cook chicken slowly? Chicken is a very versatile and lean meat with little fat or sinew, so it doesn't need long cooking for it to become tender. Both quick high heat methods such as frying, and low, slow cooking are suitable.

Chicken breasts must be at room temperature before going in the pan as cold chicken can cook unevenly and tends to be tough. Allow the chicken breast to sit out for 20 minutes. That should do the trick.

You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.

Bake thinly sliced chicken breast at 350F in the oven for 15-20 minutes. If baking thinly sliced chicken breast at 425F, reduce the cook time to 10-15 minutes and use an instant-read thermometer to ensure that the internal temp of cooked chicken is 165F.

Rather than using orange juice and orange zest, we use rehydrated dried aged tangerine peels to impart a distinctive zesty and citrus flavor to the dish. If you can find dried tangerine peels in your neighborhood Asian market, definitely grab a package. They stay good forever.

To thicken the sauce, pour it into a small saucepan on the stove over medium-high heat. In a small bowl, combine 2 tablespoons cornstarch with 2 tablespoons water to make a cornstarch slurry. Once the sauce starts to bubble in the pan on the stovetop, add the cornstarch slurry and stir to combine.

This dish may have originally come from the "tangerine chicken" dish from Hunan, China. In Chinese, this dish is known as "陳皮雞", literally "dried citrus peel chicken", referring to dried orange or tangerine peel.

Larger cuts, such as whole chickens or bone-in pieces, often benefit from covered baking to ensure thorough and even cooking. Smaller cuts, like chicken breasts or tenders, can be baked uncovered for quick results. Lastly, think about the desired texture and flavor you're trying to achieve.

What is the best oven mode for chicken? ›

Put the chicken in so it's more or less centered in the oven. Use your oven in the roast setting. This uses both the heating elements at the top and bottom of the oven.

Basic recipe for foolproof roast chicken

Heat oven to 200C/180C fan/gas 6. Sit the chicken in a roasting tin. Ease the skin away from the breast and push the butter underneath the skin. Season with salt and pepper.

However, I find that a wet brine makes for a much moister cut of meat. To do this, dissolve 1/4 cup of salt in a cup of hot water and then dilute it with three cups of cold water. Add the chicken breasts and let sit for about an hour — but even as little as 15 minutes can help.

Use a sharp knife to gently slice the chicken lengthwise starting from the thickest part to the thinnest (top to bottom) . Slice thicken into thin strips.

Sometimes called a cutlet, this cut is created by slicing a breast lobe horizontally to create a thin, mostly even piece of chicken breast; average weight per piece is about 4 ounces.