CRISPY TAKEOUT ORANGE CHICKEN (No Wok Required)
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- čas přidán 11. 05. 2024
- Crispy takeout style orange chicken at home can be yours. No wok required! Use my code BRIANLAGERSTROM to get $5 off your Magic Spoon cereal by clicking this link: magicspoon.thld.co/brianlager... and grab a box of Birthday Cake to try today!
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10" Chef's Knife: amzn.to/3gBwL4q
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HALF SHEET PAN + RACK: amzn.to/34v7CSC
INSTANT READ THERMOMETER: www.thermoworks.com/ThermoPop...
QUARTER SHEET PAN + RACK: amzn.to/3jqDGgx
MY FAV STAINLESS BOWL: amzn.to/36j8SL6
- RECIPE -
MARINADE
▪1lb boneless skinless chicken breasts, large diced
▪30g or 2Tbsp soy sauce
▪30g or 2Tbsp mirin
▪3g or 1tsp corn starch
▪4g or 1tsp baking soda
Cut chicken breasts into a large bite-sized dice.
In a bowl, whisk together soy, mirin, corn starch, and baking soda. Add chicken chunks and stir to coat. Marinate for 20 minutes.
BREADING AND FRYING
▪400g or 3 1/3c ap flour
▪15g or 2 1/4tsp salt
▪6g or 1 1/4tsp baking soda
▪400g or 3 1/4c corn starch
▪Water
▪Additional ap flour (about 3/350g cups)
▪Neutral oil. I’m using a bout 2qt. Oil should be around 2”/5cm deep
Into a 2nd bowl, whisk together 400g ap flour, salt, baking soda and corn starch. In a 3rd bowl, add about ¼ of the dry breading mixture. To that small portion of dry breader, whisk in water, a little at a time, until you’re left with a loose pancake batter texture.
Back in bowl 2 (with dry breading only), add about 1/4c of the wet breading slurry you just made. Mix and crumble the wet into the dry, creating a dry crumbly texture.
Grab a 4th bowl and fill it with about 3 cups of AP flour. Add marinated chicken pieces. Mix to coat well on all sides.
Shake off as much of the ap flour mixture from the chicken as possible, then add chicken into the wet batter in bowl 3. Toss to coat well.
Now move pieces of wet battered chicken into the craggy dry breader mix (bowl 2). Mix to coat well. Transfer chicken pieces to a tray.
Preheat large heavy bottomed pot over medium-high heat with about 2qt of neutral oil (or about 2-3”/5-8cm of oil, leaving plenty of room at the top of your pot so oil doesn’t boil over when you add chicken) for 10 min or until oil reaches a temp of 300F/150C. Gently lower breaded chicken into the oil (use a spider to avoid splashing oil). Fry 4-5 min at 300F/150C.
After 4-5 min or when nuggets are a light blonde golden color, remove from oil and transfer to a wire rack to drain.
Increase heat under oil pot to medium high to increase oil temp to 350F/175C. Carefully lower once-cooked nuggets back into the oil to cook for about another 90 seconds or until they’ve taken on a nice golden brown color. Transfer onto a wire rack and keep warm in a low oven while you make your orange chicken sauce.
ORANGE CHICKEN SAUCE
▪30g or 2Tbsp neutral, high smoke point oil
▪10g or 2 cloves garlic, grated
▪10g or about a 1.5” piece ginger, grated
▪20g or 4Tbsp scallions, thinly sliced (only about bottom half/2/3 of scallions)
▪125g or 1/2c chicken stock
▪75g or 1/4c mirin
▪50g or 3Tbsp soy sauce
▪10g or 2tsp sesame oil
▪50g or 1/4c sugar
▪25g or 1.5Tbsp rice vinegar
▪Juice of 1 large orange
▪1tsp orange zest (about 8-10 healthy zests)
▪5g or 2tsp corn starch
▪Pinch Chile flake
▪Corn starch slurry if needed (2g or 3/4tsp corn starch mixed into 4g water)
To make the sauce, heat a generous squeeze of neutral oil in a large nonstick pan over medium high heat. Add ginger, garlic, and scallions and cook, stirring often, for about a minute until fragrant.
Whisk together chicken stock, mirin, soy sauce, sesame oil, sugar, rice vin, orange zest and juice and corn starch. Add sauce to pan with ginger/garlic/scallion mixture along with a pinch of chile flakes. Bring to a simmer and reduce sauce by about half - about 2 minutes. Check consistency of sauce at this point. If it’s not thick enough to leave a trail when you run a spoon through it, stir in a splash of corn starch slurry. Bring back to a boil and check consistency again.
Add cooked nuggets into pan with sauce. Gently toss to coat, careful not to over work to loosen the breading.
Serve over rice and top with a pinch of sesame seeds and chile flakes.
CHAPTERS:
0:00 Intro
0:10 Prepping the chicken
1:10 Mixing the breading/dredge
2:27 Breading the chicken
4:03 I really love cereal (ad)
5:01 Frying chicken nuggets
6:47 Making orange chicken sauce
8:37 Finishing the dish and plate up
9:30 Let’s eat this thing
**DISCLAIMER: links may be affiliate links. If you buy these products using these links I'll receive a small commission. - Jak na to + styl
I know that frying at home can seem kind of intimidating, but when you taste this crispy sauced goodness, you'll be glad you tried. Remember to only fill your fry pot halfway (or less) with oil and use a spider or very long spoon to lower in the chicken. And if you want to pick up some Magic Spoon, use my code BRIANLAGERSTROM to get $5 off at this link: magicspoon.thld.co/brianlagerstrom_0223. ADD THE BIRTHDAY CAKE FLAVOR 🤤
I let out an audible “WHAT ARE YOU DOING?!?!” when you tried eating that nugget straight out of the fryer 😭😂, otherwise great safety tips for frying lol
Do you think this could be done with shallow frying? 🤔
I have no interest in deep frying in my home. I know it would taste better, but not worth the mess and healthy hit to me. I’d like to try maybe baking the breaded chicken.
@@MographVideo kind of agree but I'm thinking I could get frozen popcorn chicken or even fresh from Mariano's and just make B man's sauce which sounds amazing.
@@MographVideo I’ve done a version of this with just regular frying/sautéing, then pop into a hot oven at 420 on a rack over a sheet pan to crisp up and gotten great results..
Thought that said “no work required” and I was like “So hes ordering takeout??”
I read work also 😆😆
😂😂😂
😂😂😂
LMAO
I've done a few of his "quick recipes". They all are good but you have a house full of things to clean, tools that you may not have, and ingredients you'll likely not use in awhile. Weeknight dishes shouldn't be $50...
I love that Bri takes a bite of chicken nug straight out of the fryer and then screams it’s too hot. I do that move all the time.
Cracks me up every time, item comes out of almost 400 degree oil, tries to gnaw up a piece "ahhhh OMG that's hot" and I'm like yeah, what did you think was gonna happen there lol😂😂
I immediately knew what was going to happen 😂
The arm hair burn 😰😰😰
lets not ignore "their goes my arm hair, dont do that " lol
This channel gives me so many recipes, but also techniques to use in the kitchen. I'm a better cook having watched your content, especially my baking. Thanks, Bri
Canola oil is UNHEALTHY!!!
he reminds me of my Dad, but my dada is a bit taller.
Did the technique of eating freshly fried chicken and singeing your arm hairs over an open flame do you any good?
Can't tell if you're trying to be sarcastic or not.@@Mountain_Drew
Googled Mirin and found out that if you can't get any (or don't have the time) you can make do with substitution. Rice vinegar and some sugar (1/2 tsp per tbsp used) to counter the tartness, or some sweet white wine ("dry sherry or a sweet marsala") are both suggested options (this was from Bon Appetit, but the site gives limited free views). They add Kikkoman will be labled as "aji-mirin" (which translates to "tastes like mirin").
Made this dish tonight for my daughter's birthday since she loves orange chicken and it was awesome! Thanks for the great recipes Brian! Seriously so good, I was sad when I ate my last bite!
this is one of the best recipe videos i've ever seen! it's worth the whole 10 minutes because not only do you give us the recipe, you teach us kitchen and cooking techniques. and i also appreciate the humour!
I really appreciate how you explain little details like why it's important to shake off excess flour here. The last time I tried battering chicken like this but not really bothering to shake them that well, I was indeed frustrated when all my chicken turned into a giant inseparable glob. I've heard countless time to shake off the flour but never heard why so I didn't piece it together, thanks Bri!
I’m so glad you add the “why”. Baking soda raises the pH of the chicken? Making it more difficult for the proteins to bond while cooking. Helping to keep it tender. I didn’t know that, but I needed to know that. That was a key piece of very helpful info.
I love this as watching you melt arm hair and grab freshly fried food to burn your mouth with makes me feel as though I could be a professional chef… some habits never die. 😂
He’s not professional
@@urbanprojectz you're worse
@@HearMeLearn Than what
Just finished this one. It came out really good. I did this, the stir fry and the quesadillas. They were all really great! Thanks, Bri! I’m gonna try the chili next.
As with almost all sauces I make, when I make Orange chicken, I quadruple the sauce, vac packing and freezing the other three servings.
_You wouldn't believe what a time saver that is for the next times!_
Hey Bri! Thank you for putting yourself at great physical risk to prepare this dish! It looks delicious and I will be making it this weekend.
I'm so glad you got to this dish! I have been looking for a really good recipe, because I never get this right. So much great advice again on the two frying temps, and the sauce! I knew you would come up with it one day. I'm going to deep fry this time and they can just deal with the smell. Thanks Buddy!
My favorite CZcams chef making one of my favorite dishes. What a day to be alive.
This recipe is the best orange chicken recipe I’ve ever tried, the chicken was really crispy. Delicious.
Love that he explains the chemical reasons for ingredients, I’m actually learning why, thus learning better
Fantastic fried chicken recipe if anything else! I made this and the crunch and texture was amazing. The crunchiest fried chicken I have ever had. It never loses the crunch. Reminded me of Popeye's in some ways but even crunchier. Fantastic recipe, and fairly easy too!
Hey Brian. Thanks for all the content. Can you talk in an upcoming deep fry video about what you do with the oil? Filtering it, saving it, how many uses, etc? Thanks!
I made this recipe straight-up, which is not typical for me, but I’m glad I did. The craggy crispy-ness was better than expected, and the flavor profile was spot-on. We had a superb meal tonight, so this one’s going on my short list of recipes to make my chicken-loving spouse happy.
Isn't it just wonderful that humans have awesome tools that we never think much about and take for granted? Our hands❤️👐
Great video! I started working on an adjacent takeout recipe this morning, so this came right on time!
jason farter
Idk what it is, but this episode had a completely different energy to it and I LOVED it. That transition at 0:49 was fire too.
I just made this for my family and they loved it. Thank you so much for such an entertaining video and phenomenal recipe!
Brian I love your videos. So authentic, simple, and not cocky like some channels....keep it up!
I know this might sound odd, but I’ve made general tso’s chicken a few times in the past, and instead of thickening the sauce with just corn starch, I also used a bit of gelatin (in the form of some super-reduced homemade chicken stock). It made the sauce even more unctuous and rich, and made me not regret using breasts instead of thighs.
Can't wait to try it out! Looks delicious!
Totally Perfect & yummy recipe Bri!! Thank you for all the details and tips. This is our favorite and now can be made in our kitchen.
I'm working a seasonal job this summer and these videos are the flavor to my food. I can't wait to try to make this stuff when my contract is up.
Hey Bri! My pregnant wife has been hankering for some extra cragely fried chicken lately and this recipe really delivered on that! It was my first time really deep frying anything and it was definitely some of the best orange chicken I've ever had. Thanks for the recipe!
the kid isn't yours
Thats so fucked lmao 😂@@stztrt9288
I made this today and it was quite literally better than any takeout version I've had. Absolutely incredible texture and flavor. Loved it! Thanks so much!
Couple notes:
-i didn't have mirin so I substituted with more rice vinegar, then added more sugar to compensate.
-the quantity of flour/corn starch was WAY overkill though IMO. Shouldn't need essentially a whole 454g container of corn starch and a bag of flour for 2 chicken breasts. I think you can easily cut that in half
thanks for the tip. I dont have mirin.
After a year of watching you Brian you're still the best cooking channel on CZcams
Best version of the recipe I have ever seen. Good Job.
Your recipes never dissapointet, so im exited to try this out as well!! I'm like the Cook for my family now thanks to you.
Would love to see your versions of some german recipes, like you've done before
Much love from Germany!!!
Willkommen!
The best food-tuber in the game! I'd love to see another big ass salad series as we head into spring. I'm dying for fresh, herby salads with lots of green things!
Sounds good!
Carleigh - yes!!! Me too! Brian??? Are you listening?
I invented (or..did I??) a chicken salad recipe using a whole roasted chicken, then use the carcass for a nice stock. I used a ton of purple onion, fresh tarragon, green onions too, chopped pickles finely of your choice..juice from the pickles, organic Mayo, Dijon, wait..my memory..is this also a variant of Brian’s recipe? I bet it is… Using a whole fryer or roasting organic chicken is the way to go..two chicken breasts often are costing just as much as the whole chicken, and you get at least 1000 grams of meat from even a small one, plus, I just simmered the roasted leftovers overnight and then concentrated it down into a beautiful stock..super value for your money! And..the breasts are always the best tasting and way more moist cooked on the whole bird! If you have a large pot like Le Creuset or stainless you can keep it all in one pot..just pick the meat off leaving the bird in the pot after roasting, then fill w cold filtered water for your stock..
I made this today and it was amazing. Total home run! This is going on my regular rotation.
I trust all your techniques! Thank you for doing things the right way AND explaining why you do the things!
Without a doubt my favourite creator I've found in awhile! I'll be that guy and say I'm plant based so I don't eat many of the foods you prepare, but your energy and personality make your videos so damn entertaining that I'll watch them even if I don't intend on making them as shown.
Keep it up, some really great stuff you're putting out!
I’m a vegetarian and have made tons of his stuff, so good! Being a vegan is tougher though, so it’s no surprise you haven’t been able to try a lot of his things. Hope Brian will post something plant-based in the future!
I made this vegan today, and it was pretty good! I breaded tofu broken into nuggets with his mixture, dipped them in a fairly runny chickpea flour-water mixture ("egg"), and put them back in the breading, working in batches. I baked my nuggets, which turned out fine. I think frying them once and baking them the second time would be primo. For the sauce, I swapped chicken stock for veggie stock, but the rest was the same.
I love your content. I'm not sure if you used to do this or if it was another channel, but I wish you could include a shot of all the things you need to have prepared and ready before you start cooking. That is always helpful for someone very new to cooking like myself.
Made this tonight along with my son. We had a great time making it, and yeah, it was delicious.
You should make a video on classic southern pimento cheese spread! it's so versatile and delicious. my favourite thing to do is put some on scrambled eggs then put the eggs on a toast, english muffin, crispy hashbrown etc. lastly drizzle hot sauce on top & season with black pepper... it's divine
Wow! My mouth is watering. One of my favorites but I hate takeout and going out to eat. It's always much better at home. Thank you for making it look so easy and delicious!
Wow! I completely agree with you!
Thank you so much. I learn so much from you. I did order the cereal with your discount. I will use it as snacks instead of sweets.
I made it myself and the result is amazing! Like in our local restaurant. Thanks!
Brian let the voices in his head win when he ate that chicken straight out of the fryer
Edit AND grabbing the chicken over an open flame? Amazing. Iconic.
I discovered your channel about 20 minutes ago and I fell in love!!! The way that you describe things and show them step by step is amazing ❤
Also, I can see that you love food and cooking just like me 😅
Thanks for watching Michael
@@BrianLagerstrom 🤠
Try his ciabatta..best ciabatta recipe ever! And the Bolognese sauce roasted in the oven..super..
Welcome!!!! His recipes are fantastic! Have easily made 10+ of his recipes. Chicken Parmesan has probably been my favorite of his so far. I will make just the sauce for the noodles because it is SOOOOOOO good!
Tried this recipe. My family loved it. Never go out and buy it again. Thank you so very much!
Did this recipe like you said and it freakin worked! Crispy and delicious. Thank you!
This is the second recipe I’ve made from Brian. I love his recipes because as a somewhat proficient at home chef, the two I’ve made have challenged me and been a joy to make. My partner said this is his all-time favorite dish I’ve ever made. And I gotta wave my own flag here- I agree! It was amazing!
Gay?
@@roach6992 Stupid?
@@roach6992 Yea definitely. i hate people like him
Another great one, Brian! Love your science-y explanations. Definitely help new “cooks” like me. Thank you!
Honestly this recipe was awesome! Thanks for the great recipe!
Love your recipes. Also, totally sold me on the Magic Spoon cereals, and I'm excited to try them for our family tradition of a box of cereal on Easter!
I’m literally looking for a perfectly balanced 🍊chicken recipe since years ! Crispy, sour but not too sweet (candy meat).
I’ll try your version Brian 💪
Cheers from San Diego California
Thanks. Let me know what you think!
Excellent emoji use for 🍊 🐔.
A carrot cake recipe POR FAVOR ❤! !
Im very happy you made this recipe. Thanks Bri!
Oh my! That looks FANTASTIC! Especially, where I live there is no orange chicken to order. You make recipes simple, well-understood, and with licking-fingers-results! Thanks, man!
To summarize: You add the dry to the wet, then the dry wet to the dry, then the raw to the dry wet dry, then the dry wet dry raw to the dry wet, then the dry wet dry wet dry raw to the dry wet dry, then the dry wet dry dry wet dry wet dry raw to the wet oil to make it dry. Got all that?
As always, very well-written script. Kudos to you Brian for always uploading amazing content.
I Made this for dinner tonight. I have tried a few recipes and this has been by far the best one! I needed to add quite a bit more sugar to the sauce but personal preference I guess. Otherwise it was absolutely an amazing recipe. Thank you so much for sharing! 😊
"thighs would also work, but between the two, I prefer breasts"
I feel the same way.
0:22
$50 for cereal is crazy
This chicken tastes exceptional. It's worth all the work and mess. I live somewhere without takeout and this rings all the bells.
Wow, just cooked it tonight, great recipe, worked and tasted great. Many thanks.
Deep frying just never feels worth it for me ): going through the trouble of filling a big pot with oil, managing temperature, and having to strain and pour the oil back into a container is just not worth the effort for me
its the perfect way to cook a chiken but u can still shallow fry it but deep fry is good to evenly distribute the heat into the chiken
Hey B-Man - absolutely love the channel, having made close to 95% of all your recipes since you started. My wife and two daughters make your videos must watch screen time together! Your techniques have helped me up my game tremendously.
Comment: the background music takes away from the all-around excellent production (IMO). Keep up the great work Bri! ❤
Great recipe, great sense of humor, will adapt to one of my menus, keep on keeping on! Thanks!!
Made this tonight, came out great! Love the sauce recipe, it's perfect!
Been waiting a long time for this. Thanks! Favorite take-out dishes at home - and better!
this is by far one of the best cooking channels on youtube
by far best home recipe ive seen
Thank you for sharing how to make the food.
Looks amazing!!!
"Oh my God that's hot" 😂😂 I new it was gonna burn his mouth hahaha
I appreciate that you left the bloopers in. I have done both plus more before!😂😂
I wanted to hear the crunch so bad 😭 can’t wait to try that myself 💪🏻
B - made this last night as Korean BBQ chicken as we aren’t orange chicken fans. OMG. Best method I’ve ever seen. Shocking. Thank you.
Looks great Brian. Have cooked this before but not using the batter mix. Definitely will try this version.
Best I’ve ever had or made! Make this!!!! Thanks Bri!
Man that looks absolutely mouth watering that I'm gonna have to try this at some point. Looks very easy to follow along to make, appreciate it!
Looks amazing. I have to try the breading techniques you show here. I have never thought to add some moisture to the flour to give the final product more texture, but I'm going to try that next time I fry up some nuggs.
That's the smoothest ad slide in I've seen so far
Omg this is your BEST recipe/video to date!!!
My husband and I made this recipe today and it was so delicious! It really was much better than take out.
8:41 I don't know what this says about me but this is precisely when I was absolutely compelled to smash the "like" button.
Thank God for Brian Lagerstrom. 💯
I’ve made this recipe a few different times now and am blown away! The methodology for frying the chicken yields the crispiest little nuggets with all the kraggies. My family thinks I’m a professional.
I will say, the orange chicken glaze isn’t for me. I tried it twice and idk if it’s just me, but I don’t prefer it.
Instead, I used the recipe for frying the chicken from Brian, then used Malcolm Reeds, from HowToBBQRight, General Tso wing glaze recipe and combined the two. Holy goodness, we have homemade general tso better than any restaurant! Can’t recommend enough.
Glazed donuts are up next. Keeps these videos coming Brian, I really enjoy them!
This was MAGNIFICENT! Orange chicken is my favorite Asian dish. I can’t wait to try this recipe!
Can't wait to try this! Great recipe! Thanks
Excellent Video Brian, def gonna try this one. Cheers !
This recipe's been on my radar for a bit now, finally got to try it today and definitely worth it, though it's definitely an involved process.
i like watching cooking channels because i watch all the work it takes to eat, and then im not hungry anymore.
I've been waiting for this one for a while, thanks Bri
That orange chicken looks amazing! If you've never used zest and fresh squeezed fruit juice in cooking, it's a game changer!
Very similar to my recipe. I have started adding some chunky chopped red bell pepper and pineapple tidbits lately. Now to defrost some chicken. 😋
this channel has been very useful for transitioning out of the chicken and rice no flavor gymbro diet into a more balanced and way tastier one without sacrificing my macros
Idol you are a genius my sincerely thanks for your help giving me your authentic orange chicken. If all people like you the world will just go round and round... tnx so much
Thx for the video Brian,that's super helpfull for home chefs,and sure save me a couple of bucks!
I think I can actually make this dish! Thanks Bri! Love to see your take on Filipino OxTail Stew (Kare Kare)!
I CANNOT wait to try this recipe Brian! I hope you'll continue on the "take out train" and maybe show us crab rangoons and sweet and sour sauce ;) Thanks for always providing such fantastic cooking tips!
i just tried and it is so good. I didn't have scallions so i used celery instead. Turned out to be like pickled celery and taste amazing😂
has to be the best orange chicken I've seen. Have to try this.