Skinny Orange Chicken Recipe | Gimme Some Oven (2024)

FAQs

How do you make a super thin chicken breast? ›

If you prefer using a mallet to pound the chicken until your desired thickness is reached, pound chicken until the breasts reach about ¼ inch thick. You may also purchase pre-sliced thin chicken cutlets.

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.

Question: When I cook chicken, it always comes out tough. Am I cooking it too long, too short, too high or too low? The slower you cook chicken, the better. That's the overall rule for cooking protein.

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? ›

Fan Assisted: If your oven has a "Fan Assisted" function, this is an excellent choice for roasting chicken. Fan-assisted ovens have a fan that circulates hot air evenly throughout the oven cavity. This results in faster and more uniform cooking, making it ideal for roasting meats, including chicken.

Aside from classics like salt, pepper, basil and garlic, you could try using chilli powder, ginger, cumin, cayenne, paprika, oregano, sage, rosemary and thyme.

Brine. Like a marinade, a brine helps chicken breast soak up as much moisture as possible before cooking. It only requires three ingredients: water, salt, and a pinch of sugar.

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.