Learn How To Cook Restaurant-quality Orange Chicken Panlasang Pinoy At Home

Embark on a culinary adventure as we delve into the secrets of “How to Cook Orange Chicken Panlasang Pinoy.” This beloved Filipino dish tantalizes taste buds with its irresistible balance of sweet and tangy flavors, leaving you craving more.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1 tablespoon ground black pepper
• 1 teaspoon salt
• 1 cup vegetable oil, for frying
• 1 cup orange juice
• 1 cup chicken broth
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon grated orange zest
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Prepare the Chicken:

• In a large bowl, combine the chicken cubes, cornstarch, flour, black pepper, and salt. Toss to coat evenly.

2. Fry the Chicken:

• Heat the vegetable oil in a large skillet over medium-high heat.
• Add the chicken cubes and fry for 5-7 minutes, or until golden brown and cooked through.
• Remove the chicken from the skillet and drain on paper towels.

3. Make the Sauce:

• In a saucepan, combine the orange juice, chicken broth, brown sugar, soy sauce, honey, rice vinegar, orange zest, ground ginger, garlic powder, and red pepper flakes (if using).
• Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sauce has thickened.

4. Combine the Chicken and Sauce:

• Add the fried chicken to the saucepan with the sauce. Stir to coat evenly.
• Cook for an additional 2-3 minutes, or until the chicken is heated through.

5. Garnish and Serve:

• Garnish with fresh orange slices and green onions.
• Serve over rice or noodles.

Tips:

• For a crispier chicken, double-fry it. Fry it once for 5 minutes, then let it cool completely. Fry it again for 2-3 minutes before adding it to the sauce.
• If you don’t have orange juice, you can substitute it with pineapple juice or apple juice.
• To make the sauce spicier, add more red pepper flakes.
• Serve with a side of orange wedges for an extra burst of citrus flavor.

Variations:

• Spicy Orange Chicken: Add 1 teaspoon of crushed red pepper flakes to the sauce.
• Honey Garlic Orange Chicken: Add 2 tablespoons of honey and 1 tablespoon of minced garlic to the sauce.
• Orange Teriyaki Chicken: Replace the soy sauce with 1/4 cup of teriyaki sauce.

Benefits of Orange Chicken Panlasang Pinoy:

• Rich in protein, providing essential amino acids for muscle growth and repair.
• Contains vitamin C from the oranges, which supports immune function and skin health.
• Provides carbohydrates from the rice or noodles, fueling the body with energy.
• Can be a good source of fiber if served with brown rice or whole-wheat noodles.

Takeaways:

Mastering the art of “How to Cook Orange Chicken Panlasang Pinoy” is a culinary triumph that will impress your taste buds and leave you yearning for more. With its perfect balance of sweet, tangy, and savory flavors, this dish is a testament to the vibrant and delectable cuisine of the Philippines.

Information You Need to Know

• Q: Can I use chicken thighs instead of chicken breasts?
• A: Yes, you can use chicken thighs, but they may take a bit longer to cook.

• Q: What if I don’t have cornstarch?
• A: You can substitute cornstarch with potato starch or all-purpose flour.

• Q: Can I make this dish ahead of time?
• A: Yes, you can make the orange chicken ahead of time and reheat it when ready to serve. However, the chicken may become slightly less crispy.