Asian at Home | Easy& Healthy Orange Chicken

There is no deep fry process nor tons of sugar in the recipe. So you won’t feel bad at all even though if you eat this every day! I literally meant every day, because it is so good I don’t mind eating this healthy orange chicken! Comeback for NEW Easy & Fun Asian Recipes Every Friday!! ♥ Watch More Asian at Home: http://bit.ly/1snn3XK ♥ Please Subscribe my channel for more delicious recipes! http://www.youtube.com/subscription_center?add_user=SeonkyoungLongest ♥ Visit my website for written recipes and everyday meal! - http://www.SeonkyoungLongest.com ♥ Like Asian at Home on Facebook for everyday update!- http://www.facebook.com/seonkyounglongest ♥ Follow me on Instagram!- http://instagram.com/SeonkyoungLongest ♥ Follow me on Twitter! - http://twitter.com/Seonkyoung ♥ Follow me on Pinterest - http://pinterest.com/Seonkyoung ♥Orange Chicken Printable Written Recipe: http://seonkyounglongest.com/easy-orange-chicken Orange Chicken Ingredients Serves 2 For The Chicken 2 boneless,skinless chicken breast (Approximately 1 lb.) 2 tsp. Soy sauce 2 tsp. Shaoxing wine (Chinese cooking wine) (http://amzn.to/1Hjxlez) 2 tsp. Cornstarch 1/2 tsp. Baking soda 1/8 tsp. Black pepper For the Orange Chicken Sauce 1 Tbs. Hoisin sauce (http://amzn.to/1Hjxgro) 1 Tbs. Sambal (Chili garlic sauce) (http://amzn.to/1TpmeWP) 1 Tbs. Sugar 2 tsp. Soy sauce Fresh juice form 1 orange 2 Garlic cloves Fresh ginger, same amount with garlic 2 Green onions 3 Tbs. High smoke point cooking oil (Such as peanut, canola, vegetable, sunflower or avocado oil) Sesame seeds

Comments

Mama Jinxx: 0:55 she said succulent... SHE SAID SUCCULENT. CrankThatFrank where are you and why have you done this?

Kimberly Bender: YOUR MY SPIRIT ANIMAL

Custom Warrior: Is Orange Chicken Authentic Chinese Food?

Элина Расулова: It turned out sooooo good!!!! Yum!! Thank you.

Barbara Caffey: your food is so flavorful! One of the best Asian cooks I have ever tasted food from. Keep the upbeat attitude. YOu make my day!

J's Kitchen: Very nice. I will try this today.

Hanh Huynh: The only I don't like this because you used the baking soda

tim twijutsu: I thought frying is unhealthy?

minabeana: Is this ok to use without fresh ginger? Or will there be a real noticeable difference? I forgot to get ginger from the store but I have the powdered kind. Idk how much of that to add.

DHGroove: Thank you so much for the recipe and guide.I just made this and it was great. However, I found the orange flavor to be too muted for my taste. How can I amp up that orange flavor without ruining things? I was thinking of zesting some of the orange skin into the orange sauce. Thoughts?

larke pennerup: this look so great, and i Will makeover this for My husband and i..thank you for your smil.. ❤

Jay Li: Those 130 must have been angry about the baking soda secret being revealed lol

Jasmine: Could I change out the sugar for some honey instead???

Keyser Söze: All wight good tchiking

ninja trutal: how dose it taste

Donovan Chang: Made this recipe. It was so good i wanted to go outside n bust 2 shots in the air!! My compliments to the chef! Had to subscribe.

Casey Jiyoung Seo: hoisin소스는 샀는데 영국에서 sambal은 9파운드... 13달러정도하네요 ㅜㅜ 소스에 13달러를 쓰려니 지갑이안열리네요 😂😂 혹시 sriracha로 대신해서 요리해도 괜찮을까요??

kool berri: Made this tonight for dinner! It was great: thanks for the recipe.

iriskuwaitya: I don't like orange can I change to lemon.?

WC: WARNING: Chinese restaurants DO NOT put baking soda IN THEIR MARINADE! However, they do prep the meat by tenderising WITH baking soda first for 10-15 minutes then they rinse it off under cold water. This helps minimise the metallic taste and the sodium content then they proceed with the marination.

If you put baking soda in with the marinade, it changes the flavour of the dish completely.

Also, baking soda tenderising method ONLY WORKS with chunks of meat. Never attempt to tenderise grounded meat with baking soda, and do not tenderise the meat for too long. It becomes inedible!

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