One-pan orange chicken, no deep-frying

[@aragusea]

Thanks to Made In for sponsoring! You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0524-adamragusea

[@heftylad]

Thanks Adam for supplying the ytp community with clean soundbites

[@66rollincoal]

Perfect timing, saved me a bunch of cash.

[@shmulimargulies5462]

Please can you share the written recipe?

[@dcxh4488]

Can I get a written recipe brosef? I like to print em oot

[@dagameboy]

@@dcxh4488 same

[@ouchiehampton]

catering to the ytp community with that 12-inch, truly a man of the people

[@TurboLoveTrain]

Stainless clad.. I think he meant stainless Chad.

[@negljbreakergaming]

Callence Gaming is gonna love this one

[@gumiho.c]

​@@negljbreakergaming last video was 7 months ago unfortunately 😞

[@callie99-10]

truly a man of length

[@CallenceGaming]

​@@gumiho.c Sorry, was taking a nap

[@17Rxri]

Yess!! This is my favorite format Ragusea video. Don’t get me wrong, I love the others too. But this is just CLASSIC.

[@WilliamWallace817]

Totally agree. Classic Ragusea. You can tell that it "hits" if you've just eaten and start to feel hungry again when watching this.

[@hschmicknos]

@@itsmebeter3538say more, Beter

[@yashpachori1111]

​@@itsmebeter3538We live in your walls

[@Kevin-zd5bi]

Me too. Honestly I thought this might be what he was specifically retiring from. I'm glad he's got a few left in him.

[@Reizy_the_crazy]

Agree

[@reesetipton3576]

A tip for those of us who aren’t quick cooks: Do all of the chopping and zesting and juicing before you even start the broccoli steaming. Turned out great! Thanks Adam!

[@veggie62a]

The thing I love about this is that it seems like you could apply the general technique (chicken thigh + cornstarch + one thick layer of oil + broccoli + sauce) to basically every variety of food court chinese food, since all of it is basically just chicken in sugar sauce. I'm thinking of things like sesame chicken and, my guilty pleasure, general tso's chicken.

[@KittyKatKya]

Also have me thinking about attempting this with general tso myself. Making the sauce from scratch is no issue, but going through the effort of properly battering is a pain.

[@Ealsante]

That's literally the foundation of the stir fry Chinese restaurant's business model. The chicken has been prefried, so there's a pile of fried chicken ready to be General Tso'd, or orange'd, or sesame'd, or black peppered, or kungpao'd... it's a perfectly economic model if you're serving 100 portions so you can just fry a ton of chicken to start the day.

[@carlbrooks2612]

I’ve been making chicken & broccoli like this for a while, using soy, rice vinegar, chicken base, garlic and ginger for the sauce. It’s easy enough that I don’t miss getting takeout

[@Incomudro1963]

It's really amazing that so many people don't cook for themselves, and/or claim that healthy cooking is expensive. Serve this - or any variation of it - over brown rice and you can stretch it out while adding fiber.

[@KittyKatKya]

@@Incomudro1963 Not gonna make the argument that it's particularly unhealthy, especially without doing the proper maffs, but it is a sizable amount of sugar. Liably far lower amounts of fat versus what you'd get in take out, and probably even lower sugar, but still. A very reasonable and normal meal for sure.

[@Ir0nFrog]

0:31 on a semi serious note, I’m very happy that you lean into this Adam. I don’t know why exactly, but something about it feels very real and fun, maybe even wholesome in a twisted kind of way. Thanks for playing along.

[@Jaccused]

attempted to format the recipt *EDIT:* changed to two crowns of broccoli thank you @L83467 *_Ingredients:_* - 2 crowns of broccoli, cut into florets - Water (for steaming and shocking broccoli) - 1 lb boneless, skinless chicken thighs, cut into large chunks - Salt, to taste - Cornstarch, for coating chicken - Avocado oil (or any high-heat oil) - 3 cloves garlic, minced - 1-inch piece ginger, minced - Zest of 1 orange - Juice of 1 large orange (or 2 smaller ones) - Soy sauce, to taste (approximately 1/4 cup) - Rice vinegar, to taste (approximately 2 tbsp) - 1/4 cup granulated sugar - Red chili flakes, to taste *_Instructions:_* *1.Steam Broccoli:* Heat a large, hot 12-inch pan over medium-high heat. Add a film of water and the broccoli florets. Cover (loosely) and steam for about 5 minutes until just fork-tender. Remove the broccoli and transfer to a bowl. Shock with cold running water to stop cooking and set aside. *2. Prepare Chicken:* Season the chicken chunks with salt. Coat the chicken pieces with cornstarch until they are not wet or sticky. Heat the pan again with a generous film of avocado oil. Add the chicken pieces to the pan, making sure not to overcrowd. Let them form a crust before nudging to prevent sticking. Stir-fry until golden and crispy. *3. Prepare Aromatics:* While the chicken is cooking, mince the garlic and ginger. Zest the orange and set aside. *4. Make the Sauce:* Once the chicken is cooked, add the minced garlic and ginger. Stir-fry for about a minute. Deglaze the pan with soy sauce, rice vinegar, and orange juice. Add the granulated sugar and stir well. Return the broccoli to the pan and stir to combine. The moisture from the broccoli will help prevent the sauce from burning. Adjust seasoning with more soy sauce and vinegar if needed. Scatter a bit of cornstarch over the dish and stir aggressively to thicken the sauce. *5. Finish and Serve:* Add red chili flakes and orange zest, then turn off the heat. Give the dish a final stir after cleaning up to prevent the zest from becoming bitter. Serve hot and enjoy!

[@XerrolAvengerII]

You deserve a thousand upvotes

[@Seraitsukara]

Thank you so much for this! I really needed an approximate amount for the soy sauce and rice vinegar.

[@Jaccused]

@@XerrolAvengerII I'm glad I could help! I always appreciate Adam's recipes, but sometimes I really benefit from having it written down.

[@Jaccused]

@@Seraitsukara You're welcome! I was the same way. I'm sure you know, but remember that "To Taste" is more important than the exact measurement in this case.

[@CzarneMlekoOfficial]

did u use AI?

[@Numcelot]

Made a written recipe for myself and the folks looking for one (measurements marked ~ are approximate): ***RECIPE, MAKES TWO PORTIONS*** 2 crowns (1.75lbs~ / 800g~) broccoli 1lb (450g) boneless & skinless chicken thighs 1 large orange 1 small thumb of ginger 3 cloves of garlic 2.5 tablespoons~ soy sauce 2 tablespoons~ rice vinegar 1/4 cup (50g) granulated sugar. 1 teaspoon~ chilli flakes cornstarch salt oil Cut the broccoli into florets. Heat a large pan on high, throw in a film of water, put in the broccoli and cover to steam for 5 minutes or until just barely fork-tender - make sure you don't run out of water in the bottom of the pan. Dump the broccoli into a large bowl and shock it with cold running water to stop it from cooking. Pour out the water, then fill it with enough cold water to let the broccoli soak and set it aside. Cut the chicken thighs into big chunks. Season with salt and coat with cornstarch until the pieces no longer feel wet or sticky at all. Heat a clean skillet on high, add a generous film of oil and drop in the chicken pieces. Allow the pieces to form a firm crust before loosening them from the bottom of the pan by nudging them to prevent them from sticking to the pan. Stir fry the chicken pieces for at least 8 minutes, and until browned. It's okay if the chicken isn't 100% cooked as it will continue to cook in the sauce and thigh meat is difficult to overcook. Meanwhile, peel and finely chop your ginger and garlic together. Wash your hands, then zest your orange separately or on a different cutting board. Once your chicken is browned, add the ginger and garlic. Stir the chicken, ginger and garlic for about a minute to soften the pieces, then de-glaze the pan with some soy sauce and rice vinegar, be conservative as you can always add more at the end of cooking. Slice the orange and add the juice to the pan, then add the sugar and stir. When the pan starts looking dry, add the broccoli and stir to incorporate. Taste for seasoning, add more soy sauce and rice vinegar if necessary. If the sauce needs thickening, scatter some cornstarch on top of the solids and stir, you shouldn't need to worry about the starch clumping if you stir it in promptly and aggressively until it gelatinizes and thickens. Finally, add the chilli flakes and the orange zest without stirring. Turn off the heat and let the mixture cool for a minute before stirring to prevent the zest from going bitter. Taste and make final adjustments if necessary. Transfer to a plate and eat.

[@MrUnkownGuyAC]

Thanks for saving me the time to write it up! Gonna grab a couple of screenshots then chuck em into Paprika.

[@trishabriggs2101]

Thank you!

[@KingKong-lb3vh]

God bless you ABUNDANTLY muuuuuuuuuuahhhhhhhhhh hugs!!!

[@createrz8433]

0:31 Adam knows his audience well

[@janarussell3515]

I truly thought he was talking about the sound of the steam overpowering the audio... lol. Another bit of my innocence lost 😂

[@ruarimaccormack4089]

This is peak

[@arkesh110]

Been a while since ive seen Adam YTPs this might reinvigorate them

[@Nikki0417]

​@@janarussell3515same. I didn't get the reference until I came to the comments. 😂

[@thothrax5621]

Truly a man of the people

[@iilelitelii3798]

Not the pause after “12 inch” 😂😂😂

[@daoyang223]

He embraces the jokes. I love it

[@moaen1]

He knows his community

[@RyanEglitis]

I was confused until you reminded me of all the YT poop's he has out there

[@longschlongsilver7628]

Then what is it?

[@abdou2523]

god damn he got me with that

[@moeboe6293]

2:55 "While you were partying, I studied the stainless steel. While you wasted your days at the gym in pursuit of vanity, I cultivated inner strength. And now that your chicken is dry and burned, you have the audacity to come to me for help?"

[@CollinShook]

Bravo 👏👏👏

[@movieblocks9164]

Recently made orange chicken and spent over 2 hours trying to deep fry everything. Its so impractical I'm never doing it again thank god for this video.

[@nicholassmerk]

What did you deep fry it in? I cook for a family of 6, and deep fry in a very large stock pot and it comes out great. It takes only minutes (maybe up to 15) per batch at 350 F. The children salivate like Pavlov's dog when I tell them I'm making orange chicken. It is quite difficult to get everything mixed back into a frying pan for 6 people though.

[@jimmyrrpage]

I have managed to find a happy medium that works for me cooking for myself. I love fried food but I hate the cleaning and filtering and everything else that comes with it. Then one day I took an 8" stainless steel pan, filled it slightly under halfway with oil, and did my frying that way. Technically a shallow fry, though I think I used a bit more oil than is usually called for with a shallow fry. But it worked damn well and gave me exactly what I was looking for (in this case, a homemade empanada). Slightly-more-than-shallow-frying seems to be the trick for me. Sure I still have to filter the oil, but the much less oil used cools down much faster and filters perfectly through my Hario V60 02 with a 02-sized filter. Sometimes I have to go for a second filter, but only sometimes... most times I don't. And I keep the oil in a smaller Ball jar. Perfect for future use.

[@VNdoug]

Ethan Chlebowski has a good video with tips for deep frying at home. I usually make a massive batch of fried chicken pieces and freeze them to refry whenever I want to make this and other dishes.

[@OmniversalInsect]

Yeah food like that is better left to restaurants unless you really like making it.

[@thequadrupleagent4130]

You could also just use a tabletop convection oven, it won't be the same oiley flavor, but it will give you the texture contast you desire.

[@xSamDGK]

I love how every step of your recipes has a thought process / reasoning behind it. I hate “just following” a recipe it feels like playing guitar vs actually learning how top lay guitar. Understanding the thought process makes me a much better cook 😄

[@mason2me]

Accidentally opened this vid with my playback speed still set to 2x. And I gotta say, the manic coke-head rambling of a man obsessed with orange chicken was very entertaining.

[@jacksongatens2419]

Sounds kinda like AI Ben Shapiro, didn’t realize Adam spoke with same diction just slower and at a lower tone lol

[@mason2me]

@@jacksongatens2419 Wow. Absolutely nailed it.

[@SiIveraaron]

0.5x and hes stoned.

[@ElvenSpellmaker]

Who _doesn't_ listen to any video in 2x

[@FreeBroccoli]

@@jacksongatens2419 Holy crap, that's uncanny.

[@Bridgeman-bg4jl]

Had the ingredients on hand an put it together 5 minutes after watching the video . It’s as good as any other orange chicken I have ever had. Used Cara oranges, chicken breast and cider vinegar. Served with jasmine rice and it was fabulous. Great job Adam!

[@taylorg11]

Made this last night and it was freaking delicious. My 2YO hammered it. I appreciate how practical your recipes are.

[@kev117_]

the pause after 12 inch is legendary and why youre one of the best channels on here.

[@Alex-tx2dh]

No it’s not, he’s trying to do it i.e. thinking about it now vs back when he was first making this style of video he was entertaining and full of character within his passionate teaching and it was good and not cringe like this. Nowhere near as cringey as these comments tho

[@kev117_]

@@Alex-tx2dh ok lol

[@thischannelisforcommenting5680]

​@@Alex-tx2dhadam cooked and you don't

[@CyberFlare-fn9kn]

@@Alex-tx2dhone or two cringe references to his fan base is so bad to you?

[@trishabriggs2101]

I just made this and eating it now- THANK YOU! it's great! I've never made Chinese before but I LOVE Chinese takeout. I'm not big on deep frying anything, so this video was so helpful. I'll definitely, definitely be making it again

[@Chodor101]

I've missed this style of videos

[@Unh0lySpectre]

Same! So glad to see some vintage Ragusea. His food science videos are super cool and all, but the man can COOK and I want more recipes!

[@HerrLinolja]

I only watch the recipes, so this is great.

[@tnsquidd]

While I'm not opposed to deep frying myself, I always love a channel that gives realistic and easy alternatives for the majority of people who don't have fancy equipment. Too many chefs on youtube will just expect you to have an obscure ingredient or expensive cooking implement to hand.

[@brotatochip42]

"Mall food court level" is when I knew I needed this recipe in my life

[@Sonny_McMacsson]

Food court level is just fried batter coated in orange syrup and containing no chicken.

[@brotatochip42]

@Sonny_McMacsson Clearly you went to the wrong mall.

[@MilliardBeats]

@@brotatochip42wrong mall and wrong food court my spot always does me right 😫

[@gabbonoo]

@@Sonny_McMacsson such a place should not survive long without a good signature dish or lack of competition

[@JohnDeerest]

@@gabbonoo burger fast food and their "patties" would like a word 😂

[@FC_mania]

Bonus tip, velvet your chicken with a mixture of water and a little baking soda, letting it sit for a few minutes before coating in cornstarch. This is the trick your local Chinese American place uses to get such tender meat

[@kaitlynthurman]

My little brother came for this dinner and says 'this is better than any Chinese food I've ever had'. Can confirm this is good!

[@tissue_b0x]

I just made this and cannot thank you enough for this recipe! The corn starch coating into the pan frying is something I never thought about and it was crispier than I initially thought it would be. This is my go to recipe now for sure!

[@codyv308]

im so glad he both acknowledges and feeds the ytp creators

[@Steamfishwithsoysauce]

Honestly I respect the fact that Adam acknowledges the ytp community in his videos

[@kathygreer2097]

“I don’t use rice because I don’t need anymore carbs in my diet.” Dumps in a quarter cup granulated sugar.😂

[@Cornan1980]

I finally made this tonight and it was EXCELLENT. The ginger I got from the store was bad so I had to make it without that and the lack was noticeable, but the overall flavor is amazing. This is going to be a weeknight staple for me in the near future. Thanks, Adam!

[@AzraelThanatos]

One thing that you can do to adjust things with it is to swap the orange juice and zest along with the sugar is to use some orange or tangarine jelly or marmalade. It also thickens it some in the end. A lot of mall chicken places use it in their recipes.

[@Hoshmagosh87]

Adam can i just say that i chose food tech for school and am in the middle of my exams and your recipes got me through like 85% of those lessons so thank you

[@Hoshmagosh87]

@@SimuLord thank you so much

[@Aurora-bv1ys]

Is that real degree

[@Hoshmagosh87]

@Aurora-bv1ys No but it's going to help me get into college for hospitality and catering

[@isaaceiland-hall425]

I love the recipe videos, and I love the philosophical chat videos. I'm glad you're only semi-retired, this seems perfect as long as your life and health allow. I really like the slightly more relaxed Adam. I can tell you care about your subscribers, but it feels like a healthy care, and not cutting pieces of yourself off to give to the never-satisfied crowd that always demands more. This feels healthy.

[@SANDVlCH]

A couple things I could see really elevating this would be rice wine and coriander leaf, but it’s an interesting trick using starch in place of a deep fry in batter

[@Bozebo]

Not really a trick it's the normal Cantonese method but they usually use potato starch. (or in Hong Kong, 50/50 with bird's custard powder!)

[@jpallen719]

I have cooked many years professionally and otherwise one thing I will say about Adam that I really appreciate is he has an eye for small details that really end up making a the dish. Probably one of the better food presenters on KZbin I’ve made several of his dishes Typically in my own style but I appreciate fine tuning it by watching his videos. Like this and the discussion on cornstarch, and how to use it most people mess that up.

[@sshuckle]

Just made this and it's great. I was actually following other no deep fry orange chicken video recipes and when i tried to find the vid again i was surprised to see Adam recently uploaded his version. Some tips -The broccoli part is straightforward, just follow the video. Or steam them in a steamer and cold shock after. -You don't have to measure anything. Adam usually does his (non-baking! always measure when baking!) videos in a way that encourages cooking by feel and I always like that. Just eyeball and you'll be fine. -I did not bother with trimming the fat except for some larger pieces and it was fine. Yay laziness! -Cut the oranges into quarters, it's easier to juice them if you're weak like me, especially if the oranges are large. I used two oranges as my portion of thighs was 1.8 lbs. With two oranges and the added sugar it was very sweet, I like it like this but I could see it being a bit too sweet for some so use a little less sugar if you'd get put off by that. -if you dont have a small handheld zester like Adam does and you have a large grater instead, you might want to do the zesting in advance because it's a pain in the butt to get the zest off of it and when you're cooking it can get annoying -I added some sesame oil at the end -It isnt going to crisp up and I it's because it's a quick one pan recipe. Other recipes tell you to take the chicken out and fry again. It's still delicious. -It's not going to look as brightly orange because of the lack of deeo frying i think, it's a paler orange. When it's on a bunch of rice it won't look orange at all. Doesnt matter for the taste but it just wont look as orangey as takeout chicken.

[@longpenguinboi5824]

thank you adam! as someone with an egg allergy ive always fantasized about strip mall chinese takeout but they dont often have ingredient labels ready so i long from afar, but now i can cross something close to the genuine article off my list!

[@Erik_Swiger]

Thank you for this recipe and technique, Adam. I am absolutely going to try this asap. Since you mentioned sugar, it reminds me of an experiment I did a long time ago. I wanted sweet-and-sour chicken, but I was thinking, what did they do at first without a sauce? I mixed green pepper, onion, carrot, pineapple, and probably more that I can't remember, and got a delicious balance of sweet/sour, with no ingredients except the food itself. That experiment really blew me away. I just haven't had much time lately to do it again.

[@gretl01]

ngl, that sounds REALLY good!

[@DevinAK49]

This is why I subscribed. You want to cook like I want to cook. I want to make great stuff, but there are so many steps and clean up that can be skipped. Thanks for finding those for me!

[@liliana.6053]

Wow I made this and it worked out wayy better than I expected. Overcrowded the pan with chicken, the orange juice turned into a boiling mess, but it still worked out great. The chicken didn't stick at all, and I had plenty of time to stir it around and cook every part of it crispy.

[@FrogmortonHotchkiss]

The tool goes ON TOP of the orange! I will totally try this recipe, though, and the cornstarch coating! ❤

[@VPCh.]

It's just missing the generous serving of red 40 and yellow 5 dye that your local mall restaurant would add.

[@dipanwitamandal7289]

Tartrazine my beloved ♥️

[@Dapplication]

I guess you can use a mix of powdered ginger and paprika to get that color, and adding it in the end

[@milesmartin9624]

As someone from a home deep frying family, we'd still do these in the pan because they're small and for a typical supper meal. The fryer was almost entirely for mass cooking fried dough squares and chicken wings during gatherings, except for the occasional turkey (and one time a goose).

[@sheilam4964]

Simplified with a thorough explanation. Perfect.

[@Mo95793]

I'm from Sudan and ive never had real orange chicken before, I've tired to make it myself following a recipe one time and i hated how bitter it ended up being! So i might try this now and see how it goes!

[@PlayerSlotAvailable]

I am from Norway and have never had real orange chicken either. I don't know how to get chili flakes, so I do not know if I can make this anyways...

[@Mo95793]

@PlayerSlotAvailable I blended chilli and put it through a seive, then put the remaining into the oven (50C or as low as your oven goes) for like an hour, just check frequently.The chilli "juice" can be made into hot sauce but adding garlic boiling to thicken (maybe also add a corn starch slurry)

[@PlayerSlotAvailable]

@@Mo95793 i had no idea you could do that. Thank you!

[@Mo95793]

@@PlayerSlotAvailable 🤗

[@OnlyGrans69]

Adam cooks like I do after a long shift. I appreciate that alot. Practical & tasty.

[@crossmr]

My current orange chicken recipe is the preppy kitchen one. It's fantastic and last time I made double when we had people over, but it's certainly very involved, and includes deep frying. I'll have to give this a go and see how it compares.

[@Thrall079]

For years I’ve been making orange chicken the hard way, then I tried this method and not only is it significantly easier, but it tastes way better too. This just made orange chicken a once a year thing to an anytime I crave it thing

[@StrangeAndUnusual_]

Love this!!!! You need to make more Chinese/Chinese-American dishes, I love to see your takes on them! It makes it way better for me to make

[@danielshults5243]

Great simple recipe. Possibly because I don't move as fast as Adam, my faux-fried crispy chicken ended up a bit soggy. I think it spent too much time in the pan with the liquid ingredients before serving. I think next time, I will cook the chicken completely through, then remove it from the pan, build the sauce, etc., and then add the chicken back in at the very end to just rewarm it a bit and coat it with sauce.

[@Hydrogen101]

Yes! I make orange chicken at home plain without deep frying and I wished it was but without the deep frying… This recipe is exactly what I was dreaming of!! Thanks Adam!

[@nichronos2925]

My father absolutely loves orange chicken. It's practically the only thing he gets if we happen to go to any asian themed restaurant. So an easy way for me to cook it at home is fantastic.

[@colleenstivers951]

This recipe was quick and easy and it looks absolutely delicious. I must try it. I like the way you presented it. It’s Q&A quick and easy anybody can do it.‼️🤗

[@TreaHuggs]

Please don't forget to add the ingredients to the description. I use that while shopping. Granted this is very easy to remember.

[@iainawatson]

You'll definitely need some powdered MSG to give it that perfect food court/takeaway flavour. There won't be nearly enough in the soy sauce.

[@haroldgoodman130]

msg causes cancer. it used to be banned. plus, many people are allergic to it. chinese cooked great for thousands of years without it

[@MichaelPeret]

I made this last night and it was perfect. I used Preppry Kitchen's Orange Sauce recipe.. same ingredients as this recipe but he includes exact amounts. I had it with some cauliflower rice as a good low carb alternative to regular rice. Next time I'll probably air fry my chicken to get it crispier.

[@______4790]

Also, have you tried Oleo-Saccharum for the orange sauce? using sugar, orange peels, and orange juice you can extract a really tart delicious flavor with the sugar. Adds to the labor but its amazing for orange chicken

[@TubeDupe]

Just cooked this, thank you. Using corn starch rather than deep frying is a nifty trick. I'm glad I'm not the only one for whom deep frying is just an impracticality. Getting an untreated orange was a bit of a challenge, in the end I had to buy a whole bagful. I skipped the sugar, because ... no. Never had the Panda Express original though so I don't have a comparison, but this version is tasty.

[@tatoruso]

Excellent, classic video, man. With a clear culinary technique to show, and clear intentions of making it totally feasible at home. Did not even skip the ad. Loved your sweater too, good splash of colour. I really enjoyed this video, and definitely will try the recipe.

[@Austin-hm6qq]

This is the home cook's channel. My type of guy. Recipe's that make sense and are practical.

[@tnsquidd]

Tried this with chicken breast (because my supermarket was out of dark meat) and leftover Chinese sweet+sour and it worked great! The cornflour isn't indistinguishable from deep fried, but when drenched in sauce it's pretty difficult to tell it's any different. Definitely a great recipe, and much easier than deep frying. Also works great with most cuts of pork, particularly fattier cuts

[@quick.sylver]

You posted this days before I moved back to college without a meal plan-I’m gonna be cooking for myself all summer. This looks like the perfect dish to try. Thanks, Adam!

[@cezareo]

Thank you for the in-depth tutorial as always! Miraculously broccoli was on sale at my supermarket and I always have boneless chicken thighs handy.

[@iceberg_dmb]

This was great. I made this last night and my kids loved it. I was surprised how close the texture was to a deep fried version.

[@duncanclarke8752]

This reminds me of how I make general tso's chicken at home. I make a batter for the chicken out of egg, cornstarch, and a splash of the General Tso's sauce. Then after cooking it to the point it has taken on decent color I then add in the sauce and reduce. Then served with broccoli and rice.

[@contrariangrin]

Such a clean and practical cooking video! This is the first video that’s made orange chicken look simple.

[@ChantaleBradette]

Tried for supper and it’s excellent. Added a pinch of grounded star anise and some chili oil. I might try this with firm tofu instead of chicken.

[@tuttifrutti8172]

Made this and its probably the best food i have eaten this year

[@quiterich8288]

I've just cooked and eaten it with my wife. It's really good and took me less than 15 minutes. THX for recipe, Adam!

[@frailty7280]

it brings me great peace knowing that adam is actively facilitating the YTPs now

[@-wghof-9784]

Cooked it this evening, and it turned out excellent! Took me less than an hour on the first try. Thanks for the recipe! ❤

[@BanjoGate]

This is a really great one! Never imagined that some of those flavors which are really good in their own right can come together for a sum much larger than the whole. 10/10 will eat again

[@rafaelduque7059]

Adam... I have been dreaming of this recipe for years. I have attempted deep frying chicken for orange chicken twice and it has traumatized me. I cannot thank you enough for this video

[@elaineyoung9672]

Oh happy day! had everything on hand, including frozen garlic and ginger blocks ! Stir Stir....... i am so glad that i found your channel!!

[@TheVerendus]

These lil videos ALWAYS get me in the mood to eat

[@09stir]

Adam I'm in the grocery store with no Wi-Fi and you still didn't write down the recipe!!!! No!!!!!

[@somhrsh]

it seems note taking apps disappeared from the world

[@roidroid]

Just made this for lunch, tho didn't have an orange so substituted it for half a lime & some bottled lemon juice. Wow it was delicious.

[@mentatassassan]

I've made this before but used frozen orange juice concentrate for the orange flavor. I think those frozen juices are a great secret for adding a foundational taste to a dish.

[@matlofot6076]

Okay, that here is something amazing. Just did it and it turned out precisely as Adam promised: some 20 minute cooking&a rich sauce full of orange aroma 🍊 Highly recommend to anyone 🤝🤝🤝🤝🤝

[@ilovetweek000]

I like how he acknowledges the ytps, fair play to you adam

[@nixczski]

No way... already bought the things to make it and I'm looking up a recipe? And find this?? Thank you Adam!!

[@AnonymousCapybara2050]

As a former Panda Express cook, I can corroborate the "sugar sauce" comment. The recipe for the sauce, as I remember it (it's been years) basically has 1/3 parts of it being straight sugar with the rest being the various liquids (water, soy, vinegar in various differing percentages) and a dash of orange extract. Thickened in the wok with a corn starch slurry before tossing the fried chicken in.

[@livelaughloaf519]

Just a quick coat with salt and corn starch is a great way to do firmer tofu too (I like the type that is labelled as 'traditional' tofu for this). Gets super crispy and chewy and extra sauce absorbent.

[@lexter96]

Thank you for creating content that makes cooking accessible. This for lunch today!

[@misstekhead]

Yes!! Thank you thank you thank you thank you thank you thank you. I have wanted to make this dish forever but I’m in a small apartment kitchen. This is actually something I feel capable of doing.

[@gretakassai1680]

we made this recipe today for dinner, thank you this was glorious!

[@LostToKrugs]

Just made this for dinner! I'll probably serve it with rice in the future but it was really delicious 🤤

[@AlexTenThousand]

Adam is an OG and thinks of all the poopers who need cleaner audio and enunciation to do sentence mixing, what a man.

[@MustWorkWeekends]

While as an executive Chef with 40 years under my belt I cant decipher whether or not you are an attentive culinary arts student or a well seasoned cook I inevitably draw the same conclusion...you know what your talking about. As a consummate and perpetual student I completely enjoyed your video. Thank you for your work and knowledge sir.

[@Molejules]

I know you've addressed your relationship and interest with YTPs (or lack thereof), but since you cater explicitly to those creators (who also appreciate your recipes and flair, I'm sure), I would be grateful to see your top-level analysis on YTPs as an art form - if you have any. Nothing revolutionary, but it would mean a lot coming from you.

[@psitaxx]

i found that putting your chicken chunks together with cornstarch in a tupper and shaking it violently usually gets it all evenly coated. upside of that is you dont make a mess on the counter (as long as you trust your tupper...)

[@psitaxx]

P.S.: make sure your tupper is big enough and your shake it in CIRCULAR motions along ALL axes (kinda like a chaos pendulum) otherwise your chicken will clump up in a big ball and while i do like me some big balls i usually dont deep fry them.

[@TheMadTobster]

this is actually so good and so easy thanks so much!

[@Franky_Sthein]

That might be the first ever food video I have seen on youtube that is really affordable on a budget. Looks great too, guess I know what I will be making this weekend.

[@kingjamoose]

Adam releasing a straight up recipe video we are so back baby

[@danfoxdude]

I love Adam Ragusea recipes you see i'm actually gonna cook this instead of just purely watching it for fun

[@raulendymion9917]

0:32, Adam being a chad about the YTP's about his channel. What a sport. Recipe looks delicious! Edit: In case Adam does see this comment I got a question after watching the video: what if you used Orange Juice (good quality) as the sweetener? Since the dish needs sugar even after an orange why not use a concentrated, sugary, and orange flavored liquid. It was just something that occured to me. 🍶🍗👉

[@miriamrobarts]

Yes, you could experiment with using orange juice frozen concentrate.

[@marcberm]

I used to LOVE those Dorot garlic cubes, but I've since switched to whole, pre-peeled cloves of garlic. About 3 bucks gets you a bag of roughly 35-40 cloves. Pop them in the freezer and take out what you need. After just a minute or two at room temp you can squeeze them through a garlic press no problem. I haven't bought the cubes or even peeled a garlic clove in years.

[@NoBeats_]

I like how fast your videos are. Thanks for respecting our time.

[@ohiasdxfcghbljokasdjhnfvaw4ehr]

a lost art these days

[@manspeej]

i imagine half honey half sugar would taste pretty good im gonna give it a shot when i make this

[@KarachoBolzen]

2:28 the way you pronounced that absolutely sounds like you consider your home kitchen one of those "various 3 star joints"😂

[@tanikokishimoto1604]

I ate a little orange chicken at a restaurant (shared dishes with family), and was seriously unimpressed. Too sweet for me. Despite that, i enjoyed this video, because I like how Adam discusses the steps and rationales for how he makes it. I may even consider trying his version, but with half the sugar.

[@inthefade]

Avocado oil rocks. I've been using that and lard as my main cooking oils for the last year.