CRISPY TAKEOUT ORANGE CHICKEN (No Wok Required)

[@BrianLagerstrom]

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 🤤

[@bbcpfghs]

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

[@Shadeadder]

Do you think this could be done with shallow frying? 🤔

[@MographVideo]

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.

[@petermoore900]

​@@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.

[@johncspine2787]

@@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..

[@bryankopkin6869]

Thought that said “no work required” and I was like “So hes ordering takeout??”

[@imjustnotsure1885]

I read work also 😆😆

[@lealeaj3662]

😂😂😂

[@loretta6089]

😂😂😂

[@pruzae]

LMAO

[@rizdalegend]

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...

[@alveus8205]

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.

[@jgerdinggmail]

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😂😂

[@42ZaphodB42]

I immediately knew what was going to happen 😂

[@aliciakathreine7003]

The arm hair burn 😰😰😰

[@soujourne]

lets not ignore "their goes my arm hair, dont do that " lol

[@oliverholm3973]

Makes me think of that Michael Rosen video. "Watch out everybody, the potatoes are a bit hot!"

[@karenmitchell6814]

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.

[@DuckGuy-1957]

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!_

[@larrybrown1971]

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

[@southernbelle6838]

Canola oil is UNHEALTHY!!!

[@aaronkirkland212]

he reminds me of my Dad, but my dada is a bit taller.

[@Mountain_Drew]

Did the technique of eating freshly fried chicken and singeing your arm hairs over an open flame do you any good?

[@threeormore904]

Can't tell if you're trying to be sarcastic or not.@@Mountain_Drew

[@LFTRnow]

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").

[@Bread._]

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!

[@dinerwaitress]

This chicken tastes exceptional. It's worth all the work and mess. I live somewhere without takeout and this rings all the bells.

[@christiandaniel9631]

Love that he explains the chemical reasons for ingredients, I’m actually learning why, thus learning better

[@troublesome07]

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

[@turdsandwicher]

thanks for the tip. I dont have mirin.

[@Blitzkrieg1976]

Isn't it just wonderful that humans have awesome tools that we never think much about and take for granted? Our hands❤️👐

[@madhus2557]

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!

[@iankristofer11]

This recipe is the best orange chicken recipe I’ve ever tried, the chicken was really crispy. Delicious.

[@briandaniels]

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!

[@stztrt9288]

the kid isn't yours

[@BlueStingerAlive]

Thats so fucked lmao 😂​@@stztrt9288

[@CenterWomen4B]

@@stztrt9288 You incels are so bitter.

[@TheBeefTrain]

My favorite KZbin chef making one of my favorite dishes. What a day to be alive.

[@Thaddeus_Howe]

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.

[@dpe4667]

Made this today and doubled the recipe. Works fine. Next time, I'll make at least a 1/3 more sauce as the chicken absorbed it all, and there wasn't anything left for the rice. Anyway - awesome. As good as or better than a restaurant. A little messy to make. Recommend have all your bowls in a row and shake off that excess flour!! Also, if you think your wet batter is thin enough, it may not be. Once the chicken hit the wet, I had to work fast -- it kind'a globed up and had to pull it apart. May have been that I didn't shake off enough flour, too. Recommend have your oil maybe 310-315, because it will drop quickly in temp below 300 for the first fry. Orange sauce was killer and not too sweet. Keep it up Bri. Enjoy your channel.

[@taakotuesday]

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.

[@hanny4697]

My wife and I made this today. We had some laughs and fun making this... We weren't sure how it would taste - sometimes we goof things up. She said it was the best orange chicken she had ever had in her life. I am in full agreement, and the fact we made it at home? Dang... I can never get this out at a store again. This was perfect. Thank you for such great videos and making such amazing food feel approachable to home cooks everywhere!

[@chrisbarber7291]

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!

[@StimpyRM]

So may things to say - 1. I would love a list of all the pots and pans and utilities that you have at home so I will create a kitchen that is always ready to try your recipes 2. This recipe looked a little bit hard, no? We should be carful with the breading, the double frying, adding corn starch according to how the sauce looks.. Maybe add in your channel playlist by difficulty? (I know it's all relevant and pretty personal, but just as a guide) 3. It looks amazing!!!!!!

[@FunkyToe369]

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!

[@Sib666]

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!

[@NikaRunsAndBakes]

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.

[@Greydawg]

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. 💯

[@darkconceptgaming]

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. 😂

[@urbanprojectz]

He’s not professional

[@HearMeLearn]

@@urbanprojectz you're worse

[@urbanprojectz]

@@HearMeLearn Than what

[@leonardo9259]

How does that change his comment​@@HearMeLearn

[@taylorbrown7663]

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!

[@brianhall7375]

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!

[@matthewbennymcgee]

Big fan of the channel, Brian! My wife, kiddos, and I enjoyed the sauce, but as someone who has made in-house sesame chicken hundreds of times I find the breading and double frying excessive/wasteful...results in a ton of cleanup too! I much prefer making a batter with soy/sesame oil/flour/corn starch/water/baking powder....then simply cut chicky into nugs and toss to combine. 1 fry at 375F results in perfect crispy nugs ready to be dunked in the orange sauce. Another benefit of going with a batter is you can simply refrigerate any extra in the batter and have a quick lunch the next day by quickly frying! Cheers, Matt

[@AndyUnited]

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!

[@DennisinMA]

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.

[@farmageddon]

Great video! I started working on an adjacent takeout recipe this morning, so this came right on time!

[@heatmiser9925]

jason farter

[@kelly.trinidad]

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! 😊

[@davidmclaughlin7271]

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!

[@roach6992]

Gay?

[@LeeerroyJenkins]

@@roach6992 Stupid?

[@joenuts5910]

@@roach6992 Yea definitely. i hate people like him

[@JimmyA78]

Made this tonight!! It was fantastic. Doubled the recipe (4 adults and a kid) left overs to 2 adults. I wouldn’t have been disappointed if the sauce had more orange flavor, and the batter a bit lighter. But it was really fantastic. Took 2.5 from start to finish

[@purplegill10]

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.

[@Incognito980]

Brian I love your videos. So authentic, simple, and not cocky like some channels....keep it up!

[@rank1839]

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.

[@Ty-ri7dy]

I make this for my kid's lunch all the time. I just cube my chicken, throw in some flour, salt & pepper and an egg. Mix it well and then toss my chicken in some flour & cornstarch, sprinkle it with MSG and deep fry. The sauce is basically the same, except just chop everything and strain it before I thicken it with cornstarch slurry. If you have time, you can just let the sauce reduce and become thick naturally due to the sugar in the OJ , but you have to watch it so it doesn't burn. Great dish. Not nearly as hard as it looks, but boy does it make a mess of the kitchen.

[@Skytran]

$50 for cereal is crazy

[@10jr92]

Bro, and the portion sizes are EVEN CRAZIER 😅

[@saibajinzero]

Bidenflation is even more crazy

[@Honkinonthebobo]

this is by far one of the best cooking channels on youtube

[@alexandergob3753]

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!!!

[@dimilton3166]

Willkommen!

[@leoniagara3134]

I'm not sure if it's a regional thing, but most breading i do and see is made with flour -> egg -> bread crumbs (or Panko). What are the differences to this kind if breading? I would guess with actual crumbs it would be crispier. What does the egg do tho compared to the batter? Both wet the chicken, so more breading sticks ofc. Are there other differences? Great video! I love, that you actually explain why you do stuff and not just show how to cook the food.

[@FaeDiggle]

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?

[@user-yp2kp1mj2q]

love this

[@Kyla21Diamond]

😂

[@miketheburns]

thanks for this recipe, bri. I'm an American living a long time in Europe and can't get anything remotely close to orange chicken here, and the few times I've tried it I've failed. But I went the distance this time and used corn starch (can get here, but not very typical) and also some higher quality flower (typical European AP flower is weaker as it's a different species of wheat and most consider backing cookies and cakes to be all-purpose and specifically use bread flour for breads, although then it's usually some form of whole weat and not bleached white. But I digress...) and FINALLY got an amazing orange chicken! I even did it in the air fryer to save on the hassle (and it's slightly healthier). European kitchens are generally smaller than American ones, so I had to do everything in batches and steps. Getting three bowls on the counter space at once was difficult but I managed it! I kinda winged the sauce a bit as I didn't have chicken stock and no fresh orange, but still got closer than I have before. Thanks so much!

[@dedelin4356]

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!

[@Nexoloft]

Wow! I completely agree with you!

[@wannabelikegzus]

I made this recipe, and you really don't need all of that flour+corn starch for the amount of chicken listed. It makes it easier to toss, yes, but it's not required. I cut the flour+corn starch by about two-thirds, and it worked out great.

[@artvandelay2594]

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.

[@MVS.NEOGEO]

1) large dice chicken pieces 2) add 4 tbsp cornstarch (and salt if your chicken is un-marinated) 3) drizzle in water until a thin batter is achieved 4) sprinkle in bread crumbs (white bread, dry or not dry) 5) mix to achieve a drier consistency where each piece is coated in both breadcrumbs and cornstarch batter 6) put into hot oil immediately this is my method for making deep fried chicken pieces into a 20 minute process, I most commonly use it to make general tsos or korean style fried chicken, works with any sauce since the breading is flavor-neutral for the mostpart and it doesn't require wasting 4 cups of flour

[@leahr.2620]

Imho bread crumbs won't be the same.

[@MVS.NEOGEO]

@@leahr.2620 yeah having it be different is the objective

[@MollyP23]

Can't wait to try it out! Looks delicious!

[@SoftTofu123]

my fav american-chinese restuarant adds dehydrated orange peels in the sauce. i'd say peel/zest is the game changer for orange chicken!

[@Lin_Eileen]

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

[@derek04151]

Great recipe brother, thank you. Everybody loved it. 😊 I added mandarin orange slices to the chicken and sauce mix and topped with chopped scallions, sesame seeds and red pepper flakes. Served on a bed of green leaf and red leaf lettuce and jasmine rice. Fabulous. Everybody wants me to make it again. 🥇

[@offroadskater]

People who like Kenji are about 50 to 98 % more likely to be awesome. And you were pretty awesome already. Statistically, you have to be pretty awesome. I don't like the word awesome very much, so I made sure to use it five times to reaffirm myself. Five? Yes. Awesome.

[@karenfox1671]

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!

[@thrawtsom]

I made this today and it was amazing. Total home run! This is going on my regular rotation.

[@CesarGarcia-po7pk]

A carrot cake recipe POR FAVOR ❤! !

[@einundsiebenziger5488]

Appreciate the use of metric units, but would advice using Milliliters (ml) when referring to liquids (volume) rather than grams that are better used for dry items (weight). Besides, nobody would weight 3 grams (approx. 1/10 ounce) of corn starch but simply use about one half teaspoon.

[@tashatopalakis2035]

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.

[@bcfran3g844]

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.

[@michapaul9286]

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 😅

[@BrianLagerstrom]

Thanks for watching Michael

[@michapaul9286]

@@BrianLagerstrom 🤠

[@johncspine2787]

Try his ciabatta..best ciabatta recipe ever! And the Bolognese sauce roasted in the oven..super..

[@dimilton3166]

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!

[@staceysanicola5720]

Tried this recipe. My family loved it. Never go out and buy it again. Thank you so very much!

[@alcrye6002]

Swear he’s in weissmans kitchen

[@kd-yd5pk]

That orange chicken looks amazing! If you've never used zest and fresh squeezed fruit juice in cooking, it's a game changer!

[@SamBrickell]

"thighs would also work, but between the two, I prefer breasts" I feel the same way.

[@alec1631]

0:22

[@henrymark470]

The flavor for this was unreal! I made it for dinner tonight and my husband and 21 month old toddler were both big fans. For some reason, a lot of the batter fell off while frying...I know I messed up somewhere-I'm thinking could it have been overcrowding the dip from flour bowl to wet batter bowl? Still tasted great and I will def. be making again! Thanks for the great recipe!

[@JohnHausser]

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

[@BrianLagerstrom]

Thanks. Let me know what you think!

[@jsizzle7311]

Excellent emoji use for 🍊 🐔.

[@DanielleA2023]

After a year of watching you Brian you're still the best cooking channel on KZbin

[@StanzoRRR]

Adds to list of food I want to eat but am too lazy to make

[@siyoonkim9175]

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😂

[@bobliljenquist9860]

Another great one, Brian! Love your science-y explanations. Definitely help new “cooks” like me. Thank you!

[@spellbinder3113]

This is almost exactly how I make my orange chicken. I merged a recipe from Babish and Manji and came up with the above. It's so crunchy my father thought that the breading with made out of nuts!

[@dde335]

0:15 M2 bro, my motto in life is breast over thighs.

[@SludgeManCometh]

Poor taste in every sense of the term.

[@padfootblack34]

My husband and I made this recipe today and it was so delicious! It really was much better than take out.

[@sDeezyeazy]

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

[@amesleigue3077]

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

[@woodshed_moments]

I use a 70/30 flour to rice flour instead of cornstarch, it gives you an amazing crunch and it’s actually lighter and holds the glaze better - IMHO

[@Heymrk]

I love authentic Asian food. Where I used to live, there was this one Asian market with a restaurant in it. While orange chicken is not a traditional dish, their version was so "traditional" that they served it with chicken feet.

[@ma3an13]

by far best home recipe ive seen

[@cabinetdoorknob1311]

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

[@bricklayerpayne]

Banging recipe chef, I'm gonna do it, and also my three-year-old would like "Miss Lorn" to know that "her hair is different." Not sure relative to what but he was very insistent about it.

[@brandonupchurch7628]

My favorite local takeout place, does something they call "Singapore Chicken," I haven't seen anything quite like it at other takeout places, it uses the same style of fried chicken you'd get in orange chicken or General Tso's Chicken, but it also has mushrooms in a savory sauce, I like it a lot better than General Tso's or Orange Chicken which I find to be way too sugary at most takeout places.

[@mmasque2052]

Several years ago, the most popular sit-down Chinese Restaurant in Akron (don’t laugh, it’s outstanding!) shared their recipe for General Tso’s Chicken. One tip they had was, after the first fry, gently crack the fried chicken pieces with the back of a slotted spoon. Then do the second cry. Cracking exposed some of the softer interior batter/breading and let it cook to an even crispier texture.

[@squaringcircles]

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.

[@Handle4477]

The winglets orange chicken are the best, I’d say but those are great also yuuum.

[@tjfechter]

I just made this for my family and they loved it. Thank you so much for such an entertaining video and phenomenal recipe!

[@teressacooks7928]

Yessssssssssssssssssssssssssssssss😀Just the way I like my Orange Chicken! Spicy, easy on the sauce, extra sesame seeds on STEAMED (not fried) rice 😉

[@oscarwind4266]

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.

[@faithnelson6069]

this just seems perfect to me. i wonder if it could also be shallow-fried?

[@ovalbeach]

I just made this dish…oh my god…the crispiest chicken ever…I might have been a bit light handed when adding the orange zest…but live and learn. Thanks dude

[@cindysebryk6015]

I just tripled this recipe tonight for 3 teenage boys and 1 girl. 2 adults as well. What a feast. Tasted better than takeout. I think had I not made so much we could have had something green on pur plate as well.

[@rikorobinson]

I mage orange chicken last week and I swapped out the corn starch for potato starch, because I heard it would be crispier than if I used corn starch. I think it made a difference, but I'm not sure, to be honest. I wonder what Brian would think of using potato starch instead...

[@vivatchristvsrex2663]

Best version of the recipe I have ever seen. Good Job.

[@EnglishwithAlan]

mmmm. this looks tremendous. I love OC but have never tried making it. you've inspired me. thank you.

[@doll9576]

I made it myself and the result is amazing! Like in our local restaurant. Thanks!

[@ifunzatraining682]

has to be the best orange chicken I've seen. Have to try this.

[@ConTheDon187]

add cayenne with the red pepper flakes for more spice

[@seafourty]

This may seem like an odd question (fully aware I'll sound like a nitpicky armchair critic). Just wondering would you'd liken the slurry to tempura batter given that it isn't cooled with ice cubes. With that said, I appreciate everything else about the vid, even the ad which doesn't to apply to me because New Zealand. Glad the vid popped up in my recommended, I'm a fan, will sub.

[@TheRealAllurre]

Ive been making a takeout style Sesame Chicken since 2020its my favorite meal handsdown! i gotta say, man you killed this

[@ChatBot1337]

Very similar to my recipe. I have started adding some chunky chopped red bell pepper and pineapple tidbits lately. Now to defrost some chicken. 😋

[@lobstahchowdah8920]

Delicious recipe. I made it with pork tenderloin. Super easy and very flavourful. Thank you for the recipe.

[@L8rCloud]

I leave the green part of the spring onions out but add them at the very end just before serving.

[@DuckGuy-1957]

Indeed! (otherwise they shrink to nothing)