Orange Chicken
Thank you to Crock-Pot® for sponsoring this post. All opinions are my own.
When I first became a food blogger, I told myself that I would never be one of those people who had a million kitchen gadgets. Now I am here to tell you that I am one of those people. The truth is that some kitchen gadgets really do make your life easier. The 8-quart Crock-Pot® Express Crisp Pressure Cooker is my favorite kitchen gadget that I’ve tried in a while. I wouldn’t just tell you that either. It has so many functions, but my favorite part is the crisping lid. I used it to make crispy chicken for an orange chicken recipe.
You can think of the crisping lid as a bonus. The 8-quart Crock-Pot® Express Crisp Pressure Cooker can do everything that a typical pressure cooker can do but it also includes the Air Fry function to add the perfect crips to your meals. The pressure cook setting is my favorite because it cooks your food really quickly but it still ends up being super flavorful.
How to Make Orange Chicken
For this recipe, I coated the chicken in eggs, flour and olive oil, and them pressure cooked it. This yielded chicken that was extra crispy and similar to fried chicken without all of the oil. For the sauce, I simple mixed together ingredients like low sodium soy sauce, orange juice and a couple of other fresh ingredients to create a bright, tangy but sweet sauce.
For the orange sauce, you could use store bought orange juice or you could use freshly squeezed orange juice. I personally used store bought orange juice because it saves time. I highly recommend using fresh ginger because it really brings out the orange flavor in the sauce. Now that you know all the secrets, it’s time to start cooking.
Orange Chicken
ingredients:
- ¼ cup low sodium soy sauce
- ½ cup orange juice
- ½ tsp sesame oil
- 3 tbsp maple syrup
- 2 garlic cloves, minced
- ½ tsp fresh ginger, minced
- Zest of one orange
- 1 tsp cornstarch
- 1 tbsp water
- 1 lb chicken breast
- 2 eggs
- ¾ cup unbleached all purpose flour
- Salt & pepper to taste
- 1 tbsp olive oil
instructions:
How to cook Orange Chicken
- In a small bowl, mix all the ingredients together for the sauce besides the cornstarch and water. Set the sauce to the side.
- Cut in the chicken breast into bite sized pieces. Beat the eggs in a bowl. Place the flour, and salt and pepper in a large bowl. Mix the flour to make sure the salt and pepper are evenly distributed. Dip the chicken pieces into the egg, then into the flour. Make sure each piece of chicken coated well. Shake off any excess flour. Move the chicken into another bowl and drizzle with olive oil. Make sure each piece of chicken is coated with olive oil
- Plug in your crockpot and place the chicken bites into the cooking pot. I cooked the chicken in two batches to make sure not to overcrowd the cooking pot. Place the crisping lid onto the pot. Set the timer to 10 minutes. Once the timer goes off, carefully remove the lid and flip the chicken. Then cook for 10 minutes on the other side.
- Heat a large frying pan (preferably with high sides) over medium heat. Then add the sauce mixture into the pan. Mix the cornstarch and water. Once the sauce starts bubbling, stir in the cornstarch and water mixture. Add the chicken into the pan and toss until coated in sauce.