They Lied About Orange Chicken… It’s NOT Orange Juice

Ingredients

• 1.5 lb Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
• 1 cup All-Purpose Flour (sifted)
• 0.5 cup Cornstarch
• 1 tsp Salt
• 0.5 tsp White Pepper
• 2 large Eggs
• 0.25 cup Water (for batter)
• 2 cup Vegetable Oil (for deep‑frying)
• 1 tbsp Tang Powder (dry orange drink mix, optional for sauce)
• 2 tbsp Water (to dissolve Tang)
• 2 tbsp Shanghai Wine (or dry sherry)
• 1 tbsp Rice Vinegar
• 2 tbsp Soy Sauce
• 1 tsp Fresh Ginger (minced)
• 1 tsp Garlic (minced)
• 1 tbsp Corn Syrup
• 2 tbsp Orange Juice Concentrate (optional, substitute for Tang)
• 1 lb Chicken Breast (boneless, skinless, for side dish)
• 0.25 tsp Black Pepper
• 0.5 tsp Garlic Powder
• 0.5 tsp Smoked Paprika
• 2 tbsp Butter (divided, for searing and sauce)
• 0.5 cup Onion (diced)
• 1 tbsp Chipotle Peppers in Adobo (minced)
• 1 cup Heavy Cream
• 0.5 cup Parmesan Cheese (freshly grated)
• 8 oz Fettuccine Pasta (dry)
• 1 tbsp Olive Oil (for searing chicken breast)

Instructions

1. Prep Chicken Thighs

   Pat the chicken thighs dry, then cut into uniform bite‑size pieces.

   Time: PT5M

2. Make Batter

   In a mixing bowl combine 1 cup flour, 0.5 cup cornstarch, 1 tsp salt, 0.5 tsp white pepper, 2 eggs, 0.25 cup water and a drizzle of oil. Whisk until smooth; batter should be slightly runny, like thin pancake batter.

   Time: PT5M

3. Coat Chicken

   Add the chicken pieces to the batter, tossing until each piece is fully coated.

   Time: PT3M

4. Heat Oil

   Fill the deep‑frying pot with vegetable oil to a depth of ~2 inches and heat to 350°F.

   Time: PT5M

   Temperature: 350°F

5. Fry Chicken

   Carefully lower the battered chicken pieces into the hot oil. Fry 4‑5 minutes, stirring occasionally, until golden brown and cooked through.

   Time: PT5M

   Temperature: 350°F

6. Drain

   Remove chicken with tongs and place on paper towels to drain excess oil.

   Time: PT2M

7. Prepare Tang Glaze

   Dissolve 1 tbsp Tang powder in 2 tbsp water; set aside.

   Time: PT2M

8. Make Tang Orange Sauce

   In a saucepan combine the Tang mixture, 2 tbsp Shanghai wine, 1 tbsp rice vinegar, 2 tbsp soy sauce, 1 tsp minced ginger, 1 tsp minced garlic, and 1 tbsp corn syrup. Whisk and bring to a gentle simmer, then reduce for 3‑4 minutes until slightly thickened.

   Time: PT5M

   Temperature: simmer

9. Coat Fried Chicken in Sauce

   Transfer the drained chicken back to the bowl, pour the hot sauce over, and toss until every piece is evenly coated.

   Time: PT2M

10. Optional: Orange Juice Concentrate Sauce

    Repeat step 8, substituting the Tang mixture with 2 tbsp orange juice concentrate. Simmer and reduce the same way, then coat a second batch of fried chicken for comparison.

    Time: PT5M

    Temperature: simmer

11. Sous Vide Chicken Breast

    Season the chicken breast with salt, pepper, garlic powder, and smoked paprika. Vacuum‑seal in a bag and place in a water bath set to 149°F for 2 hours.

    Time: PT2H

    Temperature: 149°F

12. Sear Sous Vide Chicken

    Remove the chicken from the bag, pat dry, and quickly sear in a hot skillet with 1 tbsp butter for 1‑2 minutes per side to develop a golden crust.

    Time: PT5M

    Temperature: medium‑high

13. Prepare Chipotle Cream Alfredo

    Melt 2 tbsp butter in a skillet over medium heat. Add diced onion and sauté 2 minutes, then add minced chipotle pepper and cook 30 seconds. Stir in 1 cup heavy cream, bring to a gentle simmer, then add 0.5 cup grated Parmesan; stir until sauce thickens.

    Time: PT10M

    Temperature: medium

14. Combine Pasta and Sauce

    Cook 8 oz fettuccine according to package directions, drain, and add to the skillet with the sauce. Toss to coat, then slice the seared sous vide chicken and place on top.

    Time: PT10M

    Temperature: medium

Nutrition Facts

Calories

620

Protein

32g

Carbohydrates

45g

Fat

32g

Fiber

2g