Jet Tila’s Orange Chicken Recipe: Crispy and Savory Delight

I’m excited to share Jet Tila’s Orange Chicken Recipe, a crispy and savory dish that’s sure to become a favorite. This recipe combines the perfect balance of tangy orange sauce and tender chicken, making it a delightful main course.

With simple ingredients and straightforward instructions, you’ll achieve restaurant-quality results at home. The secret lies in the double-frying technique that ensures crispy exterior and juicy interior, paired with a flavorful orange sauce that’s both sweet and tangy.

Ingredients for Jet Tila Orange Chicken

Simple ingredients come together to create this crispy and savory orange chicken dish.

For the crispiest results, use high-quality cornstarch. Some brands clump more than others—Bob’s Red Mill is a reliable choice. The double-frying technique is key here; it ensures the chicken stays crispy even after tossing in sauce. Fresh orange juice makes a big difference—don’t skip it.

No fresh oranges? Bottled orange juice is a decent substitute, but fresh is worth the squeeze. For a spicier kick, increase the red pepper flakes to taste. If you prefer a thicker sauce, cornstarch slurry (1:1 cornstarch and water) does the trick. Some recipes use hoisin sauce for added depth—try it if you have it on hand.

Leftover chicken keeps for 3-4 days in the fridge. Reheat in the oven to maintain crispiness—400°F for about 10 minutes. The sauce can be made ahead and stored separately for up to 5 days. Freeze individual portions for quick meals later.

Step-by-Step Instructions for Jet Tila’s Orange Chicken

Master Jet Tila’s technique for achieving perfectly crispy orange chicken with a savory sauce.

Step 1: Prepare the Chicken for Frying

Begin by cutting the 1.5 lb Chicken Breast into bite-sized pieces and seasoning them with a pinch of salt. In a separate bowl, beat the 2 whole Eggs until well combined – this will be your egg wash. Place the 1 cup Cornstarch in a shallow dish for dredging. The cornstarch coating is crucial for achieving that signature crispy exterior.

Dredge the chicken pieces in the cornstarch, shaking off any excess. Then dip them in the beaten eggs, making sure they’re fully coated. Finally, dredge them again in the cornstarch, pressing the coating onto the chicken to ensure it adheres well. This double-dredging technique creates a substantial crust that fries up beautifully.

Step 2: Fry the Chicken to Perfection

Heat the 2 cups Vegetable Oil in a deep fryer or large pot to 350°F. Use enough oil to fully submerge the chicken pieces. When the oil reaches the correct temperature, it should shimmer and slightly smoke. Carefully add the coated chicken pieces in batches to avoid overcrowding – this ensures they cook evenly and prevents the oil temperature from dropping.

Fry the chicken for 5-7 minutes or until it reaches a golden brown color and the internal temperature hits 165°F. Use a thermometer to check the oil temperature between batches, adjusting the heat as necessary to maintain 350°F. Drain the fried chicken on paper towels.

Step 3: Make the Orange Sauce

In a large skillet, combine the 1 cup Orange Juice, 0.5 cup Soy Sauce, 2 tbsp Rice Vinegar, and 2 tbsp Honey. Bring the mixture to a simmer over medium heat. Let it reduce for 5-7 minutes until it thickens slightly and develops a glossy sheen. The reduction process concentrates the flavors and creates a rich, velvety sauce.

Add the 2 tsp Ginger and 2 cloves Garlic to the sauce, stirring to incorporate. Continue to simmer for another 1-2 minutes until the aromatics are fully infused into the sauce. If using 0.25 tsp Red Pepper Flakes, add them now for an extra kick of heat.

Step 4: Combine Chicken and Sauce

Add the fried chicken pieces to the skillet with the orange sauce. Toss everything together over medium heat until the chicken is evenly coated with the sauce. This step is crucial for achieving that perfect balance of crispy exterior and flavorful sauce.

Finish the dish by drizzling with 1 tsp Sesame Oil and sprinkling 0.25 cup Green Onions on top. The sesame oil adds a nutty aroma, while the green onions provide a fresh, crunchy contrast to the crispy chicken.

Step 5: Serve Immediately

Serve the orange chicken hot, garnished with additional green onions if desired. The crispy exterior should give way to tender, juicy chicken, all coated in a savory and slightly sweet orange sauce. This dish is best enjoyed fresh, while the chicken is still crispy.

Essential Equipment for This Dish

Essential Cooking Equipment

To make Jet Tila’s Orange Chicken, you’ll need some essential cooking equipment. First, a deep fryer or large pot is necessary for frying the chicken to achieve that perfect crispiness. I recommend using a thermometer to maintain the oil temperature at 350°F. 🔥

Frying Tools

A slotted spoon or spider strainer is crucial for safely removing the chicken from the hot oil. You’ll also need a wire rack or paper towels for draining excess oil from the fried chicken. This helps keep the coating crispy.

Sauce Preparation

For making the orange sauce, a large skillet is required. I prefer using a stainless steel or cast-iron skillet as they distribute heat evenly. A whisk or silicone spatula will help you stir the sauce effectively.

Additional Tools

Other helpful tools include a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F, and a cutting board for preparing the chicken and other ingredients. Having a fine-mesh strainer on hand can also be useful for straining the sauce if needed.

Optional Equipment

While not essential, a mandoline can be useful for slicing the green onions thinly for garnish. Some cooks also prefer using a silicone brush for applying the sesame oil evenly over the finished dish.

Equipment Tips

When choosing a pot for frying, ensure it’s at least 3-4 inches deep to prevent oil splatters. For the best results, use a heavy-bottomed pot that can maintain a consistent temperature. Always have a fire extinguisher nearby when working with hot oil.