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 🤤
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
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.
@@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.
@@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..
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...
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😂😂
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.
It's a common part of a process called "velveting" in Chinese cooking. I will take my tough cut like London broil or chuck, and marinate the sliced meat in baking soda for 30-60 minutes...then I rinse it and marinate in soy, garlic, whatever... It gives you a super tender bite that has a texture you'll soon realize is what makes Chinese takeout stir fry so special.
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!_
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
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!
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
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!
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").
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!
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!
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.
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!
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!
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!
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.
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. 🥇
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!!!!!!
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. 😂
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. 💯
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!
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!
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.
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.
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!
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
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
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!!!
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!
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.
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!
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!
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.
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!
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 😅
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!
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.
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
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
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
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!
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.
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
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.
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.
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.
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?
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! 😊
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!
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.
Idol you are a genius my sincerely thanks for your help giving me your authentic orange chicken. If all people like you the world will just go round and round... tnx so much
Another great recipe Brian. I will be making it tonight. Any chance that you could start listing nutritional values of your recipes? That would be awesome.
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
Okay so this is almost exactly how I make Orange Chicken at Home. With one exception:Oh my... The 3x coating Trick. Genius... I'll definatly try this next week. Thank you
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.
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.
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.
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.
Very nice Brian -nothing like the smell of burnt people hair as an appetiser :) Looks fabulous. A bit of effort with all the different dry mixes but worth a go.
Just made it. I eyeballed all the quantities since I dont have a scale. Turned out really good. I only single fried all the chicken but it still took forever lol.
Dude, too many times I've watched you use that milk frother to stir a cute little sauce and it never occurred to me how big a quality-of-life improvement it would be over dirtying a whisk and a bowl large enough to tilt without spilling it. The deed is done. It'll arrive tomorrow (:
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
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 🤤
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
Do you think this could be done with shallow frying? 🤔
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.
@@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.
@@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..
Thought that said “no work required” and I was like “So hes ordering takeout??”
I read work also 😆😆
😂😂😂
😂😂😂
LMAO
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...
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.
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😂😂
I immediately knew what was going to happen 😂
The arm hair burn 😰😰😰
lets not ignore "their goes my arm hair, dont do that " lol
Makes me think of that Michael Rosen video.
"Watch out everybody, the potatoes are a bit hot!"
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.
It's a common part of a process called "velveting" in Chinese cooking. I will take my tough cut like London broil or chuck, and marinate the sliced meat in baking soda for 30-60 minutes...then I rinse it and marinate in soy, garlic, whatever...
It gives you a super tender bite that has a texture you'll soon realize is what makes Chinese takeout stir fry so special.
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!_
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
Canola oil is UNHEALTHY!!!
he reminds me of my Dad, but my dada is a bit taller.
Did the technique of eating freshly fried chicken and singeing your arm hairs over an open flame do you any good?
Can't tell if you're trying to be sarcastic or not.@@Mountain_Drew
Love that he explains the chemical reasons for ingredients, I’m actually learning why, thus learning better
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!
This chicken tastes exceptional. It's worth all the work and mess. I live somewhere without takeout and this rings all the bells.
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
thanks for the tip. I dont have mirin.
Confirmed 👌 I've used half of that amount and it was just fine! 👍
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!
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").
This recipe is the best orange chicken recipe I’ve ever tried, the chicken was really crispy. Delicious.
Isn't it just wonderful that humans have awesome tools that we never think much about and take for granted? Our hands❤️👐
my fav american-chinese restuarant adds dehydrated orange peels in the sauce. i'd say peel/zest is the game changer for orange chicken!
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!
the kid isn't yours
Thats so fucked lmao 😂@@stztrt9288
@@stztrt9288 You incels are so bitter.
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!
My favorite RUclips chef making one of my favorite dishes. What a day to be alive.
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.
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!
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.
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!
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!
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.
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. 🥇
Great video! I started working on an adjacent takeout recipe this morning, so this came right on time!
jason farter
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!!!!!!
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. 😂
He’s not professional
@@urbanprojectz you're worse
@@HearMeLearn Than what
How does that change his comment@@HearMeLearn
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. 💯
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!
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!
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.
this is by far one of the best cooking channels on youtube
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.
Brian I love your videos. So authentic, simple, and not cocky like some channels....keep it up!
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!
Gay?
@@roach6992 Stupid?
@@roach6992 Yea definitely. i hate people like him
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
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.
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
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!!!
Willkommen!
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!
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.
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!
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!
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.
That orange chicken looks amazing! If you've never used zest and fresh squeezed fruit juice in cooking, it's a game changer!
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!
Wow! I completely agree with you!
Tried this recipe. My family loved it. Never go out and buy it again. Thank you so very much!
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 😅
Thanks for watching Michael
@@BrianLagerstrom 🤠
Try his ciabatta..best ciabatta recipe ever! And the Bolognese sauce roasted in the oven..super..
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!
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.
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.
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
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
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
My husband and I made this recipe today and it was so delicious! It really was much better than take out.
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!
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.
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
Thanks. Let me know what you think!
Excellent emoji use for 🍊 🐔.
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.
Can't wait to try it out! Looks delicious!
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.
A carrot cake recipe POR FAVOR ❤! !
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.
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?
😂
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! 😊
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.
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😂
Swear he’s in weissmans kitchen
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!
Adds to list of food I want to eat but am too lazy to make
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.
$50 for cereal is crazy
Bro, and the portion sizes are EVEN CRAZIER 😅
Bidenflation is even more crazy
After a year of watching you Brian you're still the best cooking channel on RUclips
"thighs would also work, but between the two, I prefer breasts"
I feel the same way.
0:22
Idol you are a genius my sincerely thanks for your help giving me your authentic orange chicken. If all people like you the world will just go round and round... tnx so much
Another great one, Brian! Love your science-y explanations. Definitely help new “cooks” like me. Thank you!
this just seems perfect to me.
i wonder if it could also be shallow-fried?
Not gonna eat a spoonful of corn starch? @1:25 Fiiine.
Another great recipe Brian. I will be making it tonight. Any chance that you could start listing nutritional values of your recipes? That would be awesome.
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
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
Okay so this is almost exactly how I make Orange Chicken at Home. With one exception:Oh my... The 3x coating Trick. Genius... I'll definatly try this next week. Thank you
0:15 M2 bro, my motto in life is breast over thighs.
Poor taste in every sense of the term.
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.
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.
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.
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
Yessssssssssssssssssssssssssssssss😀Just the way I like my Orange Chicken! Spicy, easy on the sauce, extra sesame seeds on STEAMED (not fried) rice 😉
by far best home recipe ive seen
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.
I'd use the greens on top for serving and sautee the white parts of the scallions personally
I made this today and it was amazing. Total home run! This is going on my regular rotation.
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.
LOL Loved the burning mouth and hair on the arm bits!!! You cook just like I do, with a LOT of passion and fun!
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.
Very nice Brian -nothing like the smell of burnt people hair as an appetiser :) Looks fabulous. A bit of effort with all the different dry mixes but worth a go.
Very similar to my recipe. I have started adding some chunky chopped red bell pepper and pineapple tidbits lately. Now to defrost some chicken. 😋
Just made it. I eyeballed all the quantities since I dont have a scale. Turned out really good. I only single fried all the chicken but it still took forever lol.
I leave the green part of the spring onions out but add them at the very end just before serving.
Indeed! (otherwise they shrink to nothing)
I appreciate that you left the bloopers in. I have done both plus more before!😂😂
add cayenne with the red pepper flakes for more spice
Dude, too many times I've watched you use that milk frother to stir a cute little sauce and it never occurred to me how big a quality-of-life improvement it would be over dirtying a whisk and a bowl large enough to tilt without spilling it. The deed is done. It'll arrive tomorrow (:
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
Imho bread crumbs won't be the same.
@@leahr.2620 yeah having it be different is the objective