One-pan orange chicken, no deep-frying 

Thanks to Made In for sponsoring! You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0524-adamragusea

catering to the ytp community with that 12-inch, truly a man of the people

0:31 Adam knows his audience well

Yess!! This is my favorite format Ragusea video. Don’t get me wrong, I love the others too. But this is just CLASSIC.

Not the pause after “12 inch” 😂😂😂

2:55 "While you were partying, I studied the stainless steel. While you wasted your days at the gym in pursuit of vanity, I cultivated inner strength. And now that your chicken is dry and burned, you have the audacity to come to me for help?"

The thing I love about this is that it seems like you could apply the general technique (chicken thigh + cornstarch + one thick layer of oil + broccoli + sauce) to basically every variety of food court chinese food, since all of it is basically just chicken in sugar sauce. I'm thinking of things like sesame chicken and, my guilty pleasure, general tso's chicken.

0:31 on a semi serious note, I’m very happy that you lean into this Adam. I don’t know why exactly, but something about it feels very real and fun, maybe even wholesome in a twisted kind of way. Thanks for playing along.

attempted to format the recipt *EDIT:* changed to two crowns of broccoli thank you @L83467 *_Ingredients:_* - 2 crowns of broccoli, cut into florets - Water (for steaming and shocking broccoli) - 1 lb boneless, skinless chicken thighs, cut into large chunks - Salt, to taste - Cornstarch, for coating chicken - Avocado oil (or any high-heat oil) - 3 cloves garlic, minced - 1-inch piece ginger, minced - Zest of 1 orange - Juice of 1 large orange (or 2 smaller ones) - Soy sauce, to taste (approximately 1/4 cup) - Rice vinegar, to taste (approximately 2 tbsp) - 1/4 cup granulated sugar - Red chili flakes, to taste *_Instructions:_* *1.Steam Broccoli:* Heat a large, hot 12-inch pan over medium-high heat. Add a film of water and the broccoli florets. Cover (loosely) and steam for about 5 minutes until just fork-tender. Remove the broccoli and transfer to a bowl. Shock with cold running water to stop cooking and set aside. *2. Prepare Chicken:* Season the chicken chunks with salt. Coat the chicken pieces with cornstarch until they are not wet or sticky. Heat the pan again with a generous film of avocado oil. Add the chicken pieces to the pan, making sure not to overcrowd. Let them form a crust before nudging to prevent sticking. Stir-fry until golden and crispy. *3. Prepare Aromatics:* While the chicken is cooking, mince the garlic and ginger. Zest the orange and set aside. *4. Make the Sauce:* Once the chicken is cooked, add the minced garlic and ginger. Stir-fry for about a minute. Deglaze the pan with soy sauce, rice vinegar, and orange juice. Add the granulated sugar and stir well. Return the broccoli to the pan and stir to combine. The moisture from the broccoli will help prevent the sauce from burning. Adjust seasoning with more soy sauce and vinegar if needed. Scatter a bit of cornstarch over the dish and stir aggressively to thicken the sauce. *5. Finish and Serve:* Add red chili flakes and orange zest, then turn off the heat. Give the dish a final stir after cleaning up to prevent the zest from becoming bitter. Serve hot and enjoy!

I've missed this style of videos

Accidentally opened this vid with my playback speed still set to 2x. And I gotta say, the manic coke-head rambling of a man obsessed with orange chicken was very entertaining.

While I'm not opposed to deep frying myself, I always love a channel that gives realistic and easy alternatives for the majority of people who don't have fancy equipment. Too many chefs on youtube will just expect you to have an obscure ingredient or expensive cooking implement to hand.

Bonus tip, velvet your chicken with a mixture of water and a little baking soda, letting it sit for a few minutes before coating in cornstarch. This is the trick your local Chinese American place uses to get such tender meat

Recently made orange chicken and spent over 2 hours trying to deep fry everything. Its so impractical I'm never doing it again thank god for this video.

I love how every step of your recipes has a thought process / reasoning behind it. I hate “just following” a recipe it feels like playing guitar vs actually learning how top lay guitar. Understanding the thought process makes me a much better cook 😄

the pause after 12 inch is legendary and why youre one of the best channels on here.

Honestly I respect the fact that Adam acknowledges the ytp community in his videos

Made a written recipe for myself and the folks looking for one (measurements marked ~ are approximate): ***RECIPE, MAKES TWO PORTIONS*** 2 crowns (1.75lbs~ / 800g~) broccoli 1lb (450g) boneless & skinless chicken thighs 1 large orange 1 small thumb of ginger 3 cloves of garlic 2.5 tablespoons~ soy sauce 2 tablespoons~ rice vinegar 1/4 cup (50g) granulated sugar. 1 teaspoon~ chilli flakes cornstarch salt oil Cut the broccoli into florets. Heat a large pan on high, throw in a film of water, put in the broccoli and cover to steam for 5 minutes or until just barely fork-tender - make sure you don't run out of water in the bottom of the pan. Dump the broccoli into a large bowl and shock it with cold running water to stop it from cooking. Pour out the water, then fill it with enough cold water to let the broccoli soak and set it aside. Cut the chicken thighs into big chunks. Season with salt and coat with cornstarch until the pieces no longer feel wet or sticky at all. Heat a clean skillet on high, add a generous film of oil and drop in the chicken pieces. Allow the pieces to form a firm crust before loosening them from the bottom of the pan by nudging them to prevent them from sticking to the pan. Stir fry the chicken pieces for at least 8 minutes, and until browned. It's okay if the chicken isn't 100% cooked as it will continue to cook in the sauce and thigh meat is difficult to overcook. Meanwhile, peel and finely chop your ginger and garlic together. Wash your hands, then zest your orange separately or on a different cutting board. Once your chicken is browned, add the ginger and garlic. Stir the chicken, ginger and garlic for about a minute to soften the pieces, then de-glaze the pan with some soy sauce and rice vinegar, be conservative as you can always add more at the end of cooking. Slice the orange and add the juice to the pan, then add the sugar and stir. When the pan starts looking dry, add the broccoli and stir to incorporate. Taste for seasoning, add more soy sauce and rice vinegar if necessary. If the sauce needs thickening, scatter some cornstarch on top of the solids and stir, you shouldn't need to worry about the starch clumping if you stir it in promptly and aggressively until it gelatinizes and thickens. Finally, add the chilli flakes and the orange zest without stirring. Turn off the heat and let the mixture cool for a minute before stirring to prevent the zest from going bitter. Taste and make final adjustments if necessary. Transfer to a plate and eat.

"Mall food court level" is when I knew I needed this recipe in my life

My little brother came for this dinner and says 'this is better than any Chinese food I've ever had'. Can confirm this is good!

im so glad he both acknowledges and feeds the ytp creators

It's just missing the generous serving of red 40 and yellow 5 dye that your local mall restaurant would add.

One thing that you can do to adjust things with it is to swap the orange juice and zest along with the sugar is to use some orange or tangarine jelly or marmalade. It also thickens it some in the end. A lot of mall chicken places use it in their recipes.

My father absolutely loves orange chicken. It's practically the only thing he gets if we happen to go to any asian themed restaurant. So an easy way for me to cook it at home is fantastic.

Adam can i just say that i chose food tech for school and am in the middle of my exams and your recipes got me through like 85% of those lessons so thank you

Just made this and it's great. I was actually following other no deep fry orange chicken video recipes and when i tried to find the vid again i was surprised to see Adam recently uploaded his version. Some tips -The broccoli part is straightforward, just follow the video. Or steam them in a steamer and cold shock after. -You don't have to measure anything. Adam usually does his (non-baking! always measure when baking!) videos in a way that encourages cooking by feel and I always like that. Just eyeball and you'll be fine. -I did not bother with trimming the fat except for some larger pieces and it was fine. Yay laziness! -Cut the oranges into quarters, it's easier to juice them if you're weak like me, especially if the oranges are large. I used two oranges as my portion of thighs was 1.8 lbs. With two oranges and the added sugar it was very sweet, I like it like this but I could see it being a bit too sweet for some so use a little less sugar if you'd get put off by that. -if you dont have a small handheld zester like Adam does and you have a large grater instead, you might want to do the zesting in advance because it's a pain in the butt to get the zest off of it and when you're cooking it can get annoying -I added some sesame oil at the end -It isnt going to crisp up and I it's because it's a quick one pan recipe. Other recipes tell you to take the chicken out and fry again. It's still delicious. -It's not going to look as brightly orange because of the lack of deeo frying i think, it's a paler orange. When it's on a bunch of rice it won't look orange at all. Doesnt matter for the taste but it just wont look as orangey as takeout chicken.

Had the ingredients on hand an put it together 5 minutes after watching the video . It’s as good as any other orange chicken I have ever had. Used Cara oranges, chicken breast and cider vinegar. Served with jasmine rice and it was fabulous. Great job Adam!

Wow I made this and it worked out wayy better than I expected. Overcrowded the pan with chicken, the orange juice turned into a boiling mess, but it still worked out great. The chicken didn't stick at all, and I had plenty of time to stir it around and cook every part of it crispy.

it brings me great peace knowing that adam is actively facilitating the YTPs now

I like how he acknowledges the ytps, fair play to you adam

thank you adam! as someone with an egg allergy ive always fantasized about strip mall chinese takeout but they dont often have ingredient labels ready so i long from afar, but now i can cross something close to the genuine article off my list!

I love the recipe videos, and I love the philosophical chat videos. I'm glad you're only semi-retired, this seems perfect as long as your life and health allow. I really like the slightly more relaxed Adam. I can tell you care about your subscribers, but it feels like a healthy care, and not cutting pieces of yourself off to give to the never-satisfied crowd that always demands more. This feels healthy.

Simplified with a thorough explanation. Perfect.

The tool goes ON TOP of the orange! I will totally try this recipe, though, and the cornstarch coating! ❤

I finally made this tonight and it was EXCELLENT. The ginger I got from the store was bad so I had to make it without that and the lack was noticeable, but the overall flavor is amazing. This is going to be a weeknight staple for me in the near future. Thanks, Adam!

A couple things I could see really elevating this would be rice wine and coriander leaf, but it’s an interesting trick using starch in place of a deep fry in batter

Yay! Great to see another recipe video from you Adam!

As someone from a home deep frying family, we'd still do these in the pan because they're small and for a typical supper meal. The fryer was almost entirely for mass cooking fried dough squares and chicken wings during gatherings, except for the occasional turkey (and one time a goose).

Excellent, classic video, man. With a clear culinary technique to show, and clear intentions of making it totally feasible at home. Did not even skip the ad. Loved your sweater too, good splash of colour. I really enjoyed this video, and definitely will try the recipe.

You'll definitely need some powdered MSG to give it that perfect food court/takeaway flavour. There won't be nearly enough in the soy sauce.

Adam cooks like I do after a long shift. I appreciate that alot. Practical & tasty.

These lil videos ALWAYS get me in the mood to eat

I'm from Sudan and ive never had real orange chicken before, I've tired to make it myself following a recipe one time and i hated how bitter it ended up being! So i might try this now and see how it goes!

Made this last night and it was freaking delicious. My 2YO hammered it. I appreciate how practical your recipes are.

This is why I subscribed. You want to cook like I want to cook. I want to make great stuff, but there are so many steps and clean up that can be skipped. Thanks for finding those for me!

Such a clean and practical cooking video! This is the first video that’s made orange chicken look simple.

Amazing video, I'll be trying this soon. Thanks Adam!

Cooked it this evening, and it turned out excellent! Took me less than an hour on the first try. Thanks for the recipe! ❤

Thank you for sharing another great home cooking recipe! Can’t wait to try it.

Looks delicious. Will be doing this recipe. Thanks Adam.

Love this!!!! You need to make more Chinese/Chinese-American dishes, I love to see your takes on them! It makes it way better for me to make

Thank you for the in-depth tutorial as always! Miraculously broccoli was on sale at my supermarket and I always have boneless chicken thighs handy.

this is one of those few youtube recipe's I am actually going to add to my arsenal. great stuff Adam!

I just love everything about this. thanks again.

Yes!! Thank you thank you thank you thank you thank you thank you. I have wanted to make this dish forever but I’m in a small apartment kitchen. This is actually something I feel capable of doing.

this is actually so good and so easy thanks so much!

My current orange chicken recipe is the preppy kitchen one. It's fantastic and last time I made double when we had people over, but it's certainly very involved, and includes deep frying. I'll have to give this a go and see how it compares.

Yes! I make orange chicken at home plain without deep frying and I wished it was but without the deep frying… This recipe is exactly what I was dreaming of!! Thanks Adam!

This is the home cook's channel. My type of guy. Recipe's that make sense and are practical.

That might be the first ever food video I have seen on youtube that is really affordable on a budget. Looks great too, guess I know what I will be making this weekend.

This is a really great one! Never imagined that some of those flavors which are really good in their own right can come together for a sum much larger than the whole. 10/10 will eat again

This was great. I made this last night and my kids loved it. I was surprised how close the texture was to a deep fried version.

Made this and its probably the best food i have eaten this year

Definitely going to have to try this technique soon, thank you!

I shall try this. Thank you, Adam. Cheers

While as an executive Chef with 40 years under my belt I cant decipher whether or not you are an attentive culinary arts student or a well seasoned cook I inevitably draw the same conclusion...you know what your talking about. As a consummate and perpetual student I completely enjoyed your video. Thank you for your work and knowledge sir.

a classic no-nonsense A.R. vid, love it!

Love the MadeIn Collection.

Holy cow, I need to make this NOW! Thank you, Adam!

You posted this days before I moved back to college without a meal plan-I’m gonna be cooking for myself all summer. This looks like the perfect dish to try. Thanks, Adam!

we made this recipe today for dinner, thank you this was glorious!

Adam... I have been dreaming of this recipe for years. I have attempted deep frying chicken for orange chicken twice and it has traumatized me. I cannot thank you enough for this video

Just cooked this, thank you. Using corn starch rather than deep frying is a nifty trick. I'm glad I'm not the only one for whom deep frying is just an impracticality. Getting an untreated orange was a bit of a challenge, in the end I had to buy a whole bagful. I skipped the sugar, because ... no. Never had the Panda Express original though so I don't have a comparison, but this version is tasty.

Thank you for creating content that makes cooking accessible. This for lunch today!

This is brilliant and I really want to try it.

my favourite orange man making my favourite orange chicken

I have to try this! Looks simple enough.

This! These are the recipies I live for!

Air fry!!! Anyone who has an air fryer can just put the chicken in the air fryer, spray on tons of oil and shake to make sure no corn starch is unoiled, and cook it for a long time on low temperature and then on a low time on the highest temperature (while constantly spraying it with tons of oil) to get it absurdly crunchy. I'm a big fan of deep frying at home but if I'm just making dinner at home then I usually use this strategy. I also think you should put mirin in your sauce, and some onions like scallions (keep the green parts for garnish and only chop the white part)

Perfect timing! I had orange chicken for the first time a couple of days ago and was planning to look up a recepie =)

Thank you for this recipe and technique, Adam. I am absolutely going to try this asap. Since you mentioned sugar, it reminds me of an experiment I did a long time ago. I wanted sweet-and-sour chicken, but I was thinking, what did they do at first without a sauce? I mixed green pepper, onion, carrot, pineapple, and probably more that I can't remember, and got a delicious balance of sweet/sour, with no ingredients except the food itself. That experiment really blew me away. I just haven't had much time lately to do it again.

Best video I’ve watched this year

No way... already bought the things to make it and I'm looking up a recipe? And find this?? Thank you Adam!!

I made this last night and it was perfect. I used Preppry Kitchen's Orange Sauce recipe.. same ingredients as this recipe but he includes exact amounts. I had it with some cauliflower rice as a good low carb alternative to regular rice. Next time I'll probably air fry my chicken to get it crispier.

I love Adam Ragusea recipes you see i'm actually gonna cook this instead of just purely watching it for fun

Love this!! Definitely will make this even without the rice!

Adam is an OG and thinks of all the poopers who need cleaner audio and enunciation to do sentence mixing, what a man.

Tried for supper and it’s excellent. Added a pinch of grounded star anise and some chili oil. I might try this with firm tofu instead of chicken.

I am definitely going to try this.

Adam releasing a straight up recipe video we are so back baby

Thank you for your work.

This looks good, definitely will give it a try

I'm happy for every video you create

- Brocolli - Cornstarch - Chicken Thigh cut into pieces - Cornstarch - Avocado Oil (or another oil) - Garlic, Ginger - Orange(s) for juice + zest - Soy Sauce - Rice Vinegar - Sugar

Great video. I will have to make a note of that recipe.

Okay, that here is something amazing. Just did it and it turned out precisely as Adam promised: some 20 minute cooking&a rich sauce full of orange aroma 🍊 Highly recommend to anyone 🤝🤝🤝🤝🤝

Amazing work as always ❤❤❤❤

Please don't forget to add the ingredients to the description. I use that while shopping. Granted this is very easy to remember.

"I paused there so that you could get a cleaner edit, boys". Adam you are a madman.

Awesome video! Classic Adam Ragusea down-to-earth cooking vid! :D