Homemade Chicken Oriental: Your Go-To Takeout Fakeout Recipe
Craving the irresistible flavors of Chinese takeout but prefer to know exactly what goes into your meal? You’re in luck! This homemade Chicken Oriental recipe delivers all the savory-sweet goodness you love, with the added benefit of fresh ingredients and your own culinary touch. Prepare for a takeout fakeout that will become a staple in your kitchen!
Why Choose Homemade Chinese Food Over Takeout?
There’s an undeniable comfort that comes with ordering your favorite Chinese takeout. The convenience, the distinctive aromas, and the burst of flavors often make it an easy choice after a long day. However, for many home cooks, the desire for control over ingredients, healthier options, and the satisfaction of a meal made from scratch has grown significantly. Making Chinese food at home, like this delectable Chicken Oriental, offers numerous advantages.
First and foremost, you gain complete transparency about what you and your family are consuming. You can select high-quality, fresh ingredients, adjust sodium levels, control the amount and type of oil used, and avoid common additives like MSG if that’s a concern. This allows for a more personalized and often healthier dining experience tailored to your dietary needs and preferences. Beyond the health benefits, there’s immense joy in replicating beloved dishes in your own kitchen. The process itself can be a rewarding journey, transforming simple ingredients into a restaurant-quality meal that tastes even better because you made it yourself.
My Culinary Journey: From Strict Recipes to Confident Creation
My adventure in the kitchen has seen quite an evolution, particularly since I first started experimenting with recipes and sharing them here on the blog. There was a time, not so long ago, when I adhered strictly to every single instruction in a cookbook. And let me assure you, there’s absolutely nothing wrong with that approach! Following a recipe meticulously can be incredibly enjoyable and leads to perfectly consistent results. It’s how many of us learn the fundamentals and build our foundational cooking skills.
However, over time, as I gained more experience and comfort with various ingredients and techniques, I found myself becoming more confident, more adventurous. The kitchen transformed from a rule-bound laboratory into a creative space where improvisation was not just allowed, but encouraged. This shift wasn’t sudden; it was a gradual accumulation of knowledge, failed experiments, and unexpected successes that taught me to trust my instincts and adapt recipes to suit my taste and what I had on hand.
The Birth of This Irresistible Chicken Oriental Recipe
This Chicken Oriental recipe is a perfect testament to that culinary growth. The initial spark came from a promising-looking recipe I stumbled upon in a church cookbook. I jotted down the core ingredients, but by the time I was ready to prepare dinner, a new wave of inspiration hit. I felt an urge to tweak things, to make it my own. What started as a simple adaptation soon veered off into a completely different direction, resulting in a dish that was a far cry from the original concept.
There were moments of genuine doubt, I must confess. I even voiced my concerns to my husband, wondering if this experimental dinner would even be palatable. But the beauty of culinary exploration often lies in these moments of uncertainty. To my delight, and certainly to my husband’s, the dish turned out to be not just good, but exceptional! He went back for second helpings and eagerly requested the leftovers for lunch the next day. That’s the ultimate seal of approval in our household, and it’s why I’m confident this flavorful Chicken Oriental will quickly become a cherished favorite in your home too.
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Chicken Oriental
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Ingredients
Sauce
- 1/4 cup butter
- 1/4 cup chicken broth
- 4 tablespoons pineapple-orange juice
- 2 tablespoons soy sauce
- 1 tablespoon grated onion
- 1 tablespoon brown sugar
- 1/4 teaspoon ginger
- dash of cardamom
- salt and pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
Chicken
- 1 1/4 lb boneless skinless chicken thighs, cubed
- 1/2 cup all-purpose flour
- salt and pepper to taste
- 1 egg
- vegetable oil
- Rice for serving
- sliced green onions for topping
Instructions
- Melt the butter in a small saucepan. Stir in the chicken broth, juice, soy sauce, onion, brown sugar, ginger, and cardamom. Season with salt and pepper to taste. Cook over medium heat until the mixture reaches a gentle boil. Allow it to simmer for about 5 minutes to let the flavors meld beautifully.
- In a separate small bowl, whisk together the cornstarch and water until a smooth slurry forms. Gradually add this cornstarch mixture to the simmering sauce, stirring constantly. Continue to cook, stirring, just until the sauce begins to thicken to your desired consistency. This thickening process will happen quite rapidly. Once thickened, remove the sauce from the heat.
- While the sauce is cooking, prepare the chicken. Pour a generous layer of vegetable oil into a large sauté pan and warm it over medium heat. In a shallow dish, place the all-purpose flour and season it generously with salt and pepper. In another shallow dish, crack the egg and add about a teaspoon of water, then lightly whisk until combined.
- Work with the cubed chicken in 3-4 batches to avoid overcrowding the pan. Dip each piece of chicken into the whisked egg mixture, allowing any excess egg to drip off. Then, transfer the chicken to the seasoned flour, ensuring it’s evenly coated. Carefully use tongs to place the floured chicken into the hot oil. Pan-fry, turning as necessary, until each piece is golden brown and cooked through to a safe internal temperature. Remove the cooked chicken to a plate lined with paper towels to drain any excess oil. Repeat this process with the remaining chicken, adding more oil to the pan as needed.
- Once all the chicken is cooked, transfer it to a large mixing bowl. Pour the prepared flavorful sauce over the top of the chicken and gently stir until every piece is thoroughly coated. Serve this delicious Chicken Oriental immediately over a bed of fluffy rice. Garnish with freshly sliced green onions for a vibrant finish and added freshness.
Recipe Notes:
*While I personally love boneless, skinless chicken thighs for their rich flavor and moisture, boneless, skinless chicken breasts can be used as a substitute if preferred. Just be mindful not to overcook them to maintain tenderness.
*For an extra kick, consider adding a pinch of red pepper flakes to the sauce.
*Serve alongside steamed broccoli or snow peas for a complete and balanced meal.
Explore More Chinese-Inspired Takeout Favorites at Home
If you loved this Chicken Oriental, you’ll be thrilled to discover more of your favorite Chinese takeout dishes that are incredibly easy and satisfying to recreate in your own kitchen. Say goodbye to delivery fees and hello to fresh, homemade flavors!
Orange Chicken
Sweet, tangy, and irresistibly crispy, this homemade Orange Chicken rivals any restaurant version. Perfect for a vibrant weeknight dinner!
Mongolian Beef
Experience the tender beef slices coated in a rich, savory, and slightly sweet sauce with this easy Mongolian Beef recipe that comes together faster than delivery.
General Tso’s Chicken
For those who love a bit of heat and a lot of flavor, this General Tso’s Chicken recipe delivers perfectly crispy chicken in a sticky, spicy, and satisfying sauce.
Discover More Culinary Inspiration from Around the Web
Beyond our own kitchen, there’s a whole world of incredible Asian-inspired recipes waiting to be explored. Here are some fantastic dishes from fellow food bloggers that you might enjoy trying next:
Asian Chicken Kebabs from My Baking Addiction
Dragon Roll from Just One Cookbook
Sausage Egg Rolls with Homemade Sweet and Sour Sauce from Favorite Family Recipes