Jet Tila’s Orange Chicken Recipe: The Ultimate G.B.D. Experience!

Hey food lovers! Today I’m super excited to share one of my absolute favorite recipes that I’ve been obsessively making at home. If you’re anything like me and can’t resist the allure of that sweet tangy and crispy orange chicken from your favorite takeout spot, you’re in for a treat! I’ve been following Chef Jet Tila’s amazing orange chicken recipe, and let me tell ya – it’s a game changer!

What makes this recipe special? Well, Chef Jet actually uses real orange juice in his glaze (unlike some recipes that just use orange extract or zest), and he’s got this amazing technique to get your chicken perfectly G.B.D. – that’s golden, brown, and delicious!

What You’ll Need

Before we dive into the cooking process, let’s gather our ingredients. I’ve compiled everything from Chef Jet’s recipe to make sure you’re well prepared.

For the Sauce:

• 1/2 cup oyster sauce
• 1/2 cup sugar (or 1 cup dark brown sugar, packed, depending on which version you prefer)
• 3 ounces orange juice
• 3 ounces rice wine vinegar (unseasoned)
• 1 tablespoon cornstarch (mixed into the rice wine vinegar as a slurry)
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 1/2 teaspoons sweet paprika
• 1 drop red food coloring (optional)

Some versions of Jet’s recipe also include:

• 1/4 cup lemon juice
• 1/2 teaspoon minced ginger
• 1/4 teaspoon minced garlic
• 1 green onion, chopped

For the Chicken:

• 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
• 2 1/2 cups tempura flour (or 1 1/2 cups cake flour)
• 1 egg
• 1 cup ice water
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 quarts vegetable oil, for deep frying

For Serving:

• 3 cups broccoli florets
• 2-3 scallions, cut on the bias into 2-inch lengths
• 1/2 yellow onion, cut into large dice
• Fried rice or steamed rice

The Step-by-Step Process

Now let’s get cooking! I’ll break down the process into manageable steps so you can follow along easily.

Step 1: Make the Orange Sauce

This is where the magic happens! The sauce is what gives this dish its signature flavor.

1. Combine the oyster sauce, sugar, orange juice, vinegar-cornstarch slurry, soy sauce, hoisin sauce, and paprika (and food coloring if using) in a saucepan.
2. Bring the heat up to medium and whisk gently as it comes to a simmer.
3. Allow to simmer for about 5 minutes, continuing to whisk until the sauce thickens.
4. Remove from heat and set aside.

The sauce should coat the back of a spoon when it’s ready. If your looking for that authentic orange-red color like at restaurants, that’s where the food coloring comes in (but totally optional!).

Step 2: Prepare the Chicken

The key to great orange chicken is in the batter and frying technique!

1. Cut your chicken thighs into bite-sized pieces (about 1 1/2-inch cubes).
2. Rinse the chicken in cold water and pat dry.
3. Sprinkle 1 cup of tempura flour over the chicken cubes and toss to lightly dredge. Shake off the excess.
4. Mix the remaining 1 1/2 cups of tempura flour with 1 cup cold water to make a thin batter (it should look like pancake batter).
5. Dip the floured chicken pieces into the batter.

Step 3: Fry the Chicken

Here’s where we achieve that GB.D. status!

1. Heat oil in a Dutch oven or wok to 375 degrees F (use a deep-fry thermometer if you have one).
2. Fry the battered chicken in batches until golden brown and crispy, about 6-8 minutes.
3. Drain on paper towels or a rack.

Pro tip: Don’t overcrowd the fryer! Frying in smaller batches ensures each piece gets crispy all over.

Step 4: Prepare the Broccoli (Optional but Recommended)

1. Place the broccoli florets in a microwave-safe bowl with 1/4 cup water.
2. Season with kosher salt and cover with plastic wrap.
3. Microwave on high for 3 minutes.

Step 5: Bringing It All Together

Now for the grand finale!

1. Heat a large skillet to high and add 2 tablespoons of vegetable oil.
2. When you see the first wisps of white smoke, stir in 1 1/2 teaspoons chopped garlic and 1 1/2 teaspoons minced ginger. Cook for about 30 seconds.
3. Add the fried chicken pieces and cook, stirring, for another 30 seconds.
4. Add the scallions, diced onion, and orange chicken sauce.
5. Allow everything to simmer and coat the chicken. Cook, folding all the ingredients until they are well coated, about 2 minutes.

Serving Suggestions

Serve your amazing orange chicken over fried rice or steamed rice, with the steamed broccoli on the side. I personally like to garnish with some additional sliced green onions and maybe a few orange zest strips for extra flair!

Why This Recipe Works So Well

I’ve tried LOTS of orange chicken recipes, but Jet Tila’s version stands out for several reasons:

1. The Real Orange Flavor: Using actual orange juice in the sauce gives it an authentic citrus flavor that’s balanced perfectly with the savory elements.

2. The Perfect Batter: The tempura batter creates that light yet crispy coating that stays crunchy even after being tossed in the sauce.

3. The Cooking Technique: Frying the chicken to that perfect G.B.D. state before tossing it in the sauce ensures maximum flavor and texture.

4. Balance of Flavors: The combination of sweet, sour, and savory elements creates a complex flavor profile that’s totally addictive.

My Personal Tips

After making this recipe several times, I’ve picked up a few tricks:

• Prep Everything in Advance: This dish comes together quickly once you start cooking, so having all ingredients measured and ready is super important.

• Watch Your Oil Temperature: If the oil is too hot, the outside will burn before the inside cooks; if it’s too cool, the chicken will absorb too much oil and become greasy.

• Don’t Skip the Cornstarch Slurry: This is what gives the sauce its perfect thick, glossy consistency that coats the chicken beautifully.

• Try Different Chili Options: Sometimes I add a bit of chili flake or Sriracha to the sauce for a spicy kick!

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yep! Chicken breast will work, but thighs stay juicier and more flavorful. If you do use breast meat, be careful not to overcook it.

Can I make this ahead of time?

You can prepare the sauce in advance and keep it refrigerated for up to 3 days. The chicken is best fried right before serving, but you can fry it a few hours ahead and then reheat and sauce it just before serving.

Is there a way to make this healthier?

Absolutely! You could try air-frying the chicken instead of deep-frying. You’ll still get a nice crispy exterior without all the oil. You can also reduce the sugar in the sauce or use a substitute.

What if I don’t have all the sauce ingredients?

The key ingredients are the orange juice, soy sauce, and something sweet (sugar or brown sugar). The others add depth, but in a pinch, you can make a simplified version with just these basics plus cornstarch to thicken.

In Conclusion

Chef Jet Tila’s orange chicken recipe is truly outstanding and brings restaurant-quality Chinese food right to your kitchen. The combination of the crispy fried chicken with the sweet-tangy orange sauce is simply irresistible. Once you try making it at home, you might never order takeout again!

If your craving that perfect orange chicken experience, this recipe is definitely worth trying. It’s become one of my go-to dishes when I want to impress friends or just treat myself to something special. The fact that it uses real orange juice and focuses on getting that perfect golden, brown, delicious (G.B.D.) exterior makes all the difference!

Happy cooking, everyone!