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

Not the pause after “12 inch” 😂😂😂

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

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?"

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.

I've missed this style of videos

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.

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.

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!

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.

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

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

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 😄

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.

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.

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

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

im so glad he both acknowledges and feeds the ytp creators