Super Simple Crock-Pot Orange Chicken

All right, folks, listen, we finna get right into this video right here. Today, we’re getting ready to make a, check this out, this is just a orange chicken, super simple to make, and guess what, folks? We’re doing it in a Crock-Pot.

Why You’ll Love This

This is really, really a, I’ma say this, if you like Chinese or any type of Asian takeout, this right here will save you, ’cause it’s fast, right? Easy to make, and you probably have these ingredients in your, you probably have these in your, you know, your pantry or in your cupboard, right?

If you like Chinese, Asian, or any of that, you know, from that region of the world, you like it in a takeout, this right here, I promise you, is gonna get you right.

Listen, it’s still summertime. You don’t have to worry about heating up your house, your oven, cooking really over the stove, except for this little browning.

This right here is gonna be your workhorse, all right?

Ingredients

• Chicken tender (about 2.3 pounds)
• Cornstarch
• Extra virgin olive oil (infused with garlic, maybe about four tablespoons)
• Sweet orange marmalade (about a cup and a half)
• Asian spices and seasonings
• Sesame seed
• Fresh ginger
• Fresh garlic
• Garlic powder

Instructions

1. Cut these into like one-inch pieces.
2. Clean my chicken after I removed it out of the bag.
3. Get yourself a bowl big enough.
4. Put chicken in here like that.
5. Take some cornstarch and just hit it just like that.
6. Make sure we get it all out.
7. Make sure it’s not packed no more.
8. Get in here with this glove, and just move this around and make sure we get it all coated.
9. Pick this pan up so you guys can see the flame that I’m using.
10. Just a medium flame. Little heat.
11. Put myself in here maybe about four tablespoons extra virgin olive oil.
12. Once your oil is hot enough, go ahead and start adding your chicken to it.
13. Batch this. I’ma get probably half in now, half in in just a minute.
14. Put a splatter guard on there.
15. Let the, you know, all of the steam escape, and just keep the oil in the inside so I don’t have to clean up so much.
16. Take these when they are browned.
17. Put in about a cup and a half sweet orange marmalade.
18. Add everything that we have left over into it.
19. Add a little bit in sesame seed.
20. Squeeze fresh ginger.
21. Squeeze fresh garlic.
22. Add garlic powder.
23. Get yourself a whisk.
24. Mix it up a little bit more.
25. Once we have this completely mixed, take your orange chicken sauce and you just pour this right over the top.
26. Scrape the sides and get it all.
27. Make sure it’s all coated.
28. Put three hours on it.
29. At an hour and a half, we check.
30. Go ahead and let that go.
31. Give it a stir.
32. Put the lid back on.
33. Let it continue cooking.
34. At the end of the last hour and a half, go ahead and let this out.
35. Grab my spatula.
36. Start.

Cooking Tips

You always gotta keep yourself some, you know, some hot, soapy water. So, you can wash your dishes as you go.

That’s got the chicken on it. That’s why I use a separate board. We gonna clean that and get that dry. We always use hot water, right?

No need to temp it. It’s gonna cook inside of the, inside of our, you know, slow cooker, Crock-Pot, whatever you guys wanna, you know, call it. They all the same.

Once you have measured out all of your ingredients before you started working, right?

I think that we should all have some of the basic, you know, Asian, you know, spices and seasonings. This way, when we make things, we got it already at a, you know, at the ready.

Save a little bit back. You know, this way you can do a little bit of the garnish.

The garlic powder is just my little level up just to make sure that I get that garlicky taste ’cause that’s what I be looking for, right? I don’t put much in there, but I just start with that.

I tell everybody, don’t take the lid off anytime you’re using a Crock-Pot, but we gonna take it off ’cause we got to go in here and stir it. Make sure nothing is burning and nothing, you know, nothing like that, right?

Don’t forget, one hour and a half, we check. The next hour and a half, we eat.

You guys make the adjustments on your own, on your side. I’m giving you the basics, you know what I mean? So you can achieve what you wanna achieve.

The chicken, by the way, came out perfect. Don’t forget, I use tenders. You guys use whatever you would like. Normally, I do it with the breast. They still come out nice, soft, juicy, and taste really, really good.

Serving Suggestions

You can serve this on top of rice, however you would like.

I’m gonna take a few pictures of it, and then we’re gonna plate it and taste it.

You can have your guests, or your family, however you have, you know, whoever you have over there, or it may be yourself.

All you gotta do is make yourself some rice. You can put these over rice.

I love this presentation, putting this out for those who are eating, right?

Only thing I would do is pair it with some rice. You can either go white rice, or you know what? You can go, you know, fried rice.

I’m finna eat that whole thing. I’m finna get me a little small plate, make me some rice, and you know, enjoy. I’m out. Peace.