Part 6/8:
The fried chicken, still hot and crispy, is plated and coated with the freshly prepared sauce. A final addition of orange zest and sesame oil elevates the aroma and flavor profile. The result is a dish that looks tantalizingly appetizing, with glistening, crispy chicken coated in a rich, flavorful sauce. The chef emphasizes that using chicken thighs keeps the meat moist and tender, contrasting with the drier outcome if chicken breasts were used.
Serving Suggestions and Creative Twists
For a classic presentation, the orange chicken is served over plain white rice, garnished with chopped green onions. The texture—the crispy exterior combined with juicy interior and the sauce soaking into every nook—elicits a happiness that’s almost contagious.