BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

SUGAR CHICKEN INSPIRED BY RICK & MORTY

Name: Sugar Chicken inspired by Rick & Morty
Cook time: 4800 s
Total time: 4800 s
Yield: 4 servings
Ingredients: For the Basic Tempura Chicken; 3/4 cup cornstarch; 1 1/2 cup all purpose flour; 1 egg; 1 cup + 2 Tbsp water; 1/4 cup vodka; 2 tsp salt; 1 1/2 lb boneless and skinless chicken thighs, cut into bite size pieces; 72 oz peanut oil; For the Basic Orange Sauce; 1 tbsp vegetable oil; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1/4 tsp red pepper flakes; 1/4 cup white sugar; 1/4 cup brown sugar, packed; 1/4 cup store bought orange juice; 1/4 cup white vinegar; 1/4 cup rice wine vinegar; 2 tbsp soy sauce; 1 1/2 tsp sesame oil; 2 tbsp cornstarch; 2 tbsp water; White rice; For the Oleo Saccharum; 6 oranges; 1 cup sugar; For the Improved Orange Sauce; Vegetable oil; 1 tsp ginger

cook:

1 h 20 min

Picture for Sugar Chicken inspired by Rick & Morty

5,767,975 views Try our mouth-watering recipe for Orange Chicken… I mean Sugar Chicken. Well, we’ve taken the hint and decided to make our own version of Panda Express’ famed Orange Chicken. Little known fact, Orange Chicken was invented by Panda E’s very own executive chef, Andy Kao, way back in 1987. No offense to Chef Kao, but we tried our best to bring this classic into the 21st century.

4 servings

original

metric

INGREDIENTS

DIRECTIONS

Basic Tempura Chicken

¾ cup cornstarch

1 ½ cup all purpose flour

1 egg

1 cup + 2 Tbsp water

¼ cup vodka

2 tsp salt

1 ½ lb boneless and skinless chicken thighs, cut into bite size pieces

72 oz peanut oil

Basic Orange Sauce

1 tbsp vegetable oil

2 cloves garlic, minced

1 tbsp ginger, grated

¼ tsp red pepper flakes

¼ cup white sugar

¼ cup brown sugar, packed

¼ cup store bought orange juice

¼ cup white vinegar

¼ cup rice wine vinegar

2 tbsp soy sauce

1 ½ tsp sesame oil

2 tbsp cornstarch

2 tbsp water

White rice

Oleo Saccharum

6 oranges

1 cup sugar

Improved Orange Sauce

Vegetable oil

1 tsp ginger

2 garlic cloves, minced

2 tbsp brown sugar, packed

½ tsp MSG

¼ cup rice wine vinegar

1 tbsp Chinese cooking wine

¼ cup soy sauce

2 tbsp Shaoxing wine

1 tbsp reserved orange peel, finely sliced

¼ cup freshly squeezed orange juice

1 small bird’s eye chili, seeds removed + finely sliced

Improved Sugar Chicken

1 ½ lb chicken breasts, cut into bite size pieces

2 eggs

1 tbsp rice wine vinegar

1 tbsp Shaoxing wine

72 oz peanut oil

1 cup rice flour

2 tsp kosher salt

½ tsp baking powder

¼ tsp MSG

½ tsp white pepper

2 tbsp cornstarch

2 tbsp water

1 tsp sesame oil

green onions, thinly sliced

White rice

TOOLS

Mixing Bowl

Tiny Whisk Set

Cutting Board

Colander

Cast Iron Skillet

"Clef" Knife

Chef's Knife

Measusring Cups and Spoons Set

Babish Cookware

Mixing Bowl

$39

Tiny Whisk Set

$13

Cutting Board

Out of stock

Colander

$29

Cast Iron Skillet

$44

"Clef" Knife

$23

Chef's Knife

$22

Measusring Cups and Spoons Set

$22

See all Babish cookware

Recipe Adapted from: Tasty

Basic Tempura Chicken

Combine cornstarch, flour, egg, water, vodka, and salt in a large bowl. Whisk to combine.

¾ cup cornstarch

1 ½ cup all purpose flour

1 egg

1 cup + 2 Tbsp water

¼ cup vodka

2 tsp salt

Transfer the chicken to the batter, fold to thoroughly coat the chicken.

1 ½ lb boneless and skinless chicken thighs, cut into bite size pieces

Cover and allow the chicken to rest for 20-30 minutes.

Meanwhile, in a large high-sided skillet, heat the peanut oil to 350°F.

72 oz peanut oil

Working in batches, add the chicken to the fry oil and cook for 5-7 minutes or until the chicken has reached an internal temperature of 175°F.

Transfer the fried chicken to a rimmed baking sheet lined with paper towels and repeat with the remaining chicken.

Reserve until ready to use.

Orange Sauce

Add vegetable oil to a large skillet and heat over medium heat.

1 tbsp vegetable oil

Add the garlic cloves, ginger, and red pepper flakes. Cook for 30 seconds - 1 minute or until fragrant.

2 cloves garlic, minced

1 tbsp ginger, grated

¼ tsp red pepper flakes

Add the sugar, brown sugar, orange juice, white vinegar, rice wine vinegar, and soy sauce.

¼ cup white sugar

¼ cup brown sugar, packed

¼ cup store bought orange juice

¼ cup white vinegar

2 tbsp soy sauce

¼ cup rice wine vinegar

Stir to dissolve the sugar and cook over medium-high heat until boiling.

Meanwhile, combine the cornstarch and water in a small bowl to form a slurry.

2 tbsp cornstarch

2 tbsp water

Once boiling, add the slurry and cook the sauce while stirring constantly until thickened.

Finish the sauce with a drizzle of the sesame oil and whisk to combine.

1 ½ tsp sesame oil

Turn the heat to low and add the chicken. Toss or fold to combine and serve over rice.

White rice

Basic Tempura Chicken

Improved Sugar Chicken

Oleo Saccharum

Using a paring knife, cut off the rind of the orange into large strips. Try to avoid cutting off the white pith of the fruit, you only want the zest.

6 oranges

Combine the orange peels with the sugar in a bowl. Crush or mash the peels with a muddler or potato masher.

6 oranges

1 cup sugar

Cover the bowl or transfer the mixture to a sealable container, and let sit at room temperature overnight or up to 24 hours.

Strain the mixture and reserve the liquid. Use immediately or store in the refrigerator until ready to use (up to 4 days).

Improved Orange Sauce

Add vegetable oil to a large skillet and heat over medium heat.

Vegetable oil

Add the ginger and garlic cloves. Cook for 30 seconds - 1 minute or until fragrant.

1 tsp ginger

2 garlic cloves, minced

Combine 1/3 cup oleo Saccharum, brown sugar, MSG, rice wine vinegar, Chinese cooking wine, soy sauce, Shaoxing wine, orange peels, and orange juice. Stir to dissolve the sugar and cook over medium-high heat until boiling.

Oleo Saccharum

2 tbsp brown sugar, packed

½ tsp MSG

¼ cup rice wine vinegar

1 tbsp Chinese cooking wine

¼ cup soy sauce

2 tbsp Shaoxing wine

1 tbsp reserved orange peel, finely sliced

¼ cup freshly squeezed orange juice

Turn off the heat, add the sliced chilis, and cover the pan. Reserve until ready to use.

1 small bird’s eye chili, seeds removed + finely sliced

Improved Sugar Chicken

Combine the chicken with the eggs, rice wine vinegar, and Shaoxing wine in a medium bowl. Let marinate at room temperature for 20-30 minutes.

1 ½ lb chicken breasts, cut into bite size pieces

2 eggs

1 tbsp rice wine vinegar

1 tbsp Shaoxing wine

Meanwhile, start heating the peanut oil, in a large high-sided skillet, to 350°F.

72 oz peanut oil

In a small baking sheet or pie pan, combine rice flour, salt, baking powder, MSG, and white pepper.

1 cup rice flour

2 tsp kosher salt

½ tsp baking powder

¼ tsp MSG

½ tsp white pepper

Transfer the pieces of chicken to the dry dredge and toss to combine.

Working in batches, add the chicken to the oil and fry for 5-7 minutes or until the internal temperature reached 175°F. Transfer the chicken to a large rimmed baking sheet lined with paper towels. Repeat with the remaining chicken.

Combine the cornstarch and water in a small bowl.

2 tbsp cornstarch

2 tbsp water

Bring the reserved orange sauce back to a boil and add the cornstarch slurry. Cook until the sauce begins to thicken.

Improved Orange Sauce

Finish the sauce with a drizzle of sesame oil and stir to combine.

1 tsp sesame oil

Add the chicken and toss to combine.

10.

Garnish with sliced green onions and serve with white rice.

White rice

green onions, thinly sliced

Unlock this recipe

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $10/year

JOIN