They said FANTA is why Orange Chicken is so good! So, we tried.

Orange chicken is one of the most popular take out from Asian restaurants. Now I was told there is a good reason why its so good that many of us are not aware of. So we tried and the results are in.

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ORANGE CHICKEN SAUCE
2tbsp neutral, high smoke point oil
2 cloves garlic, grated
1.5” piece ginger, grated
4Tbsp scallions
1/2c chicken stock
1/4c mirin
3Tbsp soy sauce
2tsp sesame oil
1/4c sugar
1.5Tbsp rice vinegar
Juice of 1 large orange
1tsp orange zest
2tsp corn starch
Corn starch slurry if needed (3/4tsp corn starch mixed into 2tsp water)

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#food #recipe #streetfood

[ashydavis]

“I’ll be honest with you; I never thought I’d be doing something like this.”
-Guga, the man who dry aged an iguana

[gsagabaen]

In the Philippines we sometimes put Sprite in our barbeque marinade to add sweetness and tenderize the meat. We usually use pork for barbeque, but it also works on chicken.

[adamxue]

That might make sense considering how the Fanta is basically orange "flavor water", but the infused carbonic acid should, in theory, help it just a bit more and basically letting the fanta and seasoning penetrate through while it's cooking in the bag a little bit better, which is probably why it has more Orange Chicken flavor than the other one.

[FloWoodEnT]

My brother just used orange soda to make a sauce and I laughed at him… literally just today. Great timing, Guga

[MrAdryan]

I LOVE the way you made sure the chicken was cooked thoroughly. I have gotten really sick a few times and the fear is real for me lol. Thanks for that. 🐔

[poisonedblaze]

My parents always used Fanta to make ceviche as a kid. I always got excited seeing that soda as a kid bc I knew we would eat great

[garykitzis]

The Fanta marinade sounds interesting. As far as orange chicken in general is concerned, I have two words for you: GRAND MARNIER !

[adambarron]

Leo, you just gave Guga a dangerous idea. Next sandwich episode, your experiment is going to be chicken fried steak, fried pork tenderloin, and fried brain sandwiches.

[Gorfo]

I think the sugars and flavors of fanta are essential in this case. For me when I make smoked chicken(Pepsi Can chicken) I used the real cane sugar one with the white lid because it has rich-sugary flavor when drinking it. It makes a HUGE difference if you get the regular one

[steventylermoore]

I’ve been watching your videos for years and I just want to say your video editing skills keep getting better and better

[JackDespero]

Same thing with doing currywurst with cocacola.
People get all weird about it, but at the end of the day, once you have evaporated the liquid, the syrup that is left has all the ingredients that you would want (sugar, condiments, etc).

[melissanagy]

So looking forward to my 1st Guga cookbook coming this month!

[inflatable_friends]

Guga, use potato starch when you deep fry. And if you don't believe me, make an experiment video about it.

[coiledspringofapathy]

One of the variables is that Fanta is different around the world to cater to ingredient availability and what the people of that country/region like/expect in a soda/soft drink. But I'm gonna try it! (Australia)

[TheAutumnWind_RNL]

Thanks to binge watching Guga videos, I NOW END ALL OF MY SENTENCes like this.

[bambooshot]

I eat chicken almost every day. It's part of what helped me lose 82lbs the past 1.5 years. It's about the seasoning. You get creative with the seasoning and preparation to mix it up.

[LordMembrane]

Carbonated beverages may change flavor and sweetness sensation depending on the container's thermal properties, glass has the best properties, try one of those small cokes that come in the small glass bottle, they have the best glass-liquid ratio.

[yamicrbxl]

some restaurants actually put the fried meats on ice thats covered with sauce on ice to make the chicken way more crispy which makes it better

[ChristopherLaHaise]

There was a restaurant locally called the Foolish Chicken, and the glaze they put on their chicken used Dr. Pepper and it was SO GOOD.

[scarletcroc]

Considering how fanta tastes different in like every single country, I do wonder if that would make a big impact on the end flavor. Also how to do this recipe “normally” without sous vide. Just marinade in fanta for a few hours?