Description
Orange Chicken Recipe
This Orange Chicken is a classic Panda Express favorite brought to your kitchen!
Inspired by the traditional tangerine peel beef, this dish is all about crispy chicken pieces coated in a sticky, sweet, and citrusy sauce. Perfect for a homemade takeout night with a side of fried rice or Lo Mein!
2 lbs chicken thighs or breasts
1 egg
1 Tbsp sunflower oil
1 1/2 tsp salt, 1 tsp pepper
3/4 cup cornstarch, 1/3 cup flour
1/2 cup white vinegar, 1/2 cup sugar, 1/4 cup water
1/4 cup soy sauce, 1/2 tsp chili flakes
2 cloves garlic, 1/2 tsp ginger, 1 Tbsp orange concentrate
1 Tbsp cornstarch, 1 tsp sesame oil, 1 tsp rice wine
Directions:
1. Cut chicken into bite-sized pieces.
2. Coat chicken in egg mixture and then flour.
3. Fry until crispy.
4. Mix sauce ingredients, boil until thick.
5. Toss fried chicken in sauce.
Prep Time: 20 mins
Kcal: 405 per serving
Step-by-Step Guide
1. Prepare the Chicken: Cut 2 lbs of chicken into uniform, bite-sized pieces. In a bowl, whisk one egg with 1 Tbsp sunflower oil, 1 1/2 tsp salt, and 1 tsp pepper. Add the chicken pieces and toss to coat.
2. Dredge: In a separate shallow dish, combine 3/4 cup cornstarch and 1/3 cup flour. Take each piece of egg-coated chicken and dredge it thoroughly in the flour mixture, pressing to adhere.
3. Fry: Heat 1-2 inches of oil in a wok or deep skillet to 350°F (175°C). Fry the chicken in batches for 3-4 minutes until golden brown and crispy. Drain on a wire rack or paper towels.
4. Make the Sauce: In a saucepan, combine 1/2 cup white vinegar, 1/2 cup sugar, 1/4 cup water, 1/4 cup soy sauce, 1/2 tsp chili flakes, 2 minced garlic cloves, 1/2 tsp grated ginger, and 1 Tbsp orange juice concentrate. Bring to a simmer.
5. Thicken the Sauce: In a small bowl, mix 1 Tbsp cornstarch with 2 Tbsp cold water to create a slurry. Whisk the slurry into the simmering sauce. Cook for 1-2 minutes until glossy and thickened. Remove from heat and stir in 1 tsp sesame oil and 1 tsp rice wine.
6. Combine: In a large bowl, gently toss the crispy fried chicken with the prepared orange sauce until evenly coated. Serve immediately.
Serving Suggestions
For a complete homemade takeout experience, serve your Orange Chicken over a bed of steamed jasmine rice or fried rice. It also pairs wonderfully with vegetable lo mein, chow mein, or simple steamed broccoli. Garnish with sliced green onions and sesame seeds for color and extra flavor. A light cucumber salad makes a refreshing side to balance the dish’s richness.
How-to Summary
Cut and coat chicken in an egg-oil mixture, then dredge in cornstarch and flour. Deep fry until crispy. Separately, simmer vinegar, sugar, soy sauce, aromatics, and orange concentrate. Thicken with a cornstarch slurry, finish with sesame oil and rice wine. Toss the crispy chicken in the sauce and serve hot.
Frequently Asked Questions
Can I bake the chicken instead of frying? Yes, for a lighter version. Place breaded chicken on a parchment-lined baking sheet, spray with oil, and bake at 400°F for 20-25 minutes, flipping halfway. Toss in sauce after baking.
How do I store and reheat leftovers? Store chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat chicken in an air fryer or oven to maintain crispiness, then toss with reheated sauce.
What can I use instead of orange juice concentrate? Use 1/3 cup of fresh orange juice plus 1 teaspoon of orange zest. You may need to simmer the sauce a minute longer to reduce.
Is this recipe very spicy? The 1/2 tsp of chili flakes provides a mild warmth. Omit them entirely for a completely mild dish, or add a teaspoon of sriracha to the sauce for more heat.
Can I use chicken breast instead of thighs? Absolutely. Chicken breast will yield a leaner result. Be careful not to overcook it during frying to prevent dryness.
Common Mistakes to Avoid
- Crowding the Pan: Frying too many pieces at once lowers the oil temperature, leading to soggy, greasy chicken. Fry in small batches.
- Not Coating Properly: Ensure each chicken piece is fully coated in the egg mixture before dredging for an even, crispy crust.
- Skipping the Slurry: Always mix cornstarch with cold water before adding to the hot sauce to prevent lumps.
- Tossing Too Early: Only combine the chicken and sauce right before serving to preserve the chicken’s crispy texture.
Conclusion
This homemade Orange Chicken recipe successfully captures the sweet, tangy, and crispy essence of the restaurant favorite. With a straightforward process of frying and saucing, it’s a rewarding dish perfect for a fun weeknight dinner. By following the detailed steps and avoiding common pitfalls, you can achieve takeout-quality results that will impress your family. Enjoy the process and the delicious outcome!