Orange Chicken: A Crispy, Citrusy Delight

Orange Chicken—that irresistible blend of crispy fried chicken coated in a sweet and tangy orange sauce—is a staple in American-Chinese cuisine. Whether you’re a fan of Panda Express or prefer homemade meals, this dish offers a delightful balance of flavors and textures that can be recreated in your own kitchen.

🧾 Ingredients

For the Chicken:

• 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 2 large eggs
• ¾ cup all-purpose flour
• ½ cup cornstarch
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Vegetable oil for frying

For the Orange Sauce:

• 1 cup fresh orange juice
• Zest of 1 orange
• ¾ cup packed brown sugar
• ¼ cup soy sauce
• 3 tablespoons rice vinegar
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 2 teaspoons grated fresh ginger
• ½ teaspoon red pepper flakes
• 2 teaspoons sesame oil
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water

Garnish:

• Sliced scallions
• Sesame seeds

🍳 Instructions

1. Prepare the Chicken:

1. In a bowl, beat the eggs and season with salt and pepper.
2. In another bowl, combine the flour and cornstarch.
3. Dip each piece of chicken into the egg mixture, then dredge in the flour mixture, ensuring each piece is well-coated.
4. Heat vegetable oil in a deep skillet or wok over medium-high heat.
5. Fry the chicken in batches until golden brown and cooked through, about 4-5 minutes per batch.
6. Remove and drain on paper towels.

2. Make the Orange Sauce:

1. In a saucepan over medium heat, combine the orange juice, orange zest, brown sugar, soy sauce, rice vinegar, lemon juice, garlic, ginger, red pepper flakes, and sesame oil.
2. Bring the mixture to a simmer, stirring occasionally.
3. Stir in the cornstarch slurry and continue to simmer until the sauce thickens, about 2-3 minutes.

3. Combine:

1. Add the fried chicken pieces to the sauce, tossing to coat evenly.
2. Cook for an additional 2-3 minutes to ensure the chicken is heated through and well-glazed.

4. Serve:

• Transfer the orange chicken to a serving dish.
• Garnish with sliced scallions and sesame seeds.
• Serve hot over steamed white rice or your choice of side.

💡 Pro Tips

• Maintain Oil Temperature: Keep the frying oil at a steady 350°F (175°C) to ensure crispy chicken. Use a thermometer to monitor the temperature. ​Cooking Classy+1blog.weerathai.com+1
• Fresh Orange Juice: For the best flavor, use freshly squeezed orange juice rather than bottled. ​Cooking Classy+1My Gorgeous Recipes+1
• Avoid Overcrowding: Fry the chicken in batches to prevent the oil temperature from dropping, which can lead to soggy chicken. ​Simply Recipes+2Cooking Classy+2blog.weerathai.com+2
• Reheating Leftovers: To maintain crispiness, reheat leftovers in a skillet over medium heat with a small amount of oil, rather than using a microwave. ​Cooking Classy

🥢 Variations

• Spicy Orange Chicken: Add extra red pepper flakes or a dash of hot sauce to the orange sauce for a spicier kick.​blog.weerathai.com+2Good Food+2Once Upon a Chef+2
• Vegetable Additions: Incorporate stir-fried broccoli or bell peppers for added nutrition and color. ​blog.weerathai.com
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend and ensure all other ingredients, like soy sauce, are gluten-free. ​Taste of Home+2Once Upon a Chef+2blog.weerathai.com+2

🧊 Storage

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. ​Delish
• Freezing: While possible, freezing may affect the texture of the chicken. If you choose to freeze, do so in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.​

Enjoy your homemade Orange Chicken—a dish that’s sure to bring the flavors of your favorite takeout right to your table!