Orange Chicken

This recipe is a homemade version of the classic Panda Express-style Orange Chicken — it’s easy, delicious, and perfect for a no-fuss weeknight dinner. Basically, it’s that kind of irresistible, restaurant-style dish you can make all by yourself at home. So let’s do it!

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Orange Chicken

Ingredients

• 1½ lb (680 g) boneless, skinless chicken breasts, cut into bite-sized cubes
• 2 large eggs, beaten
• ½ cup (65 g) cornstarch
• ½ cup (65 g) all-purpose flour
• ½ cup (120 ml) vegetable oil, for frying
• 2 garlic cloves, finely chopped
• 1 tbsp (15 g) freshly grated ginger
• ¾ cup (180 ml) fresh orange juice
• 1 tbsp (6 g) orange zest
• ¼ cup (60 ml) soy sauce
• ¼ cup (50 g) brown sugar
• 1 tbsp (15 ml) rice vinegar
• 1 tbsp (15 ml) chili sauce like Sriracha (optional)
• 1 tbsp (8 g) cornstarch dissolved in 2 tbsp water (to thicken the sauce)
• Sesame seeds, for garnish
• Chopped green onions, for garnish

What You’ll Need

• Large skillet or wok
• Medium mixing bowls
• Kitchen tongs or a spatula
• Fine grater or zester
• Slotted spoon or strainer for draining the chicken

See 5 variations of the recipe at the end.

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Instructions

1. Let’s get started! In a large bowl, mix together the flour and cornstarch — this combo gives you that light, crispy coating we love. In a separate bowl, beat the eggs. Now grab each chicken piece, dip it in the egg, then coat it fully in the dry mix, pressing just a bit so it sticks nicely. Shake off any extra and set it aside on a tray. Take your time with this step — it’s worth it!
2. Heat up the oil in a large skillet (or a deep wok) over medium-high heat. To check if it’s ready, drop in a pinch of the flour mix — if it bubbles up right away, you're good to go. Fry the chicken in small batches so the oil stays hot and the pieces get crispy, not soggy. Cook for about 5 to 7 minutes per batch, flipping them so they brown evenly. When done, drain on a paper towel to soak up the extra oil.
3. Once all your chicken is fried, either wipe out the same pan or grab a clean one. Add a teaspoon of oil and heat it over medium. Toss in the garlic and ginger and sauté for about a minute — just enough to release all that delicious aroma, but don’t let it brown.

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4. Carefully pour in the orange juice, orange zest, soy sauce, brown sugar, rice vinegar, and chili sauce (if you're using it). Stir it all up and let it come to a gentle simmer — this is where all those amazing flavors come together.
5. In a small bowl, make a quick slurry by mixing the cornstarch with cold water. Slowly pour that into your sauce, stirring constantly. Let it cook for 2 to 3 minutes until it thickens up into that shiny, glossy texture that coats a spoon perfectly.
6. Now it’s time to bring it all together! Gently add the fried chicken to the pan and toss it with the sauce — do it with love so you don’t break that crunchy coating. Let it cook for a minute or two so the chicken soaks up that orange goodness without losing its crisp.
7. And that’s it! Serve hot over a bed of white rice or fried rice. Sprinkle with sesame seeds and chopped green onions for that final touch of flavor and color. Your homemade Orange Chicken is ready — and trust me, it beats takeout every time!

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Ingredient Substitutions (in case you’re missing something)

• Chicken: You can totally use thighs instead of breast. And hey, if you’d rather bake it, try cauliflower strips or firm tofu for a veggie-friendly version.
• Orange juice: Swap it out with mandarin juice or a 50/50 mix of pineapple juice and water — just remember to adjust the sweetness to your taste.
• Orange zest: Go for thin strips of orange peel (avoid the white part) or even a few drops of orange extract.
• Soy sauce: No worries if you’re out — tamari or coconut aminos work great, especially if you’re avoiding gluten or want lower sodium.
• Rice vinegar: You can use apple cider vinegar or lemon juice instead; start with half the amount and taste as you go.
• Brown sugar: Honey, maple syrup, or white sugar with a touch of molasses will do the trick.
• Sriracha: Replace it with chili flakes, diluted gochujang, or any hot sauce you’ve got at home.
• Cornstarch: Potato starch or rice flour both work great for coating and thickening the sauce.
• Frying oil: Canola, corn, peanut, or avocado oil are all solid options — just skip olive oil; its strong flavor doesn’t work well for frying.

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Cooking Tips

• Cut the chicken evenly: Try to make the cubes about the same size so they cook evenly and stay juicy.
• Season the coating: Don’t skip the salt, pepper, and a little garlic powder — it really brings the flavor to life.
• Shake off the extra: Always shake off the excess coating before frying — that’s how you keep it crispy and light.
• Fry in batches: Never crowd the pan, or the oil temp drops and your chicken won’t crisp up right.
• Dissolve the cornstarch properly: Always mix it with cold water before adding it to the sauce — that’s your best move to avoid clumps.
• Watch the sauce: Turn off the heat once it’s shiny and thick. If you overcook it, it’ll get sticky and lose that glossy finish.
• Add the chicken last: Always toss the chicken in at the end — right before serving — to keep that crunch alive.

Common Mistakes (what not to do)

• Don’t overcrowd the chicken: Seriously, don’t. It’ll drop the oil temp and turn your chicken soggy instead of crispy.
• Don’t use the white part of the peel: It’ll make your sauce bitter, and nobody wants that.
• Don’t add cornstarch straight in: You’ll end up with lumpy sauce — and those lumps are a pain to fix later.
• Don’t overcook the sauce: If you let it reduce too much, it’ll crystallize and lose its shine.
• Don’t skip seasoning the chicken: The sauce can’t save a bland base — season from the start!

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FAQ

• Can I bake instead of fry? Sure thing, though the texture changes a bit. Spray the coated pieces with oil and bake at 425 °F (220 °C) for 15–18 minutes, flipping halfway.
• Can I use an air fryer? Absolutely! Set it to 390 °F (200 °C) for 10–12 minutes in a single layer with a light mist of oil spray.
• Is it super sweet? Not really, but if you want it less sweet, just cut the sugar in half and add an extra splash of vinegar.
• How do I get more orange flavor? Use fresh zest and add 1–2 tablespoons of orange concentrate — that’ll boost it big time.
• Can I make it gluten-free? Yep! Use cornstarch and tamari or coconut aminos, and skip the flour completely.
• Can I make it ahead of time? Totally. Just keep the chicken and sauce separate and mix them when reheating.
• What if my sauce turned too thick? Add a splash of water or warm broth, a little at a time, until it’s how you like it.
• And if it’s too thin? Mix 1 tsp cornstarch with 2 tsp cold water and stir it in over medium heat until it thickens up.
• How can I make it spicier? Add more chili flakes or double up on the Sriracha — go for it if you love some heat.

Storing & Reheating

• Refrigerate: Store the chicken and sauce separately in airtight containers for up to 3 days.
• Freeze: Keep the fried chicken (without sauce) frozen for up to 2 months — same for the sauce in a separate container.
• Reheat the chicken: Pop it in the oven or air fryer at 375 °F (190 °C) for 5–8 minutes to bring back that crunch.
• Reheat the sauce: Warm it gently in a saucepan over medium-low heat, adding 1–2 tbsp of water if it’s too thick.
• To serve: Mix the hot chicken with the hot sauce right before serving — that’s how you keep it perfect.

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Serving Suggestions

• A classic: fluffy jasmine rice — always a hit.
• Steamed broccoli with a squeeze of lemon adds that fresh balance.
• Stir-fried noodles with veggies? Total must-have.
• Pair it with an ice-cold, unsweetened peach tea — so refreshing.
• And for dessert: soft ginger cookies or a scoop of good ol’ vanilla ice cream. Yum!

Ideas for Kids and Teens

• Serve it in fun “rice bowls” with white rice and sweet carrots — super cute and easy to eat.
• Make mini orange chicken and pineapple skewers — they’ll love the bite-sized fun.
• Dial down the heat and serve any spicy sauce on the side.
• Add edamame and sweet corn for some colorful extras they’ll actually eat.
• Turn it into “orange chicken tacos” with flour tortillas — extra tasty and super fun!

Recipe Variations

• Orange & Chili: If you’re into bold and spicy, toss in toasted dried chilies and finish with a drizzle of sesame oil — game changer!
• Light & Baked: If you're on a lighter vibe, bake the coated chicken instead of frying it, cut back on the sugar, and bump up the juice and vinegar — it’s fresh, bright, and still super flavorful.
• Sticky Garlic-Orange: Double the garlic and finish with toasted sesame seeds for extra depth and texture. It’s bold, sticky, and totally next-level — trust me, you’ll love it!
• Orange Cauliflower: For my vegan friends, swap the chicken for cauliflower florets, coat and bake or air-fry them. Crispy, golden, and just as satisfying.
• Orange Teriyaki: Mix the orange sauce with a splash of mirin and a bit of teriyaki sauce for a sweet-salty fusion with real Asian flair. So good!

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Nutritional Info (per serving)

• Calories: 480 kcal
• Protein: 32 g
• Healthy fats: 18 g
• Carbs: 42 g
• Natural sugars: 14 g
• Fiber: 1 g
• Sodium: 780 mg

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