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–+ servings

Better Than Takeout Orange Chicken

Orange chicken with a light crispy breading & a sweet and tangy sauce. There is no lack of orange flavor, & the red pepper flakes give it a touch of heat.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Calories: 718
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts or thighs, cut into 1-inch cubes
  • 2 cups cornstarch
  • 4 eggs, beaten
  • 2 cup panko breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Oil (for frying)
  • 1 1/2 cups water
  • 1/4 cup orange juice
  • 1/4 cup rice vinegar
  • 2 1/2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon orange zest, grated
  • 1 cup packed brown sugar
  • 1/2 teaspoon ginger root, minced
  • 1/2 teaspoon garlic, minced
  • 2 tablespoons green onion, chopped
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons cornstarch
  • 2 tablespoons water

Method
 

  1. In a large saucepan combine 1 1/2 cups water, orange juice, rice vinegar, soy sauce, and sesame oil. Blend well over medium-high heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.
  2. Combine 3 tablespoons of cornstarch with 2 tablespoons of water and mix thoroughly. Slowly stir cornstarch mixture into sauce, simmer and stir until it thickens. Hold sauce on the stovetop over low heat.
  3. Heat a dutch oven with vegetable oil to 355 degrees.
  4. Combine cornstarch, salt, and pepper. Prepare a bowl with beaten eggs, another with panko bread crumbs and another with corn starch. Dip chicken pieces in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko breadcrumbs. Working in batches fry chicken until golden brown and completely cooked about 4 minutes.
  5. Pour sauce over breaded chicken, toss, and garnish with green onions.

Nutrition

Serving: 1gCalories: 718kcalCarbohydrates: 99gProtein: 43gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • For perfectly cooked chicken, aim for an internal temperature of 165°F; the breading should be golden brown and crispy for the best texture.
  • To keep your chicken juicy, avoid overcrowding the frying pot; fry in small batches to maintain oil temperature and ensure even cooking.
  • If you want a lighter version, try using whole wheat breadcrumbs or bake the chicken on a rack in the oven at 375°F for 20-25 minutes, spraying with oil to keep it moist.
  • Store any leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet over low heat to keep the chicken crispy.
  • For an extra flavor boost, consider adding a splash of fresh orange juice or zest to the sauce just before serving for a vibrant kick.

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