Orange Chicken Recipe
This homemade version of Panda Express’s Orange Chicken will blow you away with its deliciously sweet, zesty, and mildly spicy flavors.
Servings: 4
Calories: 964kcal
Ingredients
CRUNCHY CHICKEN
- 1 pound boneless chicken thigh cut into 1-inch cube
- 1 tablespoon ginger grated
- 1 tablespoon fish sauce or use salt and adjust the amount according to taste
- ¼ teaspoon white ground pepper
- 1 medium egg beaten
- ¼ cup cornstarch
- ½ cup cornstarch for dredging
- 1-2 cups canola or corn oil for deep frying
ORANGE SAUCE
- 1 tablespoon cornstarch
- ¼ cup brown sugar
- orange Juice from 1 whole orange
- ¼ cup rice vinegar or white vinegar
- ¼ cup water
- 2 tablespoon soy sauce
- Salt if needed
- 1 orange zest from 1 orange
- ½ - 1 teaspoon chili flakes
Instructions
- Place chicken pieces in a bowl and add the grated ginger, fish sauce, and white pepper, and mix. Add beaten egg and mix again. Let it marinate for at least 15 minutes or while you prepare the other ingredients.1 pound boneless chicken thigh, 1 tablespoon ginger, 1 tablespoon fish sauce, ¼ teaspoon white ground pepper, 1 medium egg
- Use a zester and get the zest from 1 orange. Set the orange zest aside for later (cover it so it will not dry out). Now use a squeezer or juicer to get the juice from the same orange, it should be about ½ cup of orange juice.
- In a bowl, combine the dry ingredients for the sauce and mix then pour in the wet ingredients except for the orange zest and chili flakes. Mix well until sugar and salt are dissolved. Set aside.1 tablespoon cornstarch, ¼ cup brown sugar, orange Juice, ¼ cup rice vinegar, ¼ cup water, 2 tablespoon soy sauce, Salt
- Add ¼ cup cornstarch to the marinated meat and mix well with your hands or a spatula.¼ cup cornstarch
- Place ½ cup of cornstarch on a plate. Take a piece of meat and roll it with cornstarch to fully cover. Press it inside your hand to make sure the cornstarch sticks firmly to the meat. Do the same to the rest.½ cup cornstarch for dredging
- Heat oil in a wok over medium-low heat. Check if th oil is hot enough by dipping a chopstick, it should bubble immediately.1-2 cups canola or corn oil for deep frying
- Deep fry the meat in batches if needed, do not overcrowd. Do not stir for 1 minute after putting in hot oil so the cornstarch won’t shed off. Fry for 3-4 minutes or until golden brown. Remove the meat from the oil using a spider ladle and place it on an oil-draining rack or plate lined with a paper towel.
- Empty the oil from the wok, no need to wipe it clean. Turn on the heat to medium-high. Pour the sauce mixture into the wok and simmer until it has thickened. Add the orange zest and chili flakes. Lower heat to low and continue to simmer until quite thick.1 orange zest, ½ - 1 teaspoon chili flakes
- Add back the fried chicken pieces. Toss and mix for 10 seconds until everything is coated with sauce. Transfer to a serving dish.
Video
Nutrition
Calories: 964kcal | Carbohydrates: 42g | Protein: 21g | Fat: 79g | Saturated Fat: 10g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 46g | Trans Fat: 0.3g | Cholesterol: 152mg | Sodium: 992mg | Potassium: 329mg | Fiber: 1g | Sugar: 15g | Vitamin A: 387IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 2mg