Orange Chicken by Sandra

Name: Orange Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Chinese
Ingredients: 500 g chicken thighs, boneless & skinless, cut into chunks; 1 egg egg; 0.5 cup cornstarch; 0.5 cup all-purpose flour; Salt & pepper; Neutral oil (for frying); 0.5 cup orange juice (fresh is best); 1 orange Zest of 1 orange; 2 tbsp soy sauce; 2 tbsp rice vinegar; 3 tbsp sugar (or honey); 1 clove garlic, minced; 1 tsp grated ginger; 0.5 tsp chili flakes (optional but recommended); 1 tsp cornstarch; 1 tbsp water (for slurry)

Panda Express hates to see me coming! This homemade orange chicken recipe is a crispy, flavorful delight with a tangy orange sauce that will make you forget about takeout. Perfectly fried chicken chunks coated in a glossy, zesty sauce—it's a winner for dinner! Garnish with scallions, sesame seeds, and chili flakes for extra flair. Serve hot over rice for a satisfying meal.

chicken thighs, boneless & skinless, cut into chunks

Neutral oil (for frying)

orange juice (fresh is best)

orange Zest of 1 orange

chili flakes (optional but recommended)

Step 1

Season chicken with salt and pepper, then mix in the egg.

Step 2

Coat the chicken in the flour and cornstarch mix. Let it rest for 10 minutes.

Step 1

First fry the chicken at 175°C / 350°F until lightly golden.

Step 2

Transfer the chicken to a wire rack to rest for 5–10 minutes.

Step 3

Toss the chicken back into the flour and cornstarch mix.

Step 4

Second fry the chicken at 190°C / 375°F until deep golden.

Step 5

Place the chicken back on the rack to prevent steaming.

Step 6

Perform a final quick fry (30 seconds) at high heat for extra crunch. Let it rest again.

Step 1

In a saucepan, bring all sauce ingredients (except the slurry) to a simmer.

Step 2

Stir in the slurry and cook until the sauce is thick and glossy.

Step 1

Toss the crispy chicken into the sauce until evenly coated.

Step 2

Garnish with scallions, sesame seeds, and chili flakes if desired. Serve hot over rice.

Use fresh orange juice for the best flavor in the sauce.

Resting the chicken between frying steps ensures maximum crunchiness.

Adjust the chili flakes to your spice preference.

Serve immediately to maintain the crispy texture of the chicken.

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but thighs are preferred for their juiciness and flavor.

Can I bake the chicken instead of frying?

While frying gives the best crunch, you can bake the chicken at 200°C / 400°F until golden and crispy.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to maintain crispiness.

Can I make the sauce ahead of time?

Yes, you can prepare the sauce ahead and store it in the fridge. Reheat before tossing with the chicken.

Is the chili flakes necessary?

No, chili flakes are optional, but they add a nice kick to the dish.

chicken thighs, boneless & skinless, cut into chunks

Neutral oil (for frying)

orange juice (fresh is best)

orange Zest of 1 orange

chili flakes (optional but recommended)

Step 1

Season chicken with salt and pepper, then mix in the egg.

Step 2

Coat the chicken in the flour and cornstarch mix. Let it rest for 10 minutes.

Step 1

First fry the chicken at 175°C / 350°F until lightly golden.

Step 2

Transfer the chicken to a wire rack to rest for 5–10 minutes.

Step 3

Toss the chicken back into the flour and cornstarch mix.

Step 4

Second fry the chicken at 190°C / 375°F until deep golden.

Step 5

Place the chicken back on the rack to prevent steaming.

Step 6

Perform a final quick fry (30 seconds) at high heat for extra crunch. Let it rest again.

Step 1

In a saucepan, bring all sauce ingredients (except the slurry) to a simmer.

Step 2

Stir in the slurry and cook until the sauce is thick and glossy.

Step 1

Toss the crispy chicken into the sauce until evenly coated.

Step 2

Garnish with scallions, sesame seeds, and chili flakes if desired. Serve hot over rice.

Use fresh orange juice for the best flavor in the sauce.

Resting the chicken between frying steps ensures maximum crunchiness.

Adjust the chili flakes to your spice preference.

Serve immediately to maintain the crispy texture of the chicken.

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but thighs are preferred for their juiciness and flavor.

Can I bake the chicken instead of frying?

While frying gives the best crunch, you can bake the chicken at 200°C / 400°F until golden and crispy.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to maintain crispiness.

Can I make the sauce ahead of time?

Yes, you can prepare the sauce ahead and store it in the fridge. Reheat before tossing with the chicken.

Is the chili flakes necessary?

No, chili flakes are optional, but they add a nice kick to the dish.

Orange Chicken

Stuck mid-recipe?

Ingredients

Chicken

Orange Sauce

Want to keep this recipe for later? We can email it to you!

How to make Orange Chicken

Prepare the Chicken

Frying the Chicken

Prepare the Orange Sauce

Combine and Serve

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS

Orange Chicken

Stuck mid-recipe?

Ingredients

Chicken

Orange Sauce

Want to keep this recipe for later? We can email it to you!

How to make Orange Chicken

Prepare the Chicken

Frying the Chicken

Prepare the Orange Sauce

Combine and Serve

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS