Easy Chinese Orange Chicken Recipe
Orange chicken has always been one of those comfort food favorites that I can never say no to. The combination of crispy fried chicken, sweet and tangy orange sauce, and just the right amount of garlic and ginger makes every bite absolutely irresistible.I used to order it every time we got takeout, but after a while, I realized I could make it at home—and not only would it taste better, but it would also be fresher, healthier, and cheaper than ordering from a restaurant.The first time I made it, I wasn’t sure if I could get the perfect crispy texture and thick, glossy sauce that makes orange chicken so good. But after a little trial and error, I found a recipe that’s just like the restaurant version—if not better! The chicken turns out golden and crispy, and the homemade orange sauce has the perfect balance of sweetness, tanginess, and spice.Now, this easy homemade orange chicken is one of my go-to meals when I’m craving something quick, crispy, and packed with flavor. If you love Panda Express orange chicken, this recipe is going to be your new favorite!
Equipment
- Mixing bowls
- Whisk
- Large skillet or wok
- Tongs or chopsticks
- Paper towels
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- ½ cup cornstarch
- ½ cup all-purpose flour
- 2 eggs, beaten
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 cup vegetable oil (for frying)
- ½ cup fresh orange juice (about 2 oranges)
- 1 tablespoon orange zest
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- ¼ cup brown sugar
- 1 tablespoon honey
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Instructions
- In a mixing bowl, whisk together cornstarch, flour, salt, pepper, and garlic powder.
- In another bowl, beat the eggs.
- Dip each chicken piece into the egg, then coat with the cornstarch-flour mixture.
- Heat 1 cup of vegetable oil in a large skillet over medium-high heat.
- Once hot, add the coated chicken pieces in batches (don’t overcrowd the pan).
- Fry for 3-4 minutes per side until golden brown and crispy.
- Remove and drain on paper towels.
- In a small bowl, whisk together orange juice, zest, soy sauce, rice vinegar, brown sugar, honey, garlic, ginger, and red pepper flakes.
- Heat the sauce in a pan over medium heat.
- Stir in the cornstarch slurry and cook for 2-3 minutes until thickened.
- Add the fried chicken to the pan with the orange sauce.
- Toss well to coat every piece in the sauce.
- Cook for 1-2 minutes, then remove from heat.
- Garnish with sesame seeds or chopped green onions.
- Serve hot over rice or noodles!