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- 1 pound boneless, skinless chicken thighs - 1 cup all-purpose flour - 1/2 cup cornstarch - 2 large eggs - Cooking oil To make Panda Express Orange Chicken, start with chicken thighs. They stay juicy and tender. You need flour and cornstarch for coating the chicken. Eggs help the coating stick well. Use cooking oil for frying. It gives the chicken a nice crisp. - 1 cup fresh orange juice - Zest of 1 orange - 1/4 cup sugar - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 tablespoon cornstarch mixed with 2 tablespoons water For the sauce, fresh orange juice is key. The zest adds bright flavor. Sugar gives sweetness, while soy sauce adds a savory touch. Rice vinegar brings a bit of tang. Sesame oil adds a nice nutty flavor. Cornstarch and water help thicken the sauce perfectly. - Green onions - Sesame seeds For garnishes, green onions add color and crunch. Sesame seeds add a nice touch and flavor. They make your dish look great! You can use them for extra taste and fun crunch. {{ingredient_image_1}} To start, mix the flour, cornstarch, salt, black pepper, garlic powder, and ginger powder in a bowl. This mixture will give the chicken a tasty crunch. In another bowl, beat the eggs until smooth. Next, take each piece of chicken. First, dip it in the egg, letting any extra egg drip off. Then, coat it in the flour mix. Make sure every piece is well-covered. Set the coated chicken on a plate and get ready for frying. Now, let’s make the orange sauce. In a saucepan, combine fresh orange juice, orange zest, sugar, soy sauce, rice vinegar, and sesame oil. Heat it over medium heat. Stir gently to mix everything well. Once the sauce begins to simmer, add the cornstarch-water mixture. Keep stirring for about 2-3 minutes until the sauce thickens. It should coat the back of a spoon nicely. Once done, remove it from the heat and set it aside. For frying, heat oil in a deep skillet to 350°F (175°C). This temperature is key for crispy chicken. Carefully add the chicken pieces in batches. Fry them for about 5-7 minutes or until they turn golden brown and crispy. Don’t overcrowd the pan. Remove the chicken and place it on paper towels to drain excess oil. In a large mixing bowl, toss the fried chicken pieces with the orange sauce. Make sure every piece is evenly coated for the best flavor. When serving, plate the warm orange chicken. For a fun touch, garnish with chopped green onions and sesame seeds. This makes the dish look even more inviting and delicious! To make your chicken crispy, use cornstarch. Cornstarch gives a great crunch. It helps create a nice coating. Mix it well with flour for the best results. Frying is key to crispiness. Heat the oil to 350°F (175°C). Too hot can burn the chicken, and too cool can make it soggy. Fry in small batches. This keeps the oil hot. Cook the chicken for 5 to 7 minutes. Look for a golden brown color to know it's done. You can change the sauce to fit your taste. If you want it sweeter, add more sugar. To make it tangier, use more orange juice. Want some heat? Add red pepper flakes or sriracha. This will spice up the dish. Just a little goes a long way, so start small and taste! Use a deep skillet or a heavy pot for frying. These work well for even cooking. A thermometer is a must. It helps you check the oil temperature. If you want to fry often, consider an electric fryer. These can keep a steady heat. They also make frying easier. Pro Tips Marinate for Flavor: For a deeper flavor, marinate the chicken pieces in a mix of soy sauce, ginger, and garlic for at least 30 minutes before battering. Double Fry for Extra Crispiness: Consider frying the chicken twice; fry once until golden, let it rest, then fry a second time for an even crispier texture. Use Fresh Juice: Always use fresh orange juice for the sauce to enhance the bright, zesty flavor of the dish. Adjust Sweetness: Feel free to adjust the sugar in the sauce according to your taste preference; you can reduce it for a less sweet profile. {{image_2}} You can make a baked version of orange chicken. Instead of frying, coat the chicken and bake it. Preheat your oven to 400°F (200°C). Place the chicken on a baking sheet and bake for 20-25 minutes. This method cuts down on oil and calories. For lower calories, consider substitutions. Use less sugar in the sauce or swap chicken for lean turkey. You can also use whole wheat flour instead of all-purpose flour. These changes make your meal lighter without losing flavor. If you want a vegetarian dish, use tofu or tempeh instead of chicken. Press the tofu to remove excess water. Cut it into bite-sized pieces. Coat and fry the tofu the same way as chicken. Tempeh can also be cooked in the same style for a nutty flavor. Adjust the sauce to fit vegetarian needs. Make sure to use vegetarian soy sauce. You can also add extra orange zest for more flavor. This way, you keep the dish tasty and satisfying. Pair your orange chicken with rice or noodles. Both options soak up the sauce well. For a fun twist, serve it in wraps or burritos. Use lettuce leaves for a fresh wrap or tortillas for a hearty burrito. Fill them with orange chicken and add veggies for crunch. These ideas make your meal exciting and versatile. To keep your orange chicken fresh, follow these tips: - Refrigeration: Place leftovers in an airtight container. Store them in the fridge. They stay good for up to three days. Make sure they cool down before sealing. - Freezing: For longer storage, freeze the chicken and sauce separately. Use freezer-safe containers. The chicken lasts up to three months. The sauce can freeze for about two months. When reheating, you want to keep that crispy texture. Here’s how: - Oven Method: Preheat your oven to 375°F (190°C). Spread the chicken on a baking sheet. Bake for about 10-15 minutes. This helps keep the chicken crispy. - Microwave Method: If you use the microwave, place the chicken on a plate. Cover it with a damp paper towel. Heat in short bursts of 30 seconds. Check often to avoid sogginess. These methods help you enjoy your homemade orange chicken again, just like the first time! Panda Express Orange Chicken features a mix of simple, tasty ingredients. Here’s a quick list: - 1 pound boneless, skinless chicken thighs - 1 cup all-purpose flour - 1/2 cup cornstarch - 2 large eggs - Cooking oil for frying - Fresh orange juice - Orange zest - Sugar - Soy sauce - Rice vinegar - Sesame oil - Cornstarch mixed with water These ingredients come together to create a crispy, sweet, and tangy dish that many love. To make this dish gluten-free, you can swap out the flour. Here are some ideas: - Use gluten-free all-purpose flour instead of regular flour. - For the sauce, ensure the soy sauce is gluten-free. You can use tamari as a great substitute. These changes keep the flavor while making it safe for those with gluten issues. Homemade Orange Chicken lasts about 3-4 days in the fridge. Here are some tips to store it: - Place it in an airtight container. - Keep it in the coldest part of the fridge. If you want to store it longer, you can freeze it. It can last for about 2-3 months in the freezer. Yes, you can use different meats for this dish! Some good options are: - Shrimp: It cooks quickly and adds a nice flavor. - Pork: Use pork tenderloin for a tasty alternative. Feel free to experiment with other proteins to find your favorite! In this article, we covered how to make delicious orange chicken from scratch. We explored the main ingredients, including chicken thighs and a flavorful sauce. You learned the steps to prepare and fry the chicken for crispiness. I shared tips for customizing your dish and ways to store leftovers. Remember, you can adjust sweetness or try healthier options. Enjoy preparing your orange chicken and share it with friends. This dish is sure to impress anyone who tries it!

Crispy Zesty Orange Chicken

A deliciously crispy chicken dish with a zesty orange sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup all-purpose flour
  • 0.5 cup cornstarch
  • 2 large eggs, beaten
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon ginger powder
  • as needed oil for frying
  • 1 cup fresh orange juice
  • 1 zest of 1 orange
  • 0.25 cup sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • optional green onions and sesame seeds for garnish

Instructions
 

  • In a bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, and ginger powder. In another bowl, place the beaten eggs.
  • Dip each piece of chicken into the egg, allowing excess to drip off, then coat thoroughly in the flour mixture. Set aside on a plate.
  • In a saucepan over medium heat, combine the orange juice, orange zest, sugar, soy sauce, rice vinegar, and sesame oil. Bring to a simmer.
  • Once it simmers, add the cornstarch-water mixture to the sauce and stir continuously until it thickens (about 2-3 minutes). Remove from heat and set aside.
  • In a deep skillet or pot, heat enough oil for frying (about 2 inches deep) to 350°F (175°C). Carefully add the coated chicken pieces in batches, frying until golden brown and crispy (about 5-7 minutes). Remove and drain on paper towels.
  • In a large mixing bowl, toss the fried chicken pieces with the orange sauce until evenly coated.
  • Plate the warm orange chicken, garnished with chopped green onions and sesame seeds if desired.

Notes

Garnish with green onions and sesame seeds for added flavor.
Keyword chicken, crispy, fried, orange