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Bring some Chinese takeout vibes home with this Panda Express-style orange chicken. You get crunchy bites of chicken with a zingy-sweet orange glaze that'll crush your cravings just as fast as delivery.
Lots of trial runs taught me that getting your frying game and sauce blend spot on is the key to making it feel like the real deal.
Unforgettable Must-Haves
Grab quality chicken for the ultimate base
Nail the breading for that crunch
Orange sauce brings everything together
Keep your oil nice and hot for crunch
Get the sauce just the right thickness
Sliced green onion lifts the whole thing
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Making Chicken Awesome
Put on that thin, crispy coating first.
Make sure oil is at the right temperature.
Let the chicken turn golden and crunchy.
Mix up that sweet and tangy sauce.
Drench chicken pieces with the glaze.
Sprinkle on something fresh right at the end.
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Tasty Serving Tips
Make this orange chicken shine even more by pairing it up with:
- Extra sauce for dipping
- Stir-fried veggies, fresh out the pan
- Some fried rice you whip up at home
- Fun fortune cookies on the side
- Plain steamed rice for soaking up sauce
Fun Ways to Make It
Tweak your cooking style however you want:
- Switch up the sauce thickness
- Lighten it with less breading
- Go classic with deep-frying
- Try the Instant Pot for a twist
- Air fry if that's your thing
Winning Storage Tricks
If you have leftovers, just keep the chicken and sauce in different containers with tight lids in your fridge. When you’re ready to eat again:
- Reheat chicken in the oven to get it crispy again
- Warm the sauce on its own
- Toss together right before serving
- Use within four days, max
Insider Advice
Keep that oil at the right temp every time
Give chicken pieces space in the pan
Let your sauce stay warm but not boiling hot
Wait until serving to top with garnish
Check the sauce's thickness before pouring on
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My obsession for orange chicken took me from simple cravings to whipping up my favorite homemade batch. Just keep in mind—great dishes like this come from using good stuff and the right moves, and that’s what'll give you results that might even beat your favorite spot.
Recipe FAQs
- → Which chicken cut is best?
- Breast works, but thighs stay nice and juicy.
- → What kind of oil should I use?
- Go for veggie oil, it’s simple and works great.
- → Do I need a deep fryer?
- Nope, a regular frying pan with half an inch of oil takes care of it.
- → How about air frying?
- Stick coated pieces in at 180°F for around 25 minutes.
- → How can I thicken the sauce?
- Mix in more cornstarch with water if you want it stickier.
Homemade Orange Chicken
Crispy chicken tossed in zesty orange sauce. Makes your favorite Chinese dish right at home.
Ingredients
→ Chicken Coating
→ Aromatics
→ Orange Glaze
Steps
Toss chicken in the egg mix with salt, pepper, and a splash of oil. Then roll each piece through the flour and cornstarch blend right after.
Fill your skillet with oil up to half an inch. Drop in the chicken, fry till it's golden and cooked. Pull out the chicken, pour off oil but leave about two tablespoons for later.
Let ginger and garlic sizzle in the leftover oil. Quickly toss in peppers, green onions, soy sauce, and that touch of sesame oil. Keep them moving until everything smells great.
Stir in everything for the sauce but not the cornstarch mix yet. Let it bubble, then whisk in the cornstarch with cold water to thicken it up fast.
Coat the chicken in the warm glaze. Heap it over rice if you want and throw some green onions on top.
Notes
- Thigh or breast meat both work
- Air fryer makes this easy too
- Vegetable oil is your best bet
Required Equipment
- Thermometer if you want
- Measuring cups and spoons
- Mixing bowls
- Big pan
Allergen Information
Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
- Has eggs
- Has wheat
- Has soy
Nutritional Information (Per Serving)
This data is for informational purposes only and doesn’t replace medical advice.
- Calories: ~
- Fat: ~
- Carbs: ~
- Protein: ~