At-Home Takeout-Style Orange Chicken Recipe
For those of us who are fans of Asian cuisine, specifically Chinese, we know that orange chicken is one of the most popular dishes that you can order. Whether you've tried it at Panda Express, or at a local restaurant, to know orange chicken is to love orange chicken. From the crisp breading, to the tender chicken — and of course the orange sauce — this dish is a win all around.
Recipe developer Christina Musgrave came up with this wonderful recipe worth trying. "I love this recipe because it really tastes like orange chicken; the orange juice and orange zest gives you a pop of citrus flavor in every bite," she raves. Musgrave also shares why she likes her version better than takeout. "Making this at home generates a healthier product with a light fry, straightforward sauce ingredients, and absolutely delicious flavor." Keep reading to learn how to make this at-home, takeout-style orange chicken recipe.
Gather the ingredients for this at-home, takeout-style orange chicken recipe
First, grab the ingredients for the chicken. You will just need boneless and skinless chicken thighs, eggs, cornstarch, and neutral oil. For the sauce, you will need to get orange juice, sugar, soy sauce, rice vinegar, garlic cloves, ginger, cornstarch, and orange zest. Last but not least, grab a green onion for serving.
Once you have those things, you can whip up this at-home, takeout-style orange chicken recipe.
Coat the chicken
Take out a shallow dish, and add ½ cup cornstarch to it. Then, get out another dish, add the eggs, then scramble them. Now, dip each chicken thigh into the egg mixture first, followed by the cornstarch. Repeat the steps until you have coated all the chicken.
Fry the chicken
Place a wide, deep pot on the stove, add 3 inches of oil, and heat the oil till it's 350 F. Once the oil reaches 350 F, fry the chicken in batches, about 4 to 5 minutes for each piece. Once finished, the chicken should be a golden brown color. "Make sure the chicken is cooked through when frying," Musgrave says. "I like to check a piece from each batch with an instant thermometer to make sure it's fully cooked." Remove the chicken from the oil, and place it on a paper towel-lined plate.
Make the orange sauce
There would be no orange chicken without the signature sauce. In another large saucepan over medium heat, add the orange juice, sugar, soy sauce, rice vinegar, minced garlic, and diced ginger, stirring until combined.
In a different bowl, add the remaining 1 tablespoon cornstarch and a little bit of water, and stir. Then, add it to the orange sauce, and stir until it thickens.
Combine chicken and sauce, and serve
Just add the chicken and orange zest to the sauce, and stir well to coat the chicken in the sauce. Then, remove the chicken from the pan, plate, and serve. At this time, you can top the dish with diced green onions.
"I love serving this with white rice, brown rice, or fried rice, " Musgrave notes. And if you have leftovers, be sure to keep them. "Leftovers keep for 3 to 4 days in an airtight container in the refrigerator," Musgrave says.
- ½ cup, plus 1 tablespoon cornstarch, divided
- 2 eggs
- 4 boneless, skinless chicken thighs, cut into pieces
- Neutral oil, for frying
- 1 cup orange juice
- ½ cup sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 3 garlic cloves, diced
- ¼-inch piece of ginger, peeled and diced
- Zest of 1 orange
- 2 green onions, diced, for serving
- Place ½ cup cornstarch in a shallow dish. Whisk the eggs in a separate dish. Dip the chicken pieces in the egg, then cornstarch. Repeat until all chicken thighs are breaded.
- Heat 3 inches of neural oil in a wide and deep pot over medium heat. Bring the oil to 350 F. Fry the chicken in batches for 4 to 5 minutes, until golden brown. Remove from the oil, and let drain on a plate lined with paper towels.
- Combine the orange juice, sugar, soy sauce, rice vinegar, garlic, and ginger in a large saucepan over medium heat. Stir well.
- Combine the remaining 1 tablespoon cornstarch with a little bit of water, and stir. Add to the sauce, and stir until it begins to thicken. Remove from heat.
- Add the orange zest and chicken to the sauce, and stir well. Serve with sliced green onions.
| Calories per Serving | 898 |
| Total Fat | 64.4 g |
| Saturated Fat | 6.8 g |
| Trans Fat | 0.3 g |
| Cholesterol | 261.4 mg |
| Total Carbohydrates | 38.2 g |
| Dietary Fiber | 1.2 g |
| Total Sugars | 33.5 g |
| Sodium | 656.0 mg |
| Protein | 42.3 g |
