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- 1 lb boneless, skinless chicken thighs - 1 cup all-purpose flour - 1/2 cup cornstarch - 2 large eggs, beaten - 1 teaspoon salt - 1 teaspoon black pepper - 1/2 teaspoon garlic powder - 1/2 teaspoon ginger powder - 1/2 cup sugar - 1/4 cup orange juice - 1 tablespoon soy sauce - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 tablespoon cornstarch mixed with 2 tablespoons water - Zest of 1 orange - 1 teaspoon minced garlic - 1 teaspoon minced ginger Gathering fresh ingredients makes this dish shine. I prefer using chicken thighs for their rich flavor. They stay juicy and tender when cooked. Use all-purpose flour and cornstarch for a crispy coating. The eggs help the flour stick well. For seasoning, salt and pepper are a must. They enhance the chicken's taste. Garlic powder and ginger powder add a warm kick. You can mix these in with the chicken coating for extra flavor. Now, let’s talk about the orange sauce. Fresh orange juice gives the best taste. You can use bottled juice, but it won’t be as bright. Sugar balances the tanginess. Soy sauce adds a savory note, while rice vinegar brings in some acidity. Don't forget the sesame oil! It adds a nutty flavor. The cornstarch slurry helps thicken the sauce. This makes it cling to the chicken nicely. Finally, the zest and minced garlic and ginger add depth. Each ingredient helps recreate that Panda Express taste at home. Make sure you have everything ready before you start cooking. It makes the process smooth and fun! {{ingredient_image_1}} - Combine 1 cup of flour, 1/2 cup of cornstarch, 1 teaspoon of salt, 1 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of ginger powder in a mixing bowl. This mix gives the chicken its crispy coat. - In another bowl, beat 2 large eggs. This will help the flour stick to the chicken. - Take each piece of 1 lb of chicken thighs and dip it first in the eggs, then coat it with the flour mix. Make sure each piece is well covered. - Heat about 2 inches of vegetable oil in a deep pan. The oil should reach 350°F (175°C) for the best frying. - Fry the chicken in small batches. Cook for about 5-6 minutes until they are golden brown and crispy. - Once done, remove the chicken and drain it on paper towels to get rid of excess oil. - In a medium saucepan, mix together 1/2 cup of sugar, 1/4 cup of orange juice, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil. - Add 1 teaspoon of minced garlic and 1 teaspoon of minced ginger. - Stir the mixture over medium heat until the sugar dissolves and starts to simmer. - Gradually pour in 1 tablespoon of cornstarch mixed with 2 tablespoons of water. This is your slurry. - Whisk the sauce constantly until it becomes glossy and thick. This should take about 2-3 minutes. - Finally, add the zest of 1 orange for a burst of flavor. - In a large bowl, toss your crispy chicken pieces with the orange sauce. - Make sure every piece is coated well. This is where the magic happens. - Transfer the orange chicken to a serving platter. - For a lovely touch, garnish with sliced green onions or more orange zest. Enjoy your meal! To get that crispy chicken, you need the right mix of flour and cornstarch. This blend helps create a light and crunchy coating. Use one cup of flour and half a cup of cornstarch. This ratio works wonders! Frying temperature plays a big role too. Heat your oil to about 350°F (175°C). If the oil is too cool, the chicken will absorb too much oil. If it's too hot, the coating can burn before the chicken cooks through. Want to up your flavor game? Try adding a pinch of chili powder or five-spice powder to your dry mix. This adds depth to the chicken. Fresh orange juice also makes a big difference. It gives a bright, zesty taste that bottled juice can’t match. To get your sauce just right, you can adjust its thickness with cornstarch. Mix one tablespoon of cornstarch with two tablespoons of water to make a slurry. Slowly add this to your sauce while whisking. Balancing sweetness and tanginess is key. If the sauce is too sweet, add a splash more soy sauce or vinegar. This will help create that perfect flavor balance that makes orange chicken so delicious. Pro Tips Use Fresh Ingredients: For the best flavor, use freshly squeezed orange juice and fresh ginger and garlic. This will enhance the taste of your orange sauce significantly. Maintain Oil Temperature: Keep an eye on the oil temperature while frying. If it's too hot, the chicken will burn; too cool, and it will absorb more oil and become greasy. Double Fry for Extra Crispiness: For an even crispier texture, consider frying the chicken twice. Fry it first until it's nearly cooked, then let it rest for a few minutes before frying again until golden brown. Garnish for Visual Appeal: Add a pop of color and freshness by garnishing your dish with sliced green onions and additional orange zest before serving. {{image_2}} You can make this orange chicken healthier. Try baking it instead of frying. Baking cuts down on oil and calories. Preheat your oven to 400°F (200°C). Place the coated chicken on a baking sheet. Bake for 20-25 minutes or until golden. You can also use chicken breasts. They are leaner than thighs and still taste good in this dish. An air fryer is another option. It gives you crispy chicken with less oil. Want more heat? Add chili flakes to the orange sauce. Start with a half teaspoon and adjust to your taste. You can also play with citrus flavors. Try lime or grapefruit juice for a twist. Each fruit gives a unique taste and aroma. You can even mix citrus juices for a complex flavor. Serve your orange chicken over rice or noodles. Jasmine rice brings out the flavors well. Noodles can soak up the sauce nicely. For a balanced meal, add vegetables. Broccoli or bell peppers work great. Stir-fry them with the chicken for extra color and crunch. This turns a tasty dish into a full meal. To keep your Panda Express Orange Chicken fresh, store it in the fridge. Use an airtight container. This helps keep moisture in and prevents smells from other foods. Try to eat leftovers within three days for the best taste. Reheating Orange Chicken can be tricky. You want it crispy, not soggy. For the best results, use the stovetop. Heat a pan over medium heat and add a bit of oil. Toss the chicken in until it's warm and crispy again. The microwave is quicker but may make it soggy. You can freeze the chicken and sauce separately. For the chicken, let it cool, then place it in a freezer bag. Remove as much air as possible. For the sauce, store it in a container. When you’re ready to eat, thaw them in the fridge overnight. This keeps the flavors fresh. To make this dish gluten-free, you can swap out the all-purpose flour for a gluten-free blend. Look for blends that work well for frying. For the soy sauce, use a gluten-free soy sauce or tamari. These simple changes keep the flavor but remove gluten. Yes! You can use tofu or shrimp. For tofu, choose firm or extra firm. Press out the water and cut it into cubes. For shrimp, use peeled and deveined shrimp. The cooking times may change, but the sauce will still taste great. Serve Orange Chicken with white rice or fried rice. Steamed broccoli or stir-fried vegetables add color and nutrition. You can also pair it with spring rolls for a fun meal. These sides balance the flavors and add texture to your plate. To store Orange Chicken, place it in an airtight container. Keep it in the fridge for up to three days. When reheating, use the oven or stovetop to keep the chicken crisp. Avoid the microwave if you want to maintain that crunch. This blog post covered how to make delicious orange chicken. We discussed the key ingredients, step-by-step instructions, and tips for crispy chicken. You learned about variations for healthier options and how to store leftovers. In my view, mastering this dish opens doors to creativity in the kitchen. Enjoy experimenting with flavors and techniques to make it your own!

Crispy Orange Chicken Bliss

A delightful dish featuring crispy chicken pieces coated in a tangy orange sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb 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
  • 1 teaspoon black pepper
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon ginger powder
  • as needed vegetable oil for frying
  • 0.5 cup sugar
  • 0.25 cup orange juice (freshly squeezed if possible)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 1 zest of 1 orange
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger

Instructions
 

  • Prepare the Chicken: In a mixing bowl, combine the flour, cornstarch, salt, pepper, garlic powder, and ginger powder. In a separate bowl, beat the eggs. Dip each piece of chicken first into the eggs, then coat it with the flour mixture, ensuring an even coating.
  • Fry the Chicken: Heat about 2 inches of vegetable oil in a deep pan over medium heat. Once the oil is hot (around 350°F or 175°C), fry the chicken in batches until golden and crispy, approximately 5-6 minutes per batch. Remove and drain on paper towels.
  • Make the Orange Sauce: In a saucepan over medium heat, combine sugar, orange juice, soy sauce, rice vinegar, sesame oil, minced garlic, and minced ginger. Stir until the sugar dissolves and the mixture begins to simmer.
  • Thicken the Sauce: Slowly add the cornstarch slurry to the saucepan, whisking constantly until the sauce thickens and becomes glossy, about 2-3 minutes. Add the orange zest and stir well.
  • Combine Chicken and Sauce: In a large bowl, toss the crispy chicken pieces with the orange sauce until well coated.
  • Serve: Transfer the orange chicken to a serving platter, and if desired, garnish with sliced green onions or additional orange zest.

Notes

For extra flavor, garnish with sliced green onions or additional orange zest.
Keyword Asian cuisine, crispy chicken, orange chicken