4.5 from 72 votes
Best Orange Chicken
With juicy chunks of crispy ginger-infused chicken and a sticky orange sauce, this easy recipe inspired by Panda Express orange chicken elevates the classic with a triple dose of zesty orange flavor.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
35 mins
Servings: 4 small
Calories: 422 kcal
Course:
Main Course
Cuisine:
Chinese-American Fussion
Ingredients
for chicken
- 450 grams boneless skin-on chicken thighs (cut into 1.5-inch pieces)
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 teaspoon fresh ginger (grated)
- ½ cup Potato Starch
- vegetable oil (for frying)
for orange sauce
- ¾ cup orange juice
- ⅓ cup orange marmalade
- ½ tablespoon orange zest (zest of ½ orange)
- ½ teaspoon Potato Starch
- ½ teaspoon salt
to serve
- ¼ red bell pepper (minced, for garnish)
- ½ teaspoon toasted sesame seeds (for garnish)
Instructions
- Add the 450 grams boneless skin-on chicken thighs, 1 tablespoon soy sauce, 1 tablespoon sake, and 1 teaspoon fresh ginger to a medium bowl and mix. Let this marinate for at least 15 minutes or up to 8 hours.
- Add all the ¾ cup orange juice, ⅓ cup orange marmalade, ½ tablespoon orange zest, ½ teaspoon potato starch, and ½ teaspoon salt into a skillet and whisk together.
- When you're ready to make the orange chicken, preheat a heavy pot filled with 2 inches of vegetable oil to 340°F (170°C). Prepare a paper towel-lined rack.
- Add ½ cup potato starch to a shallow bowl, and dip chicken pieces in the starch to evenly coat them. You want an even coating, but it should not be caked on.
- Fry the chicken in batches until golden brown and cooked through, flipping a few times to ensure it browns evenly.
- Drain the chicken on the prepared rack and repeat.
- To make the orange sauce, heat the skillet with the sauce ingredients over medium-high heat and stir constantly until the sauce starts to thicken.
- Add the fried chicken to the orange sauce and toss to coat evenly. The orange chicken is done when the sauce forms a thick glaze around the pieces of the chicken. Garnish with ¼ red bell pepper and ½ teaspoon toasted sesame seeds.
Cup of Yum
Nutrition Information
Calories
422kcal
(21%)
Carbohydrates
41g
(14%)
Protein
21g
(42%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
110mg
(37%)
Sodium
656mg
(27%)
Potassium
567mg
(16%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
433IU
(9%)
Vitamin C
36mg
(40%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4small
Amount Per Serving
Calories 422
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 41g | 14% |
| Protein | 21g | 42% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 110mg | 37% |
| Sodium | 656mg | 27% |
| Potassium | 567mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 433IU | 9% |
| Vitamin C | 36mg | 40% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.