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5.0 from 147 votes

Chinese Orange Chicken

Not even Panda Express can beat this homemade orange chicken!

Prep Time
40 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 4 servings
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch chunks
  • 1 cup plus 2 tablespoons cornstarch divided
  • 2 large eggs beaten
  • 1 cup vegetable oil
  • ½ teaspoon sesame seeds
  • 1 green onion thinly sliced
For the marinade
  • 1 cup chicken broth
  • ½ cup freshly squeezed orange juice
  • ½ cup sugar
  • ⅓ cup distilled white vinegar
  • ¼ cup soy sauce
  • 2 cloves garlic minced
  • 1 tablespoon orange zest
  • 1 teaspoon Sriracha or more, to taste
  • ¼ teaspoon ground ginger
  • ¼ teaspoon white pepper

Instructions

    Cup of Yum
  1. To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a large bowl.
  2. In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
  3. Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.
  4. Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
  5. Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
  6. Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired.