Orange Chicken Recipe
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Marinating time
15 mins
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Total Time
55 mins
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Servings
4
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Calories
964 kcal
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Course
Main Course, Lunch, Dinner
Orange Chicken Recipe
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This homemade version of Panda Express’s Orange Chicken will blow you away with its deliciously sweet, zesty, and mildly spicy flavors.
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Ingredients
CRUNCHY CHICKEN
- 1 pound boneless chicken thigh cut into 1-inch cube
- 1 tablespoon ginger grated
- 1 tablespoon fish sauce or use salt and adjust the amount according to taste
- ¼ teaspoon white ground pepper
- 1 medium egg beaten
- ¼ cup cornstarch
- ½ cup cornstarch for dredging
- 1-2 cups canola or corn oil for deep frying
ORANGE SAUCE
- 1 tablespoon cornstarch
- ¼ cup brown sugar
- orange juice from 1 whole orange
- ¼ cup rice vinegar or white vinegar
- ¼ cup water
- 2 tablespoon soy sauce
- salt if needed
- 1 orange zest from 1 orange
- ½ - 1 teaspoon chili flakes
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Instructions
- Place chicken pieces in a bowl and add the grated ginger, fish sauce, and white pepper, and mix. Add beaten egg and mix again. Let it marinate for at least 15 minutes or while you prepare the other ingredients.
- Use a zester and get the zest from 1 orange. Set the orange zest aside for later (cover it so it will not dry out). Now use a squeezer or juicer to get the juice from the same orange, it should be about ½ cup of orange juice.
- In a bowl, combine the dry ingredients for the sauce and mix then pour in the wet ingredients except for the orange zest and chili flakes. Mix well until sugar and salt are dissolved. Set aside.
- Add ¼ cup cornstarch to the marinated meat and mix well with your hands or a spatula.
- Place ½ cup of cornstarch on a plate. Take a piece of meat and roll it with cornstarch to fully cover. Press it inside your hand to make sure the cornstarch sticks firmly to the meat. Do the same to the rest.
- Heat oil in a wok over medium-low heat. Check if th oil is hot enough by dipping a chopstick, it should bubble immediately.
- Deep fry the meat in batches if needed, do not overcrowd. Do not stir for 1 minute after putting in hot oil so the cornstarch won’t shed off. Fry for 3-4 minutes or until golden brown. Remove the meat from the oil using a spider ladle and place it on an oil-draining rack or plate lined with a paper towel.
- Empty the oil from the wok, no need to wipe it clean. Turn on the heat to medium-high. Pour the sauce mixture into the wok and simmer until it has thickened. Add the orange zest and chili flakes. Lower heat to low and continue to simmer until quite thick.
- Add back the fried chicken pieces. Toss and mix for 10 seconds until everything is coated with sauce. Transfer to a serving dish.
Nutrition Information
Show Details
Calories
964kcal
(48%)
Carbohydrates
42g
(14%)
Protein
21g
(42%)
Fat
79g
(122%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
21g
Monounsaturated Fat
46g
Trans Fat
0.3g
Cholesterol
152mg
(51%)
Sodium
992mg
(41%)
Potassium
329mg
(9%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
387IU
(8%)
Vitamin C
4mg
(4%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 964 kcal
% Daily Value*
| Calories | 964kcal | 48% |
| Carbohydrates | 42g | 14% |
| Protein | 21g | 42% |
| Fat | 79g | 122% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 21g | 124% |
| Monounsaturated Fat | 46g | 230% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 152mg | 51% |
| Sodium | 992mg | 41% |
| Potassium | 329mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 387IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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