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5.0 from 18 votes

Orange Chicken Recipe

This homemade version of Panda Express’s  Orange Chicken will blow you away with its deliciously sweet, zesty, and mildly spicy flavors.

Prep Time
10 mins
Cook Time
10 mins
Marinating time
15 mins
Total Time
55 mins
Servings: 4
Calories: 964 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Asian , Chinese

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add ¼ cup cornstarch to the marinated meat and mix well with your hands or a spatula.
  5. 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.
  6. Heat oil in a wok over medium-low heat. Check if th oil is hot enough by dipping a chopstick, it should bubble immediately.
  7. 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.
  8. 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.
  9. 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

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

% 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.