Chinese Orange Chicken


Not even Panda Express can beat this homemade orange chicken!

Chinese Orange Chicken - Not even Panda Express can beat this homemade orange chicken!

Today was just one of those days. My photography shoot went awry. I burned myself when frying an egg. There was an ant party in my kitchen trash. I hit the worst kind of traffic on a Saturday afternoon for a 3 mile drive. The list goes on.

The highlight of my day was that I still had some of this orange chicken left. This is a Chinese favorite of mine, especially from Panda Express, involving crisp, fried chicken bites smothered in a wonderfully sweet and tangy orange sauce. There is a bit of prep work involved here but at the end of the day, nothing beats homemade, right? And believe me when I say that not even Panda Express will beat this version!

Chinese Orange Chicken - Not even Panda Express can beat this homemade orange chicken!

Chinese Orange Chicken

Not even Panda Express can beat this homemade orange chicken!

Ingredients:

  • 1 1/2 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
  • 1/2 teaspoon sesame seeds
  • 1 green onion, thinly sliced

For the marinade

  • 1 cup chicken broth
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup sugar
  • 1/3 cup distilled white vinegar
  • 1/4 cup soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon orange zest
  • 1 teaspoon Sriracha, or more, to taste
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon white pepper

Directions:

  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.

Adapted from Cooking Classy

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 661.4 Calories from Fat 204.3
% Daily Value*
Total Fat 22.7g 35%
Saturated Fat 2.9g 15%
Trans Fat 0.4g
Cholesterol 197.0mg 66%
Sodium 1076.9mg 45%
Total Carbohydrate 65.1g 22%
Dietary Fiber 0.9g 4%
Sugars 28.3g
Protein 46.5g 93%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.