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Better Than Takeout Orange Chicken

Enjoy crispy, juicy chicken coated in a glossy orange sauce for a healthier take on a beloved takeout classic.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless skinless chicken breasts or thighs The heart of this dish, providing juicy bites.
  • 2 cups cornstarch To create a wonderfully crispy exterior.
  • 4 pcs eggs, beaten Helps breadcrumbs adhere to chicken.
  • 2 cups panko breadcrumbs Adds extra crunch.
  • 1/4 teaspoon salt and pepper Enhances flavor.
  • oil for frying (preferably vegetable oil) Helps achieve crispy golden color.
For the Orange Sauce
  • 1 1/2 cups water Base for the sauce.
  • 1/4 cup orange juice Adds tangy sweetness.
  • 1/4 cup rice vinegar Brightens the dish.
  • 2 1/2 tablespoons soy sauce Infuses savory depth.
  • 1 tablespoon sesame oil Brings an aromatic, nutty flavor.
  • 1 tablespoon orange zest, grated Intensifies the orange flavor.
  • 1 cup packed brown sugar Harmonizes perfectly with citrus.
  • 1/2 teaspoon ginger root, minced Adds warmth and spice.
  • 1/2 teaspoon garlic, minced Enhances overall flavor.
  • 2 tablespoons green onion, chopped For garnish.
  • 1/4 teaspoon red pepper flakes Adds a whisper of heat.
  • 3 tablespoons cornstarch Thickening agent for the sauce.
  • 2 tablespoons water For mixing with cornstarch.

Method
 

Prepare the Sauce
  1. In a large saucepan, combine the water, orange juice, rice vinegar, soy sauce, and sesame oil over medium-high heat. Blend well for a few minutes.
  2. Stir in the brown sugar, orange zest, minced ginger, minced garlic, and red pepper flakes. Bring to a boil.
Thicken the Sauce
  1. In a small bowl, combine 3 tablespoons of cornstarch with 2 tablespoons of water. Slowly stir into the sauce, simmering until thickened.
Prepare the Chicken
  1. Heat vegetable oil in a Dutch oven to 355 degrees.
  2. In a bowl, mix cornstarch, salt, and pepper. Prepare a breading station with beaten eggs, panko breadcrumbs, and the cornstarch mixture.
  3. Dip chicken pieces into the egg mixture, dredge in cornstarch, dip in eggs again, and coat in panko breadcrumbs.
  4. Carefully fry the chicken until golden brown and fully cooked, about 4 minutes.
Combine and Serve
  1. Pour the warm orange sauce over the crispy chicken, tossing gently, and garnish with chopped green onions.

Notes

For enhanced flavor, marinate the chicken in soy sauce, garlic, and ginger. Ensure oil is hot enough to fry without greasiness. Fry in small batches.