Restaurant Style Orange Chicken Recipe | Little Luna
Skip the takeout and go with this incredibly delicious Orange Chicken! Sweet and spicy tender chicken in every bite.
We have a recipe for Copycat Panda Express Orange Chicken that we have loved for years, as well as a recipe for Crock Pot Orange Chicken. But this recipe might just be our favorite!
Easy Orange Chicken
Talk about a family favorite chicken dish! My kids have been requesting this dinner recipe. It’s very simple to make and full of flavor.
Serve it over white or fried rice and you win! Tastes just like Chinese food you get at a restaurant – but better (and made at home!)
If you’ve always been a big Orange Chicken fan, then we think you’ll love this version.
How to Make Orange Chicken
You’ll be surprised how easy this Orange Chicken is to make!
Breaded Chicken. Start by cutting the chicken breast into bite-sized pieces. Take a shallow or pie pan and add 2/3 cup flour, 2/3 cup cornstarch and salt. Mix them together. In a separate bowl, whisk together the eggs.
Dip each piece of chicken into the egg mixture, then coat with the flour mixture. Put the chicken nuggets on a plate.
saute. In a frying pan over medium-high heat, pour 2-3 inches of oil. Use a thermometer to check that the oil temperature reaches 350°F. Before frying the chicken nuggets, you’ll want it to be nice and hot.
Put a few pieces of chicken in the oil. Cook for 2-3 minutes. Make sure to turn the chicken so that all sides are golden brown. Once cooked, drain chicken on paper towels. Repeat until all the chicken is fried.
Orange Chicken Sauce
This sauce is so delicious. It’s sweet and spicy, I could almost drink it.
Combining ingredients. Combine orange juice, sugar, vinegar, soy sauce, ginger, garlic and chili flakes in a medium saucepan. Cook this mixture for 3 minutes over medium heat.
Bold. In a separate bowl, combine 2 tablespoons cornstarch and 2 tablespoons cold water. Stir until a paste forms. Add the cornstarch paste to the orange mixture and cook for 5 minutes, or until the mixture thickens. Once it thickens, remove it from the heat and add the orange zest.
Cover the chicken. Pour chicken into orange juice. Garnish with green onions and orange zest and serve with rice.
Serving and Storing Orange Chicken
We like to serve Orange Chicken with any other Chinese dish:
Store leftover orange chicken in an airtight container And keep in the refrigerator for up to 5 days! Make a delicious lunch or leftovers.
More Asian Chicken Recipes:
Prep Time 12 minutes
Total time 37 minutes
Serving Size 6
Calories 485 kcal
by Lil’ Luna
Orange Chicken Sauce:
- 1 1/2 cups orange juice
- 1 cup sugar
- ¼ cup rice vinegar or white vinegar
- 4 tablespoons soy sauce
- ½ tsp ginger
- 1 teaspoon minced garlic
- 1/2 teaspoon red pepper flakes
- 1 orange zest
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 4 boneless skinless chicken breasts cut into bite-sized pieces
- 3 eggs
- 2/3 cup cornstarch
- 2/3 cup flour
- oil frying
- Garnish with shallots and orange zest
make orange juice
In a medium saucepan combine orange juice, sugar, vinegar, soy sauce, ginger, garlic and chili flakes. Cook over medium heat for 3 minutes.
In a separate bowl, combine 2 tablespoons cornstarch and 2 tablespoons cold water and whisk until smooth.
Add the cornstarch paste to the orange mixture and cook for 5 minutes, or until the mixture thickens. Once thickened, remove from heat and add orange zest. Keep warm, stirring occasionally, while the chicken cooks.
Make the chicken:
Using a shallow pan or pie pan, add 2/3 c flour, 2/3 cup cornstarch and salt. mix.
Whisk eggs in a separate bowl.
Dip each piece of chicken into the egg mixture, then coat with the flour mixture. Put the pieces on a plate.
Heat 2-3 inches of oil in a frying pan over medium-high heat. Use a thermometer to check that the oil temperature reaches 350°F
Put a few pieces of chicken in the oil. Cook for 2-3 minutes until all sides are golden brown. Once cooked, drain chicken on paper towels. Repeat until all the chicken is fried.
Pour chicken into orange juice. Garnish with green onions and orange zest if you want and serve with rice.