Orange Chicken

Grandson Buddy loves orange chicken. He thinks the best orange chicken in the world is served at Panda Express. I set out to prove him wrong. Previous attempts have been less than stellar. This one knocks it out of the park! It doesn’t taste like concentrated orange juice, has a vinegary tang, and is just spicy enough. In a word, delicious. The stir fried sugar snap peas were the perfect accompaniment to the orange chicken. Just dice the sugar snap peas, stir fry in a hot wok or skillet in a little peanut oil, then season to taste with salt and pepper. Don’t over cook them. A little crunch is perfect.

orange chicken


Orange Chicken
  • For the sauce:
  • 1 and ½ cups water
  • ¼ cup lemon juice
  • ⅓ cup seasoned rice vinegar
  • 2 TBS soy sauce
  • 3 TBS orange juice, not from concentrate
  • 1 cup brown sugar
  • Zest of 1 large orange
  • 2 garlic cloves, minced
  • 1 tsp hot chili paste
  • 2 tsp fresh ginger, minced
  • 3 TBS cornstarch, dissolved in TBS soy sauce
  • For the chicken:
  • 1.5 lbs boneless, skinless chicken breast, diced into 1-inch cubes
  • 1 egg, lightly beaten, thinned with 1 tsp water
  • ½ cup sweet rice flour
  • ½ cup corn starch
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp cayenne pepper (optional)
  • Peanut oil for frying
  • Garnish:
  • Sliced green onions
  • Toasted sesame seeds
  1. Make the sauce by adding all the ingredients except the cornstarch in a medium sauce pan. Heat on medium until the sauce comes to a slow boil then reduce heat and simmer for five minutes. Turn off the heat and set sauce aside.
  2. In a medium bowl, whisk together rice flour, cornstarch, salt, and pepper. Dip the chicken pieces first in the egg, then dredge in cornstarch mixture. Shake off excess and spread pieces on a wire rack. Allow the coated chicken to rest for ten minutes before frying.
  3. Add enough peanut oil to a large pot or dutch oven to about a 2" inch depth. Heat over medium until the oil is hot (375 degrees). Add chicken in small batches and fry until golden brown. Remove from oil and drain on paper towels. Check the largest piece for doneness. When all the chicken is done, place it in a medium-sized bowl.
  4. Re-heat the sauce until simmering. Slowly add the cornstarch, dissolved in 3 TBS soy sauce, whisking constantly until the sauce thickens. Remove from heat. Pour sauce over chicken and toss to coat. Serve over steamed white rice. Garnish with slivered green onion and toasted sesame seeds.


You also might enjoy...

  • orangechicken

    Grandson Buddy loves orange chicken, especially the orange chicken at Panda Express. We tried to make it once when he was visiting but it didn't turn out very good. I tried making it again, using some orange marmalade that I canned that didn't set up. This time it was really good! I'll make it again for Buddy when he comes for a visit.  INGREDIENTS: 1  pound chicken tenders, cut into 1 inch pieces 1 cup white rice flour (in the Asian section of the market) 1/2 sweet onion quartered and pieces separated Salt and pepper to taste Vegetable oil for frying Cooked white rice For the sauce: 12 oz orange juice 1/2 cup orange marmalade 1/4 cup honey 1/4 cup brown sugar 4 TBS soy sauce 1/4 cup rice vinegar 2 tsp hot chili paste 1 tsp garlic paste DIRECTIONS: Pour the orange juice into a medium saucepan and simmer until reduced by half. Add the remaining ingredients and heat until bubbly and thick. Allow the sauce to cool and it will thicken more as it cools. Add the salt and pepper to the rice flour and coat the chicken pieces. Heat enough oil in a pot with high sides…

  • pizza

    Leftover chicken? Rotisserie chicken from the market? Make a barbecue chicken pizza! Barbecue Chicken Pizza Ingredients 1 medium Pizza Crust (homemade or store bought) 3/4  cup barbecue sauce (bottled or homemade) 2 cups grated Cheddar Jack cheese 8 ounces cooked diced chicken 3 slices smoked bacon, cooked and crumbled 1/4 cup sliced red onion 3 sliced green onion tops Instructions DIRECTIONS: Mix 1/4 cup sauce with the diced chicken. Bake in 350 degree oven for 7-8 minutes. Can be done ahead of time and kept refrigerated until ready to assemble the pizza. Roll out pizza dough. Spoon barbecue sauce on pizza crust and spread evenly to within 1/2" of edge. Sprinkle cheese on top of sauce. Add the chicken, red onions, and bacon. Remove from oven and sprinkle with diced green onions. Serve piping hot. 3.2.1753  

  • chickenparm

    This one is super easy using a jarred sauce. I made it yesterday because I knew we would be working outside all day and would want an easy supper.                             Crockpot Chicken Parmigiana Ingredients INGREDIENTS: 6 skinless boneless chick thighs ( you could use breasts but it wouldn't be as good) Salt and pepper to taste 2 TBS Olive Oil I large jar of your favorite marinara sauce 1 clove garlic, minced Parpardelle noodles Shredded parmesan cheese Instructions Heat oil in frying pn. Season the chicken with salt and pepper. Brown chicken in frying pan but do not cook through. Remove chicken from frying pan and add to crockpot. Add the garlic. Pour in the marinara sauce and let simmer all day. Before serving cook your favorite egg needles to al dente. Drain and serve with the Chicken Parmigiana on top and a dinner roll. So easy and so good. 3.2.1753  


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: