You Don’t Need DoorDash: Orange Chicken
Welcome to the New Series: You Don’t Need DoorDash! Tonight, We’re Making Orange Chicken If you’ve ever craved that hot, sticky-sweet, citrusy magic that is Orange Chicken but didn’t want to deal with the weird mystery meat situation of takeout, then congratulations—tonight’s your night. We’re making the crispiest, juiciest, most flavor-packed Orange Chicken right in your own kitchen. And guess what? It’s actually easier than you think.
Orange Chicken: A Little History Lesson (I Promise It’s Interesting)
First things first—Orange Chicken isn’t actually from China. Shocking, I know. It’s a Chinese-American creation made famous by Panda Express, but if you were hoping to find this exact dish in Beijing, you’d be out of luck. That said, it’s got all the classic elements of Chinese cuisine: crispy fried chicken, a balance of sweet, savory, and tangy flavors, and a sauce so good you’ll want to drink it (but maybe don’t).
Why This Recipe Is THE ONE
I’ve been tweaking my Orange Chicken game for a while now, and I finally landed on the perfect version. The sauce? Sweet, tangy, and rich with freshly squeezed orange juice (none of that artificial stuff). The chicken? Extra crispy, thanks to a perfectly balanced dredging situation. The overall experience? Better than your go-to takeout spot, hands down.
What Makes This Orange Chicken Special?
- Freshly Squeezed Orange Juice: It’s not just for fancy brunches. The juice goes into the sauce and into the marinade, giving the chicken that bright citrusy zing while making it extra tender.
- Crispy Fried Chicken: The right dredge and frying method mean crunchy perfection that holds up under all that delicious sauce.
- A Sauce That Slaps: A mix of soy sauce, garlic, ginger, two kinds of vinegar, and a little heat from red pepper flakes—this sauce is thick, glossy, and pure gold.
How to Make It
1. Start With the Sauce: Heat up some sesame oil in a saucepan and sauté garlic, ginger, and red pepper flakes. Stir in soy sauce, fresh orange zest, sugar, white vinegar, rice wine vinegar, and the white part of some green onions. Let it simmer and reduce until it’s thickened. Then, whisk up a quick cornstarch slurry, add it in, and watch the sauce transform into glossy, sticky perfection. Strain it, set it aside, and prepare for greatness.
2. Marinate That Chicken: Cut the chicken into bite-sized pieces and toss it with some fresh orange juice. Let it marinate for at least an hour (or overnight if you’re planning ahead like a boss). The acidity helps break down the meat, making it ultra-tender.
3. Fry Until Crispy: Heat up some oil in a deep skillet. While it’s getting hot, set up your dredging station: eggs in one bowl, a flour-cornstarch-salt-and-pepper mix in another. Dip the marinated chicken in the egg, then coat it in the flour mixture. Fry until golden brown and crispy on both sides. Drain on a paper towel and try not to eat all of it before you sauce it up.
4. Toss & Serve: Add the crispy chicken to a bowl, pour that glorious sauce all over it, and toss to coat. Sprinkle with the green parts of the green onions for extra flavor and crunch. Serve with fluffy white rice and prepare to impress yourself.
Why Make This Instead of Ordering Takeout?
Listen, I love takeout as much as the next person, but let’s be real—sometimes it’s just not the same. Maybe your local spot is hit or miss, maybe you’re trying to save a little cash, or maybe you just want to know exactly what’s going into your food. Either way, this homemade Orange Chicken delivers all the flavors you crave, but better.
So, the next time you’re about to reach for that delivery app, consider this your sign to hit the kitchen instead. Your future self (and your taste buds) will thank you.
Enjoy, and stay tuned for more Better Than Takeout nights!
Ingredients
- FOR THE SAUCE:
- 1/4 cup fresh squeezed orange juice About 1 orange
- 1 tablespoon toasted sesame oil
- 2 green onions thinly sliced, whites and greens separated, whites only for the sauce
- 1/2 tablespoon minced ginger
- 4 cloves garlic minced
- Zest from 1 orange
- 2 tablespoons soy sauce
- 2 tablespoons water
- ½ cup granulated sugar
- 3 tablespoons white vinegar
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- FOR THE CHICKEN:
- 1 ½ pounds boneless skinless, chicken thighs
- Juice from 1 orange
- 2 eggs
- ½ cup cornstarch
- ½ cup flour
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- Vegetable oil as needed, for frying
Instructions
FOR THE CHICKEN:
- Cut the chicken into bite-sized, 1-inch pieces and place them in a bowl. Pour in the orange juice, mix to coat, then cover and let it marinate for at least an hour or up to overnight.
- In a large cast iron skillet, heat about an inch of oil to 350ºF (180ºC). (This is usually when I get to work on my sauce; instructions below, and let it gently simmer on the lowest setting while I continue with the chicken)
- Set up your dredging station: In one shallow bowl, beat the eggs. In another, combine the flour, cornstarch, salt, and pepper. Working in batches, dip the marinated chicken into the egg, then coat it in the flour mixture, shaking off any excess.
- Fry the chicken in batches until it’s crispy and golden on both sides, about 4 minutes per side. Transfer to a paper towel-lined plate to drain and repeat with the rest of the chicken.
- Place the crispy chicken in a mixing bowl, pour the sauce over the top, and toss until evenly coated.
- Garnish with the remaining green onions and serve with a side of rice.
FOR THE SAUCE:
- In a small saucepan over medium heat, combine the sesame oil, ginger, garlic, red pepper flakes, orange zest, soy sauce, water, sugar, white vinegar, rice wine vinegar, and the white parts of the green onions. Whisk everything together.
- Let the sauce simmer, stirring occasionally, until it reduces by about half.
- Meanwhile, make a slurry by mixing the cornstarch with 2 tablespoons of cold water.
- Whisk the slurry into the sauce and continue to cook until it thickens enough to coat the back of a spoon.
- Once done, strain the sauce through a fine mesh strainer and set aside until ready to use.
