Orange Chicken How to Cook in 5 Easy Steps

Did you know that Orange Chicken is the most popular dish at Panda Express, accounting for over 30% of their total sales? This beloved Chinese-American creation has captured hearts worldwide with its perfect balance of crispy texture and sweet citrus glaze.

While restaurant versions often contain excessive sodium and preservatives, making homemade orange chicken allows you to control ingredients while achieving that same irresistible flavor profile that keeps millions coming back for more.

Ingredients List

Creating authentic-tasting orange chicken requires a perfect harmony of ingredients that work together to deliver that signature sweet and tangy experience. Here’s everything you’ll need:

For the Chicken:

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces (substitute: chicken breast)
• 1 cup all-purpose flour (substitute: almond flour for gluten-free)
• ½ cup cornstarch (substitute: arrowroot powder)
• 2 large eggs, beaten
• 1 tsp salt
• ½ tsp black pepper
• Vegetable oil for frying (substitute: avocado oil for higher smoke point)

For the Orange Glaze:

• ¾ cup fresh orange juice (about 3-4 large oranges)
• Zest of 2 oranges
• ⅓ cup rice vinegar (substitute: apple cider vinegar)
• ⅓ cup brown sugar (substitute: coconut sugar)
• 3 tbsp soy sauce (substitute: tamari for gluten-free)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp cornstarch mixed with 2 tbsp water
• 1 tsp red pepper flakes (optional)
• 2 green onions, sliced for garnish

Nutritional Information of Orange Chicken

Understanding the nutritional profile helps you make informed choices about portion sizes and dietary considerations:

Nutrient	Per Serving (1 cup)	% Daily Value
Calories	385	19%
Total Fat	18g	23%
Saturated Fat	4g	20%
Cholesterol	125mg	42%
Sodium	890mg	39%
Carbohydrates	32g	12%
Dietary Fiber	1g	4%
Sugars	24g	–
Protein	28g	56%
Vitamin C	45mg	50%
Iron	2mg	11%

Explore more healthy recipe ideas here to complement your meal planning.

Step-by-Step Directions

Follow these detailed instructions to create restaurant-quality orange chicken in your own kitchen:

1. 
   

   Prepare the coating station: In a large bowl, whisk together flour, cornstarch, salt, and pepper. In another bowl, beat the eggs until smooth.

   
   
2. 
   

   Coat the chicken: Dip each piece of chicken first in the beaten eggs, then dredge thoroughly in the flour mixture, ensuring complete coverage for maximum crispiness.

   
   
3. 
   

   Heat the oil: Pour oil into a heavy-bottomed pot or deep fryer to reach 2-3 inches deep. Heat to 350°F (175°C) – use a thermometer for accuracy.

   
   
4. 
   

   Fry the chicken: Working in batches to avoid overcrowding, carefully add chicken pieces to hot oil. Fry for 4-5 minutes until golden brown and internal temperature reaches 165°F.

   
   
5. 
   

   Make the glaze: While chicken fries, combine orange juice, zest, vinegar, brown sugar, soy sauce, garlic, and ginger in a large skillet over medium heat.

   
   
6. 
   

   Thicken the sauce: Bring the mixture to a simmer, then slowly whisk in the cornstarch slurry. Continue cooking for 2-3 minutes until the sauce coats the back of a spoon.

   
   
7. 
   

   Combine and serve: Add the crispy chicken to the glaze, tossing gently to coat evenly. Garnish with green onions and serve immediately.

   
   

Timing

• Prep Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes

This recipe takes approximately 45 minutes from start to finish, which is 40% faster than traditional restaurant preparation methods that often require longer marinating times.

Find more quick & easy recipes here for efficient meal preparation.

Healthier Alternatives

Make your orange chicken more nutritious without sacrificing flavor with these smart substitutions:

Original Ingredient	Healthier Alternative	Benefits
Deep frying	Air frying at 400°F	Reduces oil content by 75%
White flour	Almond flour	Higher protein, lower carbs
Brown sugar	Monk fruit sweetener	Zero calories, blood sugar friendly
Regular soy sauce	Low-sodium tamari	40% less sodium
Chicken thighs	Chicken breast	30% less saturated fat
Vegetable oil	Avocado oil spray	Better omega-3 profile

Serving Suggestions

Transform your orange chicken into a complete, satisfying meal with these creative serving ideas:

• Classic pairing: Serve over steamed jasmine rice with steamed broccoli for the traditional experience
• Low-carb option: Present on a bed of cauliflower rice with snap peas and carrots
• Fusion style: Stuff into lettuce wraps with julienned vegetables and cilantro
• Noodle bowl: Toss with cooked lo mein noodles and bell peppers
• Salad topper: Add to mixed greens with mandarin oranges and sesame dressing
• Meal prep: Portion with quinoa and roasted vegetables for weekly meal planning

Explore more dinner recipe ideas here for complete meal inspiration.

Common Mistakes to Avoid

Learn from my kitchen mishaps to ensure your orange chicken turns out perfectly every time:

The Soggy Coating Disaster: I once rushed the coating process and ended up with mushy, oil-soaked chicken. Always ensure your oil reaches exactly 350°F and don’t overcrowd the pan. Overcrowding drops the oil temperature by up to 50°F, resulting in greasy rather than crispy chicken.

The Burnt Garlic Tragedy: During my early attempts, I added garlic too early to the sauce, creating a bitter flavor that overpowered the sweet orange notes. Always add garlic after reducing the heat and monitor closely.

The Watery Sauce Problem: Skipping the cornstarch slurry led to a thin, runny glaze that wouldn’t adhere to the chicken. The sauce should coat the back of a spoon – this visual cue ensures proper consistency.

The Temperature Guessing Game: Without a meat thermometer, I served undercooked chicken twice. Internal temperature must reach 165°F for food safety – never guess with poultry.

Find more healthy lunch ideas here to expand your cooking repertoire.

Storing Tips for Orange Chicken

Proper storage techniques ensure your orange chicken maintains its delicious flavor and safe consumption:

Refrigerator Storage: Store leftover orange chicken in airtight containers for up to 3 days. Keep sauce and chicken separate if possible to maintain texture integrity.

Freezer Storage: Freeze cooked orange chicken for up to 2 months. Use freezer-safe containers and label with dates. Note that texture may become slightly softer after thawing.

Reheating Methods:

• Oven: 350°F for 10-12 minutes (maintains crispiness best)
• Air fryer: 375°F for 5-7 minutes
• Microwave: 30-second intervals with damp paper towel (fastest but softest texture)

Make-Ahead Tips: Prepare and freeze uncooked, coated chicken pieces for up to 1 month. Cook directly from frozen, adding 2-3 minutes to cooking time.

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