Go Back
+ servings
Better Than Takeout Orange Chicken from www.whatsgabycooking.com (@whatsgabycookin)
Print Recipe
4.75 from 8 votes

Homemade Orange Chicken

This homemade Orange Chicken is truly perfection!! So for those of you who order this every time you get takeout - try and make it and home and see what you think!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Chinese
Keyword: orange chicken, homemade orange chicken, easy orange chicken, DIY orange chicken, better than take out orange chicken, panda express orange chicken knockoff
Servings: 4 people
Author: Gaby

Ingredients

For the Chicken

  • 3 tablespoons cornstarch
  • 3 egg whites
  • 2 1/2 lbs boneless skinless chicken thighs, cut into bite-sized pieces and patted totally dry

For the Sauce

  • 1/2 cup Florida’s Natural No Pulp Orange Juice
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice wine vinegar
  • 1/4 teaspoon sesame oil
  • Kosher salt and crushed red pepper flakes
  • 2 cloves garlic, finely chopped
  • 1 teaspoon cornstarch
  • vegetable oil for frying
  • green onion for garnish (or chives!)

Instructions

For the Chicken

  • In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the patted dry chicken to the mixture and allow to sit for 5 to 10 minutes.

For the Sauce

  • Meanwhile, put the Florida’s Natural No Pulp Orange Juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper and garlic in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
  • Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
  • Heat about 2-3 inches of vegetable oil in a large heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, carefully drop the chicken into the oil (I drop 1-2 pieces in at a time and move it around for a second before adding more pieces), flipping gently, until golden, 3 to 4 minutes. Be very careful not to overcrowd the pan. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Repeat the process with the remaining batches. Once all the batches have their initial fry, drop them back into the oil for 1 minute to really solidify the coating. Toss the chicken in the sauce and serve with the green onion garnish