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 Time15mins
Cook Time30mins
Total Time45mins
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: 4people
Author: Gaby
Ingredients
For the Chicken
3tablespoonscornstarch
3egg whites
2 1/2 lbsboneless skinless chicken thighs, cut into bite-sized pieces and patted totally dry
For the Sauce
1/2cupFlorida’s Natural No Pulp Orange Juice
1tablespoonsoy sauce
1 tablespoonbrown sugar
1tablespoonrice wine vinegar
1/4teaspoonsesame oil
Kosher salt and crushed red pepper flakes
2clovesgarlic, finely chopped
1teaspooncornstarch
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