Enjoy Chinese takeout at home with this easy orange chicken recipe! No deep frying required. Great easy dinner option for busy nights.
Original post: January 2019 | Updated: February 2021
If you love Panda Express Orange Chicken, you are about to be extremely happy. Giddy! I set out to make a copycat recipe of Orange Chicken that is easy but that also rivals my favorite take-out. I totally nailed it because this is one of the best meals I’ve made in my kitchen in a very long time. Once I started eating, I COULD NOT STOP.
And a bonus? This is a 30-minute meal, so it is perfect for those busy nights when dinner needs to get on the table asap. Another bonus? No deep frying is involved. I tend to avoid deep-fried recipes, so this is a huge win for me. Enjoy this delicious recipe, friends! It’ll quickly become a favorite!
VIDEO TUTORIAL: EASY ORANGE CHICKEN
HOW ORANGE CHICKEN IS MADE
STEP 1
In a medium bowl, combine eggs, cornstarch and salt and pepper. Mix well. Add 4 chicken breasts that have been cut into bite-size pieces and toss until each piece is fully coated. Set aside.
STEP 2
In a separate medium bowl, combine soy sauce, brown sugar, white or rice vinegar, the zest and juice of 1 orange, minced garlic and cornstarch. Whisk until the cornstarch has dissolved.
STEP 3
Heat canola, vegetable or sesame oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer (do this in multiple batches, if needed) and cook for 2 minutes per side, or until browned.
Transfer the chicken to a paper towel lined plate and cover. When you’ve gotten through all of the chicken, add it back to the skillet along with the orange sauce.
Cook over medium heat until the chicken pieces are fully cooked through, about 5-7 minutes. Serve immediately over white rice! Top with green onions and orange zest. YUM.
HOW TO MAKE HEALTHY ORANGE CHICKEN SAUCE
Because this recipe is not deep-fried it is already a healthier version of the Chinese staple dinner. To make it even healthier, do any or all of the following:
- Use low-sodium soy sauce.
- Decrease the amount of brown sugar by half.
- Reduce the amount of canola or vegetable oil you use by half (although you may not achieve perfectly crispy chicken if you go this route).
WHICH CUT OF CHICKEN TO USE
Use boneless skinless chicken breasts or chicken thighs for this recipe. Breasts are a lighter meat and will yield a leaner meal, but will be less moist than the dark-meat thighs.
Both are delicious options, depending on whether you prefer light or dark meat!
OTHER CHINESE FOOD TAKE-OUT FAKE-OUT DINNER OPTIONS
If you love this Orange Chicken, you may be interested in these delicious homemade dishes, as well:
DELICIOUS USES FOR RICE
I highly recommend that you serve this dish over a steaming pile of white or brown rice. Let it cook in your Instant Pot in MINUTES while you prepare the recipe! If you have rice leftovers, consider using in any of these delicious ways!
- Sprinkle in some chopped fresh cilantro and mix with 2 tablespoons of olive oil and juice from 1 lime. No need for Chipotle!
- Serve alongside Instant Pot Chicken for the perfect complete meal.
- Add it to a skillet or wok, along with eggs, peas, carrots and soy sauce to create a delicious fried rice.
- Go simple and serve with a few pats of butter or olive oil. Stir until the butter has melted.
- Mix together with salsa, black beans, lime juice and chopped avocado. Add shredded chicken for a meaty dish!
FAQ ABOUT ORANGE CHICKEN
If you want the sauce in this recipe to be thicker, increase the amount of cornstarch you use in the orange sauce to 2-3 tablespoons (add in 1-tablespoon increments). This should result in a nice, thick sauce!
This meal is not typically prepared with peppers, making it mild on the spice charts. It is more sweet than spicy, but you can easily add a touch of spice if you’d like! Add 1/4 to 1/2 teaspoon cayenne pepper to the soy sauce mixture and/or sprinkle red pepper flakes over the top just before serving.
Like most Chinese take-out meals, Orange Chicken is best served over white or brown rice. The texture of the rice complements the flavors in the dish and it also soaks up all of that delicious sauce that you do not want to waste.
I love topping the end result with additional orange zest for an extra touch of that orange flavor that makes this dish a star.
After cooking and cooling, place orange chicken in an air-tight container and freeze for up to 3 months.
Easy Orange Chicken Recipe
Ingredients
- 2 eggs beaten
- 3 tbsp cornstarch
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 chicken breasts boneless, cut into 1-inch pieces
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp white vinegar
- 1 orange juiced and zested
- 2 cloves garlic minced
- 1 tbsp cornstarch
- 4 tbsp canola oil or vegetable oil
- 1/4 cup sliced green onions for topping
- 1 tbsp orange zest for topping
Instructions
- In a medium bowl, combine the egg, 3 Tbsp cornstarch, salt and pepper. Mix well. Add the chicken and toss until each piece is fully coated. Set aside.
- In a separate medium bowl, combine the soy sauce, brown sugar, vinegar, orange zest and juice, garlic and 1 Tbsp cornstarch. Whisk until cornstarch has dissolved.
- Heat the canola or vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer (do this in multiple batches, if needed) and cook for 2 minutes per side, or until browned. Add all of the chicken back to the skillet, along with the orange sauce. Cook over medium heat until the chicken pieces are fully cooked through, 5-7 minutes.
- Serve immediately over white rice. Top with green onions and orange zest.
Notes
- Use low-sodium soy sauce.
- Decrease the amount of brown sugar by half.
- Reduce the amount of canola or vegetable oil you use by half (although you may not achieve perfectly crispy chicken if you go this route).
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