Description
Crispy Orange Chicken is a delicious twist on takeout, featuring tender chicken pieces coated in a crispy panko crust and tossed in a sweet and tangy orange sauce.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup orange juice
- 1/2 cup sugar
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon ginger, grated
- 2 tablespoons vegetable oil (for frying)
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- In a large bowl, combine the flour, salt, and black pepper. Dredge the chicken pieces in the flour mixture, shaking off any excess.
- Dip the floured chicken into the beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded chicken pieces in batches, cooking until golden brown and crispy, about 4-5 minutes per side. Remove and drain on paper towels.
- In a separate saucepan, combine orange juice, sugar, soy sauce, rice vinegar, cornstarch, garlic powder, and ginger. Bring to a simmer over medium heat, stirring until the sauce thickens, about 5-7 minutes.
- Once the sauce is thickened, add the crispy chicken to the saucepan and toss to coat evenly.
- Serve the orange chicken hot, garnished with sliced green onions and sesame seeds.
Notes
- For a healthier version, bake the breaded chicken at 400°F for 20-25 minutes instead of frying.
- Add steamed broccoli or bell peppers to the dish for extra vegetables and color.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg