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Orange chicken has an intriguing history that reflects the evolution of American Chinese cuisine. While its precise origins are hard to pinpoint, it is widely believed that this dish was popularized in the United States in the late 20th century, particularly by Chinese-American restaurants. The dish is thought to have roots in traditional Chinese cooking, where chicken is often paired with citrus flavors. However, the American adaptation of orange chicken tends to lean towards sweeter and more heavily breaded variations compared to its Chinese counterparts.

Better-Than-Takeout Orange Chicken – A Family Favorite!

Discover the joy of making Better-Than-Takeout Orange Chicken right in your own kitchen! This easy-to-follow recipe captures the crispy, tangy-sweet flavors you love from your favorite Chinese restaurant while allowing you to use fresh, healthy ingredients. Learn about the history of orange chicken, the importance of cooking techniques, and how to customize the dish to suit your taste. Impress your family and friends with this delightful comfort food that’s perfect for any gathering or cozy dinner at home. Enjoy the rewarding experience of home cooking and savor every delicious bite!
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Ingredients
  

For the Chicken:

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

¾ cup cornstarch

½ teaspoon salt

½ teaspoon black pepper

2 large eggs, beaten

Vegetable oil, for frying

For the Orange Sauce:

Zest of 1 large orange

1 cup fresh orange juice (about 2-3 oranges)

¼ cup soy sauce (low sodium preferred)

¼ cup brown sugar

1 tablespoon rice vinegar

1 tablespoon garlic, minced

1 tablespoon ginger, minced

2 teaspoons cornstarch mixed with 2 tablespoons water (for thickening)

1 teaspoon sesame oil

1 tablespoon green onions, chopped (for garnish)

1 tablespoon sesame seeds (for garnish)

Instructions
 

Prepare the Chicken:

    - In a mixing bowl, combine the cornstarch, salt, and pepper. Toss the chicken pieces in this mixture until well coated.

      - Dip the coated chicken pieces into the beaten eggs, ensuring each piece is covered.

        Fry the Chicken:

          - In a large skillet or wok, heat about ½ inch of vegetable oil over medium-high heat. Once hot, carefully add the chicken in batches (don’t overcrowd the pan).

            - Fry the chicken for about 4-5 minutes per side or until golden brown and cooked through. Remove and drain on a paper towel-lined plate. Repeat with remaining chicken.

              Make the Orange Sauce:

                - In a saucepan, combine the orange zest, orange juice, soy sauce, brown sugar, rice vinegar, minced garlic, ginger, and sesame oil. Bring to a gentle simmer over medium heat.

                  - Once the sauce begins to bubble, whisk in the cornstarch-water mixture and stir until the sauce thickens (about 2-3 minutes). Remove from heat.

                    Combine and Serve:

                      - Add the fried chicken pieces to the orange sauce and toss gently to ensure each piece is coated.

                        - Transfer to a serving dish, and garnish with chopped green onions and sesame seeds.

                          Enjoy!

                            - Serve hot over steamed rice or your favorite noodles for an irresistible meal that’s better than takeout!

                              Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings