Cooking Lucid
Orange Chicken
Crispy battered chicken in a bright, citrusy glaze with a hint of chili heat. Sweet, tangy, and addictive — a homemade version of the Panda Express classic.
Prep 20 min
Cook 20 min
Total 40 min
Serves 4
Ingredients
Step 1 — Marinate and batter the chicken
- 1.5 lbs boneless chicken thighs (cut into bite-size pieces)
- 1 egg
- 2 tbsp soy sauce
- ½ cup cornstarch
- Vegetable oil (for frying)
Step 2 — Make the orange sauce
- 1 cup fresh orange juice
- Zest of 1 orange
- 3 tbsp soy sauce
- 3 tbsp sugar
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 garlic cloves (minced)
- ½ tsp red pepper flakes
Step 3 — Serve
- Steamed white rice
- Sesame seeds
- Orange slices (garnish)
Instructions
- 1
Fry the chicken
Toss chicken with egg and soy sauce, then coat thoroughly in cornstarch. Heat 2 inches of oil to 350°F. Fry chicken in batches 5–6 minutes until golden and crispy. Drain on paper towels.
- 2
Make the orange sauce
Combine orange juice, zest, soy sauce, sugar, rice vinegar, cornstarch, garlic, and red pepper flakes in a saucepan. Simmer 3–4 minutes until thickened and glossy.
- 3
Glaze and serve
Toss fried chicken in the warm orange sauce. Serve over steamed rice garnished with sesame seeds and orange slices.
Nutrition per serving: 480 cal · 32g protein · 42g carbs · 22g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
