Did you know orange chicken isn't actually from China? It was actually born in the 1980s in California—thanks to a crafty chef working for Panda Express. Inspired by the flavors of Hunan cuisine (known for spicy, tangy sauces), but toned down for American palates, orange chicken became a sweet, sticky icon of Chinese-American comfort food. And now, it’s your turn to master this cult classic—no mall food court required. This meal is perfect for weekday dinners, and is an absolute hit in my home.

HOMEMADE ORANGE CHICKEN 

Prep Time: 20 minutes    Cook Time: 30 minutes    Total Time: 50 minutes     Servings: 4

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Ingredients

For the Chicken:

• 1.5 lbs chicken breast, sliced thin

• 2 large eggs

• ¾ cup cornstarch

• ¾ cup all-purpose flour

• 1 tsp garlic powder

• ½ tsp salt

• ½ tsp white pepper

• Vegetable oil, for frying

For the Sauce:

• ¾ cup orange juice (fresh or bottled, but not from concentrate)

• ¼ cup soy sauce 

• ⅓ cup sugar (or honey for a twist)

• 2 tbsp rice vinegar

• 1 tbsp orange zest 

• 1 tbsp minced garlic

• 1 tsp grated fresh ginger (or ½ tsp ground ginger)

• 1½ tbsp cornstarch + 2 tbsp water (slurry for thickening)

• 1-3  chilies pepper (optional for heat)

For Serving:

• Green onions and sesame seeds (optional garnish)

• Jasmine rice  

Instructions

Step 1: Cook the Jasmine Rice

1. Rinse 2 cups of jasmine rice in cold water until it runs clear.

2. In a pot, add rice and 4 cups water, and bring to a boil.

3. When water level is below the rice, cover, and reduce heat to low. Simmer for 12 minutes, then remove from heat. Let it sit (covered) for another 10 minutes before fluffing.

Step 2: Fry the Chicken

1. In one bowl, whisk eggs. In another bowl, mix cornstarch, flour, garlic powder, salt, and pepper.

2. Dip chicken pieces in egg, then dredge in flour mixture. Shake off excess.

3. Heat about 1½ inches of oil in a deep skillet or wok over medium-high heat.

4. Fry chicken in batches until golden and crispy (about 4–5 minutes per batch). Transfer to a paper towel-lined plate.

Step 3: Make the Orange Sauce

1. In a saucepan or wok over medium heat, combine orange juice, soy sauce, sugar, vinegar, garlic, ginger, zest, and chilies.

2. Bring to a simmer, then stir in the cornstarch slurry.

3. Cook for 2–3 minutes until the sauce thickens and becomes glossy.

Step 4: Toss and Serve

1. Toss the fried chicken pieces in the sauce until fully coated.

2. Serve over a bed of jasmine rice, and sprinkle with chopped green onions and sesame seeds if you're feeling fancy.

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Nutritional Facts (Per Serving)

	Nutrient   Amount Calories ~620 kcal Protein 35g Carbohydrates 68g Sugars 18g Fat 22g Saturated Fat 3g Fiber 1.5g Sodium ~780mg
	Note: These are estimates based on standard ingredients and frying oil absorption.