Orange Chicken
As someone who grew up in a place where Asian food wasn’t accessible, Orange Chicken holds a special place in my heart.
Though not authentically Chinese, Orange Chicken has deep roots in Asian-American fusion cuisine, most famously popularized by Panda Express. The dish reflects the adaptation of Chinese flavors to suit American palates, blending cultural influences in a way that feels familiar but still flavorful. This evolution is a testament to how immigrant communities shape and influence the food landscape in new countries, creating hybrid dishes that become cultural touchstones in their own right.
Orange Chicken has become an iconic dish, especially in the U.S., where it’s widely associated with Asian-American cuisine thanks to its sweet, tangy flavor and crispy texture. The blend of sweet and savory makes it approachable for those unfamiliar with more traditional dishes, making it an entry point for many into the world of Asian food. For some, it’s a nostalgic comfort food, a staple of quick, satisfying meals, while for others, it’s the beginning of their journey into exploring broader Asian culinary traditions.
For many people, including myself, orange chicken holds a special place in our food memories. Growing up part Asian, I remember feeling self-conscious about the food I ate, which wasn’t always well understood by others. Orange chicken, however, was different—it was a bridge that made Asian cuisine more accessible to friends and family who otherwise might not have tried it. To this day, it represents more than just a meal; it’s a reminder of how food can build connections and break down cultural barriers.
Recommended Cookware
I’ve tried countless cookware brands, thanks to how often I cook (and in full transparency, receive PR), but Caraway is still one of my favorites.
Caraway’s non-toxic ceramic coating is free from harmful chemicals like PTFE and PFAS, ensuring safe cooking even at high temperatures. It offers easy cleanup without toxic fumes and promotes even heat distribution for perfectly cooked meals. Best of all, it’s built to last, making them a worthwhile investment for anyone, while maintaining a focus on sustainability and safety.
Use my code KYRIETHEFOODIE10 for 10% off your purchase with Caraway.
In addition to having a solid pan for cooking, I highly recommend getting a high-quality rice cooker. If you love Asian cuisine, this is essential, and there are so many ways you can use it. See all of my rice cooker meals here. Eating hot, white, steamed rice with Orange Chicken is one of my favorite ways to enjoy it.
I grew up using rice cookers from the brands Tiger and Zojirushi. Here are a few from them that I would recommend. I’ve linked a few options depending on how large of a rice cooker you need. Depending on what you are looking for, I have recommended rice cookers ranging from $20-200. On that note… let’s get cooking!
Key Features to Look For:
- Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
- Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
- Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
Orange Chicken
- Total Time: 35 minutes
Description
Orange chicken is a crispy, deep-fried dish coated in a sweet, tangy, and slightly spicy orange-flavored glaze, blending savory and citrusy flavors.
Ingredients
- 2 lbs chicken thighs, diced
- Neutral oil, for frying
- Green onions and roasted sesame seeds, for garnish (optional)
- 2 eggs
- 1/2 cup cornstarch
- 1/4 cup flour
- 1 teaspoon black pepper
Orange Chicken Sauce:
- 3/4 cup orange juice (2-3 oranges)
- 2 tablespoons honey
- 1/4 cup sugar
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon ginger, grated
- 4 cloves garlic, minced
- 1 tablespoon cornstarch (optional)
Instructions
- In a large bowl, beat the two eggs. Add the 1/2 cup of cornstarch, the flour, and black pepper. Mix to combine until you are left with a thick, yellow batter.
- Dip the diced chicken thighs into the egg mixture, ensuring each piece is evenly coated. Set aside.
- Heat oil in a large pan or wok over medium heat (about 1 inch of oil). Once hot, carefully add the coated chicken pieces in batches, frying until golden brown and cooked through (about 2-3 minutes per side).
- Remove the chicken and place it on a paper towel-lined plate to drain excess oil.
- In a medium-sized saucepan over medium heat, combine the orange juice, honey, sugar, rice vinegar, soy sauce, grated ginger, and minced garlic. Stir occasionally, until the sugar dissolves and the sauce thickens slightly (about 5-7 minutes). If you want a thicker sauce, you can create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce.
- Once the sauce has thickened, toss the fried chicken pieces in the sauce, ensuring they are evenly coated. Serve the orange chicken hot, garnished with sesame seeds or chopped green onions if desired, over rice or alongside vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 3-4
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