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Not your average orange chicken

Inspired by the famous orange chicken from Panda Express, this homemade version is crispy, sweet, and better than takeout.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people


  • 4-6 pieces boneless, skinless chicken thighs, chopped
  • Any neutral cooking oil for frying enough to coat the bottom of a skillet

For Batter

  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup cornstarch
  • 1 cup All purpose flour
  • 1 large egg
  • 1 cup water plus a splash more if needed
  • 1 tsp chicken boullion
  • 1 tsp Olive oil

For orange sauce

  • 1 tsp olive oil
  • 1 pinch of red pepper chili flakes
  • 2 garlic cloves, minced
  • 1 tsp ginger, minced
  • 1 tbsp white sugar
  • 1 tbsp brown sugar
  • 1 medium orange, juiced plus 4 wedges for serving
  • 1 tbsp of apple cider vinegar
  • 1 tbsp soy sauce
  • 1/2 tsp sesmea oil
  • water a couple tbsp's depending on how strong you like your sauce. Taste the sauce to determine how much more water it needs


  • First, chop your chicken thighs into cubed one inch pieces and set aside
  • Next, in a mixing bowl, add flour, corn starch,egg, water, salt, pepper, bouillon powder and oil. Whisk together until a pancake like batter is formed
  •  Add chicken to the batter and toss well
  • Heat oil in a frying pan on medium heat and once oil is hot add chicken being careful not to crowd the pan
  • Fry chicken for about 5-7 minutes until the pieces are lightly brown and cooked through
  • Remove from the oil and drain on a wire rack or paper towels
  • While chicken is cooking in batches, make the orange sauce

For orange sauce

  • To a saucepan, on medium heat, add oil, once hot, add garlic and ginger and sauté for 30 seconds, being sure not to burn the garlic
  • Next, add red pepper flakes, apple cider vinegar, sesame oil, soy sauce, water, juice of orange, and sugar. Mix well and bring to a boil. Once boiling, add corn starch and stir well. When sauce begins thicken like a syrup consistency turn off the heat and set the sauce aside
  • In a large, heat resistant mixing bowl, combine chicken and sauce and toss until chicken is well coated and glossy from the orange sauce
  • Serve hot and garnish with orange wedges