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In recent years, takeout food has become a beloved staple in many households, particularly when it comes to Chinese cuisine. The convenience of ordering your favorite dishes from local restaurants is hard to resist, especially after a long day. Among the most popular choices is orange chicken—a dish known for its crispy breading, sweet and tangy orange sauce, and tender morsels of chicken. This irresistible combination of flavors has made it a comfort food favorite. However, with the rise in health consciousness and a desire for homemade meals, many are seeking out lighter, healthier versions of their favorite takeout dishes.

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

Discover a healthier and delicious alternative to takeout with this Better-Than-Takeout Orange Chicken recipe! Learn how to make crispy chicken coated in a sweet and tangy orange sauce that’s both satisfying and easy to prepare. With control over your ingredients, you can enjoy this comforting dish guilt-free, all while saving money. Perfect for weeknight dinners, this recipe will soon become a family favorite that gathers everyone around the table. Enjoy cooking and customizing your meal!
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Ingredients
  

For the Chicken:

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

Salt and pepper, to taste

½ cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

Oil, for frying (vegetable or canola)

For the Orange Sauce:

Zest of 1 large orange

¾ cup fresh orange juice (about 2-3 oranges)

¼ cup soy sauce (low sodium recommended)

¼ cup granulated sugar

2 tablespoons rice vinegar

2 teaspoons cornstarch mixed with 2 tablespoons water (to thicken)

1 tablespoon minced garlic

1 tablespoon minced ginger

¼ teaspoon red pepper flakes (adjust for heat preference)

1 tablespoon sesame oil (optional)

For Garnish:

Sliced green onions

Sesame seeds

Additional orange zest (optional)

Instructions
 

Prepare the Chicken: Season the chicken pieces with salt and pepper. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

    Breading Process: Start by coating each piece of chicken in flour, shaking off any excess. Dip it into the beaten eggs, then roll it in the panko breadcrumbs until thoroughly coated.

      Fry the Chicken: In a large skillet or wok, heat about ½ inch of oil over medium-high heat. Once hot, carefully add the breaded chicken in batches (do not overcrowd). Fry for about 4-5 minutes on each side until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.

        Make the Orange Sauce: In a bowl, whisk together the orange zest, orange juice, soy sauce, sugar, rice vinegar, minced garlic, minced ginger, and red pepper flakes. Pour this mixture into a saucepan over medium heat.

          Thickening the Sauce: Bring the sauce to a gentle simmer. Slowly add the cornstarch mixture while stirring continuously until the sauce thickens, about 2-3 minutes. If desired, stir in the sesame oil for added flavor.

            Combine Chicken and Sauce: Once the sauce has thickened, add the fried chicken pieces to the saucepan. Toss well to coat the chicken evenly with the orange sauce.

              Serve: Transfer the Orange Chicken to a serving platter. Garnish with sliced green onions, sesame seeds, and extra orange zest for a pop of color.

                Enjoy: Serve this delicious Better-Than-Takeout Orange Chicken over steamed rice or with sautéed vegetables for a complete meal!

                  Prep Time, Total Time, Servings: 20 mins | 40 mins | 4 servings