I will admit this is my favorite Chinese chicken recipe and a “must have” item on the menu every time I visit Panda Express! So I thought I really should create my own version of this dish and I have finally created a recipe that I am happy with. Inspired by a recipe from the Hunan Province in China, I enjoy the zesty orange-flavored chili sauce coated chicken, on a bed of white or fried rice. The spice level can be dialed up or down to suit your individual palate.

Ingredients (Orange Chicken)

Chicken:
  • 4 Boneless Skinless Chicken Breasts cut into bite-size pieces
  • 3 Eggs whisked
  • 1/3 cup Flour
  • 1/3 cup Cornstarch
  • Oil

Orange Chicken Sauce:

  • 1 cup Orange Juice
  • 1/2 cup Sugar
  • 2 Tablespoons White Vinegar
  • 2 Tablespoons Soy Sauce
  • 1/4 teaspoon Ginger or paste 
  • 1/4 teaspoon Garlic Powder or Indian garlic paste
  • 1/2 teaspoon Red Chili Flakes
  • 1 Tablespoon Cornstarch

Prep Time: 15 min

Cook Time: 20-25 min

(Serves 3-4)

  1. In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes.  In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water  and add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken; then, remove from the heat.
  2. For the chicken, place the whisked eggs in a shallow bowl and mix the cornstarch and flour in another bowl. Dip the chicken into the egg mixture, then the flour and immediately add to the oil that should be on medium heat. Cook slowly until the chicken is cooked through and the exterior resembles a golden brown color.
  3. Once the chicken is cooked, add the pieces to the orange sauce and evenly coat.
  4. Immediately serve and enjoy!