My husband loves Orange Chicken. I found a knock-off Panda Express recipe that I thought I would try but as I started making it I realized it was going to be a disaster so I pulled out the Blog Chef version and combined the two and the result was incredibly delicious. Plus, I found a few work around areas that will make this dish very speedy in the future.
Both recipes called for deep-frying the chicken, which I did. It was still great (I’ve mentioned quite a few times on this blog that I like fried foods!) but with this recipe, it was time-consuming and not worth the effort for me, mostly because the chicken tasted…well, fried…and didn’t soak up the flavors of the sauce. So I am posting the recipe the way that will give the chicken the best flavor without deep-frying it. If you are partial to deep-fried chicken, feel free to deep-fry the chicken and serve it with the thickened sauce. But if you want a lighter, baked version, follow the recipe below.
You won’t be disappointed either way because the sauce makes this dish shine and it is fantastic!
- 2 pounds boneless, skinless chicken breasts, cut into 2-inch cubes
- 1/2 cup flour
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 2 tablespoons oil or butter
- 1 1/2 cups water
- 1/4 cup plus 2 tablespoons fresh orange juice
- 1/3 cup rice vinegar
- 2 1/2 tablespoons soy sauce
- 1 tablespoon orange zest
- 1 cup brown sugar
- 1/2 teaspoon finely minced ginger
- 1 teaspoon minced garlic
- 2 tablespoons green onion
- 3 tablespoons cornstarch
- 1/4 cup water
- Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.
- Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.
- Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.
- After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.
- Serve chicken over rice with extra sauce on the side
Recipe Source: adapted from Blog Chef