Sweet & Spicy Orange Chicken | Crispy chicken tossed in a tangy orange sauce--perfect for those nights when you are craving take out at home. #chicken
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When the weather gets cooler, I turn into a hermit. The last thing I want to do is run out for some Chinese takeout, which is why I have made it my mission to create my favorite takeout dishes at home. Orange Chicken from Panda Express is my ultimate comfort food (please tell me I am not alone). While this Sweet & Spicy Orange Chicken does not taste identical, it comes pretty close. 
It does have a few stages of prep, but once you get into the groove, you can knock this bad boy out in no time. While this meal is perfect on its own on a bed of white rice, I would not be sorry if these Takeout Style Roasted Green Beans & Shrimp came along for the ride. 

We like to deep fry things (like these awesome patatas bravas) every once in awhile, but if you are opposed, I think baking it would provide a similar crispy experience, though the chicken probably wouldn’t get as golden brown. 
Sweet & Spicy Orange Chicken | Crispy chicken tossed in a tangy orange sauce--perfect for those nights when you are craving take out at home. #chicken

Adapted from The Noshery

For the Chicken
  • 3 large chicken breasts cut into 1-2 inch pieces
  • 1 1/2 cup corn starch (or rice flour)
  • 1 1/2 cup panko crumbs
  • 4 eggs, beaten
  • 1 teaspoon kosher salt
  • oil for frying

For the Orange Sauce

  • 1 cup orange juice
  • 1/2 cup water
  • 1/2 cup orange marmalade (we used generic store brand)
  • 1/2 cup rice vinegar
  • 3 tablespoons soy sauce
  • zest of one orange
  • 1 cup of brown sugar
  • 1/2 teaspoon minced ginger
  • 1/2 teaspoon minced garlic
  • 1 teaspoon red pepper flakes (use 1/2 if you aren’t into spicy)
  • 3 tablespoons corn starch
Put the cornstarch in a shallow pan and the panko in another shallow pan. Salt the panko crumbs. cover the chicken pieces in the eggs then toss with cornstarch. Dredge the chicken once more in the eggs (you may need one more egg, depending) then toss in the panko crumbs. This double breaded coating will give the chicken a delightful crunch. 
Fill a large Dutch oven pan halfway with oil (or another large, circular pan) and set it over medium heat. When bubbles start, drop in one piece of chicken to see if it begins frying. If it does, you are ready to roll. Fry the breaded chicken in batches. It takes a few minutes for each batch to get nice and golden. Drain on some paper towels. 
Meanwhile, put all the sauce ingredients (except the corns starch) into a large suacepan and bring to a boil. Put 3 tablespoons of the heated sauce into another bowl. Mix the corn starch in this bowl to form a slurry. Add the slurry back into the saucepan and bring to a simmer. The sauce should thicken. 
Toss the fried chicken with the orange sauce and garnish with some green onions and some more red pepper flakes. Enjoy!

Looking for more tasty chicken recipes? 
Check one of these tasty recipes below or follow along 
Easy Chicken Souvlaki with Feta Rice
Perfect Roast Chicken inspired by Ina Garten and and Thomas Keller
Perfect Roast Chicken | Easy roast chicken inspired by Ina Garten and Thomas Keller
Nigella Lawson's One Pan Spanish Chicken with Oranges and Chorizo

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