Orange Chicken

I've been on a quest to find an orange chicken recipe that tops the one from the chain with the happy panda.

I'm a little obsessed with orange chicken because, if you ask my oldest kid what is all time favorite food is, he will tell you that it is orange chicken, and I have been on a quest to find the recipe that beats his favorite take-out version.

The first orange chicken I tried was the recipe from the Chinese Take-Out Cookbook from Diana Kuan. It's really good but it's not quite like the Panda Express version.

Fast forward to five years later. I was listening to a local radio food show, and Jet Tila was a guest. He was promoting his book, 101 Asian Dishes You Need to Cook Before You Die. I immediately ordered it, and received an autographed copy! When I found the recipe for this chicken in his book, I had to give it a try.

In the book, the author introduces the Orange-Flavored Chicken recipe with, "OK, you can judge me all you want, but you know you love orange chicken!"

When I knew my kid was coming to home after school, I made a batch of this orange chicken, and instructed Mr. Kitchen to heat some up for him as an after school snack. Later, when I walked in the door after work, my kid immediately declared, "Ma, the orange chicken is amazing! I loved it!"

Happy dance time! This orange chicken is crispy, tangy, and sweet, and there is plenty of sauce. And we loved it!! I've since made it several times and it's my most requested treat from my family.

Ingredients:

For the Sauce

1/2 cup oyster sauce
1 tablespoon hoisin sauce
3 ounces orange juice
1/2 cup sugar
3 ounces white vinegar
2 tablespoons soy sauce
1/2 tablespoon ground paprika
1/2 tablespoon minced ginger
3 large garlic cloves, minced
1 tablespoon cornstarch whisked with 1 tablespoon water
1 drop red food coloring (optional)

For the Chicken

1 1/2 quarts plus 2 tablespoons vegetable oil, divided
2 pounds boneless skinless chicken thighs, cut into 2 inch pieces
2/3 cup cold water
2 cups tempura flour, divided in half
1/2 onion, diced
4 scallions, cut into 2 inch pieces

Prep Time:

30 minutes

Cook Time:

20 minutes

Total Time:

50 minutes

Click here for the recipe

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