Many of you might have already tried this popular Orange Chicken at Panda Express or other Chinese takeout restaurants. The dish itself tastes as wonderful as it sounds. The original Orange Chicken was first developed by Panda Express in the United States. In other words, Orange Chicken is actually a Chinese-American dish.
After having tried various chicken recipes among Chinese, Thai, Korean, and American styles, Orange Chicken is definitely one of my favorites. The chicken is nicely coated with flour mixture and is double-fried for extra crispiness. More importantly, the chicken is tossed with a rich, tangy, and flavorful orange sauce. The crispy texture along with the sweet and sour taste truly opens up your appetite and makes you crave for more!
To learn how to make the perfectly crispy and juicy fried chicken, check out my Perfect Easy Fried Chicken for Crispy Juicy Thighs recipe.
THE CHICKEN
I have a strong preference for dark meat. As in many of my other chicken recipes, I use boneless chicken thighs that are cut in smaller pieces. You can always use chicken breast if you prefer, but you will lose moisture and tenderness.
BATTER – THE COATING
I do find that the combination of Rice Flour, Cornstarch, and All-purpose Flour helps increase the crispiness of the chicken. If Rice Flour is unavailable to you, you can just use Cornstarch (7.5 tbsp) and All-purpose Flour (2.5 tbsp).
ORANGE SAUCE
To make the best flavor possible Orange Sauce, I highly recommend that you use a fresh orange. The store-bought processed Orange Juice is simply less fresh and less tasty by comparison. To balance the sweet and tangy taste, you also need brown sugar, honey, light soy sauce, and rice vinegar. A small amount of paprika adds a delightful little kick.
I hope you will enjoy making this Crispy and Tangy Orange Chicken recipe! Once given a try, you will want to make it every day!
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