The Pioneer Woman Tasty Kitchen
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Better Than Takeout Orange Chicken

4.85 Mitt(s) 20 Rating(s)20 votes, average: 4.85 out of 520 votes, average: 4.85 out of 520 votes, average: 4.85 out of 520 votes, average: 4.85 out of 520 votes, average: 4.85 out of 5

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Level: Easy

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Description

You will never have to pick up a phone again for Chinese takeout. This orange chicken is sweet, tangy and has the perfect amount of orange flavor. It even has a bit of crunch as a bonus.

Ingredients

  • FOR THE CHICKEN:
  • 2 pounds Chicken, Cut In 1 -1/2 Inch Cubes
  • 2 whole Eggs, Beaten
  • 1-½ cup Cornstarch
  • 1 cup Panko Breadcrumbs
  • ¼ teaspoons Salt
  • ¼ teaspoons Pepper
  • Oil, For Frying
  • _____
  • FOR THE SAUCE:
  • 1-½ cup Water
  • ¼ cups Fresh Orange Juice
  • ⅓ cups Rice Vinegar
  • 2-½ Tablespoons Soy Sauce
  • 1 cup Brown Sugar
  • 1 Tablespoon Orange Zest
  • ½ teaspoons Ginger Root, Minced
  • 3 cloves Garlic, Minced
  • ¼ teaspoons Crushed Red Pepper
  • 3 Tablespoons Cornstarch, Combined With 1/4 Cup Water
  • 2 Tablespoons Green Onions, Chopped (optional)

Preparation

Combine corn starch, salt, and pepper. Prepare a bowl with beaten eggs, panko bread crumbs and another with the seasoned corn starch. Dip chicken in the egg mixture, dredge in the corn starch, then again in the eggs, and finally in the panko bread crumbs. Set aside. Heat a pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked.

In a large saucepan, combine the 1 1/2 cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.

Combine the 3 tablespoons of corn starch with 1/4 cup of water and mix thoroughly. Slowly stir the corn starch mixture into the sauce until it thickens. Pour the sauce over the breaded chicken, and if desired, garnish with green onions.

11 Comments

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dawner4 on 3.20.2011

This Orange Chicken is soooo much better than the takeout stuff! Thanks for sharing!

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smalltowngirl on 10.13.2010

Loved this! Didn’t change a thing about it!
Thanks for sharing~

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staciaemory on 6.10.2010

Amazing dish – great flavor! We served it with the sauce on the side for dipping. Recipe makes a large amount of sauce, so you could definitely cut down on the quantity. Like many others, we made with steamed brown rice and broccoli…so yummy! Making it for dinner guests tomorrow night!

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rooschick on 5.10.2010

Fabulous! I made this per the recipe (except I used white sugar & molasses instead of brown sugar, which is the same thing), & there were no leftovers! Next time I’ll have to make a double batch of the sauce just so I’ll have some extra around for an “emergency” dipping sauce!

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carolinakate02 on 4.6.2010

Made this tonight and loved it! Used 1/2 the brown sugar and added some sriracha sauce into the sauce at the end of the cooking. I also used arrowroot to thicken it in the end instead of corn starch because I ran out of corn starch. Served it with white rice and steamed broccoli.

20 Reviews

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Cathey on 9.4.2016

Who needs take out when you have this? Just used egg whites and corn starch for the chicken(gluten free bread crumbs are way too expensive), had great crisp and crunch to it. I served it with ginger, balsamic green beans and brown rice. Huge hit, amazing dish with the family. Going to try shrimp next weekend.

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ojem on 12.27.2011

this has become one of our family’s favorites. we serve with brown rice and broccoli , like others i have seen post here. delish!

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Meal Makin Momma on 3.22.2011

I loved this!

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beckyann on 2.25.2011

The crunch & the chicken were good, but the sauce was a bit much for us.

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smalltowngirl on 10.13.2010

Heavenly! Didn’t change anything about it!
Thanks for sharing~

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