Orange Chicken Recipe

Orange chicken is a Chinese-American dish of battered, deep-fried chicken pieces tossed in a sweet, tangy orange sauce. It was popularised by Panda Express and has become one of the most recognisable dishes in American fast-casual Chinese food. The sauce is the main event — glossy, sticky, and boldly flavored with orange zest, rice vinegar, soy sauce, and a good amount of sugar, balanced with ginger and garlic. The chicken is cut into bite-sized pieces, coated in a simple batter of flour and cornstarch, and deep-fried until very crispy. The cornstarch is important — it produces a thinner, crisper crust than flour alone and helps the coating stay crisp even after the sauce is added. The oil should be at 175°C (350°F) for the best result; lower temperatures produce greasy, pale chicken, while higher temperatures burn the coating before the inside cooks. The sauce is made separately and takes about 5 minutes. Combine fresh orange juice, orange zest, rice vinegar, soy sauce, sugar, and a small amount of chili flakes in a saucepan. Bring to a simmer and reduce until slightly thickened, then add a cornstarch slurry to bring it to a glossy, coating consistency. The sauce should be sweet and sharp with a clear orange flavor — taste it before adding the chicken and adjust the balance as needed. Toss the fried chicken into the sauce immediately before serving so it absorbs the flavor without losing too much of its crispness. Garnish with sesame seeds and sliced scallions. Serve over steamed white rice. Orange chicken is best eaten fresh — it doesn't hold well once sauced.