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- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - ½ cup all-purpose flour - 2 large eggs, beaten - 1 cup panko breadcrumbs - ¼ cup cornstarch - Salt and pepper to taste - 2 tablespoons vegetable oil (for frying) For this recipe, chicken thighs work best. They stay juicy and tender, making every bite delicious. - Zest of 1 large orange - ½ cup fresh orange juice - ¼ cup soy sauce - ¼ cup honey - 2 teaspoons grated fresh ginger - 1 garlic clove, minced - 1 tablespoon rice vinegar - 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening) The orange zest brings bright flavor. Fresh juice adds sweetness and tang. Honey balances the saltiness from the soy sauce. - Sesame seeds for garnish - Sliced green onions for garnish - A few orange slices for a fresh touch These add color and flavor to your dish. They make your meal look great on the plate. Serve this chicken over steamed jasmine rice for a complete meal. Start by cutting one pound of boneless, skinless chicken thighs into bite-sized pieces. Season these pieces with salt and pepper. This step adds flavor upfront. Next, set up a breading station with three bowls. Fill one bowl with half a cup of all-purpose flour. In the second bowl, beat two large eggs. The last bowl holds one cup of panko breadcrumbs mixed with a quarter cup of cornstarch. This mix gives the chicken a great crunch. Now, it’s time to bread the chicken. Take a piece of seasoned chicken and dredge it in the flour. Make sure to shake off any excess flour. Next, dip the floured chicken into the beaten eggs. Finally, coat the chicken in the panko-cornstarch mix. Press down gently to ensure it sticks well. Place the breaded chicken on a plate. Repeat this with all pieces. Heat two tablespoons of vegetable oil in a large skillet over medium heat. To check if the oil is hot enough, drop a small piece of bread into the oil. If it sizzles, it’s ready. Add the breaded chicken pieces in batches. Avoid overcrowding the pan to ensure even cooking. Fry each piece for about four to five minutes on each side. Look for a golden brown color. Once cooked, drain the chicken on paper towels to remove excess oil. While the chicken fries, make the orange sauce. In a small saucepan, combine the zest of one large orange, half a cup of fresh orange juice, a quarter cup of soy sauce, and a quarter cup of honey. Add two teaspoons of grated fresh ginger and one minced garlic clove. Pour in one tablespoon of rice vinegar. Stir well and bring the mixture to a gentle simmer over medium heat. Once the sauce bubbles gently, it’s time to thicken it. Mix one teaspoon of cornstarch with one tablespoon of water in a small bowl. Stir this mixture into the sauce. Cook for another one to two minutes while stirring. This helps the sauce reach the right thickness without being too gloopy. Add the fried chicken pieces to the saucepan with the orange sauce. Toss everything together gently so that each piece is coated well. Transfer the orange chicken to a serving platter or individual bowls. For a beautiful finish, serve it over steamed jasmine rice. Garnish with sesame seeds and sliced green onions. Add a few orange slices on the side for a fresh flair. Enjoy your homemade, better-than-takeout orange chicken! To get the best flavor from your orange chicken, focus on these key steps: - Marinate the Chicken: You can marinate the chicken pieces in soy sauce for 30 minutes. This adds depth to the dish. - Use High Heat: When frying, make sure your oil is hot. This keeps the chicken crispy and prevents it from becoming oily. - Fry in Batches: Don’t crowd the pan. Frying in batches helps each piece cook evenly and get crispy. You can easily swap ingredients for healthier choices without losing taste: - Chicken Thighs to Chicken Breasts: If you prefer leaner meat, use boneless chicken breasts instead. - Panko Breadcrumbs to Whole Wheat Breadcrumbs: This adds fiber and nutrients. - Honey to Maple Syrup: If you want a different flavor, maple syrup works well and is a great natural sweetener. The way you serve your orange chicken can make it even more appealing. Here are some ideas: - Serve with Jasmine Rice: Place the chicken over a bed of steamed jasmine rice. This adds texture and flavor. - Garnish Creatively: Top with sesame seeds and sliced green onions for a pop of color. - Add Orange Slices: A few orange slices on the side give a fresh look and enhance the orange flavor. {{image_2}} You can swap chicken with other proteins. Try shrimp, tofu, or pork. Each option adds a unique twist. Shrimp cooks fast and has a nice texture. Tofu soaks up flavor and is great for vegans. Pork gives a nice savory taste. Just adjust cooking times to ensure everything is cooked well. For a vegetarian or vegan version, use plant-based proteins. Chickpeas or seitan work well. Both have great texture and flavor. If you choose tofu, press it to remove excess water first. Then, season and bread it like chicken. You can also try cauliflower florets. They crisp up nicely and soak up the sauce. While orange sauce is classic, you can explore other flavors. Try adding chili flakes for heat. You can mix in pineapple juice for a sweet twist. Experiment with sesame oil for a nutty taste. Soy sauce can be swapped for tamari to make it gluten-free. Each change brings a new taste and fun to your meal! To keep your Better-Than-Takeout Orange Chicken fresh, store it in an airtight container. Let it cool first, then transfer the chicken and sauce together. If you separate them, the chicken can become soggy. Store it in the fridge for up to three days. When it's time to enjoy your leftovers, reheating is key. Use a skillet over medium heat for the best results. Add a splash of water or broth to keep it moist. Stir occasionally until it's heated through. You can also use the microwave, but cover it to prevent drying out. If you want to save some for later, freezing works well. Place the chicken and sauce in a freezer-safe bag. Remove as much air as possible. This helps prevent freezer burn. You can freeze it for up to three months. When you’re ready to eat, thaw it overnight in the fridge before reheating. This keeps the flavors intact and tasty! This Orange Chicken is better than takeout for many reasons. First, you control the ingredients. You can use fresh chicken thighs and avoid any unwanted additives. Second, the flavor is bright and bold. The mix of orange juice, honey, and ginger gives it a sweet and tangy punch. Finally, making it at home allows you to customize the dish to your taste. You can adjust the sweetness or add more spice. Yes, you can make this recipe gluten-free. Use gluten-free flour and gluten-free panko breadcrumbs. These swaps keep the crunch while making the dish safe for those with gluten sensitivities. Make sure to also use a gluten-free soy sauce, like tamari, in the sauce. To keep your chicken crunchy, follow these tips: - Use panko breadcrumbs. They add extra crunch. - Mix cornstarch with the panko. It helps create a crispier coating. - Fry in small batches. This prevents the oil from cooling down. - Drain the fried chicken on paper towels. This keeps it from getting soggy. Serve this Orange Chicken with: - Steamed jasmine rice for a classic pairing. - Stir-fried vegetables for a colorful plate. - A simple salad for freshness. - Toasted sesame seeds and green onions for garnish. In this post, we covered how to make Better-Than-Takeout Orange Chicken. We explored the main ingredients, the step-by-step cooking process, and tips for flavor and presentation. I shared options for variations, like vegetarian choices and storage info to keep your leftovers fresh. With these insights, you can create a tasty dish at home that beats takeout. I hope you feel inspired to try this recipe and enjoy a delightful meal. Cooking at home can be fun and rewarding!

Better-Than-Takeout Orange Chicken

Satisfy your craving for takeout with this Better-Than-Takeout Orange Chicken recipe! Enjoy tender, crispy chicken coated in a tangy, sweet orange sauce made from fresh ingredients. Perfect for a weeknight dinner, this dish comes together in just 40 minutes and serves four. Ready to impress your family? Click through to explore the full recipe and presentation tips that will elevate your homemade meal!
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Ingredients
  

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

½ cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

¼ cup cornstarch

Salt and pepper to taste

2 tablespoons vegetable oil (for frying)

For the Orange Sauce:

Zest of 1 large orange

½ cup fresh orange juice

¼ cup soy sauce

¼ cup honey

2 teaspoons grated fresh ginger

1 garlic clove, minced

1 tablespoon rice vinegar

1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

Instructions
 

Prepare Chicken: Season the chicken pieces with salt and pepper. Set up a breading station with three bowls: one with flour, the second with beaten eggs, and the third with panko breadcrumbs combined with cornstarch for extra crunch.

    Bread the Chicken: Dredge each piece of chicken first in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly in panko breadcrumbs. Place the breaded chicken on a plate.

      Fry the Chicken: In a large skillet, heat vegetable oil over medium heat. Once hot, carefully add the breaded chicken in batches, making sure not to overcrowd the pan. Fry until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.

        Make the Orange Sauce: In a small saucepan, combine the orange zest, orange juice, soy sauce, honey, ginger, garlic, and rice vinegar. Bring to a gentle simmer over medium heat.

          Thicken the Sauce: Once the sauce begins to bubble, stir in the cornstarch-water mixture. Cook for another 1-2 minutes until the sauce thickens slightly.

            Combine: Add the fried chicken pieces to the saucepan with the orange sauce. Toss until all the chicken is well coated in the sauce.

              Serve: Transfer the orange chicken to a serving platter or individual bowls.

                - Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Serve the Orange Chicken over a bed of steamed jasmine rice, garnish with sesame seeds and sliced green onions for a vibrant finish. Add a few orange slices on the side for a fresh touch!