Better-Than-Takeout Orange Chicken: 1 Step to Heaven

Better-Than-Takeout Orange Chicken: 1 Step to Heaven

Introduction

Who doesn’t love a delicious plate of orange chicken? It’s sweet, tangy, and oh-so-satisfying! But why settle for takeout when you can whip up this Better-Than-Takeout Orange Chicken right at home? It’s simple, quick, and even healthier than the restaurant version.

Why make this recipe

Making orange chicken at home means you can control the ingredients. Plus, it’s a fun activity that you can enjoy with family or friends. You’ll love the incredible aroma that fills your kitchen as you cook. Best of all, this recipe is baked, not fried, making it a guilt-free indulgence!

How to prepare Better-Than-Takeout Orange Chicken

Follow these simple steps, and you’ll have a homemade version of this favorite dish that will impress everyone at the table!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 large eggs, beaten
• 1 cup panko breadcrumbs

For the Sauce:

• 1 cup orange juice (freshly squeezed is best)
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1/4 cup rice vinegar
• 1/4 cup honey or maple syrup
• 2 tablespoons cornstarch
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon sesame oil

Optional Garnish:

• Sesame seeds
• Sliced green onions

Steps:

Always add

tag before FAQ.

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow dish, combine flour, salt, pepper, and garlic powder.
3. In another shallow dish, whisk the eggs.
4. In a third shallow dish, place the panko breadcrumbs.
5. Dredge each piece of chicken first in the flour mixture, shaking off excess. Then dip it into the beaten eggs, letting any excess drip off. Finally, coat thoroughly with panko breadcrumbs.
6. Place the breaded chicken pieces on the prepared baking sheet in a single layer.
7. Bake for 20-25 minutes, or until golden brown and cooked through, flipping halfway through.
8. While the chicken bakes, prepare the sauce. In a saucepan, whisk together orange juice, soy sauce, rice vinegar, honey, and cornstarch until smooth.
9. Add the grated ginger and minced garlic to the saucepan.
10. Cook over medium heat, stirring constantly, until the sauce thickens. This should take about 5-7 minutes.
11. Stir in the sesame oil.
12. Once the chicken is baked, add the cooked chicken to the saucepan with the sauce. Toss gently to coat evenly.
13. Serve immediately, garnished with sesame seeds and sliced green onions if desired.

How to serve Better-Than-Takeout Orange Chicken

Serve this vibrant orange chicken over a bed of steamed rice or quinoa. You can also pair it with steamed vegetables for a complete meal. Your family and friends will think you ordered in from their favorite restaurant!

How to store Better-Than-Takeout Orange Chicken

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or in a skillet for best results.

Tips to make Better-Than-Takeout Orange Chicken perfectly

• For extra crunch, you can double coat the chicken by repeating the dredging process.
• Use fresh orange juice for a brighter flavor.
• Don’t rush the sauce-making process; stirring constantly helps get the right thickness.

Variations

• For a spicy kick, add red pepper flakes to the sauce.
• Use different proteins like tofu or shrimp for a different twist.
• Substitute the honey with agave syrup for a vegan version.

FAQ

Q: Can I make this dish gluten-free?
A: Yes! Simply use gluten-free flour and tamari instead of soy sauce.

Q: What can I use if I don’t have fresh ginger?
A: Ground ginger can work as a substitute, but use it in moderation—about 1/4 teaspoon.

Q: Can I freeze orange chicken?
A: Yes! Freeze it in an airtight container. Just thaw and reheat when you’re ready to enjoy it again!

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