Absolutely! If you prefer to prepare your chicken from scratch for a truly homemade touch, here’s how to do it. While this method isn’t a “shortcut,” it yields wonderfully crispy and flavorful chicken perfect for our orange sauce:

• 1 pound boneless, skinless chicken thighs (thighs are recommended over breasts as they stay juicier!), cut into 1-inch pieces
• 1/2 tablespoon fine sea salt
• 1/2 teaspoon white pepper
• 1/2 cup cornstarch
• 1-1/2 cups white all-purpose flour
• 1 large egg
• 3/4 cup water (plus more as needed for batter consistency)
• 1 tablespoon vegetable oil (for batter)
• 3-4 cups vegetable oil, for frying

Instructions for Homemade Crispy Chicken:

1. Cut the chicken thighs into uniform bite-sized pieces.
2. In a large bowl, thoroughly whisk together the salt, pepper, cornstarch, and flour.
3. Add the egg, 3/4 cup water, and 1 tablespoon of vegetable oil to the dry mixture. Whisk until a smooth batter forms, adding more water sparingly until the consistency resembles pancake batter.
4. Add the cut chicken pieces into the batter, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to meld and the coating to adhere.
5. Pour 3-4 cups of vegetable oil into a large heavy-bottomed pan or deep fryer. Heat the oil to 350 degrees F. Using a candy thermometer is highly recommended to maintain a consistent temperature, which is crucial for even frying and perfect crispiness.
6. Carefully add chicken pieces to the hot oil in a single layer, making sure not to overcrowd the pan. Fry for 4-6 minutes, or until the chicken is lightly golden brown and a food thermometer inserted into the thickest part reads 160 degrees F.
7. Using a slotted metal spoon, remove the cooked chicken from the oil and transfer it to a plate lined with paper towels to drain excess oil.
8. Once all chicken is cooked, toss it generously in your prepared orange sauce (adjusting the amount to your preference for sauciness) and serve immediately!

Visual Guide for Homemade Crispy Chicken:

The iconic orange chicken sauce is a masterful blend of sweet, tangy, and savory notes, with a hint of spice. Key ingredients typically include fresh orange juice and zest for bright citrus flavor, aromatic garlic and ginger, traditional soy sauce for umami depth, white vinegar for tanginess, and granulated and brown sugars for sweetness. A touch of red chili flakes adds a gentle warmth. Finally, a cornstarch and water slurry is used to thicken the sauce to that signature glossy, clingy consistency.

Orange Chicken, particularly traditional restaurant versions that involve deep-fried chicken and significant amounts of sugar in the sauce, can be quite high in calories, fat, and added sugars. While it’s a delicious indulgence, it often presents an imbalanced macronutrient profile.

However, one of the significant advantages of our recipe is its lighter approach. By utilizing air-fried (or baked) crispy chicken tenders instead of deep-frying, we substantially reduce the fat and calorie content. For an even healthier rendition, you can opt to halve the amount of sauce used, resulting in less saucy chicken bites and a considerable reduction in added sugars and overall calories. Enjoyed in moderation, our homemade orange chicken can certainly be part of a balanced diet.

The name “Orange Chicken” is thought to derive from a traditional Hunan province dish called “tangerine chicken” or “dried citrus peel chicken.” This original Chinese dish incorporated dried orange or tangerine peel, imparting a distinct citrus aroma and flavor. Interestingly, despite its “Chinese” moniker in America, Orange Chicken as we know it is a distinctly American invention. It was developed to cater to American palates and is not typically found in authentic Chinese restaurants in China, highlighting its unique cultural journey from inspiration to popular fast-food staple.

While both General Tso’s Chicken and Orange Chicken are beloved American Chinese dishes featuring crispy chicken coated in a rich sauce, they possess distinct flavor profiles. The primary difference lies in their sauces:

• General Tso’s Chicken: The sauce for General Tso’s is typically spicier and more savory, with a pronounced chili-based flavor. It often includes dried red chilies, ginger, garlic, soy sauce, rice vinegar, and a touch of sugar, creating a complex balance of heat and umami.
• Orange Chicken: In contrast, Orange Chicken’s sauce is characterized by its bright, citrusy, sweet, and tangy profile. It heavily features fresh orange juice and zest, often combined with soy sauce, vinegar, and a more significant amount of sugar, with red pepper flakes providing a milder, underlying warmth rather than dominant heat.

Orange Chicken is incredibly versatile and pairs wonderfully with a variety of side dishes. Our favorite way to serve it is over a bed of fluffy white or brown rice, garnished with a sprinkle of toasted sesame seeds and thinly sliced green onions for added freshness and crunch. For a balanced meal, consider these excellent accompaniments:

• Steamed or roasted broccoli, which adds a healthy green component and pleasant texture.
• Roasted Brussels sprouts, offering a slightly bitter, caramelized contrast.
• A vibrant medley of roasted vegetables tailored to your preference.
• For a refreshing side, an Asian cucumber salad with its crisp texture and light dressing is a perfect complement.