Golden Orange Chicken

Super Easy Orange Chicken

I don’t claim that this is better than Panda or some other place.

I don’t have to cook when I do go to Panda.

Sometimes, that is better!

What I do know!

These are – Just the right mix of tart, sweet, sticky, and meaty in a golden,

easy to prepare sauce.

No more gooey fritter bites like I have gotten all to often at Panda.

“Where’s the meat?”

These are perfect and take less than an hour to make, from prep to table.

Orange Chicken pic 2
Look at ALL that meat caramelized into a  golden sticky blanket.


    Chicken Breading:

  • 3-5 chicken breast, cubed into 1 inch pieces (trimmed b/s Chicken thighs are good too)
  • salt and pepper
  • 3/4  cup cornstarch
  • 2 eggs, beaten
  • 1/3 cup canola oil


  • 3 T. Orange juice concentrate
  • 1/4 C. water
  • 3 T. Soy sauce
  • 1/2 C. Rice Wine Vinegar
  • 1/2 C. Sugar
  • 1 t. Sriracha sauce or chili flakes
  1. Trim fat off of chicken, then cut into 1 inch cubes.  Season with salt and pepper.
  2.  Put chicken pieces in a large bowl and pour cornstarch over chicken.  Stir/flip pieces until completely covered.
  3. Mix Eggs in another bowl and add cornstarch covered chicken to the eggs.
  4. Mix to combine.
  5.  Heat oil in large skillet.
  6. Cook chicken in 3 batches until browned.
  7. Whisk until smooth.
  8. Then pour evenly over chicken.
  9. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes.
  10. Turn chicken and then cook for 15 more minutes.








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