Orange Glazed Chicken: A Healthier Panda Express Copycat
This is my homemade version of the sticky, citrusy fried chicken that's a staple at every mall food court in America, made with real chicken breast and a sauce that actually tastes like oranges instead of just orange food coloring. Crispy on the outside, glazed in something sweet, tangy and a little spicy, and ready faster than the drive-thru line most weeknights. I make a double batch whenever I do, because it never lasts long enough.
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What Makes This A Healthier Version
Most fast food orange chicken relies on pre-formed, heavily processed chicken pieces. This version starts with a real boneless skinless chicken breast cut into chunks, coated simply in cornstarch and egg rather than a heavy batter. The sauce is built from actual orange juice and zest instead of a syrup base, so you get real citrus flavor rather than just sweetness. It's still fried, still sticky, still exactly what you're craving, just built from ingredients you can actually picture.
Ingredients
(Makes 4 servings)
- 2 pounds Boneless Skinless Chicken Breast, cut into bite sized chunks
- 2 eggs, beaten (farm fresh eggs available at our butcher shop)
- 1 cup cornstarch, plus 1 tablespoon for the sauce
- Neutral oil, for frying
- 1 cup fresh orange juice (if you're in the Santa Fe area, try it from our butcher shop!)
- Zest of 1 orange
- ⅓ cup honey (raw honey from Taos available at the shop)
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons water, for the cornstarch slurry
- Red pepper flakes, optional
- Sliced green onion and sesame seeds, for garnish
Instructions
- Toss the chicken chunks in the beaten egg, then dredge each piece in the 1 cup of cornstarch, shaking off any excess.
- Heat about 2 inches of oil in a heavy pot to 350 degrees Fahrenheit. Fry the chicken in batches for 4 to 5 minutes, until golden and cooked through. Transfer to a wire rack to drain.
- In a saucepan, combine the orange juice, orange zest, honey, rice vinegar, soy sauce, garlic and ginger. Bring to a simmer over medium heat.
- Whisk together the remaining tablespoon of cornstarch with the water to form a slurry. Stir it into the simmering sauce and cook for 1 to 2 minutes, until thickened.
- Add red pepper flakes now if you'd like a bit of heat.
- Toss the fried chicken in the sauce until every piece is well coated.
- Garnish with green onion and sesame seeds and serve immediately over rice.
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How Our Chicken Is Raised
Our chicken comes from farms that give birds access to a natural diet and ample space to roam, without antibiotics or hormones anywhere in the process. It's a slower, more deliberate way of raising poultry than what what ends up in a mall food court fryer, and it's part of why the chicken holds its texture so well even after a quick fry and a toss in a sticky sauce.
A Note On Getting The Sauce Right
Fresh orange juice makes a real difference here over the bottled kind, both in flavor and in how the sugars caramelize slightly as the sauce reduces. Toss the chicken in the sauce right before serving rather than letting it sit, since the coating will start to soften the longer it sits in the glaze.
Reach Out To Our Helpful Team
At Beck & Bulow, we pride ourselves on our excellent customer service. We're always here to help if you have questions about your meat, want help making selections, or are just looking for a few more cooking tips. Every time you call our office at 800-674-8426, you'll be connected directly with a team member right here in Santa Fe, New Mexico, where we're based.
Every cut is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice, and delivered straight to your doorstep. If takeout night at home is becoming a regular thing, our full humanely raised poultry selection is worth keeping stocked in the freezer.
Frequently Asked Questions
Can I bake this instead of frying it?
Yes. Bake the cornstarch coated chicken at 425 degrees Fahrenheit for about 20 minutes, flipping halfway, then toss in the sauce as directed.
Why is my sauce too thin?
It likely needs a touch more of the cornstarch slurry, or a little more simmering time. It should coat the back of a spoon before you add the chicken.
How do I keep the coating crispy under the sauce?
Make sure the chicken is well drained and still hot when you toss it in the sauce, and serve immediately rather than letting it sit.
Can I make the sauce ahead of time?
Yes, the sauce keeps well in the refrigerator for up to a week. Reheat gently before tossing with freshly fried chicken.
Check out our full selection of bison, elk, wild boar, lamb, grass fed beef and chicken. All of our high quality meat is handled the same way, from pasture to your door.