Absolutely! While this recipe emphasizes convenience with store-bought tenders, preparing your own crispy chicken from scratch is incredibly rewarding and ensures you have full control over the ingredients. It’s certainly not a “short-cut” method, but here’s how to create perfectly crispy, homemade chicken for your Orange Chicken:

Ingredients for Homemade Crispy Chicken:

• 1 pound boneless, skinless chicken thighs (I highly recommend thighs over breasts as they remain wonderfully moist and tender, resisting dryness during frying), cut into uniform 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 an extra tablespoon or two as needed to achieve the correct batter consistency)
• 1 tablespoon vegetable oil (for the batter)
• 3-4 cups vegetable oil, for frying (use a neutral oil like canola, peanut, or grapeseed oil with a high smoke point)

Step-by-Step Instructions for Homemade Crispy Chicken:

1. Prepare the Chicken: Begin by patting your chicken thigh pieces dry with paper towels. This helps the seasoning and batter adhere better. Cut them into consistent 1-inch bite-sized pieces for even cooking.
2. Whisk Dry Ingredients: In a large mixing bowl, combine the fine sea salt, white pepper, cornstarch, and all-purpose flour. Whisk these dry ingredients thoroughly to ensure they are well-incorporated.
3. Create the Batter: Add the large egg, 3/4 cup of water, and 1 tablespoon of vegetable oil to the dry mixture. Whisk everything together until you achieve a smooth, lump-free batter. The ideal consistency should resemble pancake batter – thick enough to coat the chicken but still pourable. If it’s too thick, add a tiny bit more water, one tablespoon at a time, until it’s just right.
4. Marinate (Optional but Recommended): Add all the cut chicken pieces into the prepared batter. Stir well to ensure every piece is fully coated. Cover the bowl tightly and refrigerate for at least 30 minutes. For even better flavor and tenderization, you can marinate it for up to 2 hours.
5. Heat the Frying Oil: Pour 3-4 cups of vegetable oil into a large, heavy-bottomed pan or a deep fryer. Heat the oil over medium-high heat until it reaches a consistent temperature of 350 degrees F (175 degrees C). Using a candy thermometer or deep-fry thermometer is crucial here to maintain consistent heat, which is key for perfectly cooked, crispy chicken without being greasy.
6. Fry the Chicken: Carefully add chicken pieces into the hot oil in a single layer. It’s essential not to overcrowd the pan, as this will drop the oil temperature and lead to soggy chicken. Fry the chicken for 4-6 minutes, turning occasionally, until it’s lightly golden brown and a food thermometer inserted into the thickest part reads 160 degrees F (71 degrees C). The chicken will continue to cook slightly after removal.
7. Drain and Serve: Use a slotted metal spoon or spider strainer to remove the cooked chicken from the oil. Transfer the crispy pieces to a plate generously lined with paper towels to absorb any excess oil.
8. Sauce and Enjoy: Once drained, dredge the hot chicken pieces in your delicious orange sauce (use as much or as little as you prefer for your desired level of sauciness) and enjoy immediately!

Here are step-by-step photos for making the chicken from scratch:

The magic of Orange Chicken truly lies in its signature sauce! This irresistible sweet, tangy, and subtly spicy sauce is typically crafted from a vibrant blend of fresh orange juice and zest, minced garlic, pungent ginger, savory soy sauce, a touch of red chili flakes for a gentle kick, bright white vinegar, and a balanced amount of granulated and brown sugar. To achieve its characteristic glossy, syrupy texture, the sauce is thickened with a simple cornstarch and water mixture, creating a smooth, rich coating for the crispy chicken.

Traditional Orange Chicken, particularly the deep-fried and heavily sauced versions found in many restaurants, can indeed be quite high in calories, fat, and sugar, often with an imbalance of macronutrients. However, when enjoyed in moderation as part of a balanced diet, it can certainly be a fun and delicious occasional treat.

One of the fantastic advantages of the quick and easy recipe we’re sharing today is that it’s inherently lighter than many traditional orange chicken recipes. By utilizing an air fryer or baking your crispy chicken tenders instead of deep-frying them, you significantly reduce the overall fat content without sacrificing that delightful crunch. To make your Orange Chicken even healthier, consider these tips:

• Moderate the Sauce: The sauce is undeniably delicious, but it’s also where a significant portion of the added sugars resides. Try halving the amount of sauce you use, opting for less saucy chicken bites. This simple adjustment can greatly cut down on sugar and overall calories.
• Increase Veggies: Serve your orange chicken with an abundance of steamed or roasted vegetables like broccoli, bell peppers, or snap peas. These add fiber, vitamins, and volume to your meal, helping you feel fuller and more satisfied.
• Control Portions: Be mindful of serving sizes. Pairing a reasonable portion of orange chicken with a larger portion of brown rice or quinoa and plenty of vegetables creates a more balanced meal.

The name “Orange Chicken” is quite literal, referring to the prominent citrus flavor derived from orange juice and zest in its sweet and tangy sauce. Interestingly, it’s believed that the dish may have evolved from “tangerine chicken,” a traditional dish originating from the Hunan province in China. This historical dish is often translated as “dried citrus peel chicken,” indicating the use of dried orange or tangerine peel to impart flavor. (Source)

However, despite its name and association, it’s important to note that Orange Chicken, as we know it in America, is largely an American invention. While profoundly popular and one of the most famous “Chinese” dishes in the United States, it is considered an American Chinese cuisine creation and is rarely, if ever, found in authentic Chinese restaurants in China itself. It reflects a culinary adaptation to American tastes and ingredient availability.

While General Tso’s Chicken and Orange Chicken share some superficial similarities – both typically feature crispy, breaded chicken coated in a flavorful sauce – their distinct flavor profiles set them apart. The primary difference lies in their sauces:

• General Tso’s Chicken: The sauce for General Tso’s is characteristically chili-based, offering a noticeably spicier, more savory, and often less sweet profile. It frequently includes dried whole chilies, ginger, garlic, soy sauce, rice vinegar, and a touch of sugar.
• Orange Chicken: In contrast, Orange Chicken’s sauce is predominantly orange-based, deriving its signature flavor from fresh orange juice and orange zest. It is generally much sweeter and tangier than General Tso’s, with chili flakes typically providing only a subtle, balancing heat rather than intense spice.

Both dishes offer unique and delicious experiences, catering to different preferences for sweetness and spice.

Orange Chicken is incredibly versatile and pairs wonderfully with a variety of side dishes. Our absolute favorite way to serve it is simply over a bed of fluffy white or brown rice, elegantly garnished with a sprinkle of toasted sesame seeds and thinly sliced green onions for a fresh, aromatic finish – truly a culinary delight!

For additional healthy and complementary sides, consider:

• Steamed or roasted broccoli, which adds a lovely green crunch.
• Flavorful roasted Brussels sprouts, offering an earthy contrast.
• A vibrant medley of roasted vegetables, customizing with your favorites.
• Another excellent and refreshing option is a crisp Asian cucumber salad, providing a cool and tangy counterpoint to the rich chicken.