Pioneer Woman Orange Chicken Recipe

This Pioneer Woman Orange Chicken is a crispy and saucy recipe, which is made with a sweet and tangy orange glaze. It’s a classic, takeout-style dish, ready in about 30 minutes.

Pioneer Woman Orange Chicken Ingredients

For the Chicken:

• 4 whole Boneless, Skinless Chicken Thighs, Cut Into Bite Sized Pieces
• 4 whole Egg Whites
• 2 Tbsp. Cornstarch
• Vegetable Or Peanut Oil For Frying

For the Orange Sauce:

• 1/2 cup Orange Juice
• 1 Tbsp. Soy Sauce
• 1 Tbsp. Packed Brown Sugar (or white sugar or honey)
• 1 Tbsp. Rice Vinegar (or regular distilled vinegar)
• 1/4 tsp. Sesame Oil
• Dash Of Salt
• Dash Of Crushed Red Pepper, More To Taste
• 1 clove Garlic, Pressed Or Minced
• 2 tsp. Minced Ginger
• 1 tsp. Cornstarch (additional)
• Zest Of 1 Orange (optional)
• 1/4 cup Water
• 2 whole Green Onions, Sliced

How To Make Pioneer Woman Orange Chicken

1. Marinate the Chicken: In a large bowl, whisk together the egg whites and 2 tablespoons of cornstarch until frothy. Add the bite-sized chicken pieces and toss to coat. Let the chicken sit for 10-15 minutes.
2. Make the Orange Sauce: While the chicken marinates, combine the orange juice, soy sauce, brown sugar, vinegar, sesame oil, salt, red pepper, garlic, and ginger in a small skillet. Whisk together and heat over medium heat until bubbling and slightly thickened, about 3-4 minutes. In a separate small bowl, whisk the remaining 1 teaspoon of cornstarch with 1/4 cup of water to create a slurry. Stir this into the sauce and let it thicken for another minute.
3. Heat the Frying Oil: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F.
4. Double-Fry the Chicken: Working in batches, carefully drop the chicken pieces into the hot oil one by one. Fry for 2-3 minutes until light golden. Remove to a paper towel-lined plate to drain. Once all the chicken has had its first fry, drop the pieces back into the hot oil for a second fry for 1 minute to make them extra crispy.
5. Toss and Serve: Place the hot, crispy chicken in a large bowl. Pour the warm orange sauce over the top and toss to coat. Serve immediately, garnished with orange zest and sliced green onions.

Recipe Tips

• How to get extra crispy chicken? The double-fry method is the secret! The first fry cooks the chicken through, and the second, quick fry at a high temperature creates a super crispy, durable coating that holds up to the sauce.
• Can I use chicken breasts instead of thighs? Yes, but chicken thighs are recommended as they stay more tender and juicy after frying. If using breasts, be careful not to overcook them.
• How to get the best orange flavor? Using freshly squeezed orange juice and adding the orange zest to the sauce at the end will give you the brightest, most authentic orange flavor.
• How to control the sauce thickness? The cornstarch slurry is the thickener. If your sauce gets too thick, you can always whisk in another splash of water or orange juice until it reaches your desired consistency.

What To Serve With Orange Chicken

This classic dish is perfect for recreating a takeout-style meal at home. Serve it with:

• Fluffy white or jasmine rice
• Steamed broccoli or a stir-fry of mixed vegetables
• Egg rolls or spring rolls on the side

How To Store Orange Chicken

• Refrigerate: This dish is best enjoyed immediately while the chicken is crispy. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The coating will soften over time.
• Reheating: The best way to reheat is in an oven or air fryer at 375°F for 5-10 minutes to help re-crisp the chicken.

Pioneer Woman Orange Chicken Nutrition Facts

• Calories: 500-600 kcal
• Fat: 25g
• Carbohydrates: 40g
• Protein: 30g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Chicken Wings Recipe
• Pioneer Woman Creamed Chicken Over Biscuits Recipe
• Pioneer Woman Chicken Tenders Recipe