Sunday Dinner

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

Orange Chicken Parm

Hey friends,

One of the best parts about cooking is that it constantly gives us permission to play. You don’t need to be a trained chef or have some fancy setup. All you need is a little curiosity and a willingness to try something new. Some of my all time favorite meals came from mixing things that shouldn’t work… but totally do.

That brings me to today’s recipe. My buddy Josh Scherer recently shared this wild mashup with me: Orange Chicken Parm. Think crispy air fried chicken bites tossed in a spicy and sweet tomato sauce, topped with melted mozzarella and blistered cherry tomatoes. It’s part Italian American comfort food, part takeout inspired genius, and totally worth making.

Want to see how it all comes together? Josh and I cooked this dish live on Homemade Live! and had an absolute blast. You can watch the full episode here on YouTube. Trust me,this one’s as fun to watch as it is to eat.

For more recipes and free virtual cooking classes, visit withhomemade.com/cooking-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

Ingredients:

• For the Chicken:

  • 1 lb boneless skinless chicken breast

  • 1 Tbsp soy sauce

  • 1 tsp sesame oil

  • 1⁄2 tsp salt

  • 1⁄2 tsp white pepper

  • 1⁄2 cup flour

  • 2 beaten eggs

  • 2 cups panko breadcrumbs

  • Cooking spray

  For the Sauce:

  • 1 Tbsp vegetable oil

  • 4 cloves minced garlic

  • 1 Tbsp grated fresh ginger

  • 1⁄2 tsp dried basil

  • 1⁄2 tsp fennel seeds

  • 1 1⁄2 cups tomato juice

  • 2 tsp sriracha

  • 2 Tbsp honey

  • 2 Tbsp rice wine vinegar

  • 1 tsp cornstarch

  • 1/2 tsp salt

  • 1⁄2 cup low-fat mozzarella cheese

  • 10 cherry tomatoes, sliced in half

  • Fresh basil

Upcoming Schedule

Tuesday 6/3 at 4:00pm PT

DIY Taco Bar (~50min)
We’re building a better taco night, from the tortilla up. In this hands-on class, we’ll press our own corn tortillas using P.A.N. cornmeal, then fill them with two vibrant options: a juicy, salsa verde–braised chicken tinga and ultra-flavorful refried black beans. You’ll learn how to quick-pickle onions with lime, layer flavor into pantry staples, and pull together a killer taco bar without breaking a sweat. It’s weeknight-friendly, party-ready, and endlessly customizable. Chef instructor: Bonny

Wednesday 6/4 at 11:00am PT

Surf and Turf with Calabrian Chili Butter (~50min)
This is the backyard dinner party that dreams are made of: thick-cut dry-aged ribeye grilled to perfection, nestled up with briny shellfish—think oysters, scallops, maybe a lobster tail or two—kissed by the flames and bathed in spicy Calabrian chili butter. It’s rich and a little indulgent, balanced by cool, creamy burrata, charred broccolini, and grilled bread to soak up every last drop. Big flavors, minimal fuss. Chef instructor: Christa

Wednesday 6/4 at 4:00pm PT

Cook Once, Eat Twice: Crispy Pork Sesame Noodles and Cheesy Enchiladas (~50min)
Two totally different dinners, one smart prep session. First up: jammy peanut-sesame noodles tossed with fresh zucchini and cucumber, topped with crispy pork you cooked off ahead. Then, for night two, pull out a dish of saucy, cheesy enchiladas stuffed with the same crispy pork (plus zucchini and black beans) — ready to just bake and eat. Chef instructor: Nicco

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