Description
Crispy, tangy, and sweet, this Panda Express Orange Chicken is a homemade copycat of the beloved takeout classic. Juicy fried chicken is tossed in a sticky orange glaze with garlic, ginger, and a hint of spice, all served over rice for an irresistible meal.
Ingredients
Boneless, skinless chicken thighs (or breast), cut into bite-sized cubes
1 egg
All-purpose flour
Cornstarch
Salt and white pepper
Oil for frying
Fresh orange juice
Orange zest
Soy sauce
Brown sugar (or a blend of white and brown sugar)
Rice vinegar (or white vinegar)
Minced garlic
Minced ginger
Chilli flakes or crushed red pepper
Sesame oil
Water + cornstarch slurry (for thickening)
Garnish: chopped green onions, sesame seeds, orange zest
Instructions
Cut chicken into bite-sized cubes. Toss with egg, salt, and pepper. Coat evenly in a mix of flour and cornstarch.
Heat oil to 375°F (190–200°C). Fry chicken in batches until golden brown and crispy. Drain on a wire rack or paper towels.
In a skillet, whisk orange juice, zest, soy sauce, brown sugar, vinegar, garlic, ginger, and chili flakes. Bring to a simmer.
Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy. Finish with sesame oil.
Toss fried chicken in the sauce until coated. Serve hot over rice with garnishes.
Notes
Chicken thighs stay juicier, but chicken breast can be used for a leaner option.
Keep the oil temperature steady for crispiness.
Adjust sugar and chilli flakes to control sweetness and heat.
For extra crunch, double-fry the chicken just before tossing with the sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying + Stovetop
- Cuisine: Chinese-American