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
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Boneless, skinless chicken thighs (or breast), cut into bite-sized cubes
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1 egg
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All-purpose flour
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Cornstarch
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Salt and white pepper
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Oil for frying
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Fresh orange juice
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Orange zest
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Soy sauce
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Brown sugar (or a blend of white and brown sugar)
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Rice vinegar (or white vinegar)
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Minced garlic
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Minced ginger
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Chilli flakes or crushed red pepper
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Sesame oil
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Water + cornstarch slurry (for thickening)
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Garnish: chopped green onions, sesame seeds, orange zest
Instructions
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Cut chicken into bite-sized cubes. Toss with egg, salt, and pepper. Coat evenly in a mix of flour and cornstarch.
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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.
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In a skillet, whisk orange juice, zest, soy sauce, brown sugar, vinegar, garlic, ginger, and chili flakes. Bring to a simmer.
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Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy. Finish with sesame oil.
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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