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 trace of spice, all served over rice for an irresistible meal.
Ingredients
Scale
- Boneless, skinless chicken thighs or breasts, cut into small, bite-sized pieces.
- 1 egg
- plain flour
- Cornstarch
- Salt and white pepper
- Oil for frying
- Fresh orange juice
- Orange zest
- Soy sauce
- Brown sugar (or a mixture of white and brown sugar)
- Rice vinegar (or white vinegar)
- Minced garlic
- Minced ginger
- Chili flakes or crushed red pepper
- Sesame oil
- Water + cornstarch slurry (for thickening)
- Garnish: chopped green onions, sesame seeds, orange zest
Instructions
- Heat the oil to 375°F (190–200°C). Fry the chicken in batches until it turns golden and crispy, then transfer to a wire rack or paper towels to drain.
- In a skillet, combine orange juice, zest, soy sauce, brown sugar, vinegar, garlic, ginger, and chili flakes. Whisk together and bring to a gentle simmer.
- Add the cornstarch slurry and cook until the sauce thickens and develops a glossy finish. Stir in sesame oil at the end.
- 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 chili 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