Description
Copycat Panda Express Orange Chicken is a homemade version of the popular takeout favorite, featuring crispy, golden chicken pieces coated in a sweet, tangy, and slightly spicy orange sauce. Made with fresh orange zest, garlic, ginger, and soy sauce, this flavorful dish delivers the perfect balance of citrus and savory goodness. Serve it over steamed rice with your favorite vegetables for a delicious restaurant-style dinner at home.
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 large eggs, beaten
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
For the Orange Sauce
- 3/4 cup orange juice
- 2 tablespoons orange zest
- 1/3 cup granulated sugar
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon red pepper flakes (optional)
For Serving
- Steamed white rice
- Sliced green onions
- Sesame seeds (optional)
Instructions
- Prepare the chicken: Pat the chicken pieces dry with paper towels. In a shallow bowl, combine the cornstarch, flour, salt, and black pepper to create the coating mixture.
- Coat the chicken: Dip each piece of chicken into the beaten eggs, then toss them in the flour and cornstarch mixture until evenly coated to ensure a crispy finish.
- Heat the oil: Pour enough vegetable oil into a deep skillet or saucepan to reach about 1–2 inches. Heat the oil to 350°F (175°C), ensuring it’s hot enough for frying.
- Fry the chicken: Working in batches to avoid overcrowding, fry the chicken pieces for 4–6 minutes until they turn golden brown and are cooked through to an internal temperature of 165°F (74°C). Drain on a wire rack or paper towel-lined plate.
- Prepare the sauce: In a separate saucepan, combine the orange juice, orange zest, sugar, soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes if using for a touch of heat.
- Simmer: Bring the sauce mixture to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves completely.
- Thicken the sauce: Mix the cornstarch with water to create a slurry, then stir it into the simmering sauce. Cook for another 1–2 minutes until the sauce becomes glossy and thickened.
- Combine: Add the fried chicken pieces to the thickened sauce and toss quickly to ensure every piece is well coated with the flavorful orange glaze.
- Serve: Garnish with sliced green onions and sesame seeds if desired. Serve the orange chicken immediately over steamed white rice and your choice of vegetables for a complete meal.
Notes
- Use chicken thighs: They stay juicy and tender, making them ideal for this recipe.
- Keep the coating crispy: Toss the chicken with the sauce just before serving to maintain crispiness.
- Adjust the sweetness: Reduce the sugar slightly or add extra orange juice for a brighter citrus flavor.
- Make it spicy: Add more red pepper flakes or a little chili sauce to increase the heat.
- Air fryer option: Arrange coated chicken pieces in a single layer, spray lightly with oil, and air fry at 400°F (200°C), turning halfway through, until golden and cooked to 165°F (74°C).
- Storage: Refrigerate leftovers in an airtight container for 3–4 days. The coating will soften after refrigeration.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course, Dinner, Chicken
- Method: Stovetop, Deep-Frying
- Cuisine: Chinese-American
