Panda Express Orange Chicken Recipe

5 from 13 votes

Panda Express Orange Chicken Recipe

This easy copycat Panda Express orange chicken delivers that irresistible sweet, tangy, and crispy goodness straight from your own kitchen!

Prep Time10

Cook Time10

Chill30

Total Time50

Course: Main Course

Cuisine: American, Chinese

Servings:

Author: Kristyn Merkley

Equipment

Deep Fryer

Ingredients

2 pounds boneless, skinless chicken thighs
1 tablespoon salt
1 teaspoon white pepper
1 cup cornstarch
3 cups all-purpose flour
1 egg
1½ cups water
2 tablespoons vegetable oil
3 cups vegetable oil, for frying

Sauce

1 tablespoon vegetable oil
¼ teaspoon chili flake
1 tablespoon minced garlic
½ teaspoon minced ginger
⅓ cup brown sugar
¼ cup orange juice
¼ cup vinegar
2 tablespoons soy sauce, optional
2 tablespoons water, optional
2 tablespoons cornstarch
2 teaspoons sesame oil

Instructions

Cube chicken and set aside.
Mix salt, pepper, cornstarch, and flour in a medium bowl and whisk to combine.
Add egg, water, and 2 tabespoons of oil until the consistency is like a batter. Add chicken to the batter and refrigerate for 30 minutes.
Heat oil in a deep fryer to 350°F. Add chicken and fry until golden brown (or about 5 minutes). Remove chicken and add to a paper towel-lined plate.
Make sauce by adding oil to a pot and cooking on medium-high heat. Add red pepper flakes, ginger, and garlic, and cook for about 30 seconds.
Add brown sugar and orange juice and stir to combine. Mix in the vinegar and soy sauce until combined.
In a separate bowl, mix cornstarch and water. Add to the saucepan and stir. Cook until sauce thickens.
Add chicken and stir to coat. Top with sesame oil and sesame seeds if desired. Serve over rice or noodles.

Video

Notes

Recipe tips.

Fry the chicken in batches to maintain the oil temperature. Overcrowding will lower the oil temperature, resulting in soggy, not crispy, chicken
Taste the sauce as it simmers and adjust, add brown sugar for a sweeter sauce, vinegar for more tanginess, and soy sauce for more salt.
We like to garnish with green onions and sesame seeds. You can also add extra red pepper flakes and orange zest.
Double the amount of orange sauce ingredients, use half over your fried chicken pieces, and store the other half in the fridge for 1-2 weeks or in the freezer for 2-3 months to use later.

Place leftovers in an airtight container and refrigerate for 3-4 days or freeze for 3-4 months. Thaw in the fridge before reheating. Reheat leftovers in the oven for about 10 minutes at 400°F, in a pan on the stovetop, or in the microwave.

Nutrition