Name: Panda Express Orange Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese-American
Ingredients: 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces; 1 large egg; ½ cup cornstarch; ½ cup all-purpose flour; Salt and pepper, to taste; Vegetable oil, for frying; ½ cup orange juice (freshly squeezed preferred); 1 tbsp orange zest; 2 tbsp soy sauce; 3 tbsp sugar; 2 tbsp honey; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp minced garlic; 1 tsp minced ginger; 1½ tbsp cornstarch mixed with 2 tbsp water (for thickening)

Description

Recreate the bold, tangy, and sweet flavors of Panda Express Orange Chicken at home with this easy recipe. Crispy chicken pieces are coated in a sticky, flavorful orange sauce, offering the perfect balance of sweetness and tang. Better than takeout, this homemade version is ideal for family dinners or cozy nights in. Whip it up in just 35 minutes and enjoy restaurant-quality orange chicken anytime!

Ingredients

For the Chicken:

1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces

1 large egg

½ cup cornstarch

½ cup all-purpose flour

Salt and pepper, to taste

Vegetable oil, for frying

For the Sauce:

½ cup orange juice (freshly squeezed preferred)

1 tbsp orange zest

2 tbsp soy sauce

3 tbsp sugar

2 tbsp honey

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp minced garlic

1 tsp minced ginger

1½ tbsp cornstarch mixed with 2 tbsp water (for thickening)

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Instructions

Prepare the Chicken: In a bowl, whisk the egg, salt, and pepper. Add the chicken pieces and toss to coat.
Coat the Chicken: In another bowl, mix cornstarch and flour. Dredge each chicken piece in the mixture, ensuring it’s well-coated.
Fry the Chicken: Heat vegetable oil in a deep skillet or wok over medium-high heat (about 350°F). Fry the chicken pieces in batches until golden brown and cooked through, about 4-5 minutes. Remove and place on paper towels to drain excess oil.
Make the Sauce: In a small saucepan, combine orange juice, orange zest, soy sauce, sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
Thicken the Sauce: Stir in the cornstarch slurry, whisking until the sauce thickens. Remove from heat.
Combine Chicken and Sauce: Add the fried chicken back to the skillet. Pour the orange sauce over the chicken and toss to coat evenly.
Serve: Serve the orange chicken immediately over steamed rice or alongside stir-fried vegetables. Garnish with sesame seeds or green onions if desired.

Notes

Gluten-Free: Use gluten-free soy sauce and a gluten-free flour blend.
Crispy Chicken: For extra crispiness, double fry the chicken.
Sweetness Adjustments: Modify the sugar or honey in the sauce for a more or less sweet taste.
Freezing: Freeze the cooked chicken separately from the sauce for best results when reheating.
Make Ahead: The sauce can be prepared ahead and stored in the fridge for up to 3 days.

Prep Time: 15min
Cook Time: 20min
Category: Main Course
Method: Frying
Cuisine: Chinese-American