Copycat Panda Express Orange Chicken
A crispy, tangy, and sweet chicken dish that tastes just like the restaurant favorite.
dailyrecipesbook.comThis orange chicken is a total crowd pleaser in my house. It is so much better than takeout because the chicken stays nice and crispy before it gets coated in that sticky, citrusy sauce.
My best tip for this recipe is to make sure your oil is hot enough before you start frying. You want that golden crust to form quickly so the chicken stays tender on the inside.
Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into 1 inch pieces
- 1/2 cup cornstarch
- 1/4 cup flour
- 1 large egg, beaten
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Oil for frying
- 1 tablespoon vegetable oil for sauce
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup orange juice
- 1/2 cup sugar
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- 1
Whisk the cornstarch, flour, egg, oil, salt, pepper, and a splash of water in a bowl to create a smooth batter.
- 2
Add the chicken pieces to the batter and coat them well.
- 3
Heat oil in a large pan or wok and fry the chicken in batches until golden brown and cooked through. Remove and set aside on a paper towel lined plate.
- 4
In the same pan, heat a tablespoon of oil and sauté the ginger, garlic, and red pepper flakes for about thirty seconds.
- 5
Stir in the orange juice, sugar, soy sauce, vinegar, and sesame oil. Bring this mixture to a gentle simmer.
- 6
Slowly pour in the cornstarch and water mixture while stirring until the sauce thickens enough to coat the back of a spoon.
- 7
Add the cooked chicken back into the pan and toss everything together until the sauce is glossy and the chicken is well coated.
💡 Tips
Serve this over a big bowl of steamed white rice with some broccoli on the side. If you have leftovers, keep them in an airtight container in the fridge, but eat them quickly because the sauce will soften the crispy coating over time.
Made this recipe? Let us know how it went.
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