Panda Express Style Orange Chicken
A delightful and easy to prepare recipe that brings the taste of Panda Express right to your kitchen with crispy chicken coated in a sweet and tangy orange sauce.
Ingredients
Chicken and Batter
- 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon white pepper
- 1 large egg
- 1 cup water
- 2 tablespoons oil For batter
- 2-3 cups frying oil For frying
Orange Sauce
- 1/4 cup brown sugar
- 1/4 cup fresh orange juice
- 1 tablespoon orange zest
- 1/4 cup white vinegar
- 2 tablespoons soy sauce
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons sesame oil For flavor
- 2 tablespoons cornstarch For thickening
- 3 tablespoons water For cornstarch slurry
- to taste sliced green onions For garnish
- to taste sesame seeds For garnish
Instructions
Preparing the Batter
- In a large mixing bowl, whisk together the flour, cornstarch, salt, and white pepper until well combined.
- In a separate bowl, beat the egg with the water and oil until fully blended.
- Gradually incorporate the wet ingredients into the dry mixture, stirring until a smooth batter forms.
- Coat the chicken pieces thoroughly with the batter and let sit in the refrigerator for 30 minutes.
Cooking the Chicken
- Heat oil in a deep pan or wok to 375°F (190°C).
- Fry the coated chicken pieces in small batches for 5-6 minutes or until golden brown.
- Remove and drain on a wire rack to maintain crispiness.
Making the Sauce
- In a saucepan, heat one tablespoon of oil with the sesame oil over medium heat.
- Add minced ginger and garlic, sauté until fragrant.
- Stir in brown sugar, orange juice, white vinegar, soy sauce, and orange zest.
- Bring to a boil, then reduce heat and simmer for a few minutes.
- Mix cornstarch with water to create a slurry and stir it into the simmering sauce.
Serving
- Toss the fried chicken pieces in the orange sauce until well coated.
- Serve over white rice, garnished with green onions and sesame seeds.
Notes
Double coat the chicken for extra crispiness by dipping in egg before the flour-cornstarch mixture. For a healthier option, bake the chicken instead of frying.