Description
Panda Express Orange Chicken is a deliciously crispy fried chicken coated in a tangy, sweet, and slightly spicy orange sauce. This recipe replicates the popular takeout dish with tender bite-sized chicken pieces fried to golden perfection and tossed in a flavorful homemade orange glaze that balances citrus notes with a hint of ginger and soy.
Ingredients
Scale
Chicken and Batter
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 large egg
- 1 cup cold water
- Vegetable oil for frying
Orange Sauce
- 1 cup orange juice (freshly squeezed or store-bought)
- ½ cup granulated sugar
- ¼ cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon grated orange zest
- 2 teaspoons cornstarch mixed with 2 tablespoons cold water (to make a slurry)
- 1 tablespoon ginger, minced
- 2 garlic cloves, minced
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon sesame oil
Instructions
- Make the Orange Sauce: In a medium saucepan, combine the orange juice, sugar, rice vinegar, soy sauce, orange zest, ginger, garlic, and red pepper flakes (if using). Stir to combine all ingredients.
- Simmer Sauce: Heat the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to prevent burning and to dissolve the sugar fully.
- Thicken Sauce: Once simmering, add the cornstarch slurry (cornstarch mixed with water) slowly while stirring continuously. Continue to cook for 2-3 minutes until the sauce thickens to a glossy consistency.
- Finish Sauce: Remove the saucepan from heat and stir in the sesame oil to add a nutty depth of flavor. Set the sauce aside to keep warm.
- Prepare Chicken Batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. In a separate bowl, beat the egg with cold water, then gradually add this egg mixture to the dry ingredients, stirring until smooth to create a light batter.
- Coat Chicken: Dip the bite-sized chicken pieces into the batter, ensuring each piece is fully coated.
- Fry Chicken: Heat vegetable oil in a deep pan or wok to 350°F (175°C). Fry the battered chicken pieces in batches until golden brown and cooked through, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
- Toss Chicken with Sauce: Place the fried chicken pieces in a large bowl and pour the warm orange sauce over them. Toss until all pieces are evenly coated with the sauce.
- Serve: Serve immediately, ideally with steamed rice and vegetables for a complete meal.
Notes
- Use fresh orange juice and zest for the best citrus flavor.
- Adjust red pepper flakes to control the spiciness to your preference or omit for no heat.
- Keep the oil temperature steady for crispy, non-greasy chicken.
- Do not overcrowd the frying pan to avoid dropping the oil temperature.
- Leftovers can be stored in the refrigerator for up to 2 days but are best reheated in a skillet to retain crispiness.
