Description
This Panda Express Orange Chicken recipe delivers crispy, battered chicken pieces tossed in a sweet and tangy homemade orange sauce, reminiscent of the popular takeout favorite. Perfectly fried to golden perfection and coated with a flavorful glaze, this dish is ideal for serving over steamed rice or with your favorite vegetables for a delicious Chinese-American classic at home.
Ingredients
Scale
For the Chicken
- 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
For the 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 (cornstarch 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. Heat the mixture over medium heat, stirring occasionally until it reaches a simmer.
- Thicken the Sauce: Once simmering, slowly add the cornstarch slurry (cornstarch mixed with cold water) to the pot. Stir continuously for 2-3 minutes until the sauce thickens to a glossy consistency. Remove from heat and stir in the sesame oil for enhanced flavor. Set aside.
- Prepare the Chicken Batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Add the egg and cold water, mixing until you achieve a smooth, thick batter that will coat the chicken well.
- Coat the Chicken: Dip each piece of chicken into the batter, making sure it’s fully covered and evenly coated.
- Heat the Oil: Pour vegetable oil into a large pot or wok to about 2-3 inches depth. Heat the oil over medium-high heat until it reaches 350°F (175°C), ideal for deep frying.
- Fry the Chicken: Fry the battered chicken pieces in batches to avoid overcrowding. Cook each batch for 4-5 minutes or until the chicken is golden brown and crispy. Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain excess oil.
- Toss Chicken in Sauce: Place all the fried chicken pieces into a large mixing bowl. Pour the prepared orange sauce over the chicken and gently toss to coat all pieces evenly with the flavorful sauce.
- Serve: Serve the orange chicken hot over steamed rice or alongside your favorite vegetables. Garnish with chopped green onions or sesame seeds if desired for an extra touch.
Notes
- For extra crispiness, double fry the chicken by frying once until light golden, letting it rest, and frying again until crispy.
- If you prefer less heat, omit the red pepper flakes from the sauce.
- Use fresh orange juice and zest for the best citrus flavor.
- Monitor the oil temperature carefully to ensure perfectly crispy chicken without absorbing too much oil.
- Leftover orange chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
