Panda Express Copycat Orange Chicken
Crispy chicken thighs coated in a tangy, sweet orange sauce—this homemade version of Panda Express Orange Chicken is quick, easy, and better than takeout!
Ingredients
- 1 lb boneless skinless chicken thighs (cut into bite-sized pieces)
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- 1 large egg room temperature
- 1/2 cup water adjust for batter consistency
- Vegetable oil for frying
- 1 cup orange juice fresh or bottled
- 1/4 cup soy sauce low-sodium preferred
- 1/2 cup granulated sugar
- 2 tbsp rice vinegar
- 1 tbsp cornstarch + 2 tbsp water for slurry
- 1 tsp sesame oil
- Zest of 1 orange
- Green onions optional, for garnish
- Sesame seeds optional, for garnish
Instructions
- Prepare the Coating: In one bowl, whisk together flour, cornstarch, salt, black pepper, garlic powder, and ginger powder. In another bowl, beat the egg and gradually add water to make a thin batter consistency.
- Coat the Chicken: Dip each piece of chicken into the egg mixture, then coat in the flour mixture. Set aside on a plate lined with paper towels.
- Heat the Oil: Heat 2 inches of vegetable oil in a heavy-bottomed pot or wok to 350°F (175°C). Test the temperature with a small piece of batter—if it sizzles immediately, the oil is ready.
- Fry the Chicken: Fry chicken pieces in batches for 4-5 minutes or until golden brown and cooked through. Remove from oil and drain on paper towels.
- Make the Orange Sauce: In a saucepan, combine orange juice, soy sauce, sugar, rice vinegar, and sesame oil. Bring to a gentle boil and stir until the sugar dissolves. Add orange zest and simmer for 2-3 minutes.
- Thicken the Sauce: In a small bowl, mix cornstarch and water to make a slurry. Slowly pour it into the simmering sauce, whisking constantly. The sauce will thicken in 1-2 minutes.
- Combine and Serve: Add fried chicken to the sauce and toss gently to coat. Serve immediately, garnished with sliced green onions and sesame seeds. Serve with steamed rice and vegetables.
Notes
Chicken Thighs: Recommended for juiciness, but chicken breast can be substituted. If using chicken breast, reduce frying time to 3-4 minutes. Cornstarch: Essential for crispiness. Arrowroot powder is a good gluten-free substitute. Orange Juice: Fresh-squeezed gives the best flavor, but bottled works as well. Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for 8-10 minutes to maintain crispiness.
