Description
A delicious homemade version of the popular Panda Express Orange Chicken, featuring crispy fried chicken coated in a sweet and tangy orange sauce that perfectly balances flavors with a hint of spice. This Chinese-American favorite is easy to prepare and great for a satisfying dinner served over steamed rice or with vegetables.
Ingredients
Scale
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 cup water
- 1 egg
- Vegetable oil, for frying
For the Orange Sauce:
- 1 tablespoon vegetable oil
- 1/2 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup rice vinegar
- 1/4 cup soy sauce
- 2 tablespoons orange juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Zest of 1 orange
Instructions
- Prepare the batter and coat the chicken: In a medium bowl, whisk together cornstarch, all-purpose flour, salt, white pepper, water, and egg until smooth. Add the bite-sized chicken pieces into the batter and toss until each piece is fully coated.
- Fry the chicken: Heat about 2 inches of vegetable oil in a deep skillet or wok over medium-high heat. Carefully fry the chicken in batches for about 4–5 minutes per batch, turning occasionally to ensure even browning, until golden brown and fully cooked through. Remove the cooked chicken and drain on paper towels to remove excess oil.
- Sauté aromatics for the sauce: In a separate pan or wok, heat 1 tablespoon of vegetable oil over medium heat. Add minced ginger, garlic, and optional crushed red pepper flakes. Sauté for about 30 seconds until fragrant but not burnt.
- Make the orange sauce: Stir in granulated sugar, brown sugar, rice vinegar, soy sauce, orange juice, and orange zest. Bring the mixture to a simmer, allowing the sugars to dissolve and flavors to meld.
- Thicken the sauce: Add the prepared cornstarch slurry gradually while stirring continuously. Continue stirring for about 2 minutes until the sauce thickens to a glossy consistency.
- Combine chicken and sauce: Add the fried chicken pieces into the thickened sauce and toss gently but thoroughly to ensure each piece is well coated.
- Serve: Serve the orange chicken hot over steamed rice or alongside stir-fried vegetables for a complete meal.
Notes
- For extra crispy chicken, consider double-frying the pieces by frying them twice, allowing them to rest briefly between fryings.
- Chicken breast can be substituted for chicken thighs, though thighs offer more moisture and flavor.
- Adjust the spice level by increasing or decreasing the crushed red pepper flakes according to your taste preferences.
