Description
This Panda Express Orange Chicken recipe delivers a crispy, tangy, and sweet takeout favorite right to your kitchen. Bite-sized pieces of boneless chicken thighs are coated in a crunchy batter and fried to perfection, then tossed in a vibrant orange glaze made with fresh orange juice, soy sauce, and a hint of garlic and ginger. Perfectly balanced with just the right amount of sweetness and zest, this dish makes a delicious main course for family dinners or casual gatherings.
Ingredients
Scale
Chicken and Coating
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup cornstarch
- ½ cup all-purpose flour
- 2 eggs, beaten
- Vegetable oil, for frying
Sauce
- 1 tablespoon vegetable oil
- 1 tablespoon garlic, minced
- ½ teaspoon ginger, minced
- ½ teaspoon red chili flakes (optional)
- ¼ cup granulated sugar
- ¼ cup brown sugar
- â…“ cup rice vinegar
- ¼ cup soy sauce
- ¼ cup orange juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon orange zest
- Green onions or sesame seeds, for garnish (optional)
Instructions
- Prepare the Chicken: In a medium bowl, combine the cornstarch and all-purpose flour. Dip each piece of chicken into the beaten eggs, then coat thoroughly in the flour-cornstarch mixture to ensure a crispy crust after frying.
- Fry the Chicken: Heat vegetable oil in a deep skillet or pot over medium-high heat to about 350°F (175°C). Fry the chicken pieces in batches, cooking each side for 3 to 4 minutes until golden brown and crispy. Remove the fried chicken and drain on paper towels to remove excess oil. Set aside.
- Make the Sauce: Using a clean pan, heat 1 tablespoon of vegetable oil over medium heat. Sauté the minced garlic, ginger, and optional red chili flakes for about 30 seconds until fragrant. Add granulated sugar, brown sugar, rice vinegar, soy sauce, and orange juice. Bring the mixture to a simmer.
- Thicken the Sauce: Stir in the cornstarch slurry and continue cooking the sauce, stirring frequently, until it thickens, about 2 to 3 minutes. Remove from heat and mix in the orange zest to enhance the citrus flavor.
- Toss and Serve: Transfer the fried chicken to the sauce and toss until each piece is well coated. Garnish with chopped green onions or sesame seeds if desired. Serve immediately over steamed rice for the best experience.
Notes
- For a healthier alternative, try air-frying or baking the chicken instead of deep frying.
- Add steamed broccoli, bell peppers, or snap peas for extra vegetables and nutrition.
- Adjust the red chili flakes to your preferred spice level or omit for a milder dish.
- Leftover sauce can be stored in the refrigerator for up to 3 days; reheat gently before serving.
