Description
This Panda Express Orange Chicken recipe is a delicious homemade version of the popular Chinese-American takeout dish. Featuring crispy battered chicken thighs coated in a tangy, sweet orange sauce with a hint of garlic and ginger, this dish brings the perfect balance of flavors to your dinner table. Easy to prepare and perfect for serving with steamed rice, it’s an ideal meal for family or entertaining guests.
Ingredients
Scale
For the Chicken:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup cornstarch
- ½ cup all-purpose flour
- 2 large eggs, beaten
- Salt and pepper to taste
- Vegetable oil for frying
For the Sauce:
- 1 tablespoon vegetable oil
- 2 teaspoons minced garlic
- ½ teaspoon minced ginger
- ½ teaspoon crushed red pepper flakes (optional)
- 1 tablespoon soy sauce
- ¼ cup white vinegar
- ¼ cup orange juice
- ⅓ cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon orange zest
Instructions
- Season and coat the chicken: In a medium bowl, season the chicken pieces with salt and pepper. In a separate bowl, combine cornstarch and all-purpose flour. Dip each piece of chicken into the beaten eggs, then dredge it in the flour mixture, pressing to ensure an even coat.
- Fry the chicken: Heat about 2 inches of vegetable oil in a deep skillet or wok over medium-high heat. Fry the chicken pieces in batches until they are golden and crispy, about 4 to 5 minutes per batch. Remove and drain on paper towels to remove excess oil.
- Prepare the sauce: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the minced garlic, ginger, and crushed red pepper flakes if using, and sauté for about 30 seconds until fragrant.
- Simmer the sauce: Stir in soy sauce, white vinegar, orange juice, granulated sugar, and brown sugar. Bring the mixture to a simmer and cook for 2 to 3 minutes, stirring frequently to dissolve the sugars and blend the flavors.
- Thicken the sauce: Add the cornstarch slurry to the simmering sauce, stirring steadily until the sauce thickens to a glossy consistency. Stir in the orange zest for a bright citrus aroma.
- Combine chicken and sauce: Toss the fried chicken pieces into the pan with the sauce, stirring to coat them evenly. Cook for an additional minute to ensure the chicken is heated through and well coated.
- Serve: Serve the orange chicken immediately over steamed rice for a complete meal.
Notes
- For extra crispiness, consider double frying the chicken: fry once until cooked, remove and rest for a few minutes, then fry again until golden.
- You can substitute chicken breast for thighs if you prefer leaner meat, though thighs generally offer more moisture and flavor.
- Adjust the sweetness and tanginess by modifying the sugar and vinegar amounts to suit your taste preferences.
- If you prefer less heat, omit the crushed red pepper flakes.
- Make sure to drain the fried chicken well to prevent sogginess when tossed in the sauce.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 bowl
- Calories: 530
- Sugar: 22g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 165mg
