(Better Than) Panda Express Orange
Chicken
This easy copycat recipe makes crispy and sweet homemade fried Panda Express
Orange Chicken that's way better than the original!
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
5 stars (5 reviews)
Course: Main, Main Course
Calories: 571kcal
Cuisine: Chinese
Servings: 6 servings
Author: Sommer Collier
Ingredients
For the Fried Chicken –
2 pounds boneless chicken thighs
½ cup cornstarch
½ cup all-purpose flour
2 teaspoons salt
½ teaspoon white pepper
1 large egg
6 tablespoons water
2 quarts oil for frying peanut, coconut, or vegetable oil
For the Orange Chicken Sauce –
2 tablespoons sesame oil
2 tablespoons fresh grated ginger
3-4 cloves garlic minced
1 cup orange juice fresh-squeezed or store-bought
½ cup light brown sugar
3 tablespoons low sodium soy sauce
2 tablespoons corn starch
1 tablespoon rice vinegar
Zest of 1 navel orange (optional for extra orangeness)
½ - 1 teaspoon crushed red pepper
1/3 cup chopped scallions
Instructions
1. Chop the chicken into 1-inch bite-size pieces.
2. Set out a large mixing bowl. Add the cornstarch, flour, salt, and white pepper. Mix well. Then
add in the egg, 3 tablespoon oil, and 6 tablespoons water. Mix into a thick smooth batter. Stir
in the chicken pieces and coat well. Chill the chicken in the batter for at least 20 minutes.
3. Meanwhile, set a large sauce pot and pour in the remaining oil. Clip a cooking thermometer
to the side of the pot, with the end submerged in the oil. Turn the heat on medium and bring
the temperature of the oil to 350-375 degrees F.
4. Set a paper towel lined plate to the side for draining the fried chicken.
5. Then set a large sauté pan on another burner for the orange sauce. Add the sesame oil,
ginger, and garlic. Sauté for 2-3 minutes to soften. Then whisk in the orange juice, brown
sugar, soy sauce, cornstarch, rice vinegar, orange zest, and crushed red pepper. Bring to a
simmer and thicken into a heavy syrup. Then turn off the heat.
6. Once the oil is hot, carefully drop the chicken pieces, one at a time, into the hot oil. Add
about one-third of the chicken to the pot at a time. Stir with a skimmer and cook for 5-7
minutes until light-gold in color. Watch the thermometer and adjust the temperature if
needed to keep the oil just over 350 degrees.
7. Use the skimmer to move the cooked chicken pieces to the holding plate. Repeat in two more
small batches.
8. Once all the chicken is cooked, turn the heat back on for the orange chicken sauce. Stir to
warm, then toss the fried chicken pieces in the sauce. Stir to coat all the pieces evenly. Then
sprinkle with chopped scallions and serve warm.
Notes
You can make the flavor more or less orange-y, by adding or omitting the orange zest. To make
the overall flavor more mild like Panda Express Orange Chicken, HALF the ginger and garlic, and
use just one pinch of crushed red pepper.
Transfer cooled leftovers to a container with a lid and keep in the refrigerator for up to 3-4 days.
Homemade Orange Chicken is great for freezing! Place in an airtight container and wrap with foil
for the most protection, and keep in the freezer for up to 3 months.
Nutrition
Serving: 1serving | Calories: 571kcal | Carbohydrates: 45g | Protein: 28g | Fat: 31g | Saturated Fat: 8g |
Trans Fat: 1g | Cholesterol: 179mg | Sodium: 1187mg | Potassium: 496mg | Fiber: 1g | Sugar: 22g |
Vitamin A: 449IU | Vitamin C: 22mg | Calcium: 54mg | Iron: 2mg
All images and text ©Sommer Collier for A Spicy Perspective