Panda Orange Chicken
With crispy chicken and sticky orange sauce! So tangy, so addictive. A takeout favorite at home!
Ingredients
For the Chicken:
- 1.5 pounds boneless , skinless chicken thighs, cut into 1-inch pieces (substitute with chicken breast for a leaner option)
- 2 large eggs , beaten
- 1 cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon white pepper
- Vegetable oil for frying (about 2 cups)
- For the Orange Sauce:
- 1 cup orange juice (freshly squeezed for best flavor, about 3 medium oranges)
- Zest of 1 orange
- ½ cup granulated sugar (or ⅓ cup honey for a natural alternative)
- ¼ cup rice vinegar
- 2 tablespoons soy sauce (low-sodium option available)
- 2 cloves garlic , minced
- 1 teaspoon ginger , freshly grated
- ¼ teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For Garnish:
- 2 green onions , thinly sliced
- 1 teaspoon sesame seeds
- 4 Orange zest curls (optional)
Instructions
- Step 1: Prepare the ChickenIn a medium bowl, beat the eggs until smooth. In a separate bowl, combine cornstarch, salt, and white pepper. Dip chicken pieces into the beaten eggs, then coat thoroughly in the cornstarch mixture. For extra crispiness, let the coated chicken rest for 5 minutes to allow the cornstarch to adhere better.Step 2: Heat the OilPour vegetable oil into a large, deep skillet or wok to a depth of about 1 inch. Heat over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread into the oil – it should bubble vigorously and brown within 30 seconds.Step 3: Fry the ChickenWorking in batches (about 3-4 for best results), carefully add the coated chicken to the hot oil, ensuring pieces don't touch. Fry for 3-4 minutes until golden brown and crispy. Using a slotted spoon, transfer to a paper towel-lined plate. Pro tip: Keep the fried chicken warm in a 200°F oven while preparing the sauce.Step 4: Prepare the Orange SauceIn a medium saucepan, combine orange juice, zest, sugar, rice vinegar, soy sauce, garlic, ginger, and red pepper flakes. Bring to a simmer over medium heat and cook for 3-5 minutes until slightly reduced. Whisk in the cornstarch slurry and continue cooking for 1-2 minutes until the sauce thickens to a glossy consistency that coats the back of a spoon.Step 5: Combine and ServeToss the crispy chicken in the hot orange sauce until well coated. Garnish with sliced green onions, sesame seeds, and orange zest curls if desired. Serve immediately over steamed rice for the authentic Panda Express experience.
