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Panda Express Orange Chicken

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A homemade version of the beloved Panda Express Orange Chicken, featuring crispy chicken coated in a sweet and tangy orange sauce.

Ingredients

Scale
  • 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 2 large eggs
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Oil for frying
  • ¾ cup orange juice
  • 1 tablespoon orange zest
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • ¼ teaspoon red pepper flakes

Instructions

  1. Prepare the Chicken Coating: In a large bowl, whisk together the flour, cornstarch, salt, and black pepper. In a separate bowl, beat the eggs until smooth. Dip each piece of chicken into the egg mixture, then coat it thoroughly in the flour mixture. Press the coating gently to create a thick, craggy crust on each piece.
  2. Fry Until Golden and Crispy: Heat oil in a deep pan or pot to 350°F. Fry the chicken in batches, ensuring not to overcrowd the pan. Cook each batch for about 4–5 minutes or until golden brown and fully cooked. Remove the chicken and place it on a paper towel-lined plate to absorb excess oil.
  3. Make the Orange Sauce: In a saucepan over medium heat, combine the orange juice, orange zest, granulated sugar, brown sugar, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes. Stir gently and let it simmer. In a small bowl, mix the cornstarch with water to create a slurry. Once the sauce begins to bubble, stir in the slurry, cooking until thickened.
  4. Toss and Coat: Add the crispy chicken to the orange sauce and gently toss until every piece is evenly coated.

Notes

Pair the Orange Chicken with steamed rice or vegetable stir-fries for a complete meal. Garnish with sliced green onions or sesame seeds for extra flair.

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