Orange Chicken

This orange chicken is a Panda Express copycat recipe with crispy chicken in a sweet and tangy orange sauce. My version tastes just as good as the restaurant version and is easy to make at home!

Course Main

Cuisine Asian

Prep Time 25

Cook Time 20

Total Time 45

Servings

Calories 365kcal

Author Sara Welch

Ingredients

For the chicken:

1 1/2 lbs boneless skinless chicken thighs cut into 1 inch pieces
2 eggs lightly beaten
salt and pepper to taste
1/2 cup all purpose flour
1/2 cup cornstarch
oil for frying
1 tablespoon sesame seeds
1/4 cup sliced green onions

For the orange sauce:

2 teaspoons vegetable oil
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1 cup orange juice
1/4 cup soy sauce
1/2 cup brown sugar
2 teaspoons orange zest plus additional for garnish if desired
1/2 teaspoon crushed red pepper
2 tablespoons rice vinegar
1 teaspoon sesame oil
1/2 cup water
2 tablespoons cornstarch

Instructions

For the chicken

Place the eggs in a bowl; add salt and pepper to taste.
Mix together the flour and cornstarch and place in a shallow bowl or on a plate.
Heat 3 inches of oil in a deep pan to 350 degrees F.
Dip each piece of chicken into the egg mixture, then coat in the flour mixture. Repeat the process for all of the chicken pieces.
Fry 8-9 pieces of chicken at a time for 5 minutes or until browned. Repeat with all the remaining chicken.

For the sauce

While the chicken is cooking, make the sauce.
Heat the 2 teaspoons of vegetable oil in a saucepan over medium heat. Add the garlic and ginger and cook for 1 minute.
Add the orange juice, soy sauce, brown sugar, orange zest, crushed red pepper, rice vinegar and sesame oil to the pan. Bring to a simmer.
Whisk together the cornstarch and water. Add to the pan and cook for 2-3 minutes, stirring constantly, or until sauce has thickened.
Add the chicken pieces to the pan and toss to coat with the sauce. Sprinkle with sesame seeds and green onions and serve. Garnish with additional orange zest if desired.

Video

Notes

It's very important to use a deep frying thermometer for this recipe. If the oil is too cold, the chicken coating will absorb too much grease. If the oil is too hot, the coating may burn before the meat is cooked through.
This dish is best when served immediately, as the coating on the chicken will soften over time as it absorbs the sauce.

Nutrition