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!
1 1/2lbsboneless skinless chicken thighscut into 1 inch pieces
2eggslightly beaten
salt and pepper to taste
1/2cupall purpose flour
1/2cupcornstarch
oil for frying
1tablespoonsesame seeds
1/4cupsliced green onions
For the orange sauce:
2teaspoonsvegetable oil
2teaspoonsminced fresh ginger
1teaspoonminced garlic
1cuporange juice
1/4cupsoy sauce
1/2cupbrown sugar
2teaspoonsorange zestplus additional for garnish if desired
1/2teaspooncrushed red pepper
2tablespoonsrice vinegar
1teaspoonsesame oil
1/2cupwater
2tablespoonscornstarch
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.