Copycat Panda Express Orange Chicken
This delicious copycat orange chicken recipe brings crispy fried chicken pieces coated in a sweet, tangy, and slightly spicy orange sauce, just like your favorite takeout — made right at home!
Equipment
- 1 Mixing bowl Large
- 1 Whisk
- 1 Deep fryer or large saucepan
- 1 Slotted spoon
- 1 Paper towels For draining
- 1 Saucepan or pressure cooker
Ingredients
Chicken Batter
- 1 ½ cups All-purpose flour
- ½ cup Cornstarch
- ½ tablespoon Salt
- ½ teaspoon Black pepper
- 1 Egg large, at room temperature
- 1 ¼ cups Sparkling water chilled
- 1 tablespoon Sesame oil
- 1 ½ pounds Boneless skinless chicken thighs cut into 1-inch pieces
- Canola oil for deep frying
Orange Sauce
- 1 tablespoon Canola oil
- ½ teaspoon Crushed red pepper flakes
- 1 tablespoon Minced garlic
- 1 ½ teaspoons Minced fresh ginger root
- 2 tablespoons Granulated sugar
- 2 tablespoons Light brown sugar
- 2 tablespoons Rice vinegar
- 2 tablespoons Orange juice
- 1 tablespoon Reduced-sodium soy sauce
- 1 teaspoon Grated orange zest
- 1 tablespoon Cornstarch for thickening
- 1 tablespoon Water for slurry
For Serving
- Hot cooked rice
- Green onions sliced
- Toasted sesame seeds
Instructions
Instructions
- In a large bowl, whisk together flour, cornstarch, salt, and black pepper until combined.
- Add the egg, chilled sparkling water, and sesame oil. Whisk until smooth to form the batter.
- Dip chicken thigh pieces into the batter, stirring gently to coat all pieces evenly.
- Heat canola oil in a deep fryer or heavy-bottomed pot to 350°F. Fry battered chicken in batches for 4-5 minutes until golden and cooked through.
- Remove chicken from oil with a slotted spoon and place on paper towels to drain excess oil. Repeat until all chicken is fried.
- To prepare sauce, heat canola oil in a saucepan or pressure cooker. Add red pepper flakes, garlic, and ginger. Sauté until aromatic.
- Add sugars, vinegar, orange juice, soy sauce, and zest. Simmer briefly. Mix cornstarch with water and stir into sauce to thicken.
- Pour hot sauce over the crispy chicken and toss to coat. Serve over rice and garnish with green onions and sesame seeds.
Notes
Make sauce ahead and reheat for quick meals. Use pre-chopped chicken and jarred garlic and ginger for shortcuts. Store leftovers in the fridge for 3-4 days or freeze up to 2 months.