This Copycat Panda Express Orange Chicken recipe captures that sweet and tangy essence, giving you crispy, flavorful chicken coated in a luscious orange sauce. This dish is not just a meal; it's an experience that brings the vibrant flavors of Asian cuisine right to your dinner table.
Ingredients
Scale:
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup cornstarch
1/2 cup all-purpose flour
1 large egg
1/4 cup cold water
Vegetable oil for frying
1/2 cup orange juice
1/3 cup granulated sugar
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon minced garlic
1 teaspoon minced ginger
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
Green onions, sliced (for garnish)
Sesame seeds (for garnish)
Instructions
Prepare the Chicken: In a bowl, whisk together the egg and cold water until thoroughly combined. In another bowl, combine the cornstarch and flour, mixing well. Dip each piece of chicken into the egg mixture, then coat it evenly with the cornstarch-flour mixture. Set aside on a plate.
Heat the Oil: In a wok or large frying pan, add enough vegetable oil to reach about 1 inch deep. Heat the oil over medium-high heat until it reaches 350°F (175°C).
Fry the Chicken: Add the coated chicken pieces in batches to avoid overcrowding. Fry for about 4-5 minutes, or until golden brown and crispy. Remove and drain on paper towels.
Make the Orange Sauce: In a saucepan, combine the orange juice, sugar, soy sauce, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer while stirring occasionally.
Thicken the Sauce: Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and becomes glossy.
