Panda Express Orange Chicken (Printable View)
Crispy golden chicken tossed in sweet, tangy orange glaze for a satisfying takeout-inspired meal.
# Ingredient List:
→ Chicken
01 -
2 pounds boneless, skinless chicken breasts or chicken thighs
→ Egg Mixture
02 -
1 large egg
03 -
1 tablespoon sunflower oil or neutral-flavored oil
04 -
1 1/2 teaspoons salt
05 -
1 teaspoon ground black pepper
→ Dry Breading
06 -
3/4 cup cornstarch
07 -
1/3 cup all-purpose flour, heaping
→ Orange Sauce
08 -
1/2 cup white distilled vinegar
09 -
1/2 cup cane sugar
10 -
1/4 cup water
11 -
1/4 cup soy sauce or coconut liquid aminos
12 -
1/2 teaspoon crushed red pepper flakes
13 -
2 cloves garlic, crushed
14 -
1/2 teaspoon fresh ginger root, peeled and zested
15 -
1 tablespoon orange juice concentrate or 3 tablespoons orange juice
16 -
1 tablespoon cornstarch
17 -
1 teaspoon sesame oil
18 -
1 teaspoon rice wine or apple cider vinegar
→ Frying
19 -
Vegetable oil, for deep frying
# Preparation Steps:
01 -
Cut chicken into 1-inch bite-sized pieces. Set aside.
02 -
In a small bowl, whisk together the egg, sunflower oil, salt, and ground black pepper until fully combined.
03 -
In a separate bowl, combine the cornstarch and the all-purpose flour, mixing thoroughly.
04 -
Dredge the chicken pieces first in the egg mixture, ensuring full coating, then transfer them to the dry breading mixture. Shake off any excess coating and arrange on a plate.
05 -
Preheat vegetable oil in a large, heavy-bottomed pot or deep skillet to 350°F. Working in batches, fry the coated chicken pieces until golden brown, crisp, and the internal temperature registers 165°F, about 3–5 minutes. Transfer fried chicken to a plate lined with paper towels.
06 -
In a medium saucepan, combine white distilled vinegar, cane sugar, water, soy sauce, crushed red pepper flakes, garlic, ginger, orange juice concentrate, cornstarch, sesame oil, and rice wine. Whisk to combine. Bring to a boil over medium heat, then simmer 1–2 minutes until thickened and glossy.
07 -
Add fried chicken pieces to the sauce and toss to coat evenly. Transfer coated chicken to a serving dish and serve hot.
# Supplementary Details:
01 -
For extra crispiness, fry the chicken in small batches without overcrowding to maintain oil temperature.
02 -
Freshly zested orange peel can be added to the sauce for additional citrus aroma.