Description
This homemade Panda Express Orange Chicken recipe delivers crispy, juicy chicken bites tossed in a tangy, sweet, and slightly spicy homemade orange sauce. Perfectly fried and coated in a flavorful glaze, this dish is an easy-to-make takeout classic that will satisfy your craving for Chinese-American cuisine in the comfort of your home.
Ingredients
Scale
Chicken and Batter:
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 large egg
- 1 cup cold water
- Vegetable oil for frying
Orange Sauce:
- 1 cup orange juice (freshly squeezed or store-bought)
- ½ cup granulated sugar
- ¼ cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon grated orange zest
- 2 teaspoons cornstarch mixed with 2 tablespoons cold water (to make a slurry)
- 1 tablespoon ginger, minced
- 2 garlic cloves, minced
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon sesame oil
Instructions
- Make the Orange Sauce: In a medium saucepan, combine the orange juice, sugar, rice vinegar, soy sauce, orange zest, ginger, garlic, and red pepper flakes if using. This mixture provides the tangy, sweet, and spicy base for the dish.
- Simmer the Sauce: Bring the sauce mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar and meld the flavors.
- Thicken the Sauce: Once simmering, add the cornstarch slurry to the pan. Stir continuously until the sauce thickens, about 2-3 minutes, creating a glossy, sticky glaze.
- Finish Sauce: Remove the sauce from heat and stir in the sesame oil to enhance aroma and depth of flavor. Set aside while you prepare the chicken.
- Prepare the Batter: In a large bowl, mix together the flour, cornstarch, baking powder, salt, and pepper. Add the egg and cold water, stirring until you have a smooth, thick batter perfect for coating the chicken pieces.
- Coat the Chicken: Dip each bite-sized piece of chicken thoroughly into the batter, ensuring an even coating that will crisp beautifully when fried.
- Heat Oil: In a large pot or wok, heat vegetable oil to 350°F (175°C), which is ideal for frying chicken to a golden, crispy texture.
- Fry the Chicken: Fry the battered chicken pieces in batches, avoiding overcrowding to maintain oil temperature. Each batch should fry for about 4-5 minutes until golden brown and crispy.
- Drain Excess Oil: Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to remove excess oil and keep the chicken crisp.
- Coat with Sauce: Place all the fried chicken in a large bowl, pour the prepared orange sauce over it, and toss gently to coat every piece evenly with the sticky citrus glaze.
- Serve: Serve the orange chicken hot over steamed rice or with vegetables as desired. Garnish with chopped green onions or sesame seeds for extra flavor and presentation.
Notes
- For best results, ensure the oil temperature stays constant at 350°F to prevent soggy or greasy chicken.
- You can use either chicken breasts or thighs; thighs tend to be juicier and more flavorful.
- Adjust the amount of red pepper flakes in the sauce to control the level of heat.
- Keep fried chicken warm on a rack in a low oven if cooking in batches.
- Freshly grated orange zest enhances the citrus flavor more than dried zest.
- Leftover orange chicken can be refrigerated and reheated in a skillet for best texture retention.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese-American
