A delicious homemade version of Panda Express’s orange chicken featuring crispy fried chicken pieces coated in a sweet and tangy orange sauce.
Why You’ll Love This Recipe
- Perfect for takeout lovers who want to recreate their favorite dish at home.
- Crispy chicken with a flavorful orange glaze.
- Budget-friendly and easy to prepare.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chicken:
- Chicken thighs or breasts, cut into bite-sized pieces
- Egg
- Sunflower oil
- Salt and pepper
- Cornstarch
- All-purpose flour
For the Sauce:
- White distilled vinegar
- Cane sugar
- Water
- Soy sauce
- Chili flakes
- Crushed garlic
- Zested ginger root
- Orange juice concentrate
- Cornstarch
- Sesame oil
- Rice wine (or apple cider vinegar)
Directions
- Prepare the Chicken: Cut chicken into bite-sized pieces. Whisk egg, sunflower oil, salt, and pepper in a bowl for the batter.
- Coat the Chicken: Toss chicken pieces in the wet batter, then coat in a mixture of cornstarch and flour.
- Fry the Chicken: Heat 2 inches of oil in a pot or wok. Fry chicken in batches until golden and crispy. Drain on paper towels.
- Make the Sauce: In a pot, combine vinegar, sugar, water, soy sauce, chili flakes, garlic, ginger, and orange juice concentrate. Bring to a boil and simmer until thickened.
- Combine: Toss the fried chicken in the orange sauce until fully coated. Serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
Variations
- Use boneless pork or shrimp instead of chicken for a different protein.
- Add vegetables like broccoli or bell peppers for extra nutrition.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F for 10–12 minutes to maintain crispiness.
FAQs
1. Can I bake the chicken instead of frying?
Yes, bake at 400°F for 20–25 minutes, flipping halfway through.
2. Can I use fresh orange juice?
Yes, fresh orange juice adds a natural sweetness to the sauce.
3. How can I make it spicier?
Increase the chili flakes or add a splash of hot sauce.
4. Can I freeze this?
Yes, freeze the fried chicken and sauce separately for up to 2 months. Reheat and combine before serving.
5. What’s the best oil for frying?
Sunflower, canola, or vegetable oil are great options.
6. Can I make this gluten-free?
Use gluten-free flour and tamari instead of soy sauce.
7. How do I prevent the chicken from becoming soggy?
Serve immediately after tossing in the sauce for the best texture.
8. Can I use chicken tenders instead?
Yes, slice tenders into smaller pieces for even cooking.
9. What can I serve with this dish?
Serve with steamed rice, fried rice, or stir-fried vegetables.
10. Can I double the recipe?
Yes, just double all the ingredients. Fry the chicken in batches to avoid overcrowding.
Conclusion
This homemade Panda Express orange chicken is a delicious and easy way to enjoy your favorite takeout dish at home. With its crispy chicken and tangy orange sauce, it’s sure to be a family favorite!
Print
Panda Express Orange Chicken
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minute
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese-American
Description
- A crispy and tangy copycat recipe for Panda Express Orange Chicken with a sweet and zesty orange sauce. Perfect for recreating your favorite takeout at home! #orangechicken #copycatrecipe #asiancuisine
Ingredients
- For the Chicken:
- 2 lbs chicken thighs or breasts, cut into 1-inch pieces
- 1 egg
- 1 tbsp vegetable oil
- 1 1/2 tsp salt
- 1 tsp ground black pepper
- 3/4 cup cornstarch
- 1/3 cup all-purpose flour
- Vegetable oil, for frying
For the Orange Sauce:
- 1/2 cup white distilled vinegar
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup soy sauce
- 1 tbsp orange juice concentrate
- 1/2 tsp grated ginger
- 2 garlic cloves, minced
- 1/2 tsp chili flakes (adjust for spice preference)
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
- 1 tsp sesame oil
Instructions
-
- Prepare the Chicken:
- In a mixing bowl, whisk together the egg, 1 tbsp vegetable oil, salt, and pepper. Add the chicken pieces and toss to coat.
- In a separate bowl, mix the cornstarch and flour. Dredge each chicken piece in the mixture, ensuring it is fully coated.
- Fry the Chicken:
- Heat about 2 inches of vegetable oil in a large pot or deep skillet over medium-high heat until it reaches 350°F (175°C).
- Fry the chicken in batches for 3–5 minutes, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels. For extra crispiness, fry the chicken a second time for 1–2 minutes.
- Make the Orange Sauce:
- In a medium saucepan, combine the vinegar, sugar, water, soy sauce, orange juice concentrate, grated ginger, garlic, and chili flakes. Bring the mixture to a simmer over medium heat.
- Stir in the cornstarch slurry and cook until the sauce thickens. Remove from heat and stir in the sesame oil.
- Coat the Chicken:
- Add the fried chicken to the saucepan with the orange sauce and toss to coat evenly.
- Serve:
- Transfer the orange chicken to a serving dish and garnish with sesame seeds or chopped green onions if desired. Serve hot over steamed rice or noodles.
- Prepare the Chicken:
Notes
- Double the Sauce: For a saucier dish, double the orange sauce ingredients.
- Adjust Spice: Add more chili flakes or a splash of sriracha for a spicier version.
- Crispy Tip: Always fry in small batches to prevent overcrowding, which can lower the oil temperature and make the chicken less crispy.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to retain some crispiness.
- Freezing: The sauce can be made ahead and frozen for up to 3 months. Defrost and heat before using.
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