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
Units
Scale
- 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.
