Panda Express Orange Chicken Recipe
This Panda Express Orange Chicken Recipe brings the tangy, sweet, and savory flavors of the beloved restaurant dish right to your kitchen.
Equipment
- Large mixing bowls
- Whisk
- Deep skillet or wok
- Tongs
- Measuring cups and spoons
- Baking sheet lined with paper towels (for draining fried chicken)
Ingredients
- For the Chicken:
- 1½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 large egg
- ½ cup cornstarch
- ½ cup all-purpose flour
- Salt and pepper to taste
- Vegetable oil for frying
- For the Sauce:
- ½ cup orange juice freshly squeezed preferred
- 1 tablespoon orange zest
- 2 tablespoons soy sauce
- 3 tablespoons sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1½ tablespoons cornstarch mixed with 2 tablespoons water for thickening
Instructions
- Prepare the Chicken
- In a large bowl, whisk the egg, salt, and pepper. Add the chicken pieces and toss to coat.
- In another bowl, mix the cornstarch and flour. Dredge the chicken in the mixture, ensuring each piece is well-coated.
- Fry the Chicken
- Heat vegetable oil in a deep skillet or wok over medium-high heat (about 350°F).
- Fry the chicken pieces in batches, turning occasionally, until golden brown and cooked through (about 4-5 minutes).
- Remove the chicken and place on a baking sheet lined with paper towels to drain excess oil.
- Make the Sauce
- In a small saucepan, combine orange juice, orange zest, soy sauce, sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
- Stir in the cornstarch slurry, whisking until the sauce thickens. Remove from heat.
- Combine Chicken and Sauce
- Add the fried chicken to the skillet or wok. Pour the orange sauce over the chicken and toss to coat evenly.
- Serve
- Serve immediately over steamed rice or alongside stir-fried vegetables. Garnish with sesame seeds or green onions if desired.