Description
Learn how to make your own delicious Panda Express-inspired Orange Chicken at home with this easy recipe. Crispy fried chicken coated in a sweet and tangy orange sauce, perfect for a Chinese takeout night in!
Ingredients
Scale
For the Chicken:
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- vegetable oil, for frying
For the Orange Sauce:
- 1 cup orange juice
- 1/2 cup granulated sugar
- 1/3 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon orange zest
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons vegetable oil
Instructions
- Prepare the Chicken: In a large bowl, mix cornstarch, flour, salt, and pepper. Dip chicken pieces into beaten eggs, then dredge in the flour mixture, shaking off excess.
- Fry the Chicken: Heat oil in a skillet to 350°F. Fry chicken until golden brown and cooked through. Drain on paper towels.
- Make the Orange Sauce: In a skillet, sauté garlic, ginger, and red pepper flakes. Add orange juice, sugar, vinegar, and soy sauce. Simmer, then add zest. Thicken with cornstarch slurry.
- Combine and Serve: Toss fried chicken in the sauce. Serve over rice, garnished with orange zest or green onions.
Notes
- For a healthier option, air-fry the chicken at 400°F for 12–14 minutes.
- Adjust sugar to taste for a less sweet sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Deep-Frying, Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 cup chicken with sauce
- Calories: 520
- Sugar: 22g
- Sodium: 710mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 110mg
