Name: Copycat Panda Express Orange Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese-American
Ingredients: 2 cups flour; 1/2 cup cornstarch; 2 teaspoons salt; 1/2 teaspoon white pepper; 1 large egg; 1 cup water; 2 tablespoons canola oil, divided; 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces; 2 cups peanut oil, for frying; 3 teaspoons sesame oil, divided; 1/4 teaspoon crushed red pepper; 2 teaspoons minced ginger; 2 teaspoons minced garlic; 1/4 cup brown sugar; 1/4 cup fresh orange juice; 1/4 cup white vinegar; 2 tablespoons soy sauce; 3 tablespoons water; 2 tablespoons cornstarch; 1 teaspoon orange zest; 3 cups cooked rice; Sliced green onions, for garnish; Sesame seeds, for garnish

Description

Skip the takeout and make this Copycat Panda Express Orange Chicken at home. Crispy fried chicken is coated in a sweet, tangy, and citrusy orange sauce that’s even better than restaurant-style takeout.

Ingredients

2 cups flour
1/2 cup cornstarch
2 teaspoons salt
1/2 teaspoon white pepper
1 large egg
1 cup water
2 tablespoons canola oil, divided
2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
2 cups peanut oil, for frying
3 teaspoons sesame oil, divided
1/4 teaspoon crushed red pepper
2 teaspoons minced ginger
2 teaspoons minced garlic
1/4 cup brown sugar
1/4 cup fresh orange juice
1/4 cup white vinegar
2 tablespoons soy sauce
3 tablespoons water
2 tablespoons cornstarch
1 teaspoon orange zest
3 cups cooked rice
Sliced green onions, for garnish
Sesame seeds, for garnish

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Instructions

Whisk flour, cornstarch, salt, and white pepper in a large bowl.
Add egg, water, and 1½ tablespoons canola oil; mix into a thick batter.
Add chicken pieces and toss to coat. Refrigerate while heating oil.
Heat peanut oil in a deep saucepan to 375°F (190°C).
For the sauce, heat remaining canola oil and 2 teaspoons sesame oil in a skillet.
Add crushed red pepper, ginger, and garlic; cook for 30 seconds.
Stir in brown sugar, orange juice, vinegar, and soy sauce; bring to a boil.
Mix 3 tablespoons water with 2 tablespoons cornstarch until smooth. Add to sauce and cook until thickened. Keep warm.
Fry chicken in batches at 350°F (175°C) for 5 to 6 minutes or until golden and crispy.
Drain chicken on a wire rack and repeat with remaining chicken.
Reheat sauce if needed and add fried chicken. Toss well to coat.
Stir in remaining sesame oil and orange zest.
Serve over hot cooked rice and garnish with green onions and sesame seeds.

Notes

Use fresh orange juice and zest for the best citrus flavor.
Fry chicken in batches to maintain oil temperature.
Add a splash of water if the sauce becomes too thick.
Serve immediately for maximum crispiness.
Great with steamed rice and vegetables.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Chinese-American