Description
A homemade version of Panda Express Orange Chicken—crispy battered chicken tossed in a sweet, tangy, slightly spicy orange sauce.
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into 1‑inch pieces
- ½ cup cornstarch
- 2 cups all‑purpose flour
- 2 teaspoons salt
- ½ teaspoon white pepper
- 1 large egg
- 1 cup water
- 2 tablespoons oil (for batter)
- 2‑3 cups oil for frying
- ¼ cup brown sugar
- ¼ cup fresh orange juice
- Zest of 1 orange (about 1 teaspoon)
- white vinegar (≈ ¼ cup)
- Soy sauce (≈ 2 tablespoons)
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- 2 tablespoons sesame oil (divided)
- Cornstarch slurry for sauce (≈ 2 tablespoons cornstarch + 3 tablespoons water)
- Sliced green onions and sesame seeds for garnish
Instructions
- In a large bowl, whisk together the flour, cornstarch, salt, and white pepper. In another bowl, beat the egg with water and oil. Combine wet and dry to make a sticky batter. Add chicken cubes and toss to coat. Chill in refrigerator while oil heats.
- Heat frying oil to about 375°F (190‑190°C).
- Working in batches, fry the battered chicken until golden brown and crispy, about 5‑6 minutes. Remove pieces using a slotted spoon and let drain on a wire rack over paper towels.
- While chicken fries, prepare the sauce: In a pan, heat some oil + sesame oil; add ginger, garlic, and crushed red pepper; cook until fragrant (≈ 30 seconds).
- Add brown sugar, orange juice, vinegar, soy sauce, and orange zest to the pan. Stir and bring to a boil. Then reduce to a simmer.
- Make a cornstarch slurry (cornstarch + water), stir it into the sauce, and simmer until the sauce thickens to a glaze consistency.
- Add the fried chicken pieces to the sauce and toss until well coated.
- Serve immediately over rice. Garnish with sliced green onions and sesame seeds.
Notes
- You can use chicken breast if you prefer, though thighs stay juicier.
- If you want less oil, try air‑frying or baking the coated chicken until crisp.
- Adjust sweetness/spiciness by varying brown sugar or crushed red pepper.
- Let the chicken rest after frying on a rack so it stays crispy (not in oil or paper towel directly).
- Make sauce ahead if needed, but toss chicken just before serving so crispness is preserved.
Nutrition
- Serving Size: 1 serving (with rice)
- Calories: ≈ 726 kcal
- Sugar: ≈ 8 g
- Sodium: ≈ 1284 mg
- Fat: 27 g
- Saturated Fat: 6 g
- Unsaturated Fat: not specified
- Trans Fat: not specified
- Carbohydrates: 76 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: ≈ 215 mg
