Description
Recreate the beloved Panda Express orange chicken at home with this satisfying and flavorful recipe.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 2 large eggs
- 1/4 cup vegetable oil (for frying)
- 1 tablespoon vegetable oil (for sauce)
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/2 cup orange juice
- 1 teaspoon orange zest
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry mix)
- Sliced green onions and sesame seeds for garnish
Instructions
- In a large bowl, combine the cornstarch, flour, salt, and pepper. Toss them lightly to blend.
- In another bowl, beat the eggs until well blended.
- Dip each piece of chicken into the beaten eggs, ensuring it’s fully coated, then dredge it in the cornstarch-flour mixture.
- Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, add chicken pieces in batches, avoiding overcrowding the pan.
- Fry until golden brown and cooked through for about 5-7 minutes.
- Remove the chicken from the skillet and let it drain on paper towels.
- In a separate pan over medium heat, add 1 tablespoon of vegetable oil.
- Add minced ginger, garlic, and crushed red pepper flakes, stirring until fragrant for about one minute.
- Add the sugar, brown sugar, soy sauce, and orange juice. Stir to combine, then mix in the orange zest and rice vinegar.
- Bring it all to a low simmer.
- Stir the cornstarch slurry and add it to the sauce, continuously stirring until the sauce thickens.
- Once thickened, add the fried chicken pieces to the sauce and toss to coat evenly.
- Let it simmer for 2-3 minutes to allow the chicken to soak in the flavors.
- Serve hot, garnishing with sliced green onions and sesame seeds.
Notes
For extra flavor, consider marinating the chicken in the sauce for a few hours before frying.
