Description
A homemade version of Panda Express Orange Chicken with bold flavors and a crispy coating.
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- ½ cup cornstarch
- 2 large eggs
- ½ teaspoon salt
- ½ teaspoon black pepper
- Oil for frying
- ¾ cup orange juice
- 1 tablespoon orange zest
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ¼ teaspoon red pepper flakes
Instructions
- Prepare the Chicken Coating: In a large bowl, whisk together the flour, cornstarch, salt, and black pepper. In a separate bowl, beat the eggs until smooth. Dip each piece of chicken into the egg mixture, then coat it thoroughly in the flour mixture.
- Fry Until Golden and Crispy: Heat oil in a deep pan or pot to 350°F. Fry the chicken in batches for about 4–5 minutes until golden brown. Remove and place on a paper towel-lined plate.
- Make the Orange Sauce: In a saucepan, combine the orange juice, orange zest, granulated sugar, brown sugar, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes. Stir and let it simmer. Thicken with the cornstarch slurry.
- Toss and Coat: Add the crispy chicken to the orange sauce and toss until coated. Serve immediately.
Notes
For extra flavor, marinate the chicken in soy sauce and ginger beforehand. Serve with garnishes and over rice for best results.
