Panda Express Orange Chicken
A copycat of Panda Express Orange Chicken — cornstarch-battered chicken pieces fried crisp and tossed in a glossy sweet-tangy orange sauce with ginger, garlic and a kick of red pepper. Serve immediately over rice.
⏱️ Prep: 20 min🍳 Cook: 20 min
Nutritionper 100 g›
250
Calories
16g
Protein
28g
Carbs
8g
Fat
Ingredients
| 2 lbs (900 g) | boneless, skinless chicken breasts, cut into 1-inch cubes |
| 2 | eggs, beaten |
| 1 1/2 cups (180 g) | cornstarch |
| 1/4 cup (30 g) | all-purpose flour |
| to taste | salt and pepper |
| for frying | oil, for frying |
| 1 1/2 cups (360 ml) | orange juice |
| 1/2 cup (100 g) | granulated sugar |
| 1/3 cup (80 ml) | rice vinegar |
| 1/4 cup (60 ml) | soy sauce |
| 2 tbsp (12 g) | orange zest |
| 1 tbsp (8 g) | fresh ginger, minced |
| 4 cloves | garlic, minced |
| 1/2 tsp (1 g) | red pepper flakes |
| 2 tbsp (16 g) | cornstarch (for slurry) |
| 2 tbsp (30 ml) | water |
Instructions
- Prepare the chicken: Season the chicken with salt and pepper. Dip in the beaten eggs, then coat with the cornstarch and flour mixture.
- Fry: Heat the oil to 350°F (175°C). Fry the chicken in batches until golden and crispy (5-6 minutes). Drain on paper towels.
- Make the sauce: In a saucepan, combine the orange juice, sugar, vinegar, soy sauce, orange zest, ginger, garlic, and red pepper flakes. Bring to a boil.
- Thicken: Mix the cornstarch with the water, add to the sauce, and simmer until thickened (2-3 minutes).
- Combine: Toss the fried chicken in the orange sauce. Serve immediately over rice.