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Panda Express Orange Chicken

Panda Express Orange Chicken - recipe card
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Crispy battered chicken pieces tossed in a sticky, sweet-tangy orange glaze with a hint of heat. This copycat recipe delivers the iconic takeout flavor with a lighter, homemade crunch.

Ingredients

Scale
  • 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
  • 1/4 cup low-sodium soy sauce, divided
  • 2 tablespoons rice vinegar, divided
  • 1 large egg white
  • 1/2 cup cornstarch, plus 2 tablespoons for slurry
  • 1/4 cup vegetable oil, for frying
  • 1 cup fresh orange juice (from about 2 oranges)
  • 1/2 cup granulated sugar
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 2 tablespoons cold water
  • Steamed white rice, for serving

Instructions

  1. In a medium bowl, whisk together 2 tablespoons of the soy sauce, 1 tablespoon of the rice vinegar, and the egg white. Add the chicken cubes and toss to coat evenly. Let marinate at room temperature for 15 minutes while you prepare the sauce.
  2. In a small bowl, combine the orange juice, remaining 2 tablespoons soy sauce, remaining 1 tablespoon rice vinegar, sugar, grated ginger, minced garlic, and red pepper flakes if using. Whisk until the sugar is mostly dissolved. Set aside.
  3. Place the 1/2 cup cornstarch in a shallow dish. Remove the chicken from the marinade, letting any excess drip off, and dredge each piece in cornstarch, shaking off the excess. The coating should be light and even—not clumpy.
  4. Heat the vegetable oil in a large wok or deep skillet over medium-high heat until the oil shimmers and a small piece of chicken sizzles immediately when added. The oil should be about 350°F / 177°C if using a thermometer, but you can test with a little cornstarch: it should bubble vigorously.
  5. Working in batches, carefully add the chicken pieces to the hot oil in a single layer—do not overcrowd. Fry for 4 to 5 minutes, turning occasionally with tongs, until golden brown and crispy all over. The internal temperature of the largest piece should reach at least 165°F / 74°C. Transfer to a paper-towel-lined plate and keep warm. Repeat with remaining chicken.
  6. Drain all but 1 tablespoon of oil from the wok. Return the wok to medium heat. Pour in the orange sauce mixture and bring to a simmer, stirring occasionally to prevent scorching. Let it cook for 2 to 3 minutes until slightly thickened.
  7. In a small bowl, stir the 2 tablespoons cornstarch with the cold water to form a slurry. Slowly drizzle the slurry into the simmering sauce while whisking constantly. Continue to cook for 1 to 2 minutes, until the sauce turns glossy and thick enough to coat the back of a spoon.
  8. Reduce the heat to low. Return all the fried chicken pieces to the wok and toss gently with the sauce until each piece is evenly coated. The sauce should cling to the chicken without pooling excessively.
  9. Remove from heat immediately to prevent the coating from softening too much. Serve over steamed white rice, spooning any remaining sauce from the wok over the top. Garnish with sliced green onions or sesame seeds if desired.
  10. For best texture, enjoy immediately. The chicken stays crispy for about 10 minutes before the sauce starts to soften the coating.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a single layer on a baking sheet in a preheated 375°F / 190°C oven for 8–10 minutes, or until hot and crisp. Avoid microwaving, as it makes the coating soggy. You can freeze the fried chicken (without sauce) for up to 2 months; thaw in the refrigerator, then reheat and toss with fresh sauce.

Nutrition

Keywords: Panda Express orange chicken, orange chicken recipe, Chinese-American stir-fry, crispy chicken, sweet and sour chicken, weeknight dinner, takeout fakeout, fried chicken, orange glaze, copycat Panda Express

Find it online: https://copycatkitchenco.com/panda-express-orange-chicken/