Description
This Copycat Panda Express Orange Chicken recipe delivers a crispy fried chicken coated in a tangy, sweet, and sticky orange sauce, replicating the beloved takeout classic at home. Perfect for a quick dinner, this dish combines bite-sized chicken thigh pieces with a bright citrus glaze infused with ginger, soy, and a hint of heat from red pepper flakes.
Ingredients
Scale
Chicken and Coating
- 400 grams Chicken Thigh Fillets (cut into bite-size pieces)
- Salt and Pepper, to taste
- 1 Egg (beaten)
- ½ cup Cornstarch
- ¼ cup Flour
- Vegetable Oil for Frying
Orange Sauce
- 1 tbsp Vegetable Oil
- 1 tsp Minced Ginger
- Pinch of Red Pepper Flakes
- ½ cup Water
- ¼ cup Fresh Orange Juice
- 1 tsp Lemon Zest
- 1 tbsp Sesame Oil
- 1 tbsp Brown Sugar
- 1.5 tbsp Soy Sauce
- 1 tbsp Cornstarch
Garnish
- Fresh Chopped Spring Onions
Instructions
- Season the Chicken: Season the bite-sized chicken thigh pieces with salt and pepper evenly to enhance their flavor.
- Prepare the Coating Mix: In a bowl, whisk together the flour and cornstarch until combined thoroughly, which will create a crispy coating.
- Coat the Chicken: Dip the seasoned chicken pieces into the beaten egg, then dredge them in the flour and cornstarch mixture, ensuring each piece is well coated.
- Fry the Chicken: Heat vegetable oil in a deep fryer or a deep pan. Fry the coated chicken pieces until they turn golden brown and crispy. Remove and drain excess oil on paper towels.
- Sauté Aromatics: In a separate pan, heat 1 tablespoon of vegetable oil over medium heat. Add minced ginger and a pinch of red pepper flakes; sauté until aromatic, about 1-2 minutes.
- Mix the Sauce: In a bowl, whisk together water, fresh orange juice, lemon zest, sesame oil, brown sugar, soy sauce, and cornstarch until smooth.
- Cook the Sauce: Pour the prepared sauce mixture into the pan with aromatics, bring it to a gentle simmer, and whisk constantly until the sauce thickens and becomes glossy.
- Combine Chicken and Sauce: Add the fried chicken pieces to the simmering sauce. Toss well to ensure each piece is evenly coated with the sticky orange glaze.
- Serve and Garnish: Transfer the orange chicken to a serving dish and garnish with fresh chopped spring onions for a burst of freshness.
Notes
- For extra crispiness, double dredge the chicken by dipping again in egg and coating mixture before frying.
- If you prefer less sweetness, reduce the brown sugar slightly according to your taste.
- Fresh orange juice is preferable for the best flavor, but bottled juice can be used in a pinch.
- Use chicken thigh fillets for juicier and more flavorful results compared to chicken breast.
- Keep the sauce warm before combining with fried chicken to maintain the glaze’s texture.
