Description
This Panda Express Orange Chicken recipe offers a deliciously crispy, golden chicken coated in a tangy and sweet orange sauce. With fresh orange juice, ginger, and a hint of spice, it’s a delightful homemade version of the popular takeout favorite that’s ready in just 25 minutes.
Ingredients
Scale
Chicken and Coating
- 1 lb chicken breast, cubed
- 1/2 cup cornstarch
- 1 egg, beaten
- 1 tablespoon vegetable oil
Orange Sauce
- 1/2 cup orange juice (fresh is best)
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1 tablespoon rice vinegar
- 1 tablespoon grated ginger
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Heat Oil: Heat vegetable oil in a large skillet over medium-high heat until hot but not smoking, preparing for frying the chicken.
- Prepare Chicken: Coat the cubed chicken pieces evenly in cornstarch, then dip each piece in the beaten egg to ensure a crispy shell upon frying.
- Fry Chicken: Add the coated chicken pieces to the hot skillet and fry until they turn golden brown and crispy on all sides. Once cooked, remove the chicken and set aside on a paper towel-lined plate to drain excess oil.
- Make Sauce: In the same skillet, combine the orange juice, soy sauce, sugar, rice vinegar, grated ginger, and red pepper flakes if using. Bring the mixture to a gentle simmer over medium heat.
- Combine Chicken and Sauce: Return the fried chicken pieces to the skillet and toss them thoroughly in the simmering orange sauce to coat.
- Thicken Sauce: Allow the chicken to simmer in the sauce for 2 to 3 minutes, stirring occasionally, until the sauce thickens and evenly glazes the chicken pieces.
- Serve: Serve the orange chicken hot, ideally accompanied by steamed rice or noodles for a complete meal.
Notes
- For an extra crispy texture, double dip the chicken in cornstarch and egg.
- Adjust red pepper flakes according to your preferred spice level or omit for a milder dish.
- Freshly squeezed orange juice enhances the flavor, but bottled orange juice can be used in a pinch.
- Use a thermometer for oil to maintain consistent frying temperature around 350°F (175°C) for best results.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
