Description
A homemade version of the popular Panda Express Orange Chicken, featuring a bright, sweet sauce and crispy chicken pieces.
Ingredients
- 1 1/2 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 eggs, beaten
- Salt and pepper, to taste
- Oil for frying (vegetable or canola)
- 1 cup orange juice
- 1/3 cup sugar
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tsp grated ginger
- 1 clove garlic, minced
- 2 tbsp cornstarch mixed with 3 tbsp water (slurry)
- Zest of one orange (optional)
Instructions
- Pat the chicken dry and add salt and pepper.
- Put flour and cornstarch in a bowl. Put eggs in another bowl.
- Dip the chicken in egg, then coat with the flour mixture.
- Heat oil in a pan to medium-high. Fry chicken in small batches until golden and cooked through. Drain on paper towel.
- For the sauce, mix orange juice, sugar, soy sauce, rice vinegar, ginger, garlic, and orange zest in a pan. Bring to a low boil.
- Stir in the cornstarch slurry. Cook until the sauce thickens and looks glossy.
- Toss the fried chicken in the sauce until each piece is well coated.
- Serve hot over white rice or fried rice.
Notes
Use dark meat (thighs) for juicier chicken. For a baked version, spray chicken with oil and bake at 425°F until crisp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese