Description
Make your own Panda Express Orange Chicken at home with this easy copycat recipe.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large egg
- 0.5 cup cornstarch
- 0.25 cup all-purpose flour
- 0.25 cup vegetable oil, for frying
- 0.5 cup orange juice
- 0.25 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon orange zest
- 0.5 teaspoon red pepper flakes (optional)
- Cooked rice, for serving
- Chopped green onions, for garnish
Instructions
- In a medium bowl, whisk together the egg, cornstarch, and flour. Add the chicken pieces and toss to coat.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Carefully add the chicken to the hot oil in a single layer. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and drain on a paper towel-lined plate.
- In a small bowl, whisk together the orange juice, soy sauce, rice vinegar, brown sugar, ginger, garlic, orange zest, and red pepper flakes (if using).
- Pour the orange sauce into the same skillet used to cook the chicken. Bring to a simmer and cook for 2-3 minutes, until slightly thickened.
- Return the cooked chicken to the skillet and toss to coat with the sauce.
- Serve immediately over cooked rice, garnished with chopped green onions.
Notes
- For crispier chicken, double-fry the chicken pieces.
- Adjust the red pepper flakes to your desired level of spice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Panda Express, Orange Chicken, Copycat, Chinese-American, Chicken Recipe