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Panda Express Orange Chicken

This is way better than takeout and costs about half as much. The key is getting that batter crispy and the sauce thick enough to coat each piece without being gluey.
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Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes

Ingredients

Chicken and Batter

  • 1 1/2 lbs boneless skinless chicken thighs fat trimmed and cut in 1-inch cubes
  • 1/3 cup all-purpose flour
  • 3/4 cup cornstarch
  • 1/2 tsp baking soda
  • 1 Tbsp salt
  • 1 1/2 tsp white pepper
  • 1 large egg
  • 3 Tbsp olive oil
  • 1 cup + 2 Tbsp water
  • 2 cups high smoke oil for frying

Orange Sauce

  • 1 Tbsp olive oil
  • 1/4 tsp red pepper flakes
  • 1/2 tsp sambal oelek
  • 1 1/2 Tbsp garlic minced
  • 3/4 tsp ginger grated
  • 1/3 cup white sugar
  • 1/3 cup dark brown sugar
  • 1/3 cup no pulp orange juice
  • 1/3 cup white vinegar
  • 3 Tbsp reduced sodium soy sauce
  • 3 Tbsp cornstarch
  • 3 Tbsp water
  • 1 1/2 tsp orange zest
  • 1 1/2 tsp sesame oil
  • 3 Tbsp green onion thinly sliced

Instructions

  • Mix flour, cornstarch, baking soda, salt, and white pepper in a large bowl.
  • Make a well in the center, crack in the egg, and whisk together.
  • Add oil and water, whisking until pancake-like consistency.
  • Submerge chicken thighs and coat evenly by hand for 1 minute.
  • Cover and chill for at least 30 minutes.
  • Heat oil in a saucepan over medium-high heat until shimmering.
  • Add garlic, ginger, red pepper flakes, and sambal oelek, stirring for 30 seconds.
  • Add both sugars and orange juice, cook for 2 minutes until sugar dissolves.
  • Add vinegar and soy sauce.
  • Mix cornstarch and water into a slurry, then whisk into sauce gradually until it reaches maple syrup consistency.
  • Remove from heat, stir in orange zest, and cover.
  • Heat 2 cups oil in a wok to 350F.
  • Fry chicken in batches, dropping pieces one at a time until roughly half the meat is in the wok.
  • Cook for 4-5 minutes until golden brown, turning with chopsticks to prevent burning.
  • Drain on paper towels and repeat with remaining chicken.
  • Wipe out the wok with paper towels.
  • Return all fried chicken to the wok over medium heat.
  • Stir sesame oil into the orange sauce.
  • Pour sauce over chicken and gently toss to coat.
  • Garnish with green onions and serve immediately.

Notes

Serve with steamed rice, fried rice, or chow mein.
Tried this recipe?Leave a comment below & let me know!