This tasty orange chicken is crispy on the outside and coated in a sweet and tangy orange sauce. You’ll feel like a chef from your favorite takeout place!
Who knew making this dish at home could be this fun? My family loves it, and I get to skip the takeout line. Plus, there’s always plenty left for snacks!
It’s super easy to whip up, and I like to serve it over rice. There’s nothing better than having a delicious meal ready with just a few steps. Let’s get cooking!
Key Ingredients & Substitutions
Chicken Thighs: I suggest using chicken thighs for their juiciness and flavor. If you prefer a leaner option, you can use boneless, skinless chicken breasts. Just note that they might not be as tender.
Cornstarch: This adds a nice crunch to the chicken. If you’re looking for a gluten-free option, use certified gluten-free cornstarch instead of flour. You can also try potato starch for a similar effect.
Orange Juice: Freshly squeezed orange juice makes the sauce vibrant and aromatic. If you don’t have fresh oranges, bottled juice will do—just avoid those with added sugars for a better flavor.
Sugar: While it balances the orange sauce, you can substitute it with honey or maple syrup for a more natural sweetness. Just adjust the quantity to taste.
Rice Vinegar: This adds a nice tang. You can use apple cider vinegar or white vinegar if you don’t have rice vinegar on hand.
How Can I Ensure My Chicken is Crispy?
Getting that perfect crispy texture is key for this dish. Start by making sure to coat the chicken pieces well in the egg and flour mixture. The egg helps the flour stick better for a thicker crust.
- Heat the oil in your pan to the right temperature—350°F (175°C) is ideal. Use a thermometer if you have one.
- Fry the chicken in small batches to avoid overcrowding. Overcrowding can bring the oil temperature down, making it hard to achieve that crunch.
- Let the chicken rest on paper towels after frying. This helps remove excess oil and keeps it crispy.
How to Make Panda Express Copycat Orange Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 large egg
- 1/4 cup water
- Oil for frying (vegetable or canola)
For the Orange Sauce:
- 1 cup orange juice (freshly squeezed preferred)
- 1/2 cup sugar
- 1/2 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp grated orange zest
- 1 tsp garlic powder
- 1 tsp minced ginger
- 2 tsp cornstarch mixed with 2 tbsp water (for thickening)
For Garnish:
- Sliced green onions
- Sesame seeds (optional)
How Much Time Will You Need?
This delicious orange chicken recipe takes about 20 minutes to prepare and around 15 minutes to cook, giving you a total time of about 35 minutes. It’s quick, satisfying, and perfect for a tasty meal at home!
Step-by-Step Instructions:
1. Prepare the Chicken:
In a mixing bowl, mix together the cornstarch, flour, salt, and black pepper. In a separate bowl, whisk together the egg and water until well combined. Take each piece of chicken, dip it first into the egg mixture, and then coat it thoroughly with the flour mixture. This will give the chicken a nice crispy coating when fried.
2. Fry the Chicken:
Heat oil in a deep pan or fryer to 350°F (175°C). Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry the chicken for about 5-6 minutes, or until it is golden brown and cooked through. Once done, remove the chicken and let it drain on paper towels to get rid of excess oil.
3. Make the Orange Sauce:
In a saucepan over medium heat, combine the orange juice, sugar, soy sauce, rice vinegar, grated orange zest, garlic powder, and minced ginger. Stir the mixture and bring it to a simmer. It will start to smell wonderful!
4. Thicken the Sauce:
Add the cornstarch mixed with water to the sauce, stirring constantly until it thickens up nicely, which should take about 2-3 minutes. Once it reaches your desired thickness, remove it from the heat.
5. Combine Chicken and Sauce:
In a large bowl, take the fried chicken pieces and pour the thickened orange sauce over them. Toss everything together until all the chicken pieces are nicely coated in the sweet and tangy sauce.
6. Serve:
Plate your orange chicken and add a garnish of sliced green onions and sesame seeds if you like. Serve it right away with a side of rice or noodles for a delightful meal that captures the flavors of Panda Express right at home!
Enjoy your homemade Panda Express Orange Chicken!
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! You can substitute boneless, skinless chicken breasts for thighs. Just keep in mind that chicken breasts can dry out more easily, so be careful not to overcook them when frying.
Can I Make the Sauce Ahead of Time?
Yes! You can prepare the orange sauce in advance and store it in the refrigerator for up to a week. Just reheat it gently on the stove, and you may need to add a bit of water if it gets too thick.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the microwave or a skillet over medium heat, adding a splash of water or orange juice to keep the chicken saucy and prevent it from drying out.
Can I Use Alternative Sweeteners in the Sauce?
Yes, you can substitute sugar with alternative sweeteners like honey, agave syrup, or stevia. Just adjust the quantity to taste, as these sweeteners may vary in sweetness compared to sugar. Remember to test the sauce before adding too much!
