Panda Express's Orange Chicken
So many people love the orange chicken from Panda Express. This copycat recipe lets you get those amazing flavors at home.
⏱️ Prep: 15 min🍳 Cook: 10 min
Ingredients
| 2 pounds | 905 g | boneless skinless chicken, chopped into bite-sized pieces |
| 1 | egg | |
| 1½ teaspoons | salt | |
| — | white pepper to taste | |
| — | oil for frying | |
| ½ cup | cornstarch | |
| ¼ cup | flour | |
| 3 tablespoons | 45 ml | soy sauce |
| ¾ cup | orange juice | |
| ½ cup | brown sugar | |
| of 1 orange | zest of orange | |
| 1 tablespoon | 15 ml | oil |
| 2 tablespoons | 30 ml | ginger, minced |
| 2 teaspoons | 10 ml | garlic, minced |
| 1 teaspoon | 5 ml | red chili flakes |
| ½ cup | green onion, chopped | |
| 2 tablespoons | 30 ml | rice wine |
| ½ cup | water | |
| 2 tablespoons | 30 ml | cornstarch |
| 1 teaspoon | 5 ml | sesame oil |
Instructions
- In a shallow dish, combine the ½ cup of cornstarch and the flour.
- In a second shallow dish, beat together the egg, salt, pepper and 1 tablespoon of oil.
- In a large skillet or deep saucepan, heat oil to 375°F.
- Dredge the chicken pieces in the egg mixture followed by the flour mixture. Shake off any excess flour. Add the coated chicken to the hot oil and cook for about 4 minutes or until nicely browned.
- Transfer the chicken from the hot oil to a paper-towel-lined plate to drain.
- In a mixing bowl, stir together the soy sauce, orange juice, brown sugar and orange zest.
- In another skillet or wok, heat 1 tablespoon of oil. When hot, add the ginger, garlic, red pepper flakes and green onions. Cook for about 1 minute or until the garlic is fragrant.
- Stir in the rice wine and soy sauce mixture. Cook for about 1 more minute, then add the chicken.
- Make a slurry with the water and remaining cornstarch and gradually add to the skillet until the sauce thickens. Add sesame oil to taste.
- Serve with rice.