Ingredients (~6-8 servings)

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

Make the Batter and Marinate Chicken

Mix the flour, cornstarch, baking soda, salt, and white pepper in a large bowl.

Make a well in the center and crack the egg into it. Carefully whisk in the egg, then add the oil and water. Whisk until well mixed.

The batter should be pancake-like in consistency – not too thick, not too thin.

Submerge the chicken thighs and mix with your hand for ~1 minute to coat everything evenly. Cover and chill for at least 30 minutes.

The longer you let it sit, the better the coating sticks when you fry.

Make the Orange Sauce

In a heavy bottomed saucepan over medium-high heat, heat up the oil until shimmering. Add the garlic, ginger, red pepper flakes, and sambal oelek.

Stir with a wooden spoon for ~30 seconds – you want them fragrant but not burned.

Add both sugars and the orange juice. Cook for ~2 minutes until sugar dissolves, reducing heat to medium and stirring occasionally.

Add the vinegar and soy sauce; the mixture will bubble up initially.

Make the slurry by stirring the cornstarch and water together until smooth. Add 1 Tbsp of slurry and whisk constantly.

Add more slurry as needed until it thickens to a maple syrup consistency. You’ll likely have leftover slurry.

Remove from heat, add the orange zest, and cover to retain heat.

Fry the Chicken in Batches

Pour 2 cups of high smoke point oil into a large wok and heat to 350F.

Drop the battered pieces into the hot oil one at a time until roughly half the meat is in the wok – don’t overcrowd or the temperature drops too much.

Cook until golden brown, ~4-5 minutes. Turn the pieces with chopsticks so they don’t burn on one side.

The coating should be crispy and the chicken should sound hollow when you tap it with chopsticks.

Drain on a paper towel-lined baking tray, then repeat with the rest of the meat.

Pour the oil into a bowl to cool and wipe out the wok with paper towels.

Toss Everything Together

Add all the fried chicken back into the wok over medium heat.

Stir the sesame oil into the orange sauce – this adds flavor and makes it glossy.

Pour the sauce over the chicken and stir gently to coat each piece. The sauce should cling to the coating without pooling at the bottom.

Garnish with green onions and serve immediately while the coating is still crispy.

Goes great with steamed rice, fried rice, or chow mein.

Panda Express Orange Chicken