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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.
prep time45 minutes
cook time20 minutes
total time1 hour 5 minutes
Print Recipe

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 pepper in a bowl.
  • Whisk egg, oil, and water into dry ingredients until smooth.
  • Coat chicken pieces in batter and refrigerate 30 minutes.
  • Heat oil in wok to 350F.
  • Sauté garlic, ginger, red pepper flakes in oil for 30 seconds.
  • Add sugars and orange juice, cook 2 minutes.
  • Mix cornstarch and water, add to sauce until thickened.
  • Stir in vinegar, soy sauce, orange zest, and sesame oil.
  • Fry chicken in batches until golden brown, 4-5 minutes per batch.
  • Return chicken to wok, pour sauce over, and toss gently.
  • Garnish with green onions and serve immediately.

Notes

Best served with steamed rice. Ensure oil is hot for crispy coating.