This Easy Panda Express Style Orange Chicken is a tasty dish with crispy chicken pieces coated in a sweet and tangy orange sauce. It’s like bringing your favorite takeout right to your kitchen!
You know what’s great? It’s super simple to make, so you can whip it up for a quick dinner. I like to serve it with rice to soak up all that yummy sauce—perfect for a cozy night in!
Key Ingredients & Substitutions
Chicken: I use boneless skinless chicken thighs for their juiciness, but you can opt for breasts if you prefer a leaner option. If you want a vegetarian version, crispy tofu works great too!
Flour & Cornstarch: The mix of these two gives the chicken its crunch. If you’re gluten-free, substitute with a gluten-free flour blend or rice flour. Cornstarch can also be replaced with potato starch.
Orange Juice: Freshly squeezed orange juice really boosts the flavor of the sauce. In a pinch, bottled juice works, but avoid ones with added sugars. You can also mix in some lime juice for a twist.
Ginger and Garlic: Fresh is always best! If you run out of fresh ginger, powdered ginger can be a backup, but it’s a bit stronger. Garlic powder can substitute fresh garlic, but use half the amount.
How Do I Achieve Crunchy Fried Chicken?
For perfectly crispy chicken, here are a few key tips. The right oil temperature is crucial. Aim for 350°F; too hot will burn the outside and leave the inside raw.
- Make sure chicken pieces are dry before coating—this encourages the batter to stick.
- Don’t overcrowd the pan; fry in batches so that each piece has enough space to fry evenly.
- Once fried, let them drain on paper towels; this keeps them crispy and removes excess oil.
With these tips, your chicken will come out deliciously crunchy and golden every time!
Easy Panda Express Style Orange Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 large eggs
- 1/4 cup water
- Vegetable oil, for frying
For the Orange Sauce:
- 1 cup orange juice (preferably fresh)
- 1/3 cup granulated sugar
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1/2 tsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- Zest of 1 orange
- Optional: pinch of red chili flakes for mild heat
For Garnish:
- Sliced green onions
How Much Time Will You Need?
This delightful orange chicken will take about 20 minutes to prep and 15-20 minutes for cooking, totaling around 40 minutes. You’ll love the quick turnaround for such a scrumptious dish!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken pieces dry with a paper towel. In a bowl, whisk together the eggs and water until well combined. This egg wash will help the coating stick to the chicken.
2. Dredge the Chicken:
In a large mixing bowl, stir together the all-purpose flour and cornstarch. Dip each chicken piece into the egg wash, then dredge in the flour-cornstarch mixture, pressing slightly so the coating sticks well. Set the coated pieces aside on a plate.
3. Heat the Oil:
In a deep frying pan or wok, heat enough vegetable oil to reach about 2 inches deep, bringing it to 350°F (175°C) on a thermometer. This temperature ensures perfect crunchiness!
4. Fry the Chicken:
Fry the chicken pieces in batches, making sure not to overcrowd the pan. Cook each batch for about 5-6 minutes, or until they are golden brown and cooked through. Use a slotted spoon to remove the chicken and let it drain on paper towels.
5. Make the Orange Sauce:
While the chicken is frying, in a small saucepan over medium heat, combine the orange juice, sugar, rice vinegar, soy sauce, grated ginger, minced garlic, orange zest, and red chili flakes if you like it spicy. Stir everything together and bring the sauce to a gentle boil.
6. Thicken the Sauce:
Slowly stir in the cornstarch slurry while whisking continuously until the sauce thickens and becomes glossy—this should take about 2-3 minutes. Remove from heat once thickened.
7. Coat the Chicken:
Toss the fried chicken pieces in the orange sauce until each piece is well-coated and shiny.
8. Serve!
Transfer the orange chicken to a serving plate and garnish with sliced green onions for a nice pop of color. Serve it immediately with fluffy steamed white rice or noodles for a complete meal.
Enjoy your homemade Panda Express style orange chicken that’s crispy, flavorful, and perfect for any night!
FAQ for Easy Panda Express Style Orange Chicken
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken before preparing it. The best way to thaw is to leave it in the fridge overnight or place it in a sealed plastic bag and submerge it in cold water for a quicker option. Pat the chicken dry before using for the best results.
How Can I Make This Dish Gluten-Free?
To make a gluten-free version, substitute the all-purpose flour and cornstarch with a gluten-free flour blend or rice flour. Ensure that the soy sauce is also labeled gluten-free, or use tamari as an alternative.
Can I Make the Sauce Spicier?
Absolutely! If you like some heat, feel free to increase the amount of red chili flakes in the sauce or even add a splash of sriracha for an extra kick. Adjust according to your taste preference for the perfect balance!
How Should I Store Leftovers?
Store any leftover orange chicken in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove over low heat or in the microwave, adding a splash of orange juice if the sauce has thickened too much. Enjoy it again for a quick meal!
