Panda Express Orange Chicken Copycat
This recipe is a homemade version inspired by Panda Express. The chicken is deliciously tangy and packed with flavor. Give it a try—I’m confident you and your family will love it!
Ingredients
- CHICKEN
- 2 lb boneless, skinless chicken thighs
- 1 tablespoon salt
- 1 teaspoon white pepper
- 1 cup cornstarch
- 3 cups flour
- 1 egg
- 1 ½ cups water
- 2 tablespoons oil
- 6 cups oil, for frying
- SAUCE
- 1 tablespoon oil
- 1 tablespoon garlic, minced
- ½ teaspoon ginger, minced
- ¼ cup sugar
- ¼ cup brown sugar
- ¼ cup orange juice
- ¼ cup white distilled vinegar
- 2 tablespoons soy sauce
- 2 tablespoons water
- 2 tablespoons cornstarch
- 1 teaspoon sesame oil
Instructions
- On a cutting board, cut the chicken into 1 inch cubes and set them aside.
- In a medium mixing bowl, combine the salt, white pepper, cornstarch, and flour, then whisk to mix thoroughly.
- Add the egg, water, and oil to the dry ingredients until the mixture reaches a pancake batter consistency.
- Coat the chicken pieces with the batter and refrigerate for at least 30 minutes.
- Heat oil in a wok or heavy-bottomed pan to 350˚F (180˚C).
- Carefully add the chicken and cook for 5-6 minutes until lightly golden brown.
- Remove the chicken and transfer to a plate lined with paper towels.
- In a heavy-bottomed pot over medium-high heat, add oil.
- When the oil starts to shimmer, add the ginger, and garlic, stirring constantly for 30 seconds.
- Add both sugars and stir until combined.
- Pour in the orange juice, allowing the sugars to dissolve, stirring occasionally.
- Add the vinegar and soy sauce, mixing well. Combine the cornstarch and water in a small bowl, then whisk into the pan.
- Continue cooking until the sauce thickens to a maple syrup consistency.
- Add the fried chicken and stir until fully coated in the sauce. Finish with a drizzle of sesame oil.
- Enjoy!
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