Name: Panda Express Orange Chicken — Copycat Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 2 lbs boneless chicken breasts, cut into bite-sized pieces; 1 large egg; 3/4 cup cornstarch; 1/2 cup all-purpose flour; 1 tsp salt; 1/2 tsp freshly ground black pepper; 1 Tbsp sunflower oil (in batter); Vegetable oil for frying (about 3–4 cups); 1/2 cup white distilled vinegar; 1/2 cup cane sugar; 1/2 cup water (for sauce); 1/4 cup soy sauce; 1 Tbsp orange juice concentrate; 1/2 tsp red pepper flakes (adjust to taste); 2 cloves garlic, minced; 1 tsp fresh ginger zest (or 1/2 tsp ground ginger); 2 Tbsp cornstarch (for slurry); 2 Tbsp cold water (for slurry)

Description

A copycat version of the beloved takeout dish, featuring crispy chicken pieces coated in a tangy-sweet orange glaze.

Ingredients

Scale

2 lbs boneless chicken breasts, cut into bite-sized pieces
1 large egg
3/4 cup cornstarch
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp freshly ground black pepper
1 Tbsp sunflower oil (in batter)
Vegetable oil for frying (about 3–4 cups)
1/2 cup white distilled vinegar
1/2 cup cane sugar
1/2 cup water (for sauce)
1/4 cup soy sauce
1 Tbsp orange juice concentrate
1/2 tsp red pepper flakes (adjust to taste)
2 cloves garlic, minced
1 tsp fresh ginger zest (or 1/2 tsp ground ginger)
2 Tbsp cornstarch (for slurry)
2 Tbsp cold water (for slurry)

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Instructions

Pat the chicken pieces dry and cut into 1–1.5 inch bite-sized pieces. Season with a little extra salt and pepper if desired.
In a large bowl, whisk together the egg, 1 Tbsp sunflower oil, 3/4 cup cornstarch, 1/2 cup flour, 1 tsp salt, and 1/2 tsp pepper until smooth.
Add the chicken pieces to the batter and toss to fully coat. Let rest 5 minutes.
In a deep skillet, heat vegetable oil over medium-high heat until around 350°F (175°C).
Fry chicken in batches for 5–7 minutes until golden brown, then drain on paper towels.
In a saucepan, combine vinegar, cane sugar, water, soy sauce, orange juice concentrate, red pepper flakes, garlic, and ginger zest over medium heat, and stir until the sugar dissolves.
Mix cornstarch with cold water to make a slurry. Whisk it into the simmering sauce until thickened.
Add fried chicken to the sauce, tossing to coat.
Serve hot over rice or vegetables.

Notes

For extra crispness, double-fry the chicken and adjust the sugar and vinegar to taste.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 485
Sugar: 17g
Sodium: 700mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 0.5g
Protein: 47g
Cholesterol: 70mg