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Panda Express Orange Chicken

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Servings: 4
Course: Dinner
Cuisine: American, Copycat
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
My son calls it "restaurant chicken." He means Panda Express. Fair enough — it's by far the most popular item on their menu, and for good reason. Crispy battered chicken pieces tossed in a sticky, swe
Mike

Ingredients  

For the chicken
  • 1.5 pounds boneless skinless chicken thighs (cut into 1-inch pieces)
  • 1 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • oil for frying
For the sauce
  • 1/2 cup orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 3 tablespoons brown sugar
  • 1 tablespoon orange zest
  • 1 tablespoon sesame oil
  • 1 teaspoon garlic (minced)
  • 1 teaspoon ginger (minced)
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon cornstarch + 2 tablespoons water (slurry)

Method
 

Step 1: Batter and fry the chicken
  1. Cut chicken thighs into 1-inch pieces. Beat the egg in a bowl, add the chicken, and toss to coat. In a separate bowl, mix cornstarch, flour, salt, and pepper. Dredge the egg-coated chicken in the flour mixture. Fry in batches at 350°F for 3-4 minutes. Rest 2 minutes, then fry again at 375°F for 2-3 minutes until deep golden. Drain on a wire rack.
Step 2: Make the sauce
  1. In a wok or large pan over medium-high heat, combine all sauce ingredients except the cornstarch slurry. Bring to a simmer and cook 2 minutes. Add the slurry and stir until the sauce thickens and turns glossy, about 1 minute.
Step 3: Toss and serve
  1. Add the crispy chicken to the sauce and toss to coat every piece. Serve immediately over steamed white rice. Garnish with sliced green onions and sesame seeds.