Description

Tender, crispy chicken tossed in a glossy, tangy-sweet orange sauce. This homemade version of Panda Express Orange Chicken is easy to make, incredibly flavorful, and tastes even better than takeout!

Ingredients

For the Sauce:

1 tablespoon cornstarch

2 tablespoons rice wine (or mirin)

¼ cup water

1 teaspoon sesame oil

3 tablespoons low-sodium soy sauce

10 tablespoons granulated sugar

10 tablespoons white vinegar

Zest of 1 large orange

For the Chicken:

2 pounds boneless, skinless chicken thighs (cut into 1-inch cubes)

1 large egg

1 ½ teaspoons kosher salt

1 teaspoon ground black pepper

2 tablespoons vegetable oil (divided)

½ cup cornstarch

¼ cup all-purpose flour

Oil for frying

To Finish:

1 ½ tablespoons freshly grated ginger

2 garlic cloves, minced

½ teaspoon crushed red pepper flakes (optional)

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Instructions

Make the Sauce:
In a small bowl, whisk together cornstarch, rice wine, water, sesame oil, soy sauce, sugar, vinegar, and orange zest. Set aside to let the flavors blend.
Prepare the Chicken:
In a large bowl, whisk egg, salt, pepper, and 1 tablespoon of oil. In another bowl, mix cornstarch and flour together. Dip chicken pieces first into the egg mixture, then dredge in the dry coating until well covered.
Fry the Chicken:
Heat oil in a large wok or deep skillet to 375°F (190°C). Fry chicken in small batches for about 3–4 minutes, or until golden brown and crispy. Drain on a wire rack or paper towel.
Create the Sauce Base:
Drain most of the oil from the pan, leaving about 1 tablespoon. Add ginger, garlic, and red pepper flakes. Stir-fry for about 10 seconds until fragrant.
Add the Orange Sauce:
Pour in the prepared sauce mixture. Bring it to a boil, stirring constantly until it thickens and becomes glossy (about 1–2 minutes).
Toss the Chicken:
Remove the sauce from heat. Add the fried chicken pieces and toss gently to coat them evenly in the sauce.
Serve:
Serve hot over steamed white rice, garnished with sliced green onions or sesame seeds if desired.

Notes

For crispier chicken: Try double frying — first at a slightly lower temperature (350°F), then again for 30–60 seconds at 375°F before tossing in the sauce.
Adjust the sweetness: Feel free to reduce the sugar slightly if you prefer a more tangy sauce.
No rice wine? Substitute mirin, dry sherry, or even apple juice with a splash of white vinegar.
Make it spicy: Add a chopped chili pepper or extra red pepper flakes for a bold kick.

Prep Time: 15 min
Cook Time: 15 min
Cuisine: Chinese-American