Panda Express Orange Chicken
This copycat Panda Express orange chicken delivers everything you love about the restaurant classic, right from your own kitchen. Juicy chicken thigh pieces are coated in a light cornstarch and flour batter, double-fried to shatteringly crispy perfection, then tossed in a bold, glossy orange sauce made with fresh orange juice, orange zest, soy sauce, garlic, ginger, and a touch of hoisin. The result is sweet, tangy, savory, and just a little spicy, with a homemade freshness that beats the takeout box every single time.
Equipment
- Large heavy-bottomed pot or deep cast iron skillet For deep frying the chicken
- Candy or deep-fry thermometer To monitor oil temperature accurately
- Large mixing bowls At least 2 needed for coating the chicken
- Tongs or spider skimmer For frying and draining the chicken
- Wire rack set over a baking sheet For draining fried chicken without sogginess
- Large wok or non-stick skillet For cooking the orange sauce
- Microplane or fine grater For zesting oranges
- Cutting board and sharp knife For cutting chicken and mincing garlic
- Measuring cups and spoons
- Wooden spoon or silicone spatula For stirring the sauce
Ingredients
For the Chicken
- 2 lbs boneless skinless chicken thighs about 900g, cut into 1-inch pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 large egg
- 1/2 cup cornstarch about 65g
- 1/4 cup all-purpose flour about 30g
- 2-3 cups vegetable oil for frying; about 475-700ml
For the Orange Sauce
- 1/2 cup fresh orange juice about 120ml, from approximately 2 large oranges
- 1 tbsp fresh orange zest from approximately 1 large orange
- 3 tbsp soy sauce about 45ml; use low sodium if preferred
- 2 tbsp rice vinegar about 30ml
- 1/3 cup granulated sugar about 65g
- 1 tbsp brown sugar packed
- 3 cloves garlic finely minced
- 1 tsp fresh ginger finely grated
- 1/2 tsp sesame oil
- 1/4 tsp red pepper flakes or more to taste
- 1 tbsp hoisin sauce
- 1 tbsp cornstarch mixed with 2 tablespoons cold water to make slurry
For Garnish
- green onions sliced, to taste
- sesame seeds to taste
- orange slices optional, for presentation
Instructions
- Pat chicken pieces completely dry with paper towels, then season with salt, black pepper, and garlic powder. Add the egg and toss until every piece is lightly coated.
- In a separate large bowl, whisk together 1/2 cup cornstarch and the all-purpose flour until evenly combined.
- Working in batches, toss the egg-coated chicken pieces in the cornstarch-flour mixture, pressing firmly to adhere. Shake off excess and let the coated pieces rest on a plate for 5 minutes.
- Pour vegetable oil into a large heavy-bottomed pot to at least 2 inches deep and heat over medium-high heat to 350°F (175°C), using a thermometer to monitor the temperature.
- Fry the chicken in small batches of 8-10 pieces for 3-4 minutes until lightly golden, then transfer to a wire rack. Allow the oil to return to 350°F between batches.
- Raise the oil temperature to 375°F (190°C) and fry all chicken again in batches for 1-2 minutes until deeply golden and extra crispy. Transfer back to the wire rack.
- Heat a splash of oil in a large wok or skillet over medium heat, then add the minced garlic and grated ginger and stir for 30 seconds until fragrant.
- Pour in the orange juice, orange zest, soy sauce, rice vinegar, granulated sugar, brown sugar, hoisin sauce, and red pepper flakes. Stir to combine and simmer for 3 minutes.
- Stir the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) into the simmering sauce and stir for 1 minute until thick and glossy. Remove from heat and stir in sesame oil.
- Add the crispy chicken to the sauce and toss quickly to coat every piece evenly. Garnish with sliced green onions and sesame seeds and serve immediately over steamed rice.
Notes
- Use chicken thighs over breasts for the juiciest result. Thighs stay tender and moist inside the crispy coating even after double frying.
- Always double fry for the best crunch. The first fry cooks the chicken through; the second fry at higher heat creates the shatteringly crispy coating.
- Pat the chicken completely dry before coating. Surface moisture is the number one cause of a soggy crust.
- Never crowd the frying pot. Adding too many pieces at once drops the oil temperature and leads to greasy, unevenly cooked chicken.
- Always zest your oranges before juicing them. It is nearly impossible to zest a collapsed, already-juiced orange.
- Sauce the chicken right before serving. The longer the chicken sits in the sauce, the softer the coating becomes, so toss and plate immediately.
- To make gluten-free: replace the all-purpose flour with more cornstarch and use tamari or coconut aminos instead of soy sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 375°F or in an air fryer for 3-4 minutes to restore crispiness. Avoid the microwave if possible.
- The orange sauce can be made up to 3 days ahead and stored in a jar in the refrigerator. Reheat gently and stir before using.
- For extra heat, double the red pepper flakes or add 1 teaspoon of chili garlic sauce to the orange sauce.
Nutrition
Serving: 1ServingCalories: 540kcalCarbohydrates: 52gProtein: 34gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 175mgSodium: 980mgPotassium: 480mgFiber: 1gSugar: 28gVitamin A: 4IUVitamin C: 18mgCalcium: 4mgIron: 12mg
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