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Crispy golden brown orange chicken glazed in a shiny citrus sauce over white rice

Copycat Panda Express Orange Chicken

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
  • 1 large egg , beaten
  • 1.5 tsp sal t
  • 1/4 tsp white pepper
  • 1/2 cup cornstarc h
  • 1/4 cup all -purpose flour
  • 2 cups vegetable oil for deep frying
  • 1 tbsp vegetable oil (for aromatics)
  • 1 tbsp fresh garlic, minced
  • 1/2 tsp fresh ginger, minced
  • 1/2 tsp red chili flakes
  • 1/2 cup light brown sugar, packed
  • 1/4 cup orange juice
  • 1/4 cup distilled white vinegar
  • 2 tbsp soy sauce
  • 1 tsp orange zest
  • 1 tsp toasted sesame oil
  • 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

Method
 

  1. In a medium bowl, whisk together the beaten egg, salt, white pepper, and 1 tablespoon of vegetable oil. Add the chicken cubes and toss until fully submerged.
  2. In a separate shallow dish, combine 1/2 cup cornstarch and 1/4 cup flour. Dredge the egg-coated chicken pieces through the dry mixture until thoroughly and evenly coated.
  3. Heat 2 cups of vegetable oil in a wok or heavy-bottomed Dutch oven to 375°F (190°C).
  4. Fry the chicken in small batches to avoid temperature drops, cooking for 3-4 minutes per batch until the exterior is golden brown and crispy. Remove and drain on a wire cooling rack.
  5. In a clean wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
  6. Add the minced garlic, ginger, and chili flakes; sauté for approximately 30 seconds until the aromatics are fragrant but not browned.
  7. Pour in the brown sugar, orange juice, distilled vinegar, and soy sauce. Stir constantly until the sugar is fully dissolved and the liquid reaches a simmer.
  8. Slowly whisk in the cornstarch slurry. Continue to cook for 1-2 minutes until the sauce thickens and attains a glossy, syrup-like consistency.
  9. Add the fried chicken pieces to the wok and toss rapidly for 30 seconds to ensure even glazing without losing crispness.
  10. Fold in the orange zest and sesame oil, remove from heat immediately, and serve over steamed white rice.