This Orange Chicken is a fun twist on the famous takeout dish! It’s crispy, coated in a sweet and tangy orange sauce that’ll make your taste buds happy. 🍊🐼
Making this at home is so satisfying! I love to serve it over rice, and let’s be real, extra sauce is a must! It’s hard to resist going back for more! 🤤
Ingredients & Substitutions
Chicken Thighs: I prefer using boneless, skinless chicken thighs because they stay juicy when cooked. You can substitute with chicken breast, but make sure not to overcook it, as it can dry out quickly.
Cornstarch: Essential for that crispy coating! If you’re looking for a gluten-free option, try using arrowroot powder. It gives a similar crunch without the gluten.
Egg: The egg helps the coating stick to the chicken. If you’re vegan or allergic to eggs, you can use a mixture of flaxseed meal and water or a vegan egg substitute.
Orange Juice: Freshly squeezed orange juice is the best for flavor, but store-bought works too. If oranges aren’t available, tangerine juice is a tasty alternative.
Granulated Sugar: If you’re looking to reduce sugar, honey or maple syrup can be used, but adjust the amount since they’re sweeter than sugar.
How Do I Get Perfectly Crispy Fried Chicken?
A common challenge in frying chicken is achieving that perfect crispiness without burning. Here are some key tips:
- Make sure the oil is hot enough before adding the chicken – around 350°F (175°C) is ideal.
- Fry in batches! This avoids overcrowding and helps the temperature stay consistent, which is key for even cooking.
- Let the fried chicken rest on paper towels after frying. This removes excess oil and keeps it crispy.
- If possible, use a thermometer to check the oil temperature – it really helps.
With these steps, you’ll have delicious, crispy orange chicken just like Panda Express, right in your own kitchen!
How to Make Panda Express Copycat Orange Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- 1 large egg
- 1/2 cup water (adjust as needed)
- Vegetable oil (for frying)
For the Orange Sauce:
- 1 cup orange juice (freshly squeezed or bottled)
- 1/4 cup soy sauce
- 1/2 cup granulated sugar
- 2 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tsp sesame oil
- Zest of 1 orange
- Optional for serving: sliced green onions and sesame seeds
How Much Time Will You Need?
This delightful recipe takes about 30 minutes in total. You’ll spend around 15 minutes prepping the chicken and sauce, and another 15 minutes cooking. It’s quick enough to whip up for a weeknight dinner while being tasty enough to impress your family!
Step-by-Step Instructions:
1. Preparing the Chicken Coating:
In a mixing bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, and ginger powder. This mixture will give your chicken a lovely crunch. In another bowl, beat the egg and then add the water, mixing well. This will help the coating stick to the chicken pieces.
2. Coating the Chicken:
Take each chicken piece, dip it into the egg mixture first to get it wet, then coat it in the flour mixture until it’s well-covered. Make sure each piece is evenly coated for that perfect crispy texture!
3. Frying the Chicken:
In a large skillet or wok, heat about 2 inches of vegetable oil over medium-high heat. Once the oil is hot, carefully add the coated chicken in batches. Fry them for about 4-5 minutes or until they turn golden brown and are cooked through. Once they’re ready, remove them from the oil and place them on paper towels to drain any excess oil.
4. Making the Orange Sauce:
In a saucepan over medium heat, combine the orange juice, soy sauce, sugar, rice vinegar, and sesame oil. Bring this mixture to a gentle boil. After it starts bubbling, stir in the orange zest for a fresh citrus kick. Then, add the cornstarch slurry to the sauce, whisking continuously until it thickens, which should take about 1-2 minutes. This sauce will be sweet and tangy!
5. Tossing the Chicken in Sauce:
Once the sauce has thickened nicely, remove it from the heat. Now, it’s time to toss your fried chicken in the sauce! Make sure each piece is evenly coated so that every bite is bursting with flavor. Yum!
6. Serving:
Serve your orange chicken hot, and if you’d like, garnish with sliced green onions and sesame seeds for an extra touch. It’s perfect alongside fried rice or chow mein. Enjoy your delicious homemade orange chicken!
Can I Use Chicken Breast Instead of Thighs?
Yes, chicken breast can be used in place of thighs! Just be sure to cut it into bite-sized pieces and keep an eye on cooking time, as chicken breasts can dry out more quickly. Fry for about 4-6 minutes until golden and fully cooked.
What Can I Substitute for Cornstarch?
If you don’t have cornstarch, you can use arrowroot powder or tapioca starch as alternatives. Both work well for coating the chicken and for thickening the sauce. If you’re using flour instead of cornstarch in the sauce, use about twice the amount, but this may result in a slightly different texture.
How Do I Store Leftover Orange Chicken?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place it in the microwave or skillet over low heat until warmed through. You might want to add a splash of water or a bit more soy sauce if the chicken seems dry after storage.
Can I Make This Dish Spicier?
Absolutely! If you like some heat, simply add a teaspoon of red pepper flakes or a dash of sriracha to the orange sauce while it’s cooking. Adjust to taste according to your spice preference!
