Panda Express Orange Chicken

5 stars from 6 reviews

Panda Express Orange Chicken brings takeout-level drama to your kitchen with this copycat recipe. Sticky, crispy, and completely addictive!

Author: Donna Elick

Servings: - 8

Prep Time45

Cook Time15

Total Time1

Ingredients

FOR THE CHICKEN

2 pounds boneless skinless chicken breasts cut into 1-inch pieces
1/2 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon paprika
1/2 teaspoon fresh ground black pepper
1 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 cup whole milk
1 large egg
1 tablespoon vegetable oil
Vegetable oil for frying

FOR THE SAUCE

1 tablespoon sesame oil
1 teaspoon red chili paste
1 tablespoon minced garlic about 3 cloves
1 tablespoon minced fresh ginger about 1-inch piece
1 tablespoon light soy sauce
1 tablespoon orange zest
1/4 cup rice vinegar
1/2 cup granulated sugar
1/2 cup fresh orange juice
1 tablespoon cornstarch
2 green onions thinly sliced (optional garnish)

Instructions

HEAT OIL: Pour vegetable oil into a heavy Dutch oven or stockpot to about 4 inches deep. Heat to 375°F over medium heat.
MAKE DRY MIXTURE: In a shallow bowl, whisk together ½ cup all-purpose flour, ½ cup cornstarch, 1 teaspoon paprika, ½ teaspoon fresh ground black pepper, 1 teaspoon garlic salt, and ½ teaspoon onion powder.
MAKE WET MIXTURE: In a separate bowl, whisk together ½ cup whole milk, 1 large egg, and 1 tablespoon vegetable oil until smooth.
COAT CHICKEN: Dip the chicken pieces into the milk mixture, then into the flour mixture, coating evenly.
FRY: Carefully add several coated chicken pieces into the hot oil. Fry for 2 to 3 minutes until light golden brown and cooked through. Maintain oil temperature between 350°F and 375°F. Remove with a slotted spoon and drain on paper towels. Repeat in batches.
MAKE SAUCE: In a saucepan over medium heat, add 1 tablespoon sesame oil. Stir in 1 teaspoon red chili paste, 1 tablespoon minced garlic, and 1 tablespoon minced ginger. Cook for 1 to 2 minutes until fragrant.
ADD LIQUIDS: Add 1 tablespoon light soy sauce, 1 tablespoon orange zest, ¼ cup rice vinegar, and ½ cup granulated sugar. Stir to combine.
THICKEN: Whisk 1 tablespoon cornstarch into ½ cup orange juice until smooth. Pour into the saucepan and simmer for 2 to 3 minutes, stirring constantly, until thickened and glossy.
TOSS: Add the fried chicken to the sauce and toss until fully coated.
SERVE: Garnish with sliced green onions if desired and serve immediately.

Notes

Oil Temperature: Keep oil between 350°F and 375°F. Too low and the chicken absorbs oil. Too high and the coating burns.

Spice Level: Adjust chili paste to control heat. As written, this is mildly spicy.

Make-Ahead Tip: Sauce can be made up to 3 days ahead and stored in the refrigerator.

Storage: Store leftovers in an airtight container for up to 2 days. Best enjoyed fresh for crisp texture.

Reheating: Reheat gently in a skillet. The coating will soften.

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