(Better Than) Panda Express Orange Chicken

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5 from 10 votes

This orange chicken recipe replicates a popular Chinese-American takeout dish by frying battered chicken pieces that are then coated in a bright, tangy orange sauce. The chicken achieves a crisp exterior from a cornstarch and flour batter and is tossed in a thick sauce featuring orange juice, brown sugar, soy sauce, ginger, garlic, and a hint of chili for balanced flavor.

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Servings: 6 servings

Calories: 571 kcal

Course: Main Course

Cuisine: Chinese

Ingredients

For the Fried Chicken –

2 pounds chicken thigh boneless
½ cup cornstarch
½ cup all-purpose flour
2 teaspoons salt
½ teaspoon white pepper
1 large egg
6 tablespoons water
2 quarts cooking oil peanut, coconut, or vegetable oil, for frying

For the Orange Chicken Sauce –

2 tablespoons sesame oil
2 tablespoons ginger fresh grated
3-4 cloves garlic minced
1 cup orange juice fresh-squeezed or store-bought
½ cup light brown sugar
3 tablespoons soy sauce low sodium
2 tablespoons corn starch
1 tablespoon rice vinegar
navel orange optional for extra orangeness, zest of 1
½ - 1 teaspoon crushed red pepper
1/3 cup scallions chopped

Instructions

Cup of Yum

Chop the chicken into 1-inch bite-size pieces.
Set out a large mixing bowl. Add the cornstarch, flour, salt, and white pepper. Mix well. Then add in the egg, 3 tablespoon oil, and 6 tablespoons water. Mix into a thick smooth batter. Stir in the chicken pieces and coat well. Chill the chicken in the batter for at least 20 minutes.
Meanwhile, set a large sauce pot and pour in the remaining oil. Clip a cooking thermometer to the side of the pot, with the end submerged in the oil. Turn the heat on medium and bring the temperature of the oil to 350-375 degrees F.
Set a paper towel lined plate to the side for draining the fried chicken.
Then set a large sauté pan on another burner for the orange sauce. Add the sesame oil, ginger, and garlic. Sauté for 2-3 minutes to soften. Then whisk in the orange juice, brown sugar, soy sauce, cornstarch, rice vinegar, orange zest, and crushed red pepper. Bring to a simmer and thicken into a heavy syrup. Then turn off the heat.
Once the oil is hot, carefully drop the chicken pieces, one at a time, into the hot oil. Add about one-third of the chicken to the pot at a time. Stir with a skimmer and cook for 5-7 minutes until light-gold in color. Watch the thermometer and adjust the temperature if needed to keep the oil just over 350 degrees.
Use the skimmer to move the cooked chicken pieces to the holding plate. Repeat in two more small batches.
Once all the chicken is cooked, turn the heat back on for the orange chicken sauce. Stir to warm, then toss the fried chicken pieces in the sauce. Stir to coat all the pieces evenly. Then sprinkle with chopped scallions and serve warm.

Notes

Adjust ginger and garlic quantities to make the flavor milder, halving them for a softer taste.
Control spiciness by using only one pinch of crushed red pepper for a less spicy sauce.
Adding or omitting orange zest modifies the intensity of the orange flavor in the sauce.

Nutrition Information

Serving 1serving Calories 571kcal (29%) Carbohydrates 45g (15%) Protein 28g (56%) Fat 31g (48%) Saturated Fat 8g (40%) Trans Fat 1g (50%) Cholesterol 179mg (60%) Sodium 1187mg (49%) Potassium 496mg (11%) Fiber 1g (4%) Sugar 22g (44%) Vitamin A 449IU (9%) Vitamin C 22mg (24%) Calcium 54mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 571

% Daily Value*

Serving	1serving
Calories	571kcal	29%
Carbohydrates	45g	15%
Protein	28g	56%
Fat	31g	48%
Saturated Fat	8g	40%
Trans Fat	1g	50%
Cholesterol	179mg	60%
Sodium	1187mg	49%
Potassium	496mg	11%
Fiber	1g	4%
Sugar	22g	44%
Vitamin A	449IU	9%
Vitamin C	22mg	24%
Calcium	54mg	5%
Iron	2mg	11%

* Percent Daily Values are based on a 2,000 calorie diet.