Orange Chicken (Panda Express Copycat)
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
35 mins
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Servings
4
-
Calories
763 kcal
-
Course
Main Course
Orange Chicken (Panda Express Copycat)
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If you love orange chicken from Panda Express, then you are going to absolutely flip for this dish. Extra crispy chicken in a deeply flavorful orange sauce. Truly amazing.
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Ingredients
For the Sauce
- ⅓ cup hoisin sauce
- 1 teaspoon orange zest
- 3 tablespoon orange juice
- 3 tablespoon soy sauce
- ½ cup sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoon water
For the Chicken
- 1 lb chicken thighs boneless, skinless, cut into bite-sized pieces
- 1 cup water ice cold
- 2½ cups flour divided
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup cornstarch
- vegetable oil for frying and then for stir-frying.
Finishing
- 1 tablespoon ginger fresh, minced
- 2 large cloves garlic minced
- 1 tablespoon scallions chopped, for garnish (optional)
Instructions
Make the Sauce
- In a medium bowl, mix together all of the sauce ingredients until fully combined. Set aside.
Prepare the Chicken and Stir-Fry
- In a medium bowl or pan, mix together 1½ cups of flour with the cold water and egg. Stir until a batter forms (it should have same consistency as pancake batter).
- In another bowl, pan, or platter, mix together 1 cup of flour, ¼ cup cornstarch, salt, and pepper.
- Heat about 2 inches of vegetable oil in your wok to 350°F.
- Working in batches, coat the chicken pieces in the wet batter and then dredge in flour. Set aside. Finish the remaining chicken.
- Working in batches, fry the battered chicken in the oil until golden brown and very crispy. Carefully remove from the oil with a spider or metal tongs and let drain on a plate lined with paper towels.
- Carefully discard all of the oil from the wok and clean out with a paper towel. See NOTES.
- Heat 2 tablespoon of vegetable oil over high heat in your wok.
- Add the ginger and garlic and stir-fry for about 30 seconds. Stir constantly.
- Carefully pour in the reserved sauce and stir frequently. Bring to a boil and let simmer for about 2 to 3 minutes, or until slightly thickened.
- Add all of the fried chicken pieces and stir to fully coat. Serve at once over rice.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- Boneless, skinless chicken breasts can be substituted for chicken thighs.
- You can fry the chicken up in a separate pot or deep-fryer and then cook the sauce in the wok or sturdy skillet. Discard of any oil responsibly (don't pour down the kitchen sink!).
- Leftovers will keep in the fridge for up to 3 days. Reheat in the microwave for about 1 minute. This dish is best served piping hot right out of the wok!
- We love serving this over Steamed Rice.
Nutrition Information
Show Details
Calories
763kcal
(38%)
Carbohydrates
107g
(36%)
Protein
31g
(62%)
Fat
23g
(35%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
158mg
(53%)
Sodium
1819mg
(76%)
Potassium
437mg
(12%)
Fiber
3g
(12%)
Sugar
33g
(66%)
Vitamin A
201IU
(4%)
Vitamin C
8mg
(9%)
Calcium
48mg
(5%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 763 kcal
% Daily Value*
| Calories | 763kcal | 38% |
| Carbohydrates | 107g | 36% |
| Protein | 31g | 62% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 158mg | 53% |
| Sodium | 1819mg | 76% |
| Potassium | 437mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 33g | 66% |
| Vitamin A | 201IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 48mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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