This Orange Chicken is a tasty twist on the classic dish from Panda Express! It’s sweet, tangy, and covered in a crispy coating that makes your taste buds dance with joy.
Trust me, you’ll have a hard time stopping at one piece! I love serving it over rice or veggies for a colorful meal. Get ready for some happy bellies! 😋
Key Ingredients & Substitutions
Chicken Thighs: Opting for boneless, skinless thighs gives tenderness and flavor. If you prefer, chicken breasts can work, but they may be less juicy.
Cornstarch: This is key for a crispy coating. You can substitute with potato starch for a similar crunch, or use a gluten-free flour blend if you’re avoiding gluten.
Orange Juice: Fresh juice really enhances the flavor! If fresh isn’t available, bottled juice works too. Just avoid the one with added sugars for a cleaner taste.
Soy Sauce: Regular soy sauce adds saltiness, but you can use low-sodium soy sauce if that’s your preference. Tamari is a great gluten-free alternative!
Red Pepper Flakes: These are optional for heat. If you want a different type of spice, feel free to substitute with Sriracha or a pinch of cayenne pepper.
How Do I Get the Chicken Extra Crispy?
Getting that perfect crispy texture is all about the coating and frying technique. Here are some tips:
- Mix the flour and cornstarch well. The cornstarch makes the crust crispier!
- Make sure your oil is at 350°F (175°C) before frying; use a thermometer for accuracy.
- Fry in small batches to ensure the oil stays hot and the chicken gets great color.
- Don’t overcrowd the pot; this helps them fry evenly without steaming.
- Let the chicken drain on paper towels to keep it crispy!
By following these tips, you’ll get that signature crunch just like Panda Express! Enjoy your cooking!
How to Make Panda Express Copycat Orange Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 large eggs
- Oil for frying
For the Orange Sauce:
- 1 cup orange juice (freshly squeezed for best flavor)
- 1/3 cup sugar
- 1/3 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon sesame oil
- 1 teaspoon ginger, minced
- 1-2 teaspoons red pepper flakes (optional for heat)
- Zest from 1 orange
- Green onions, chopped (for garnish)
How Much Time Will You Need?
You’ll need about 20 minutes for preparation and around 20 minutes for cooking, totaling about 40 minutes to get this delicious dish on your table. It’s quick, easy, and so worth it!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by mixing the flour, cornstarch, salt, black pepper, and garlic powder together in a large bowl. These will be the dry ingredients that make your chicken crispy. In a separate bowl, beat the eggs to create an egg wash for the chicken.
2. Coat the Chicken:
Take each piece of chicken and dip it into the beaten eggs first, making sure it’s well-coated. After that, roll it in the flour mixture, ensuring each piece is thoroughly coated. Set the coated chicken aside on a plate while you prepare to fry it up.
3. Fry the Chicken:
Heat oil in a deep skillet or pot over medium-high heat. You want it hot enough for frying, around 350°F (175°C). Carefully add the chicken pieces in batches—don’t overcrowd the pan! Fry them until golden brown and crispy, which should take about 5-7 minutes per batch. Once done, transfer the chicken to a paper towel-lined plate to absorb excess oil.
4. Make the Orange Sauce:
In a separate saucepan, combine the orange juice, sugar, soy sauce, rice vinegar, sesame oil, minced ginger, and orange zest over medium heat. Stir the mixture until the sugar has dissolved; this is where the magic happens!
5. Thicken the Sauce:
Bring the sauce mixture to a gentle boil. Slowly stir in the cornstarch slurry that you prepared earlier, and keep cooking for another 1-2 minutes until the sauce becomes glossy and thick. If you like a bit of heat, now’s the time to add the red pepper flakes!
6. Combine Chicken and Sauce:
Now, add the crispy fried chicken pieces into the orange sauce. Toss them gently so every piece is coated well in the flavorful sauce. Yum!
7. Serve:
Transfer your delicious orange chicken to a serving platter. Garnish with chopped green onions for an extra fresh touch. It’s perfect served warm, and you can enjoy it with some fried rice or chow mein on the side. Enjoy your homemade Panda Express delight!
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts can be used as a substitute. Just keep in mind that breasts can be a bit drier than thighs, so be careful not to overcook them. You can marinate the chicken in the orange sauce for a bit before frying to infuse flavor and moisture.
Can I Make This Recipe Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free soy sauce or tamari. The cornstarch used here is already gluten-free, making it easy to adjust the recipe!
What If I Don’t Have Fresh Orange Juice?
No worries! You can use store-bought orange juice as a substitute. However, for a fresher taste, add a little extra zest from an orange or a splash of lemon juice to enhance the flavor. Just be sure the juice is 100% pure with no added sugars!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken in the fridge, so when reheating, add a splash of water or more orange juice as needed to loosen it up. You can warm it in a pan on the stove or in the microwave.
