This tasty orange chicken brings the flavor of Panda Express right to your home! It’s crispy, sweet, and has a hint of tangy orange that makes every bite a joy!
Making this dish feels like a fun kitchen adventure. I love serving it with rice and a side of veggies. It’s a great dish for impressing family or just enjoying a cozy night in. 🍊🐼
Ingredients & Substitutions
Chicken Thighs: I suggest using boneless, skinless chicken thighs for their flavor and tenderness. You can substitute them with chicken breasts or even tofu for a vegetarian option if you prefer.
All-Purpose Flour & Cornstarch: This combination gives the chicken that crispy texture. If you need a gluten-free option, try using a gluten-free all-purpose flour blend with cornstarch.
Eggs: The eggs help the flour mixture stick to the chicken. If you’re looking for an egg-free option, try using a mixture of water and flaxseed (1 tbsp ground flaxseed with 3 tbsp water) as a binding agent.
Orange Juice: Fresh orange juice is best for a bright flavor, but store-bought works too. In a pinch, you can use another citrus juice like lemon or grapefruit for a different twist.
Soy Sauce: I use low-sodium soy sauce to control the saltiness of the dish. You can replace it with tamari for a gluten-free choice or coconut aminos for a healthier option.
How Do You Make the Chicken Extra Crispy?
Getting crispy chicken can be a bit tricky, but with the right technique, it’s easy! Proper breading and frying are key factors. Here’s how you do it:
- Marinate the chicken pieces well with seasonings for at least 15-20 minutes to boost flavor.
- Coat each piece thoroughly in the egg wash, then roll it in the flour-cornstarch mixture. Don’t rush – a good coating is the secret!
- Heat your oil to the right temperature (around 350°F or 175°C) before frying. If the oil is too cool, the chicken won’t get that nice crunch.
- Fry in small batches so the temperature stays steady, and give them enough space to cook evenly. Stir occasionally for even frying.
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
- 2 large eggs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Vegetable oil (for frying)
For The Orange Sauce:
- 1/2 cup orange juice
- Zest of 1 orange
- 1/2 cup granulated sugar
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tbsp water
- 1/2 tsp sesame oil
- 1/2 tsp ginger, grated
- 2 green onions, sliced (for garnish)
How Much Time Will You Need?
This delicious orange chicken recipe takes around 15-20 minutes for prep, plus about 20 minutes to cook. In total, you’re looking at about 40 minutes to make this tasty meal. Perfect for a weeknight dinner or a fun cooking project on the weekend!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by placing your chicken pieces in a bowl. Add the salt, black pepper, and garlic powder. Mix everything together so the chicken is well coated, and let it sit for about 15-20 minutes. This marinating step will help to flavor the chicken!
2. Prepare the Breading:
Next, get ready to bread the chicken. In one bowl, whisk the two large eggs until they are well mixed. In another bowl, combine the flour and cornstarch. For each piece of marinated chicken, first dip it in the egg wash, allowing any excess to drip off, then coat it in the flour-cornstarch mixture. Make sure each piece is covered nicely!
3. Fry the Chicken:
Now it’s time to fry! In a large skillet or wok, heat enough vegetable oil over medium-high heat so it covers the bottom of the pan. When the oil is hot, carefully add the breaded chicken in batches. Fry each batch for about 4-5 minutes, or until they are golden brown and crispy. Once done, take them out and place them on paper towels to drain any excess oil.
4. Make the Orange Sauce:
In a small saucepan over medium heat, mix together the orange juice, orange zest, sugar, soy sauce, rice vinegar, sesame oil, and grated ginger. Bring this mixture to a gentle simmer. While that’s happening, in a small bowl, create a slurry by mixing the cornstarch and water together. Add this to the simmering sauce and stir continuously until it thickens into a lovely orange sauce!
5. Combine Chicken and Sauce:
Once your chicken is fried and the orange sauce is ready, it’s time to combine them. In a large bowl or back in the skillet (make sure it’s off the heat), add the crispy chicken and pour the thickened orange sauce over it. Toss everything gently until all the chicken pieces are well coated in the delicious sauce.
6. Serve:
Transfer the orange chicken to a serving platter. To finish it off, garnish with sliced green onions for color and crunch. Serve it hot alongside some steamed rice or fried rice, and enjoy your homemade Panda Express-style orange chicken!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts if you prefer. Just note that chicken thighs are more forgiving and remain moist and tender during frying, while breasts might dry out slightly. Adjust frying time to ensure they are fully cooked (about 6-7 minutes per batch).
How to Adjust the Sweetness of the Sauce?
If you find the sauce too sweet, you can reduce the amount of sugar by half or add a splash of more soy sauce to balance the flavors. For a tangy twist, consider adding a bit more rice vinegar to bring some acidity to the sauce!
Can I Make this Recipe Gluten-Free?
Absolutely! Substitute all-purpose flour and soy sauce with gluten-free alternatives. Use a gluten-free all-purpose flour blend and tamari or a gluten-free soy sauce to keep the dish just as delicious.
How to Store Leftover Orange Chicken?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over low heat or in the microwave, stirring occasionally to avoid drying it out. You may add a splash of orange juice to revive the sauce’s flavor!
