Panda Express Orange Chicken
Bring the bold, tangy, and sweet flavors of your favorite takeout dish right to your kitchen with this irresistible Panda Express Orange Chicken recipe. Tender, bite-sized pieces of boneless chicken thighs are perfectly seasoned, coated in a crunchy, golden crust, and tossed in a luscious orange-infused glaze that’s bursting with notes of garlic, ginger, and a hint of heat from red chili flakes. This homemade version strikes the perfect balance of crispy and saucy, making it a crowd-pleaser for both weeknight dinners and special occasions. Serve it over a bed of steamed rice or noodles, and don’t forget the optional garnish of green onions and sesame seeds for a restaurant-quality presentation. Quick to prepare and loaded with flavor, this Orange Chicken recipe captures that signature sweet-and-savory magic with every bite!
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Recipe Information
Ingredients
- 1 pound Boneless chicken thighs
- 2 large Eggs
- 1 cup Cornstarch
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Vegetable oil
- 0.5 cup Orange juice
- 0.3 cup Sugar
- 3 tablespoons Rice vinegar
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 0.5 teaspoon Red chili flakes
- 1 tablespoon Cornstarch (for sauce)
- 2 tablespoons Water (for sauce)
- 2 tablespoons Green onions, sliced (optional garnish)
- 1 teaspoon Sesame seeds (optional garnish)
Instructions
Cut the boneless chicken thighs into 1-inch bite-sized pieces.
In a large mixing bowl, whisk together the eggs, 1 teaspoon of salt, and 0.5 teaspoon of ground black pepper.
In a separate bowl, combine 1 cup cornstarch and 0.5 cup all-purpose flour. This will be your dry coating mix.
Dip each piece of chicken into the egg mixture, ensuring it's well coated, then dredge it into the dry mix, pressing lightly to adhere the coating.
Heat vegetable oil in a large skillet or deep fryer to 350°F. Fry the coated chicken in small batches for 4–5 minutes, or until golden brown and cooked through. Drain on a wire rack or paper towels.
While the chicken is frying, prepare the orange sauce. In a saucepan over medium heat, combine 0.5 cup orange juice, 0.3 cup sugar, 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 teaspoon sesame oil, minced garlic, minced ginger, and red chili flakes. Stir well and bring to a simmer.
In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Slowly pour the slurry into the simmering sauce while stirring continuously. Continue cooking for 2–3 minutes or until the sauce thickens.
Once the chicken is fried, add it to the saucepan with the orange sauce. Toss the chicken to coat it evenly in the sauce.
Serve immediately, garnished with sliced green onions and sesame seeds if desired. Enjoy with steamed rice or noodles.
Nutrition Facts
Calories |
5327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 476.0 g | 610% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 268.9 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 3967 mg | 172% | |
| Total Carbohydrate | 190.2 g | 69% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 70.7 g | ||
| Protein | 114.8 g | 230% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 194 mg | 15% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1521 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
