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Orange Chicken recipe

Orange Chicken

Panda Express enthusiasts can now enjoy this iconic favorite without leaving home. This refined take on the restaurant’s signature orange chicken delivers the same sweet, tangy, and irresistibly sticky glaze that defines the dish. Quick to prepare and bursting with bright citrus flavor, it makes for an ideal weeknight dinner that rivals any takeout.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 5 People
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 large eggs lightly beaten
  • 1/4 cup all-purpose flour
  • 1/2 cup plus 1 tbsp. cornstarch divided
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • Canola oil for frying (plus 1 tbsp. for sauce)
  • 2 cloves garlic finely minced
  • 1/2 tsp. freshly grated ginger
  • 1/2 tsp. crushed red pepper flakes
  • 2/3 cup fresh orange juice
  • 2 tbsp. hoisin sauce
  • 2 tbsp. reduced-sodium soy sauce
  • 2 tbsp. sweet chili sauce
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. brown sugar
  • Juice of 1/2 lemon
  • 2 scallions thinly sliced
  • Cooked white rice for serving

Method
 

  1. Prepare the Chicken
  2. In a shallow dish, whisk the eggs until smooth. In a separate bowl, combine the flour with 1/2 cup cornstarch and season generously with salt and pepper. Dip each piece of chicken into the egg mixture, then dredge in the flour blend, shaking off any excess coating.
  3. Fry Until Golden
  4. Pour oil into a large deep skillet to a depth of about 1/4 inch and heat over medium-high until shimmering. Add chicken in batches, frying for 4 to 5 minutes per batch, or until golden brown and crisp. Transfer to a plate lined with paper towels to drain excess oil.
  5. Prepare the Sauce
  6. In a medium saucepan set over medium heat, warm 1 tablespoon of oil. Add the garlic, ginger, and crushed red pepper flakes, stirring for about 2 minutes until fragrant. Pour in the orange juice, hoisin sauce, soy sauce, sweet chili sauce, vinegar, brown sugar, and lemon juice. Whisk well and bring the mixture to a gentle simmer.
  7. Thicken the Glaze
  8. In a small bowl, mix the remaining 1 tablespoon cornstarch with 2 tablespoons of water until smooth. Gradually stir this slurry into the simmering sauce, whisking constantly until the mixture thickens to a syrupy consistency, about 5 minutes.

Notes

Transfer the fried chicken to a serving platter. Pour the orange glaze over the chicken and toss until evenly coated. Garnish with sliced scallions and serve immediately over a bed of warm white rice.