PANDA EXPRESS ORANGE CHICKEN (COPYCAT)
Crispy chicken, tangy-sweet orange sauce. Tastes exactly like Panda! Double-coated for extra crunch. Better than takeout!
Ingredients
For the Chicken:
- 1½ lbs boneless skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 large eggs beaten
- 1 cup cornstarch for coating
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil for frying about 2 cups
For the Orange Sauce:
- 1 cup orange juice fresh-squeezed or high-quality
- Zest of 1 orange
- ½ cup granulated sugar
- ⅓ cup rice vinegar or white vinegar
- ¼ cup soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons sesame oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- ½ teaspoon red pepper flakes adjust to taste
- 2 tablespoons cornstarch + 2 tablespoons water slurry for thickening
For Serving:
- Steamed white or brown rice
- Green onions sliced (garnish)
- Sesame seeds garnish
- Orange slices optional garnish
Instructions
- Double-coat chicken: egg, cornstarch, egg, cornstarch. Set aside.
- Make sauce: combine all sauce ingredients except slurry, simmer 2-3 min. Add slurry, simmer until thick.
- Fry chicken in 350-375°F oil, 3-4 min until golden. Drain.
- Toss fried chicken with sauce. Serve immediately over rice!
Notes
- DOUBLE-COAT ESSENTIAL: Egg-cornstarch-egg-cornstarch = Panda crispy!
- Cornstarch not flour: Creates lighter, crispier coating!
- Orange zest crucial: Provides essential oils & authentic flavor!
- Oil temp 350-375°F: Use thermometer! Perfect crispy zone.