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Panda Express Orange Chicken Recipe - Image 3

Panda Express Orange Chicken

Recreate the iconic Panda Express Orange Chicken at home with this easy recipe. Sweet, tangy, and crispy, this dish is perfect for a family dinner or a special treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main
Cuisine: American Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 cup cornstarch
  • 2 large eggs beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup vegetable oil for frying
  • 1 tablespoon vegetable oil for sauce
  • 1/2 cup orange juice freshly squeezed
  • 1/4 cup white vinegar
  • 1/4 cup brown sugar packed
  • 2 tablespoons soy sauce
  • 2 cloves garlic minced
  • 1 tablespoon ginger freshly grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 teaspoon sesame oil
  • 1 tablespoon orange zest
  • 1 tablespoon sesame seeds for garnish

Equipment

  • Large skillet or wok
  • Mixing bowls
  • Tongs or slotted spoon
  • Measuring cups and spoons
  • Whisk

Method
 

  1. In a large bowl, season the chicken pieces with salt and pepper. Add the eggs and mix well to coat. Gradually add 1 cup of cornstarch to the chicken, tossing until each piece is well coated.
  2. Heat 1/4 cup of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces in batches, frying until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.
  3. In a separate pan, heat 1 tablespoon of vegetable oil over medium heat. Add garlic and ginger, sautéing until fragrant, about 1 minute.
  4. Add orange juice, white vinegar, brown sugar, and soy sauce to the pan. Stir to combine and bring to a simmer.
  5. Once simmering, stir in the cornstarch and water mixture. Cook until the sauce thickens, about 2 minutes. Remove from heat and stir in sesame oil and orange zest.
  6. Toss the fried chicken pieces in the sauce until well coated. Serve immediately, garnished with green onions and sesame seeds.

Notes

Chef's Tips:
• For extra crispiness, you can double-fry the chicken: fry once, let it cool, then fry again.
• Common mistake: Overcrowding the pan when frying. Fry in batches to ensure even cooking.
• Serve with steamed rice and broccoli for a complete meal.
Food Safety:
• Ensure chicken is cooked to an internal temperature of 165°F (74°C)
• Store leftovers in an airtight container in the refrigerator for up to 3 days