Copycat Panda Express Orange Chicken

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A light, crispy batter and a delectable sticky orange sauce make this the best copycat Panda Express orange chicken recipe around.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 tablespoon salt
  • 1/2 teaspoon pepper
  • 1 large egg, room temperature
  • 1-1/4 cups sparkling water, chilled
  • 1 tablespoon sesame oil
  • 1-1/2 pounds boneless skinless chicken thighs, cut into 1-in. pieces
  • oil for deep-fat frying
  • sauce:
  • 1 tablespoon canola oil
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon minced garlic
  • 1-1/2 teaspoons minced fresh gingerroot
  • 2 tablespoons sugar
  • 2 tablespoons light brown sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons orange juice
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon grated orange zest
  • 1 tablespoon water
  • 1 tablespoon cornstarch
  • hot cooked rice, sliced green onions and toasted sesame seeds

Directions

  1. In a large bowl, combine flour, cornstarch, salt and pepper. Whisk in egg, sparkling water and sesame oil until smooth. Add chicken pieces; toss to evenly coat. Cover; transfer to the refrigerator. Let chicken marinate at least 30 minutes.
  2. Heat oil about 1/2 to 1 in. deep in a large wok or Dutch oven to 350°. Working in batches, add a few pieces of the battered chicken to the preheated oil. Cook, turning occasionally until the chicken is deeply golden brown on all sides and cooked through, about 5-6 minutes. Transfer fried chicken pieces to a paper towel-lined sheet pan to drain. Repeat with remaining chicken pieces.
  3. Heat canola oil in a large skillet to medium-high heat. Add red pepper flakes, garlic and ginger; cook 30-60 seconds or until fragrant. Add sugar, brown sugar, rice vinegar, orange juice, soy sauce and orange zest; stir until sugars dissolved and mixture begins to bubble.
  4. In a small bowl, whisk together water and cornstarch until dissolved. Add to sauce; stir until smooth. Cook sauce until it thickens, 1-2 minutes.
  5. Add fried chicken pieces to sauce; toss gently to coat. Serve with cooked rice and top with green onions and sesame seeds.

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