Panda Express ORANGE CHICKEN RECIPE! at home and even better

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians; chicken thighs are more affordable than breasts.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener; brown sugar is often cheaper and adds a different flavor.

Cut the chicken thighs into small individual pieces, about the size you would get when you order takeout.

For the wet batter, whisk together 2 eggs, a crack of salt, and black pepper in a bowl and set aside.

For the dry batter, combine all-purpose flour, corn starch, salt, and black pepper in another bowl.

Squeeze fresh juice from navel oranges to use in the sauce, or use store-bought orange juice if preferred.

In a saucepan over medium-high heat, add soy sauce, freshly squeezed orange juice, rice vinegar, brown sugar, sesame oil, minced garlic, minced ginger, and red pepper flakes. Bring to a simmer until small bubbles form.

To thicken the orange sauce, make a corn starch slurry by combining 1/4 cup of water with 3 tablespoons of corn starch.

Once the sauce is simmering, add the corn starch slurry, reduce heat to low, and mix continuously until the sauce thickens and coats the back of a spoon. Remove from heat and transfer to a bowl.

To bread the chicken, dip pieces first in the wet batter, letting excess drip off, then transfer to the dry batter and coat fully. Shake off excess and place on a plate. Repeat with remaining chicken.

Heat vegetable oil in a deep frying pan to 350 degrees Fahrenheit. Ensure the oil is hot enough to prevent the chicken from soaking up too much oil.

Drop the breaded chicken into the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 4 to 5 minutes until golden and crispy, moving the chicken around for even cooking.

Remove the chicken from the oil and drain on a paper towel. Toss the fried chicken in the orange sauce before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens