I Made Panda Express Orange Chicken At Home

Ingredients

• 1.5 pounds Chicken Thighs (Boneless, skinless, trimmed with some fat left for crispiness)
• 2 cups All-Purpose Flour (For the batter)
• 0.67 cups Cornstarch (Half for batter, half for sauce thickening)
• 2 teaspoons Kosher Salt (Season the batter)
• 0.5 teaspoons White Pepper (Season the batter)
• 1 large Egg (For the batter)
• 1 cup Water (Adjust batter consistency)
• 2 tablespoons Vegetable Oil (batter) (Neutral oil mixed into batter)
• 4 cups Vegetable Oil (frying) (For deep‑frying, heat to 350°F)
• 1 teaspoon Sesame Oil (Adds nutty flavor to sauce)
• 0.25 cup Fresh Orange Juice (Preferably freshly squeezed)
• 1 teaspoon Orange Zest (Finely grated from the same oranges)
• 0.25 cup Brown Sugar (Packed)
• 0.25 cup White Sugar (Granulated)
• 0.25 cup Rice Vinegar (Provides the sour note)
• 2 tablespoons Soy Sauce (Adds salty depth)
• 2 cloves Garlic (Minced very fine)
• 1 teaspoon Fresh Ginger (Minced; enough to taste but not overpower)
• 0.25 teaspoon Crushed Red Pepper Flakes (Optional heat)
• 2 stalks Green Onions (Sliced for garnish)

Instructions

1. Mix Dry Batter Ingredients

   In a mixing bowl whisk together the flour, cornstarch, kosher salt, and white pepper until evenly combined.

   Time: PT5M

2. Add Wet Ingredients to Batter

   Create a well in the center of the dry mix, then add the egg, water, and vegetable oil. Whisk until a smooth, slightly thick batter forms.

   Time: PT3M

3. Prepare and Coat Chicken

   Trim excess fat from the chicken thighs, leaving small nubs for extra crunch. Cut into bite‑size pieces, then toss the pieces in the batter until fully coated.

   Time: PT10M

4. Chill Coated Chicken

   Cover the bowl with plastic wrap and refrigerate for 20–30 minutes. This helps the batter set and become extra crispy when fried.

   Time: PT25M

5. Prep Sauce Aromatics

   While the chicken chills, mince the garlic and ginger, zest the orange, and measure out orange juice, brown sugar, white sugar, rice vinegar, soy sauce, and crushed red pepper.

   Time: PT5M

6. Make Orange Sauce

   Heat 1 tablespoon vegetable oil and the sesame oil in a small saucepan over medium heat. Add ginger, garlic, and red pepper flakes; sauté 30 seconds. Stir in both sugars, orange juice, rice vinegar, and soy sauce. Bring to a gentle boil, stirring until sugars dissolve. In a separate cup, dissolve 1 tablespoon cornstarch in 2 tablespoons cold water, then stir into the sauce. Cook 2–3 minutes until glossy and slightly thickened.

   Time: PT7M

   Temperature: Medium heat

7. Heat Oil for Frying

   Fill the deep pot with enough vegetable oil to reach about 2 inches deep. Heat to 350°F (175°C) using a thermometer.

   Time: PT5M

   Temperature: 350°F

8. Fry the Chicken

   Working in batches, carefully lower batter‑coated chicken pieces into the hot oil. Fry 5–6 minutes per batch, or until golden brown and crisp. Use tongs to turn pieces for even color. Remove and drain on a paper‑towel lined plate.

   Time: PT12M

   Temperature: 350°F

9. Combine Chicken with Sauce

   Return the fried chicken to the pot or a large bowl, pour the hot orange sauce over, and toss gently to coat every piece. Finish with a drizzle of the remaining sesame oil and a sprinkle of orange zest.

   Time: PT2M

10. Garnish and Serve

    Transfer the orange chicken to a serving dish, garnish with sliced green onions. Serve over steamed rice or roll into an Asian‑style salad wrap.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

35g

Fat

20g

Fiber

1g