Orange Chicken (Panda Express Style)
Orange Chicken (Panda Express Style)
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch bite-sized cubes
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons soy sauce
- 1/2 cup cornstarch
- 1/4 cup mineral water
- 3 cups vegetable oil, for frying
For the Orange Sauce
- 1 cup fresh orange juice, from about 3 oranges
- 2 tablespoons honey, or 3 tablespoons granulated sugar
- 1/4 cup soy sauce
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons green onions, chopped
- 1 tablespoon cornstarch, for slurry
- 2 tablespoons water, for slurry
For Serving
- 2 cups uncooked white rice
- 2 tablespoons green onions, chopped, for garnish
- 1 tablespoon white sesame seeds, for garnish
Instructions
- 1
Prepare the white rice according to package directions. Set aside to keep warm.
⏱️ 20 min
- 2
In a large bowl, combine the cubed chicken, garlic powder, paprika, and 2 tablespoons of soy sauce. Mix thoroughly by hand until the chicken is evenly coated.
⏱️ 3 min
- 3
Add 1/2 cup of cornstarch to the seasoned chicken and mix well. Gradually pour in 1/4 cup of mineral water, mixing continuously until a thick, uniform batter coats all the chicken pieces.
⏱️ 5 min
- 4
Heat 3 cups of vegetable oil in a large pan or Dutch oven over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 5
Carefully add the battered chicken pieces to the hot oil, one by one, using tongs. Do not overcrowd the pan; fry in batches if necessary. Deep-fry until the chicken is golden brown and crispy, about 4-6 minutes per batch.
⏱️ 10 min•🌡️ 350
- 6
Once cooked, remove the fried chicken pieces from the oil and place them on a paper towel-lined plate to drain any excess oil. Repeat with remaining chicken.
⏱️ 2 min
- 7
In a separate clean pan, pour in the fresh orange juice. Add the honey (or granulated sugar), 1/4 cup of soy sauce, crushed red pepper flakes, and 2 tablespoons of chopped green onions. Bring the mixture to a simmer over medium heat.
⏱️ 5 min
- 8
In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry. Slowly pour the cornstarch slurry into the simmering orange sauce while continuously stirring. Continue stirring until the sauce thickens to your desired consistency and coats the back of a spoon.
⏱️ 3 min
- 9
Add the fried chicken pieces directly into the hot, thickened orange sauce. Toss gently to ensure all chicken pieces are thoroughly coated. Allow the chicken to simmer in the sauce for about 2 minutes to fully absorb the flavors.
⏱️ 2 min
- 10
Serve the Orange Chicken immediately over beds of warm white rice. Garnish with additional chopped green onions and white sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Orange Chicken (Panda Express Style)
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch bite-sized cubes
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons soy sauce
- 1/2 cup cornstarch
- 1/4 cup mineral water
- 3 cups vegetable oil, for frying
For the Orange Sauce
- 1 cup fresh orange juice, from about 3 oranges
- 2 tablespoons honey, or 3 tablespoons granulated sugar
- 1/4 cup soy sauce
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons green onions, chopped
- 1 tablespoon cornstarch, for slurry
- 2 tablespoons water, for slurry
For Serving
- 2 cups uncooked white rice
- 2 tablespoons green onions, chopped, for garnish
- 1 tablespoon white sesame seeds, for garnish
Instructions
- 1
Prepare the white rice according to package directions. Set aside to keep warm.
⏱️ 20 min - 2
In a large bowl, combine the cubed chicken, garlic powder, paprika, and 2 tablespoons of soy sauce. Mix thoroughly by hand until the chicken is evenly coated.
⏱️ 3 min - 3
Add 1/2 cup of cornstarch to the seasoned chicken and mix well. Gradually pour in 1/4 cup of mineral water, mixing continuously until a thick, uniform batter coats all the chicken pieces.
⏱️ 5 min - 4
Heat 3 cups of vegetable oil in a large pan or Dutch oven over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 5
Carefully add the battered chicken pieces to the hot oil, one by one, using tongs. Do not overcrowd the pan; fry in batches if necessary. Deep-fry until the chicken is golden brown and crispy, about 4-6 minutes per batch.
⏱️ 10 min•🌡️ 350 - 6
Once cooked, remove the fried chicken pieces from the oil and place them on a paper towel-lined plate to drain any excess oil. Repeat with remaining chicken.
⏱️ 2 min - 7
In a separate clean pan, pour in the fresh orange juice. Add the honey (or granulated sugar), 1/4 cup of soy sauce, crushed red pepper flakes, and 2 tablespoons of chopped green onions. Bring the mixture to a simmer over medium heat.
⏱️ 5 min - 8
In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry. Slowly pour the cornstarch slurry into the simmering orange sauce while continuously stirring. Continue stirring until the sauce thickens to your desired consistency and coats the back of a spoon.
⏱️ 3 min - 9
Add the fried chicken pieces directly into the hot, thickened orange sauce. Toss gently to ensure all chicken pieces are thoroughly coated. Allow the chicken to simmer in the sauce for about 2 minutes to fully absorb the flavors.
⏱️ 2 min - 10
Serve the Orange Chicken immediately over beds of warm white rice. Garnish with additional chopped green onions and white sesame seeds.
⏱️ 1 min