Better-Than-Panda Express Orange Chicken
Better-Than-Panda Express Orange Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 egg, beaten
- 1/4 cup cornstarch
- 1/2 teaspoon black pepper
For the Orange Sauce
- 1/2 cup orange juice, freshly squeezed
- 1 tablespoon orange zest
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup brown sugar, packed
- 1 tablespoon ginger, freshly grated
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
For Frying and Garnish
- 3 cups vegetable oil, for deep frying, or as needed
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with soy sauce, rice vinegar, sesame oil, beaten egg, 1/4 cup cornstarch, and black pepper. Mix well to ensure all chicken pieces are coated. Cover and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min
- 2
While the chicken marinates, prepare the orange sauce. In a separate bowl, whisk together the orange juice, orange zest, soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, and red pepper flakes. In a small separate bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Set both aside.
⏱️ 10 min
- 3
Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 4
Working in batches, carefully add the marinated chicken pieces to the hot oil, ensuring not to overcrowd the wok. Fry for 3-5 minutes per batch, or until golden brown and cooked through. Use a slotted spoon to remove the cooked chicken and place it on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 5
Once all the chicken is fried, carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Reduce the heat to medium.
⏱️ 2 min
- 6
Pour the prepared orange sauce mixture into the wok. Bring to a simmer, then slowly whisk in the cornstarch slurry. Continue to cook, stirring constantly, until the sauce thickens to your desired consistency, about 2-3 minutes.
⏱️ 3 min
- 7
Add the fried chicken back into the wok with the thickened orange sauce. Toss gently to coat all the chicken pieces evenly.
⏱️ 2 min
- 8
Serve immediately over steamed rice, garnished with sliced green onions and toasted sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Better-Than-Panda Express Orange Chicken
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 egg, beaten
- 1/4 cup cornstarch
- 1/2 teaspoon black pepper
For the Orange Sauce
- 1/2 cup orange juice, freshly squeezed
- 1 tablespoon orange zest
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup brown sugar, packed
- 1 tablespoon ginger, freshly grated
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
For Frying and Garnish
- 3 cups vegetable oil, for deep frying, or as needed
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with soy sauce, rice vinegar, sesame oil, beaten egg, 1/4 cup cornstarch, and black pepper. Mix well to ensure all chicken pieces are coated. Cover and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min - 2
While the chicken marinates, prepare the orange sauce. In a separate bowl, whisk together the orange juice, orange zest, soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, and red pepper flakes. In a small separate bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Set both aside.
⏱️ 10 min - 3
Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 4
Working in batches, carefully add the marinated chicken pieces to the hot oil, ensuring not to overcrowd the wok. Fry for 3-5 minutes per batch, or until golden brown and cooked through. Use a slotted spoon to remove the cooked chicken and place it on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 5
Once all the chicken is fried, carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Reduce the heat to medium.
⏱️ 2 min - 6
Pour the prepared orange sauce mixture into the wok. Bring to a simmer, then slowly whisk in the cornstarch slurry. Continue to cook, stirring constantly, until the sauce thickens to your desired consistency, about 2-3 minutes.
⏱️ 3 min - 7
Add the fried chicken back into the wok with the thickened orange sauce. Toss gently to coat all the chicken pieces evenly.
⏱️ 2 min - 8
Serve immediately over steamed rice, garnished with sliced green onions and toasted sesame seeds.
⏱️ 1 min