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Panda Express Orange Chicken

This recipe guides you through preparing a homemade version of Panda Express Orange Chicken, featuring crispy, bite-sized chicken pieces coated in a vibrant, sweet-and-savory orange sauce. The dish involves battering and deep-frying the chicken, then quickly tossing it with the aromatic sauce and garnishing for a satisfying takeout-style meal at home.
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Total Time 1 hour
Servings: 6 people
Course: lunch/dinner
Cuisine: French
Calories: 2600.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • Orange chicken sauce
  • 1 egg
  • 2 lb boneless chicken pieces
  • Vegetable oil
  • 1/2 tsp sesame oil
  • 1/2 c cornstarch
  • 1 tb ginger root
  • 1 ts garlic
  • White pepper
  • 1/4 c flour
  • 1 tb rice wine
  • Ds hot red chiles
  • 1 1/2 ts salt
  • 1/4 c green onions
  • 1/4 c water

Equipment

  • 2 Mixing Bowls For battering and tossing
  • 1 Deep-fryer or Wok For frying chicken
  • 1 Slotted Spoon or Spider For removing fried chicken
  • 1 Whisk For preparing the batter
  • 1 Chef's Knife and Cutting Board For chicken and aromatics

Method
 

  1. Cut boneless chicken into uniform bite-sized pieces for even cooking.
  2. In a large bowl, whisk together the egg, rice wine, salt, and white pepper.
  3. Gradually add cornstarch, flour, and water to the wet ingredients, whisking until a smooth batter forms.
  4. Add the chicken pieces to the batter, tossing well to ensure each piece is thoroughly coated.
  5. Mince the ginger root and garlic, and thinly slice the green onions; set aside.
  6. Heat vegetable oil in a deep pot or wok to 350-375°F (175-190°C).
  7. Carefully add battered chicken pieces to the hot oil in batches, frying until golden brown and cooked through, approximately 5-7 minutes.
  8. Remove fried chicken with a slotted spoon or spider and drain on a wire rack set over paper towels.
  9. In a separate pan, sauté minced ginger, garlic, and hot red chiles briefly until fragrant, then add the orange chicken sauce and heat gently.
  10. Add the fried chicken to the warm sauce, along with the sesame oil, tossing quickly to coat evenly, then garnish with sliced green onions and serve immediately.

Notes

Achieving the signature crispness is key; ensure your frying oil is at 350-375°F (175-190°C) and don't overcrowd the pot, which drops oil temperature. For an even crispier exterior, consider a double-fry: fry once until lightly golden, rest for a few minutes, then fry again briefly until deeply golden. Toss the fried chicken in the warm orange sauce just before serving to maintain its textural integrity. Balance the sweetness of the sauce with the heat from the chiles and the freshness of ginger and garlic. A dash of rice wine vinegar in the sauce can brighten the flavors.