Description
This Panda Express Orange Chicken recipe delivers crispy, golden chicken bites glazed in a tangy, sweet, and slightly spicy orange sauce. Ready in just 25 minutes, it’s a perfect homemade take on the popular Chinese-American takeout dish that’s sure to satisfy your cravings.
Ingredients
Scale
Chicken
- 1 lb chicken breast, cubed
- 1/2 cup cornstarch
- 1 egg, beaten
- 1 tablespoon vegetable oil
Orange Sauce
- 1/2 cup orange juice (fresh is best)
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1 tablespoon rice vinegar
- 1 tablespoon grated ginger
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Prepare the skillet: Heat vegetable oil in a large skillet over medium-high heat to ensure it’s hot enough to fry the chicken properly and develop a crispy exterior.
- Coat the chicken: Dredge the cubed chicken pieces in cornstarch thoroughly, then dip them into the beaten egg to help the coating adhere firmly and create a crispy crust when fried.
- Fry the chicken: Add the coated chicken pieces to the hot skillet and fry until they turn golden brown and crispy on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside on a plate to drain excess oil.
- Make the orange sauce: In the same skillet, combine fresh orange juice, soy sauce, sugar, rice vinegar, grated ginger, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar and meld the flavors.
- Coat chicken in sauce: Return the fried chicken pieces to the skillet with the simmering sauce. Toss the chicken thoroughly to coat every piece evenly with the orange glaze.
- Thicken the sauce: Continue to simmer the chicken and sauce together for 2 to 3 minutes until the sauce thickens nicely and clings as a glossy glaze to the chicken pieces.
- Serve: Serve the orange chicken hot from the skillet alongside steamed rice or noodles for a complete and satisfying meal.
Notes
- For best flavor, use freshly squeezed orange juice rather than store-bought.
- Adjust red pepper flakes according to your desired spice level or omit for a mild version.
- To keep chicken crispy, fry in batches if your skillet is small to avoid overcrowding.
- Serve immediately for the best texture; leftovers can be reheated but may lose some crispiness.
- You can substitute chicken thighs for a juicier texture if preferred.
