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Panda Express Orange Chicken

Crispy copycat Panda Express orange chicken is coated in a sweet sauce with bold takeout flavor and a secret ingredient that makes it taste just like the real thing.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American, Asian American
Keyword: Copycat Panda Express Orange Chicken, panda express copycat, Panda Express Orange Chicken Recipe
Servings: 4 Servings
Author: Alyssa Rivers

Ingredients

Chicken

  • 1 ½ pounds boneless skinless chicken thighs cut into 1-inch pieces
  • ½ teaspoon garlic salt
  • 1 large egg
  • ½ cup cornstarch
  • ½ cup all-purpose flour
  • ⅓ cup canola oil or vegetable oil more if needed

Orange Sauce

  • 1 cup granulated sugar
  • ¾ cup distilled vinegar
  • ¼ cup soy sauce
  • 1 ½ teaspoons orange extract
  • 2 tablespoons cornstarch
  • ½ teaspoon minced garlic
  • ½ teaspoon ginger paste
  • ½ teaspoon red pepper flakes
  • 1 tablespoon orange zest about 1 medium orange

Instructions

  • Place 1 ½ pounds boneless skinless chicken thighs in a large ziplock bag. Sprinkle the chicken with ½ teaspoon garlic salt. Crack 1 large egg on top of the chicken and massage it in with your hand to coat the chicken.
  • Add ½ cup cornstarch and ½ cup all-purpose flour on top of the chicken. Seal the bag and shake to coat the chicken well.
  • In a medium-sized bowl, whisk together 1 cup granulated sugar, ¾ cup distilled vinegar, ¼ cup soy sauce, 1 ½ teaspoons orange extract, 2 tablespoons cornstarch, ½ teaspoon minced garlic, ½ teaspoon ginger paste, ½ teaspoon red pepper flakes, and 1 tablespoon orange zest.
  • In a large skillet or wok, add ⅓ cup canola oil or vegetable oil and heat over medium-high. Once the oil is hot enough, add the coated chicken. Cook for 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.
  • Returning to the skillet over medium-high heat, add the orange sauce. Whisk and heat the sauce for 3-5 minutes, or until the sauce is bubbly and slightly thickened.
  • Add the cooked chicken back to the skillet. Toss the chicken in the sauce to coat it well. Heat the sauce with the chicken for about 2 minutes. The sauce will thicken more as it sticks to the chicken. Garnish with red pepper flakes and serve over rice.

Notes

Leftover Instructions
  • Fridge: If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.
  • Reheating: Warm in the microwave for 1-2 minutes.

Nutrition

Calories: 727kcal | Carbohydrates: 82g | Protein: 38g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 208mg | Sodium: 1278mg | Potassium: 494mg | Fiber: 1g | Sugar: 50g | Vitamin A: 189IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 3mg

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