This homemade version of the classic takeout favorite delivers all the flavors you love without the guilt. Tender boneless chicken pieces are coated in a light, crispy batter and deep-fried to golden perfection. The real magic happens in the sauce: a vibrant blend of fresh orange juice, rice wine, ginger, and garlic creates a glossy, sweet-and-tangy glaze that clings to every bite. A hint of crushed red pepper adds just enough warmth to balance the sweetness. This dish is perfect for busy weeknight dinners, family gatherings, or when you crave that authentic Chinese-American comfort food experience. Serve it hot over steamed rice for a complete and satisfying meal that brings restaurant-quality flavor straight to your kitchen table.
Panda Express Orange Chicken
Description
This homemade version of the classic takeout favorite delivers all the flavors you love without the guilt. Tender boneless chicken pieces are coated in a light, crispy batter and deep-fried to golden perfection. The real magic happens in the sauce: a vibrant blend of fresh orange juice, rice wine, ginger, and garlic creates a glossy, sweet-and-tangy glaze that clings to every bite. A hint of crushed red pepper adds just enough warmth to balance the sweetness. This dish is perfect for busy weeknight dinners, family gatherings, or when you crave that authentic Chinese-American comfort food experience. Serve it hot over steamed rice for a complete and satisfying meal that brings restaurant-quality flavor straight to your kitchen table.Ingredients
Directions
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Cut the boneless chicken pieces into uniform 2-inch squares.
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Place the chicken pieces in a large mixing bowl.
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Add one egg, salt, white pepper, and 1 tablespoon of oil to the bowl and mix well until the chicken is evenly coated.
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In a separate shallow dish, stir together cornstarch and flour.
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Add the chicken pieces to the cornstarch mixture, stirring and tossing until each piece is thoroughly coated.
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Heat oil in a wok or deep-fryer to 375 degrees Fahrenheit (191&# 194;°C).
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Carefully add the chicken pieces to the hot oil in small batches to avoid overcrowding.
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Fry for 3 to 4 minutes, or until the chicken is golden brown, crisp, and cooked through.
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Remove the fried chicken from the oil using a slotted spoon and drain on paper towels. Set aside.
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Clean the wok and heat it over high heat for 15 seconds.
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Add 1 tablespoon of oil to the hot wok.
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Add minced ginger and garlic, stir-frying until fragrant, about 30 seconds.
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Add crushed hot red chiles and chopped green onions, stir-frying for another 30 seconds.
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Pour in rice wine and stir for 3 seconds to deglaze the pan.
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Add the prepared Orange Chicken Sauce and bring the mixture to a boil.
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Return the cooked chicken to the wok, stirring gently to coat the pieces evenly in the sauce.
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In a small bowl, stir water into the remaining tablespoon of cornstarch until smooth.
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Pour the cornstarch slurry into the wok and heat, stirring constantly, until the sauce thickens and becomes glossy.
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Remove from heat and stir in 1 tablespoon of oil and sesame oil for shine and flavor.
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Serve immediately while hot and crisp.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 361.7kcal
- % Daily Value *
- Total Fat 18.2g28%
- Saturated Fat 5.0g25%
- Cholesterol 134.7mg45%
- Sodium 124.1mg6%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 40.9g82%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not overcook the chicken during frying, or it will become tough and dry.
For the best results, ensure the oil is at the correct temperature (375ðF) before adding the chicken to maintain crispiness.
If you prefer a spicier dish, increase the amount of crushed red chiles.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer to restore crispiness.
Make sure to use fresh orange juice for the sauce if making from scratch for the brightest flavor.
