🍊 Panda Express Orange Chicken Recipe (Better Than Takeout)

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📝 Ingredients (Serves 4)

For the Chicken:

• 1 lb boneless, skinless chicken thighs or breasts (cut into bite-size pieces)

• 1/2 cup cornstarch

• 1/2 cup all-purpose flour

• 1 egg

• 2 tbsp soy sauce

• Vegetable oil, for frying

For the Orange Sauce:

• 1/2 cup orange juice (fresh is best)

• 1 tbsp orange zest

• 1/3 cup sugar

• 2 tbsp rice vinegar

• 2 tbsp soy sauce

• 1 tsp sesame oil

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 1 tsp cornstarch + 2 tsp water (slurry)

• Optional: 1/2 tsp chili flakes or sriracha (for heat)

To Serve:

• Steamed white rice

• Sliced green onions

• Toasted sesame seeds

• Optional: steamed broccoli or snap peas

🔥 Instructions

1. Marinate the chicken:
   In a bowl, whisk egg and soy sauce. Toss in chicken pieces and let sit 10–15 minutes.

2. Coat the chicken:
   In a separate bowl, mix cornstarch and flour. Dredge marinated chicken in this mixture until fully coated.

3. Fry until crispy:
   Heat oil in a skillet or pot (350°F). Fry chicken in batches until golden and crispy (about 4–5 minutes per batch). Drain on paper towels.

4. Make the orange sauce:
   In a saucepan over medium heat, combine orange juice, zest, sugar, vinegar, soy sauce, sesame oil, garlic, ginger, and chili flakes. Bring to a simmer.

5. Thicken the sauce:
   Stir in cornstarch slurry and cook 1–2 minutes until sauce is glossy and slightly thickened.

6. Glaze the chicken:
   Toss the crispy chicken in the hot orange sauce until fully coated.

7. Serve hot:
   Plate over rice, sprinkle with green onions and sesame seeds. Serve immediately.

💡 Tips

• Want it extra crispy? Double fry the chicken!

• Swap orange juice for mandarin juice for a twist.

• Make it a bowl: add sautéed peppers, onions, or broccoli for color and crunch.