Description
This Panda Express Orange Chicken recipe features crispy chicken breast pieces coated in a sweet and tangy orange sauce made from fresh ingredients. Ready in just 25 minutes, it’s a delicious and easy-to-make dish perfect for a flavorful weeknight dinner or to satisfy your takeout cravings at home.
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
- Heat the Oil: Heat vegetable oil in a large skillet over medium-high heat to prepare for frying the chicken.
- Prepare the Chicken: Coat the cubed chicken pieces in cornstarch completely, then dip them into the beaten egg mixture to create a crispy coating when fried.
- Fry the Chicken: Add the coated chicken to the hot skillet and fry until golden brown and crispy on all sides. Once cooked, remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, combine orange juice, soy sauce, sugar, rice vinegar, grated ginger, and red pepper flakes (if using). Bring this mixture to a simmer, allowing the flavors to meld.
- Coat Chicken in Sauce: Return the fried chicken pieces to the skillet and toss thoroughly to coat them evenly with the orange sauce.
- Thicken the Sauce: Let the chicken simmer in the sauce for 2 to 3 minutes until the sauce thickens and glazes the chicken perfectly.
- Serve: Serve the orange chicken hot alongside rice or noodles for a complete meal.
Notes
- For extra crispiness, you can double dip the chicken by repeating the cornstarch and egg coating step before frying.
- Freshly squeezed orange juice enhances the flavor of the sauce, but bottled juice can be used if necessary.
- If you prefer less heat, omit the red pepper flakes.
- This dish pairs well with steamed broccoli or snap peas for added vegetable servings.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
