Imagine sinking your teeth into crispy, golden chicken pieces glazed with a tangy, sweet orange sauce that rivals your favorite restaurant – without the hefty takeout price tag! This homemade Copycat Panda Express Orange Chicken recipe is about to become your new culinary obsession, delivering restaurant-quality flavor right from your own kitchen. Get ready to impress your family and friends with a dish that's so delicious, they'll be begging you to make it again and again!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 lb chicken breast, diced
- 1/2 cup cornstarch
- 1/2 cup flour
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- Oil for frying
Instructions
- Begin by preparing the chicken. Dice 1 pound of chicken breast into bite-sized pieces and set aside in a bowl.
- In a separate bowl, combine 1/2 cup of cornstarch and 1/2 cup of flour. Mix well to create a dry coating for the chicken.
- Coat the diced chicken pieces in the flour and cornstarch mixture. Ensure each piece is evenly coated, then set aside.
- In a mixing bowl, prepare the orange sauce by combining 1/2 cup of orange juice, 1/4 cup of soy sauce, 1/4 cup of sugar, 1 tablespoon of minced ginger, and 1 tablespoon of minced garlic. Whisk until the sugar is dissolved and the ingredients are well blended.
- Heat oil in a deep frying pan or wok over medium-high heat. You will need enough oil to submerge the chicken pieces, about 2-3 inches deep.
- Once the oil is hot (around 350°F or 175°C), carefully add the coated chicken pieces in batches. Do not overcrowd the pan to ensure even cooking.
- Fry the chicken for about 5-7 minutes or until golden brown and crispy. Use a slotted spoon to remove the chicken and place it on a paper towel-lined plate to drain excess oil.
- After frying all the chicken, discard the oil from the pan, leaving about 1 tablespoon of oil. Return the pan to medium heat.
- Pour the prepared orange sauce into the pan and bring it to a simmer. Allow it to cook for about 2-3 minutes, stirring occasionally until it thickens slightly.
- Add the fried chicken pieces back into the pan with the orange sauce. Toss to coat the chicken evenly with the sauce. Cook for an additional 2-3 minutes to heat through.
- Once fully coated and heated, remove from heat. Serve the orange chicken immediately over steamed rice or with vegetables, garnished with sesame seeds or chopped green onions if desired.
Tips
- Temperature is Key: Ensure your oil is precisely heated to 350°F for the crispiest chicken. Use a kitchen thermometer for best results.
- Batch Frying: Don't overcrowd the pan when frying. Cooking chicken in smaller batches ensures each piece gets perfectly golden and crispy.
- Cornstarch Magic: The combination of cornstarch and flour creates an extra-crispy coating that stays crunchy even after coating with sauce.
- Sauce Consistency: If your sauce is too thin, mix a small amount of cornstarch with cold water and add to thicken. If too thick, thin with a little more orange juice.
- Fresh is Best: Use fresh orange juice for the brightest, most vibrant flavor. Bottled juice works, but fresh squeezed takes this dish to the next level.
- Prep Ahead: You can dice the chicken and prepare the coating mixture in advance to make cooking faster and easier.
- Serving Suggestion: Serve immediately over steamed rice to keep the chicken crispy and prevent sogginess.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 28g
Fat: 18g
Saturated Fat: g
Cholesterol: 85mg
