, Orange Chicken like Panda Express, Friday Night Snacks and More...

Orange Chicken like Panda Express

, Orange Chicken like Panda Express, Friday Night Snacks and More...

Orange Chicken like Panda Express

Authentic Chinese food is one of the most delicious cuisines on earth. Comprised of lots of fresh vegetables, flavorful meats, tantalizing spices, and innovative cooking techniques that involve minimal uses of oil, real Chinese food is healthy and delicious. And the orange chicken you can order from any of the 2,000 red, white, and black quick service restaurants emblazoned with a playful, chubby panda known as Panda Express is anything but authentic. Or healthy. But it is so good.  - Fried chicken swimming in a thick, sticky sauce that's sweet and slightly spicy, few things can compare to the Panda Express menu item that's considered its bestseller. So many customers agree on the orange chicken that Panda Express sells over 100 million pounds of this entree a year. It's the epitome of fast casual comfort food, reasonably priced, readily available, sweet, spicy, crunchy and addictive
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Total Time 1 hr 20 mins
Course Appetizer, Main Dish, Side Dish, Snack
Cuisine Asian, Chicken, Chinese
Servings 8 Servings




  • 2 lb boneless skinless chicken thighs
  • 1 tablespoon salt
  • 1 teaspoon white pepper
  • 1/2 cup cornstarch Half based on user comments
  • 1 1/2 cups flour Half based on user comments
  • 1 egg
  • 1 ½ cups water
  • 2 tablespoons oil
  • 6 cups oil for frying

Orange Sauce:

  • 1 tablespoon oil
  • ¼ teaspoon chili flake
  • 1 tablespoon garlic minced
  • ½ teaspoon ginger minced
  • 2 tablespoons sugar or natural sugar substitute
  • 2 tablespoons brown sugar or natural brown sugar substitute
  • 1 cup orange juice
  • ¼ cup white distilled vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 2 tablespoons cornstarch
  • 1 teaspoon sesame oil


  • On a cutting board, cut chicken into 1x1-inch (2x2-cm) cubes and set aside.
  • In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine.
  • Add the egg, water, and oil until it reaches the consistency of pancake batter.
  • Add the chicken to the batter and refrigerate at least 30 minutes.
  • Heat oil in a wok or heavy bottom pan to 350˚F (180˚C).
  • Gently add the chicken and cook for 5-6 minutes until lightly golden brown.
  • Remove the chicken from the pan and transfer to a paper towel-lined plate.
  • Set a heavy bottomed pot over medium- high heat and add the oil.
  • Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.
  • Add the sugar and brown sugar, and stir to combine.
  • Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.
  • Add in the vinegar and soy sauce, and stir to combine.
  • Add the cornstarch and water together and whisk to combine. Add to the pan and stir.
  • Continue to cook the sauce until maple syrup consistency is achieved.
  • Add in the fried chicken and stir until completely coated in the sauce.
  • Top with sesame oil.


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