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Panda Express Hot Orange Chicken

Panda Express Hot Orange Chicken

The ultimate comfort food, Panda Express Hot Orange Chicken is bursting with flavors that will satisfy your cravings. Crispy chicken pieces coated in a sweet and spicy orange sauce make this dish an easy weeknight dinner that everyone will love. Make it tonight for a delightful treat!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup white vinegar
  • 1/4 cup sugar
  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • 1 teaspoon cornstarch
  • 1/2 teaspoon orange extract
  • 1/2 teaspoon salt
  • orange zest orange zest if desired
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1 tablespoon vegetable oil plus additional for frying
  • 1 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1 pound boneless skinless chicken thighs cut into 1-inch pieces
  • vegetable oil vegetable oil for frying
  • 2 tablespoons sesame oil
  • 4 to 6 dried tianjin peppers
  • 2 teaspoons chili flakes
  • 1 teaspoon minced garlic
  • 1/2 teaspoon minced ginger

Equipment

  • Whisk
  • Wooden Spoon
  • Mixing Bowl
  • Saucepan
  • Skillet
  • Oven

Method
 

  1. Start by preparing the orange chicken sauce. In a small bowl, whisk together white vinegar, sugar, water, soy sauce, cornstarch, orange extract, and salt. Set this mixture aside as it will be a star player in your dish.
  2. Next, let’s set up a dredging station for the chicken. In a large bowl, whisk together the egg, salt, white pepper, and vegetable oil. In another bowl, combine cornstarch and flour. This two-step coating process will give your chicken that incredible crunch!
  3. Now, take the chicken pieces and dip them into the egg mixture, ensuring they’re well-coated. Shake off any excess egg, and then dredge the chicken in the cornstarch mixture. Press down lightly so that the coating sticks well to each piece.
  4. In a deep fryer or a Dutch oven, heat about 4 inches of vegetable oil to 350°F. It's essential to maintain this temperature to achieve that perfect crispness.
  5. Working in small batches, gently drop the coated chicken pieces into the hot oil. Fry them for about 3 to 4 minutes, or until the breading turns golden brown and the chicken is cooked through (internal temperature should reach 165°F). Use a slotted spoon to remove the chicken and transfer it to a rack to drain excess oil.
  6. While the chicken is frying, let’s prepare the sauce. In a large skillet, heat sesame oil over medium heat. Add the dried Tianjin peppers and cook them for about 1 minute until they’re lightly toasted.
  7. Add the chili flakes to the skillet and cook for about another minute until fragrant. Then toss in the minced garlic and minced ginger, cooking until aromatic, about 1 minute.
  8. Pour in the reserved orange chicken sauce into the skillet and bring it to a simmer. Stir occasionally until the sugar dissolves and the sauce thickens, which usually takes about 1 to 2 minutes.
  9. Finally, add the fried chicken into the skillet and toss everything together until the chicken is evenly coated in that luscious orange sauce. Serve immediately and watch everyone enjoy!

Notes

Tip: Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven or on the stovetop for best results.