Description

This Panda Express Orange Chicken recipe recreates the iconic sweet and tangy fried chicken dish popularized by the famous restaurant. Tender boneless chicken pieces are battered and fried to a golden crisp, then tossed in a flavorful homemade orange sauce featuring fresh orange juice, ginger, garlic, and soy sauce. Perfect for a delicious Asian-inspired dinner that combines crispy texture with zesty citrus flavors.

Ingredients

Scale

Chicken and Breading

3-4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup all-purpose flour
2 eggs, beaten
Vegetable oil, for frying

Orange Sauce

1/2 cup fresh orange juice
Zest of 1 orange
1/4 cup low-sodium soy sauce
1/4 cup brown sugar
2 tablespoons rice vinegar
2 cloves garlic, minced
1 tablespoon fresh ginger, minced

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Instructions

Prepare the Chicken: Cut the chicken breasts into bite-sized pieces to ensure even cooking and easy eating.
Set Up Breading Station: Arrange two bowls—one with the all-purpose flour and the other with the beaten eggs for dipping the chicken.
Bread the Chicken: Dip each chicken piece first into the beaten eggs, then coat thoroughly with flour, pressing lightly to adhere the flour.
Heat Oil: Pour vegetable oil into a skillet and heat over medium-high heat until shimmering and hot enough for frying.
Fry the Chicken: Carefully place the breaded chicken pieces into the hot oil. Fry for 5-7 minutes or until golden brown and cooked through, turning occasionally to brown evenly. Remove and drain on paper towels.
Prepare the Orange Sauce: In a saucepan, combine fresh orange juice, orange zest, low-sodium soy sauce, brown sugar, rice vinegar, minced garlic, and minced ginger. Heat the mixture over medium heat until it begins to bubble and the sugar dissolves, stirring occasionally.
Toss Chicken in Sauce: Add the fried chicken pieces to the saucepan and toss thoroughly until each piece is well coated with the fragrant orange sauce.

Notes

Use fresh orange juice and zest for the best bright citrus flavor in the sauce.
Adjust sugar in the sauce based on preferred sweetness.
Make sure the oil is hot before frying to prevent soggy chicken.
Drain fried chicken well to avoid excess oil in the sauce.
Serve immediately for the best crispy texture.