This copycat version of Panda Express orange chicken is everything you love about the original, from the crispy pieces of chicken to the sticky-sweet sauce.
3/4 cup freshly squeezed orange juice (from 2 oranges)
1/2 cup granulated sugar
2 tablespoons low-sodium soy sauce or tamari
2 tablespoons rice vinegar
1 tablespoon cornstarch
2/3 cup cornstarch
1/3 cup all-purpose flour
1 large egg
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 cup plus 1 tablespoon peanut or canola oil, for pan frying, divided
2 cloves garlic, minced
1/2 teaspoon finely grated fresh peeled ginger
1/4 teaspoon red pepper flakes
Cooked white rice, for serving
Thinly sliced scallions, for serving
Instructions
Place all the ingredients in a medium bowl and whisk until the sugar and cornstarch are dissolved; set aside.
Place the cornstarch and flour in a large bowl and whisk to combine. Place the egg, salt, and pepper in a medium bowl and whisk until well combined. Add the chicken pieces to the egg mixture and toss to coat. Using tongs, transfer the chicken to the bowl with the cornstarch mixture. Stir to coat the chicken well and shake off any excess cornstarch.
Heat 1/2 cup of the oil in a large high-sided skillet over medium-high heat until very hot and shimmering. Add about half of the chicken to the skillet. Fry until golden brown on the bottom, 3 to 4 minutes. Flip the chicken and fry until the other side is golden brown, about 4 minutes more. Transfer to a paper towel-lined plate. Pour out the first batch of oil into a heatproof bowl. Wipe out the pan with a paper towel. Repeat heating another 1/2 cup of the oil and frying the remaining chicken pieces. Pour out the oil and wipe the pan clean with a paper towel.
Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat until shimmering. Add garlic, ginger, and red pepper flakes, and stir-fry for 15 seconds. Rewhisk the sauce and pour into the skillet. Bring to a boil and cook until the sauce begins to thicken, about 2 minutes. Remove from the heat, add the chicken, and stir well to coat with the sauce. Serve over white rice and top with scallions.
