Description
A homemade version of Panda Express Orange Chicken featuring crispy fried chicken pieces tossed in a tangy, sweet, and slightly spicy orange sauce, perfect for a delightful and flavorful meal.
Ingredients
Chicken and Coating
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/2 cup whole milk
- 1 large egg
- 1 tablespoon vegetable oil
- Vegetable oil, for frying (enough for about 4 inches deep in pot)
Orange Sauce
- 1 tablespoon sesame oil
- 1 teaspoon red chili paste
- 1 tablespoon minced garlic (about 3 cloves)
- 1 tablespoon minced fresh ginger (about 1-inch piece)
- 1 tablespoon light soy sauce
- 1 tablespoon orange zest
- 1/4 cup rice vinegar
- 1/2 cup granulated sugar
- 1/2 cup fresh orange juice
- 1 tablespoon cornstarch
- 2 green onions, thinly sliced, for garnish
Instructions
- Heat Oil: Pour vegetable oil into a heavy Dutch oven or stockpot to about 4 inches deep and heat over medium heat until it reaches 375°F.
- Make Dry Mixture: In a shallow bowl, whisk together the all-purpose flour, cornstarch, paprika, fresh ground black pepper, garlic salt, and onion powder.
- Make Wet Mixture: In another bowl, whisk together the whole milk, egg, and 1 tablespoon vegetable oil until smooth.
- Coat Chicken: Dip each chicken piece into the milk mixture, then dredge thoroughly in the dry mixture to coat evenly.
- Fry: Carefully add several coated chicken pieces to the hot oil. Fry for 2 to 3 minutes until light golden brown and cooked through, maintaining the oil temperature between 350°F and 375°F. Remove with a slotted spoon and drain on paper towels. Repeat in batches until all chicken is fried.
- Make Sauce: In a medium saucepan over medium heat, add sesame oil. Stir in red chili paste, minced garlic, and minced ginger. Cook for 1 to 2 minutes until fragrant.
- Add Liquids: Add the light soy sauce, orange zest, rice vinegar, and granulated sugar to the saucepan. Stir well to combine all the ingredients.
- Thicken: Whisk the cornstarch into the fresh orange juice until smooth. Pour this mixture into the saucepan and simmer for 2 to 3 minutes, stirring constantly, until the sauce is thickened and glossy.
- Toss: Add the fried chicken pieces to the sauce and toss until they are fully coated with the orange sauce.
- Serve: Garnish the orange chicken with thinly sliced green onions and serve immediately while hot and crispy.
Notes
- Maintain the oil temperature carefully during frying to ensure crispy chicken without being greasy.
- You can adjust the amount of red chili paste based on your spice preference.
- Use fresh orange juice and zest for the best, most vibrant orange flavor.
- Drain fried chicken on paper towels to remove excess oil before tossing in sauce.
- This recipe serves 6 and is best enjoyed fresh for optimal crispiness.
