If you just can’t get enough of the beloved Panda Express dish, our copycat recipe is a game-changer. Skip the drive-thru tonight—this homemade orange chicken is sweet, sour, and perfectly sticky enough to curb any takeout craving. Ready in under an hour with all of the same sweet and savory flavors you love, staying in for weeknight dinner has never been easier. Here’s everything you need to know:
Contents
Ingredients
- 2large eggs
- 1/4 c.all-purpose flour
- 1/2 c.plus 1 tbsp. cornstarch, divided
- Kosher salt
- Freshly ground black pepper
- 2 lb.boneless, skinless chicken breasts, cut into 1″ pieces
- 1 tbsp.canola oil, plus more for frying
- 2cloves garlic, finely chopped
- 1/2 tsp.finely chopped peeled ginger
- 1/2 tsp.crushed red pepper flakes
- 2/3 c.fresh orange juice
- 2 tbsp.hoisin sauce
- 2 tbsp.reduced-sodium soy sauce
- 2 tbsp.sweet chili sauce
- 1 tbsp.apple cider vinegar
- 1 tbsp.brown sugar
- Juice of 1/2 lemon
- 2scallions, thinly sliced
- Cooked white rice, for serving
Directions
- Step 1
In a shallow bowl, beat eggs until blended. In another shallow bowl, mix flour and 1/2 cup cornstarch; season with salt and black pepper. Coat chicken in egg, then toss in flour mixture, tapping off any excess.
- Step 2Into a large, deep skillet, pour oil to a depth of 1/4″. Heat until shimmering and a piece of chicken sizzles when added. Working in batches, fry chicken until golden brown and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate.
- Step 3In a medium saucepan over medium heat, heat 1 tablespoon oil. Add garlic, ginger, and red pepper and cook, stirring, until fragrant, about 2 minutes. Whisk in orange juice, hoisin sauce, soy sauce, chili sauce, vinegar, brown sugar, and lemon juice and bring to a simmer.
- Step 4Meanwhile, in a small bowl, whisk remaining 1 tablespoon cornstarch with 2 tablespoons water. Slowly whisk into sauce to thicken and simmer, stirring occasionally, until sauce is syrupy, about 5 minutes.
- Step 5Transfer chicken to a platter. Add sauce, toss to combine, and top with scallions. Serve over rice.
