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homemade Orange Chicken (Panda Express Copycat) photo

Orange Chicken (Panda Express Copycat)

Crispy battered chicken tossed in a sweet-tangy orange sauce for a restaurant-style copycat at home.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • wok or sturdy pot
  • deep-fry thermometer
  • Mixing Bowls
  • Whisk or fork
  • spider or slotted spoon
  • Paper Towels
  • Tongs

Ingredients
  

  • 1/3 cup hoisin sauce
  • 1 teaspoon orange zest
  • 3 tablespoon orange juice
  • 3 tablespoon soy sauce
  • 1/2 cup sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch for sauce
  • 2 tablespoon water for sauce (to dissolve cornstarch)
  • 2 1/2 cup all-purpose flour divided
  • 1 cup water ice cold, for batter
  • 1 large egg for batter
  • 1/4 cup cornstarch for dredging
  • 1 teaspoon salt for dredging
  • 1/2 teaspoon black pepper for dredging
  • vegetable oil for frying and a few tablespoons for stir-frying
  • 1 lb boneless skinless chicken thighs cut into bite-sized pieces
  • 1 tablespoon fresh ginger minced
  • 2 cloves garlic minced
  • 1 tablespoon scallions chopped, for garnish (optional)

Instructions
 

  • Whisk together hoisin sauce, orange zest, orange juice, soy sauce, sugar, sesame oil, and 1 tablespoon cornstarch with 2 tablespoons water until smooth; set the sauce aside.
  • Make the wet batter: in a medium bowl combine 1½ cups of the flour with the ice-cold 1 cup water and the egg; whisk until smooth and the consistency of pancake batter.
  • Make the dry dredge: in a separate bowl combine the remaining 1 cup of flour (from the 2½ cups total), 1/4 cup cornstarch, 1 teaspoon salt, and 1/2 teaspoon black pepper; mix well.
  • Heat about 2 inches of vegetable oil in a wok or deep pot to 350°F (175°C).
  • Working in batches, dip the chicken pieces into the wet batter, then dredge them in the dry flour mixture to coat; set the coated pieces aside on a tray.
  • Fry the battered chicken in batches until golden brown and very crispy, about 4–6 minutes per batch depending on size; remove with a spider or slotted spoon and drain on paper towels.
  • Carefully discard the frying oil and wipe the wok clean with paper towels (or transfer chicken to a clean wok); add about 2 tablespoons vegetable oil and heat over high heat.
  • Add the minced ginger and garlic to the hot wok and stir-fry for about 30 seconds, stirring constantly until fragrant.
  • Pour in the reserved sauce, stir frequently, bring to a boil, and simmer for 2–3 minutes until slightly thickened.
  • Add the fried chicken pieces to the wok and toss to fully coat them with the sauce; cook for 1 minute to heat through.
  • Serve immediately over steamed rice and garnish with chopped scallions if desired.

Notes

  • See the linked video in the original post for visual guidance.
  • Boneless, skinless chicken breasts can be substituted for thighs.
  • You may fry chicken in a separate pot or deep-fryer and finish the sauce in the wok.
  • Discard used frying oil responsibly; do not pour down the sink.
  • Leftovers keep in the refrigerator up to 3 days.
  • Reheat briefly in the microwave before serving.