Description

This Orange Chicken recipe delivers succulent, bite-sized chicken thigh pieces coated in a crispy batter and smothered in a sticky, sweet, and tangy orange sauce. Inspired by Panda Express, it features a perfect balance of citrus flavor, garlic, ginger, and soy sauce, making it a delicious homemade version of the popular takeout dish. Served over steamed rice and topped with sesame seeds, it’s a satisfying meal perfect for any weeknight dinner.

Ingredients

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For the Chicken Batter and Coating

90 g (3/4 cup) plain (all-purpose) flour
1 medium egg
1/4 tsp garlic salt
Pinch of salt and pepper
90 ml (1/3 cup + 1 tbsp) cold water
8 chicken thigh fillets (skinless and boneless), chopped into bite-sized chunks
2 tbsp cornflour (cornstarch)
120 ml (1/2 cup) vegetable oil (for frying)

For the Orange Sauce

Juice of 2 large oranges
Zest of half an orange
6 tbsp caster sugar (or superfine sugar)
5 tbsp soy sauce
2 cloves garlic, minced
1 tsp minced ginger
1 tsp rice vinegar
1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water to form a slurry (optional for thickening)

To Serve

Boiled rice
1 tsp sesame seeds

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Instructions

Prepare the batter: In a large bowl, whisk together the plain flour, egg, garlic salt, salt, pepper, and cold water until smooth. Aim for a thick batter that will coat the chicken well. If it’s too thick, add a splash more water and mix again.
Coat the chicken with cornflour: Place the chopped chicken thigh pieces in a separate bowl and sprinkle evenly with cornflour. Toss to coat each piece thoroughly.
Combine chicken with batter: Add the cornflour-coated chicken pieces into the batter bowl and gently mix to ensure all chicken chunks are coated with the batter.
Heat the frying oil: Pour the vegetable oil into a wok or large frying pan and heat over medium-high until hot and shimmering.
Make the orange sauce: While the oil heats, whisk together orange juice and zest, sugar, soy sauce, minced garlic, ginger, and rice vinegar in a medium bowl. Set aside.
Fry the chicken in batches: In batches of two or three, carefully place chicken pieces into the hot oil. Fry for 3-4 minutes, turning occasionally with tongs, until golden brown and cooked through. Avoid crowding the pan to keep the chicken crispy. Transfer cooked pieces onto kitchen paper-lined bowls to drain, adding more oil if necessary to maintain frying temperature.
Prepare the sauce in the pan: Dispose of any leftover oil from the wok. Lower the heat to medium and pour the orange sauce into the pan. Bring it to a boil, then reduce to a simmer for a few minutes until the sauce slightly thickens.
Optional thickening: If a thicker sauce is desired, slowly stir in the cornflour slurry (cornflour mixed with cold water) into the sauce while stirring continuously until it thickens further.
Toss chicken in sauce: Return the fried chicken pieces to the wok. Using a spatula, gently turn and lift the chicken pieces repeatedly to coat them evenly with the orange sauce.
Serve: Spoon the sauced orange chicken over bowls of boiled rice and sprinkle with sesame seeds for garnish. Serve immediately for best texture and flavor.

Notes

This recipe is inspired by Panda Express Orange Chicken with a balance of sticky, sweet, and tangy flavors.
For crispier chicken, fry in small batches to prevent overcrowding and maintain oil temperature.
The cornstarch slurry is optional but recommended if you prefer a thicker sauce.
Using chicken thigh fillets keeps the meat tender and juicy.
Serve immediately after tossing to retain the crispy coating.

Nutrition

Serving Size: 1 serving
Calories: 637 kcal
Sugar: 18 g
Sodium: 1621 mg
Fat: 29 g
Saturated Fat: 17 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 43 g
Fiber: 1 g
Protein: 50 g
Cholesterol: 256 mg