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Fiery Hot Orange Chicken: Panda Express Copycat Recipe

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Experience the irresistible flavors of Panda Express with this homemade Fiery Hot Orange Chicken. This recipe combines crispy chicken with a sweet, tangy, and spicy sauce for a deliciously satisfying meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs (cut into 1-inch pieces)
  • Salt (to taste)
  • Black pepper (to taste)
  • 2 large eggs
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup fresh orange juice
  • 2 tablespoons orange zest
  • ¼ cup soy sauce
  • 3 tablespoons rice vinegar
  • ½ cup granulated sugar
  • 2–3 tablespoons Sriracha
  • 1–2 teaspoons dried red chili flakes
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon minced garlic
  • 2 tablespoons cornstarch (for slurry)
  • 3 tablespoons cold water

Instructions

  1. First, take the boneless, skinless chicken thighs and cut them into roughly 1-inch bite-sized pieces. Pat them thoroughly dry with paper towels and season with a good pinch of salt and black pepper.
  2. Set up the dredging station: In one shallow dish, whisk the two large eggs. In another dish, combine about 1 cup of all-purpose flour with ½ cup of cornstarch, 1 teaspoon of salt, and ½ teaspoon of black pepper. Toss the seasoned chicken pieces first in the egg wash, letting any excess drip off, then transfer them to the flour-cornstarch mixture, ensuring each piece is fully coated. Shake off any excess flour.
  3. Heat about 2-3 inches of neutral oil (like vegetable, canola, or peanut oil) in a large Dutch oven or deep skillet over medium-high heat until it reaches around 350-375°F (175-190°C). Working in batches, carefully add the breaded chicken pieces and fry for 4-6 minutes, or until golden brown and cooked through. Transfer to a wire rack set over a baking sheet to drain, sprinkling with a little extra salt while hot.
  4. While the chicken is frying, prepare the sauce: In a medium saucepan, combine ½ cup fresh orange juice, 2 tablespoons orange zest, ¼ cup soy sauce, 3 tablespoons rice vinegar, ½ cup granulated sugar, 2-3 tablespoons Sriracha, 1-2 teaspoons dried red chili flakes, 1 teaspoon freshly grated ginger, and 1 teaspoon minced garlic. Whisk until the sugar dissolves.
  5. Bring the sauce mixture to a gentle simmer over medium heat. In a small bowl, whisk 2 tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry. Slowly pour in the cornstarch slurry while whisking constantly. Continue to whisk and simmer for another 1-2 minutes until the sauce thickens to a glossy, syrupy consistency.
  6. Once all the chicken is fried and the sauce is ready, add the crispy chicken pieces directly into the hot orange sauce. Toss gently to ensure every piece is coated. Serve immediately over steamed white or brown rice, garnished with sliced green onions and sesame seeds.

Nutrition

Keywords: Don't crowd the pan while frying for the crispiest chicken. Adjust the heat level by modifying the amount of Sriracha and chili flakes according to your preference. Fresh orange zest is essential for authentic flavor.

Find it online: https://softtasty.com/fiery-hot-orange-chicken-panda-express-copycat-recipe/