Spicy Citrus Panda Express Orange Chicken

$- 1 lb boneless chicken thighs, cut into bite-sized pieces - 1 cup cornstarch - 2 large eggs, beaten - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced - ½ cup freshly squeezed orange juice - Zest of 1 orange - ½ cup granulated sugar - ¼ cup soy sauce - 2 tablespoons rice vinegar - 1 tablespoon chili sauce (adjust to your heat preference) This recipe uses chicken thighs for a tender bite. The cornstarch gives a crispy coating. Beating the eggs helps the cornstarch stick well. Fresh ginger and garlic add a punch of flavor. The orange juice and zest bring a bright, sweet taste. They balance the dish and make it pop. For the sauce, sugar adds sweetness. Soy sauce gives a salty depth. Rice vinegar adds tanginess, enhancing the flavor. The chili sauce brings heat, which you can adjust. With these ingredients, you create a dish full of flavor. Each bite is crunchy, sweet, and spicy. Enjoy making this easy and tasty recipe! {{ingredient_image_2}} To start, you need to marinate the chicken. Take 1 pound of boneless chicken thighs and cut them into bite-sized pieces. In a medium bowl, season the chicken with a pinch of salt and pepper. Mix well and let it marinate for about 15 minutes. This step adds flavor and helps the chicken stay juicy. Next, set up your breading station. Place 1 cup of cornstarch in one bowl and 2 beaten eggs in another. Take a marinated chicken piece and dip it into the cornstarch. Make sure it is fully coated. Then, immerse it in the beaten egg. Let any extra egg drip off. This double coating gives the chicken a crispy texture when fried. Now, it's time to cook the chicken. Heat 1 cup of vegetable oil in a large skillet or wok over medium-high heat. To check if the oil is hot enough, drop a small spoonful of the cornstarch into the oil. If it sizzles, you are ready. Carefully add the coated chicken pieces in batches. Fry them for about 3 to 4 minutes per side until they are golden brown and fully cooked. Use a slotted spoon to remove the chicken and place it on paper towels to drain any excess oil. In a separate pan, combine the minced ginger, minced garlic, ½ cup of freshly squeezed orange juice, zest of 1 orange, ½ cup of granulated sugar, ¼ cup of soy sauce, 2 tablespoons of rice vinegar, and 1 tablespoon of chili sauce. Cook over medium heat, stirring occasionally, until the sugar dissolves and the sauce thickens. This should take about 5 to 7 minutes. Once the sauce has thickened, carefully add the fried chicken pieces to the pan. Gently toss everything together. You want to make sure the chicken is evenly coated in the orange sauce. Let it simmer for an additional 2 to 3 minutes. This helps the flavors blend beautifully. Transfer the Spicy Orange Chicken to a serving dish. Arrange it nicely to make it look appealing. Garnish with freshly sliced green onions. If you like, sprinkle some sesame seeds on top for an extra touch of flair. Enjoy your delicious homemade Hot Panda Express Orange Chicken! To change the heat level of your orange chicken, you can use different chili sauces. If you want more heat, try a hot chili paste. If you prefer it milder, reduce the amount of chili sauce in the recipe. A little goes a long way. Start with a small amount and taste as you go. You can also add fresh chilies for a kick. Frying the chicken well is key for great texture. Make sure the oil is hot enough before adding chicken. If the oil is too cool, the chicken will soak up more oil. Heat the oil over medium-high heat until it sizzles when you drop in a small piece of cornstarch. This ensures a crispy finish. Fry in small batches to keep the oil temperature steady. For a burst of extra flavor, add spices or citrus. Try adding a pinch of red pepper flakes for more heat. You can also squeeze in more orange juice or add lime zest. This boosts the taste and freshness of the dish. Experiment with spices like five-spice powder or even a splash of sesame oil for depth. Pro Tips Coat for Crunch: Make sure to coat the chicken evenly in cornstarch before dipping it in the egg. This will give you a thicker, crunchier texture once fried. Maintain Oil Temperature: Keep an eye on the oil temperature while frying. If it gets too hot, the chicken will burn on the outside and remain raw inside. Use a thermometer if possible. Customize Spice Level: Adjust the amount of chili sauce based on your heat preference. Start with less if you are unsure and add more to taste. Fresh is Best: Use freshly squeezed orange juice and zest for the most vibrant flavor. Avoid bottled juice as it can lack the necessary freshness and aroma. {{image_4}} You can swap chicken thighs for chicken breasts. Chicken breasts are leaner. They cook faster, but may dry out. Thighs offer more flavor and stay juicy. Choose based on your taste and health goals. If you want a lighter meal, try baking instead of frying. Baking cuts down on oil and calories. Coat the chicken in cornstarch and eggs, then bake at 400°F for 20-25 minutes. This gives you a crispy texture without the extra fat. Experimenting with sauces is fun! You can try teriyaki, sweet and sour, or even a spicy chili sauce. Each sauce brings a unique twist. Adjust the sweetness and heat to match your taste. Enjoy exploring new flavors! Store your leftover orange chicken in an airtight container. Make sure it cools to room temperature first. Place it in the fridge and eat it within three days for the best taste. Always label your container with the date. If you want to keep orange chicken longer, you can freeze it. Place the cooled chicken in a freezer-safe bag or container. Squeeze out as much air as possible to prevent freezer burn. It can last for about three months in the freezer. To reheat, thaw it overnight in the fridge. Then, heat it in a pan on low. This keeps it crispy and tasty. When stored properly in the fridge, orange chicken stays good for about three days. If frozen, it lasts up to three months. After that, the taste and texture can suffer. Always check for any off smells or changes before eating. The spice level of Panda Express Orange Chicken is mild to medium. It has a nice kick from the chili sauce. Most people enjoy the flavor without feeling overwhelmed by heat. You can adjust the spice by adding more or less chili sauce when you cook. Yes, you can make this dish gluten-free! Simply use gluten-free soy sauce. You can find this at most grocery stores. Also, check that your chili sauce is gluten-free. With these swaps, you can enjoy this tasty meal without worry. To keep the chicken crispy, fry it in hot oil. Make sure the oil temperature is right before you add the chicken. After frying, let the chicken rest on paper towels. This helps drain excess oil. Finally, serve the chicken right away for the best crunch! You now have all the steps to make delicious Panda Express orange chicken at home. Start with quality ingredients like chicken thighs, fresh ginger, and orange juice for the best flavor. Don't forget to marinate, bread, and fry the chicken perfectly. Use our tips to adjust spice levels and explore healthy alternatives. With the storage info, enjoying your chicken later is easy. Try different variations to keep the meal exciting. This dish is simple and packed with taste. You can impress family and friends with your cooking skills. Enjoy cooking and savoring every bite!$

Spicy Citrus Panda Express Orange Chicken

A deliciously spicy and tangy orange chicken dish inspired by Panda Express, featuring crispy chicken coated in a flavorful orange sauce.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Chinese

Servings 4

Calories 400 kcal

Ingredients

1 lb boneless chicken thighs, cut into bite-sized pieces
1 cup cornstarch
2 large eggs, beaten
1 cup vegetable oil (for frying)
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
0.5 cup freshly squeezed orange juice
1 zest of 1 orange
0.5 cup granulated sugar
0.25 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon chili sauce
2 green onions sliced (for garnish)
1 tablespoon sesame seeds (optional, for garnish)

Instructions

In a medium bowl, season the chicken pieces with a pinch of salt and pepper. Mix well and let the chicken marinate for about 15 minutes while you prepare the rest of your ingredients.
Set up your breading station by placing the cornstarch in one bowl and the beaten eggs in another. Take each marinated chicken piece, first dip it into the cornstarch until fully coated, and then immerse it in the beaten egg, allowing any excess to drip off. Ensure a thick, even coating on each piece.
In a large skillet or wok, heat the vegetable oil over medium-high heat. To check if the oil is ready, drop a small spoonful of the cornstarch mixture into the oil; if it sizzles and bubbles, your oil is hot enough for frying.
Carefully add the coated chicken pieces in batches to the hot oil. Fry until each piece is golden brown and fully cooked, about 3-4 minutes per side. Use a slotted spoon to remove the chicken and place it on paper towels to drain any excess oil.
In a separate pan, combine the minced ginger, garlic, freshly squeezed orange juice, orange zest, sugar, soy sauce, rice vinegar, and chili sauce. Cook over medium heat, stirring occasionally, until the sugar fully dissolves and the sauce begins to thicken, about 5-7 minutes.
Once the sauce has thickened, carefully add the fried chicken pieces to the pan. Gently toss everything together until the chicken is evenly coated in the delicious orange sauce. Allow the mixture to simmer for an additional 2-3 minutes to let the flavors meld beautifully.
Transfer the Spicy Orange Chicken to a serving dish, ensuring an appealing arrangement. Garnish with freshly sliced green onions and, if desired, a sprinkle of sesame seeds for an extra touch of flair.

Notes

Adjust the chili sauce according to your heat preference.

Keyword orange chicken, Panda Express, spicy chicken