Sticky Panda Express Copycat Orange Chicken
Crispy fried chicken pieces tossed in a sweet, savory, and slightly spicy citrus glaze that tastes just like the restaurant original.
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Ingredients
- 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
- 1 cup cornstarch
- 1 piece large egg, beaten
- 2 cups vegetable oil for frying
- 3/4 cup fresh orange juice
- 3 tablespoons soy sauce
- 1/2 cup brown sugar, packed
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red chili flakes
- 1 tablespoon orange zest
Instructions
- 1
Pat chicken pieces dry and dip them into the beaten egg, then dredge thoroughly in cornstarch until well-coated.
- 2
Heat oil in a large skillet or wok to 350°F and fry chicken in batches until golden brown and crispy, about 3-4 minutes per side.
- 3
Remove chicken and drain on paper towels; discard all but 1 tablespoon of oil from the pan.
- 4
In the same pan, sauté garlic, ginger, and red chili flakes for 30 seconds until fragrant.
- 5
Whisk together orange juice, soy sauce, brown sugar, and rice vinegar, then pour into the pan.
- 6
Simmer the sauce over medium heat until it reduces and thickens into a sticky syrup, about 5-7 minutes.
- 7
Add the fried chicken and orange zest back into the pan, tossing quickly to coat every piece in the glaze.
- 8
Serve immediately over white rice and garnish with green onions or sesame seeds if desired.
Nutrition per Serving
485
Calories
28g
Protein
54g
Carbs
18g
Fat
1g
Fiber
32g
Sugar
840mg
Sodium
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