Ingredients
Equipment
Method
- In a medium bowl, whisk together the cornstarch, all-purpose flour, salt, and black pepper. In a separate shallow bowl, lightly beat the eggs.1/4 cup cornstarch, 1/4 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 large eggs
- Working in batches, dip each piece of chicken thigh into the beaten eggs, letting any excess drip off, then place it into the cornstarch mixture, tossing to coat thoroughly. Shake off any excess coating and set the coated chicken aside on a plate or wire rack.1.5 lbs boneless, skinless chicken thighs
- Pour vegetable oil into a wok or deep heavy-bottomed pot to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). You can test if the oil is ready by dropping a small piece of chicken coating into it; it should sizzle immediately and float to the surface.2-3 inches vegetable oil
- Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-5 minutes per batch, or until golden brown and crispy, turning occasionally. Use a slotted spoon to remove the fried chicken and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken.
- While the chicken is frying or draining, prepare the sauce. In a medium saucepan, combine the orange juice, rice vinegar, soy sauce, brown sugar, honey, grated ginger, minced garlic, and red pepper flakes (if using). Whisk to combine.1 cup orange juice, 1/4 cup rice vinegar, 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon honey, 1 tablespoon grated fresh ginger, 2 cloves garlic, 1/2 teaspoon red pepper flakes
- Heat the sauce mixture over medium heat, bringing it to a gentle simmer. Cook for about 5 minutes, stirring occasionally, to allow the flavors to meld.
- Whisk the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) into the simmering orange sauce. Continue to cook, stirring constantly, until the sauce has thickened to your desired consistency, about 1-2 minutes. It should be syrupy and coats the back of a spoon.1 tablespoon cornstarch, 2 tablespoons cold water
- Add the fried chicken pieces to the thickened orange sauce. Gently toss the chicken to coat each piece evenly. Cook for just 30-60 seconds more to allow the sauce to adhere to the chicken and warm through without making it soggy.
- Serve the Panda Express Orange Chicken immediately. Garnish with sesame seeds and chopped green onions if desired. This dish is best served hot, typically over steamed rice.sesame seeds, chopped green onions
Notes
For best crispness when reheating, use the stovetop method.
