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Panda Express-Style Orange Chicken
Melissa Hart

Panda Express-Style Orange Chicken

The sauce needs to hit the chicken while both are hot, then stop cooking. Leave it in the skillet and the crisp shell goes soft fast. Bottled juice brings sweetness and acid. Fresh orange zest supplies the aroma it lacks.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1 large egg
  • 1 cup cornstarch
  • 4 cups neutral frying oil
  • 1/2 cup orange juice
  • 1 tbsp orange zest
  • 1/3 cup granulated sugar
  • 3 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 2 tbsp water

Method
 

  1. Heat the frying oil in a deep skillet to 350°F and beat the egg in a shallow bowl.
  2. Dip the chicken in the egg, coat it in the 1 cup cornstarch, and shake away loose powder.
  3. Fry in two batches for 5 to 7 minutes until crisp and 165°F inside, then drain on a rack.
  4. Simmer the orange juice, zest, sugar, vinegar and soy sauce in a clean skillet for 3 minutes.
  5. Whisk the 1 tablespoon cornstarch with the water, stir it into the sauce until glossy, then toss with the hot chicken for 30 seconds.