Panda Express copycat Orange Chicken

Kung Pao Orange Chicken Delight is not just a dish; it is a culinary experience that brings together the best of traditional Chinese flavors with a refreshing twist. This recipe showcases the beloved combination of Kung Pao chicken and the vibrant zest of orange, creating a mouthwatering dish that is perfect for any occasion. With its origins rooted in the rich tapestry of Chinese cuisine, Kung Pao chicken is a staple known for its bold flavors and vibrant textures. By infusing the classic recipe with the sweet and tangy notes of orange, we have a delightful fusion that is sure to tantalize your taste buds.

Discover the delicious fusion of flavors in Kung Pao Orange Chicken Delight, a unique take on a classic dish that combines the spicy kick of Kung Pao chicken with the refreshing zest of orange. This recipe features tender chicken thighs coated in a crispy layer, tossed in a sweet and tangy orange sauce, and finished with crunchy peanuts. Perfect for dinner parties or family meals, this vibrant dish is sure to impress everyone at your table. Follow our comprehensive guide to create this culinary masterpiece effortlessly!

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Ingredients

For the Chicken:

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1/2 cup cornstarch

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp garlic powder

1 large egg, beaten

3 cups vegetable oil, for frying

For the Orange Sauce:

1/2 cup orange juice (freshly squeezed recommended)

Zest of 1 orange

1/2 cup brown sugar

1/4 cup soy sauce

1 tbsp rice vinegar

2 tbsp hoisin sauce

1 tbsp sesame oil

1 tbsp cornstarch mixed with 2 tbsp water (slurry)

1/2 tsp crushed red pepper flakes (optional)

2 cloves garlic, minced

1 tsp ginger, minced

For Garnishing:

Sliced green onions

Sesame seeds

Instructions

Prepare the Chicken:

In a medium bowl, combine the cornstarch, salt, pepper, and garlic powder. In another bowl, dip the chicken pieces in beaten egg, then toss them in the cornstarch mixture until fully coated.

Fry the Chicken:

Heat the vegetable oil in a deep skillet or wok over medium-high heat. Once hot (about 350°F/175°C), fry the chicken pieces in batches until golden brown and cooked through, about 4-5 minutes per batch. Remove and drain on paper towels.

Make the Orange Sauce:

In a medium saucepan, combine the orange juice, orange zest, brown sugar, soy sauce, rice vinegar, hoisin sauce, sesame oil, minced garlic, ginger, and crushed red pepper flakes. Bring to a gentle boil over medium heat, stirring occasionally.

Thicken the Sauce:

Once boiling, stir in the cornstarch slurry (2 tbsp water mixed with 1 tbsp cornstarch) into the sauce. Cook for an additional 1-2 minutes, stirring constantly until the sauce thickens to your liking. Remove from heat.

Combine Chicken and Sauce:

In a large mixing bowl, add the cooked chicken and pour the orange sauce over the top. Gently toss until all the chicken is well-coated.

Serve:

Transfer the orange chicken to a serving platter, garnish with sliced green onions and sesame seeds, and serve immediately with steamed rice or chow mein.

Prep Time, Total Time, Servings: 20 minutes | 30 minutes | Serves 4