Copycat Panda Express Orange Chicken

🧺Ingredients

• 1 1/2 lb chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 large egg, beaten
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Neutral oil, for frying
• 3/4 cup orange juice
• 1/3 cup sugar
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp orange zest
• 1 tbsp cornstarch mixed with 2 tbsp water
• Cooked rice and sliced green onions, for serving

👩‍🍳Instructions

1. Dredge the chicken. Toss the chicken pieces with salt and pepper, then coat in the beaten egg, then in the cornstarch-flour mixture. Let rest 5 minutes so the coating adheres.
2. Fry it crispy. Heat 1/2 inch of oil in a wok or deep skillet to 350°F. Fry the chicken in batches 4-5 minutes until deep golden and crispy. Drain on a wire rack — not paper towels, which steam the crust.
3. Make the glaze. In a clean wok, simmer the orange juice, sugar, soy sauce, rice vinegar, garlic, ginger, and orange zest 3-4 minutes. Stir in the cornstarch slurry and simmer 1-2 minutes until thick and glossy.
4. Toss and serve. Add the crispy chicken to the glaze and toss to coat every piece. Serve immediately over rice with green onions.

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