📝 About This Recipe
Inspired by the iconic Panda Express classic, this dish features double-fried, golden-brown chicken thighs tossed in a vibrant, aromatic orange glaze. The sauce strikes the perfect balance of zesty citrus, savory soy, and a subtle chili kick, creating a sticky coating that clings to every crispy nook and cranny. It’s a nostalgic Asian-American fast-food staple elevated with fresh ingredients and professional techniques for the ultimate home-cooked indulgence.
🥗 Ingredients
The Chicken & Marinade
- 1.5 pounds Boneless skinless chicken thighs (cut into 1-inch bite-sized pieces)
- 1 tablespoon Soy sauce
- 1 tablespoon Shaoxing wine or dry sherry (adds depth to the meat)
- 1/2 teaspoon White pepper (finely ground)
Crispy Battering
- 1 Egg (large, beaten)
- 1/2 cup Cornstarch (for that signature crunch)
- 1/4 cup All-purpose flour (helps with browning)
- 1/2 teaspoon Baking powder (creates airy bubbles in the crust)
- 3 cups Vegetable oil (for deep frying)
Signature Orange Sauce
- 3/4 cup Fresh orange juice (freshly squeezed is best)
- 1 tablespoon Orange zest (from about one large orange)
- 1/4 cup Rice vinegar (for essential tang)
- 3 tablespoons Light soy sauce
- 1/2 cup Brown sugar (packed)
- 1 tablespoon Fresh ginger (finely minced)
- 3 cloves Garlic (minced)
- 1/2 teaspoon Red chili flakes (adjust for heat preference)
- 1 teaspoon Sesame oil (for aroma)
- 1 tablespoon Cornstarch slurry (mixed with 1 tbsp water)
Garnish
- 2 stalks Green onions (thinly sliced on the bias)
- 1 teaspoon Toasted sesame seeds
👨🍳 Instructions
-
1
In a medium bowl, toss the chicken pieces with soy sauce, Shaoxing wine, and white pepper. Let marinate for at least 15 minutes to infuse flavor.
-
2
In a separate large bowl, whisk together the egg, cornstarch, flour, and baking powder until a thick, smooth paste forms. If it's too thick, add a teaspoon of water.
-
3
Add the marinated chicken to the batter bowl, ensuring every piece is thoroughly and evenly coated.
-
4
Prepare the sauce by whisking orange juice, zest, rice vinegar, soy sauce, brown sugar, and sesame oil in a small jug. Set aside.
-
5
Heat 3 cups of oil in a wok or deep pot to 350°F (175°C). Carefully drop chicken pieces in one by one to prevent sticking.
-
6
Fry the chicken in batches for 3-4 minutes until light golden and cooked through. Remove with a slotted spoon and drain on a wire rack.
-
7
Increase the oil heat to 375°F (190°C). Flash-fry all the chicken a second time for 1-2 minutes until deeply golden and extra crispy. This is the secret to staying crunchy!
-
8
In a clean large skillet or wok over medium heat, add 1 tablespoon of oil. Sauté the minced garlic, ginger, and chili flakes for 30 seconds until fragrant.
-
9
Pour in the prepared orange sauce mixture. Bring to a simmer and let it bubble for 2-3 minutes until the sugar is fully dissolved.
-
10
Whisk the cornstarch slurry and pour it into the sauce. Stir constantly until the sauce thickens enough to coat the back of a spoon.
-
11
Immediately add the crispy chicken to the sauce. Toss rapidly for 30 seconds until every piece is glazed and glossy.
-
12
Transfer to a serving platter, garnish generously with green onions and sesame seeds, and serve immediately while the coating is at its peak crunch.
💡 Chef's Tips
Always use chicken thighs instead of breasts; they stay juicy and tender under the high heat of frying. Don't skip the double-fry method; the first fry cooks the meat, while the second fry dehydrates the crust for maximum crunch. Ensure your orange zest is only the bright orange part; the white pith underneath is bitter and will ruin the sauce. If the sauce becomes too thick while waiting for the chicken, loosen it with a splash of water or extra orange juice. Work quickly once the chicken hits the sauce to ensure it stays crispy when it reaches the table.
🍽️ Serving Suggestions
Serve over a bed of fluffy steamed Jasmine rice to soak up the extra glaze. Pair with stir-fried bok choy or steamed broccoli for a fresh, crunchy contrast. Enjoy with a side of vegetable chow mein for the full 'takeout at home' experience. A chilled Riesling or a crisp Lager balances the sweetness and spice of the dish beautifully. Add a few dried red chilies to the sauce if you prefer an 'extra spicy' Sichuan-style kick.