Inside: A spot-on copy cat of Panda Express’ famous Crispy Orange Chicken that you can easily make at home.
I might avoid fried foods most of the time, but keeping it real, I love me some crispy orange chicken!! It’s definitely one of my favorite “guilty” pleasures.
There’s just something so satisfying about those soft pillows of chicken breast enveloped in crispy batter and dripping with sticky sweet orange glaze. My mouth is watering just talking about it!
With this easy copycat recipe, you don’t have to drive anywhere or pay take-out prices to enjoy this Chinese food favorite. It’s actually easier than you think to make right in your own kitchen! Here’s how:
Copycat Crispy Orange Chicken Recipe
I’ve included affiliate links for your convenience in re-creating this recipe; disclosure policy available here.
Ingredients
- 2 lb boneless & skinless chicken breast, chopped
- 1 egg
- 1 1⁄2 teaspoons salt
- 1/8 teaspoon pepper
- 2 tablespoons oil
- 1⁄2 cup corn starch, plus 1 tbsp
- 1⁄4 cup all purpose flour
- 1 tablespoon ginger root, minced
- 1 teaspoon garlic, minced
- 1⁄2 teaspoon red chili pepper flakes
- 1⁄4 cup green onion, chopped
- 1 tablespoon mirin (sweet rice cooking win)
- 1⁄4 cup water
- 1⁄2 teaspoon sesame oil
For the Orange Sauce:
- 1 1⁄2 tablespoons soy sauce
- 1 1⁄2 tablespoons water
- 5 tablespoons sugar
- 5 tablespoons white vinegar
- zest of 1 orange
Add all sauce ingredients to a medium mixing bowl. Whisk together until well-combined. Sauce may be stored in the fridge for up to a week.
Kitchen items you might find helpful:
Directions
To prepare the chicken:
Mix together egg, salt, pepper and vegetable oil in a medium bowl and set aside.
In a separate medium sized bowl, add 1/2 cup corn starch and 1/4 cup flour and whisk together. Set aside.
In a small bowl, dissolve 1 tablespoon cornstarch in 1/4 cup water. Set aside.
Heat the oil in a deep-fryer or large frying pot to 375 degrees.
Chop your boneless and skinless chicken into bite-sized chunks. Dip chicken pieces in the egg mixture, roll in the corn starch mixture until lightly coated, and place in your fryer for 3 to 4 minutes.
When chicken turns a golden brown, remove from the fryer and place on a paper towel lined plate.
Fry chicken in small batches to prevent lowering the oil temperature.
Put it all together:
Add oil, ginger root, and garlic to a large wok or skillet and stir fry for about 1 minute, stirring constantly.
Stir in chili peppers and green onions.
Add rice wine (mirin) and stir to combine for less than a minute.
Add orange sauce to wok and bring mixture to a boil.
Add fried chicken pieces and stir until coated in sauce.
Stir in your small bowl of water/corn starch mixture and continue stirring until sauce thickens.
Add sesame oil and stir until all ingredients are well incorporated and chicken is coated in a rich, thick orange sauce.
Best enjoyed warm.
Grab a free printable copy of this Copycat Orange Chicken recipe:
- 2 lb boneless & skinless chicken breast chopped
- 1 egg
- 1 1/2 tsp salt
- 1 pepper
- 2 tbsp oil
- 1/2 c corn starch plus 1 tbsp
- 1/4 c all purpose flour
- 1 tbsp ginger root minced
- 1 tsp garlic minced
- 1/2 tsp red chili pepper flakes
- 1/4 c green onion chopped
- 1 tbsp rice wine
- 1/4 c water
- 1/2 tsp sesame oil
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp water
- 5 tablespoons sugar
- 5 tablespoons white vinegar
- zest of 1 orange
- Mix together egg, salt, pepper and vegetable oil in a medium bowl and set aside.
- In a separate medium sized bowl, add 1/2 cup corn starch and 1/4 cup flour and whisk together. Set aside.
- In a small bowl, dissolve 1 tablespoon cornstarch in 1/4 cup water. Set aside.
- Heat the oil in a deep-fryer or large frying pot to 375 degrees.
- Chop your boneless and skinless chicken into bite-sized chunks. Dip chicken pieces in the egg mixture, roll in the corn starch mixture until lightly coated, and place in your fryer for 3 to 4 minutes.
- When chicken turns a golden brown, remove from the fryer and place on a paper towel lined plate.
- Fry chicken in small batches to prevent lowering the oil temperature.
- Using a wok or large skillet add oil, ginger root, and garlic to a large wok or skillet and stir fry for about 1 minute, stirring constantly.
- Stir in chili peppers and green onions.
- Add rice wine and stir to combine for less than a minute.
- Add orange sauce to wok and bring mixture to a boil.
- Add fried chicken pieces and stir until coated in sauce.
- Stir in your small bowl of water/corn starch mixture and continue stirring until sauce thickens.
- Add sesame oil and stir until all ingredients are well incorporated and chicken is coated in a rich, thick orange sauce.
- Best enjoyed warm.
Be sure to pin this recipe on Pinterest:
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“Famous” Asian Roasted Brussels Sprouts
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Last updated on July 24th, 2019 at 09:32 am
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