Copycat Panda Express Orange Chicken Recipe
This Panda Express Orange Chicken recipe tastes just like the takeout version with crispy chicken tossed in a sweet and spicy orange sauce.
Servings: 6 servings
Calories: 459kcal
Ingredients
- 1/4 cup canola oil
- 1 lb chicken breasts, diced
- 2 eggs whisked
- 1/2 cup cornstarch
- 1 cup flour
- 4 green onions, sliced
- Sesame seeds, for garnish
Orange chicken sauce
- 1/3 cup orange juice preferably from an orange
- 1 tbsp cornstarch
- 1 tbsp honey
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 4 cloves garlic, minced
- 1 tsp orange zest
- 1 tsp ginger, minced
Rice
- 1 1/4 cups water
- 1 cup white rice
- 1 tsp butter
- 1 pinch salt
Instructions
- Mix sauce ingredients in a bowl and set aside. Add rice ingredients to a rice cooker and cook.
- Add eggs to a bowl, then mix cornstarch and flour together in another large bowl. Dredge chicken in egg mixture, then toss in flour mixture.
- Heat canola oil in a large skillet over med-high heat. When lightly smoking, add chicken and cook for 3-4 minutes per side until golden brown. Add chicken to a paper-towel lined plate to drain oil. Season with salt and set aside.
- Meanwhile, microwave sauce in a large bowl for 1 minute.
- Gently toss chicken with sauce in the large bowl, then serve over rice. Garnish with green onions and sesame seeds, then serve and enjoy!
Video
Notes
Serve with cauliflower rice for a low-carb option.
Store any leftovers in the fridge for up to 5 days then reheat in a skillet over medium-high heat.
Freeze for up to 3 months then thaw in the fridge overnight, reheat and serve with fresh rice.
Nutrition
Calories: 459kcal | Carbohydrates: 58g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 171mg | Potassium: 422mg | Fiber: 1g | Sugar: 5g | Vitamin A: 232IU | Vitamin C: 10mg | Calcium: 38mg | Iron: 2mg