Homemade Panda Orange Chicken (Print-Friendly Version)
Crispy chicken coated in tangy orange sauce for a sweet, savory, and satisfying Chinese-inspired dish.
# Ingredients List:
→ Main Ingredients
01 -
450 g chicken breast, boneless and skinless, cut into 2 cm cubes
02 -
80 g cornstarch
03 -
1 large egg, beaten
04 -
15 ml vegetable oil
→ Sauce
05 -
120 ml fresh orange juice
06 -
60 ml soy sauce
07 -
25 g granulated sugar
08 -
15 ml rice vinegar
09 -
1 tablespoon ginger, freshly grated
10 -
0.25 teaspoon red pepper flakes, optional
# How to Make It:
01 -
Warm vegetable oil in a large skillet over medium-high heat to prepare for shallow frying.
02 -
Coat each chicken cube evenly with cornstarch and dip into the beaten egg to ensure an even, crisp crust.
03 -
Add the coated chicken pieces to the hot oil. Fry until golden brown and crisp on all sides, about 5–6 minutes. Remove and set aside on a plate lined with kitchen paper.
04 -
In the same skillet, combine orange juice, soy sauce, sugar, rice vinegar, grated ginger, and red pepper flakes if using. Simmer gently, stirring, until sugar dissolves and the sauce is aromatic.
05 -
Return the fried chicken to the skillet, tossing thoroughly to coat each piece in orange sauce.
06 -
Simmer for 2 to 3 minutes, stirring frequently, until the sauce thickens and adheres to the chicken, creating a glossy finish.
07 -
Plate the orange chicken hot, ideally with steamed rice or noodles, and enjoy immediately.
# Extra Tips:
01 -
For best flavor, use freshly squeezed orange juice. Chicken thighs can be substituted for a juicier result.