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Copycat Panda Express Orange Sesame Chicken

Crispy, golden chicken pieces tossed in a sweet and tangy orange sauce with a hint of sesame - this homemade version tastes just like your favorite Panda Express orange chicken but made fresh in your own kitchen!
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Prep Time 45 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American, Asian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Batter
  • 1 1/2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 tbsp salt
  • 1/2 tsp black pepper
  • 1 large egg room temperature
  • 1 1/4 cups sparkling water chilled
  • 1 tbsp sesame oil
  • oil for deep-fat frying canola or vegetable oil
Orange Sesame Sauce
  • 1 tbsp canola oil
  • 1/2 tsp crushed red pepper flakes
  • 1 tbsp minced garlic
  • 1 1/2 tsp minced fresh ginger
  • 2 tbsp granulated sugar
  • 2 tbsp light brown sugar
  • 2 tbsp rice vinegar
  • 2 tbsp fresh orange juice
  • 1 tbsp reduced-sodium soy sauce
  • 1 tsp grated orange zest
  • 1 tbsp cornstarch for slurry
  • 1 tbsp water for slurry
For Serving
  • hot cooked rice white or brown
  • sliced green onions for garnish
  • toasted sesame seeds for garnish

Equipment

  • Large mixing bowl
  • Wok or large Dutch oven
  • Large skillet
  • Paper towels
  • Candy thermometer
  • Wire cooling rack

Method
 

  1. In a large bowl, combine flour, cornstarch, salt and pepper. Whisk in egg, sparkling water and sesame oil until smooth to create a thick pancake batter consistency.
  2. Add chicken pieces to the batter and fold until evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the batter to properly hydrate.
  3. Heat oil about 1/2 to 1 inch deep in a large wok or Dutch oven to 350°F (175°C). Working in batches, carefully add a few pieces of battered chicken to the hot oil.
  4. Cook chicken, turning occasionally, until deeply golden brown on all sides and cooked through, about 5-6 minutes. Transfer to a paper towel-lined sheet pan to drain. Repeat with remaining chicken.
  5. While the last batch cooks, heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add red pepper flakes, garlic and ginger; cook until fragrant, 30-60 seconds.
  6. Add both sugars, rice vinegar, orange juice, soy sauce and orange zest to the skillet. Stir until sugars dissolve and mixture begins to bubble.
  7. In a small bowl, whisk together cornstarch and water until smooth. Add to the sauce and whisk until combined. Cook until sauce thickens to a honey-like consistency, 1-2 minutes.
  8. Add the fried chicken pieces to the sauce and gently toss until every piece is coated. Serve immediately over hot rice, garnished with green onions and toasted sesame seeds.

Notes

For extra crispy chicken, double-fry: fry once at 325°F for 3 minutes, rest for 2 minutes, then fry again at 350°F for 2-3 minutes. The sparkling water in the batter creates extra lightness and crispiness. If sauce becomes too thick, thin with a little orange juice or chicken stock. Store leftovers refrigerated for up to 4 days.