Panda Express Recipe

Prep and cut

Trim excess fat from chicken thighs and cut into 1 to 1 1/4-inch bite-size pieces. Pat pieces very dry with paper towel.

Marinate

In a medium bowl combine 2 tbs soy sauce and 1 beaten egg. Add chicken, toss to coat, and let sit 10 minutes at room temperature (or up to 30 minutes refrigerated).

Coat

In a shallow bowl whisk together 3 tbs cornstarch, 2 tbs all-purpose flour, 1 tsp kosher salt, and 1 tsp black pepper. Add marinated chicken pieces and toss until each piece is evenly coated (press coating onto pieces if needed). Shake off excess.

Fry

Pour about 1 cup vegetable oil into a large skillet or wok to reach roughly 1/3-inch depth and heat over medium-high heat until oil reaches 350°F (if you have a thermometer) or a small piece of coated chicken sizzles and browns within 30 seconds. Fry chicken in batches to avoid crowding: cook 3–4 minutes per batch, turning occasionally, until golden brown and cooked through (internal temp 165°F). Transfer to a wire rack or paper towels to drain. Keep warm in a 200°F oven while finishing remaining batches.

Combine sauce ingredients

In a small bowl whisk together 1 cup orange juice, 1 tbs granulated sugar, 2 tbs light brown sugar, 2 tbs rice vinegar, 2 tbs soy sauce, 1 tbs hoisin, 1 tsp sesame oil, 1 tsp grated fresh ginger, 1 tsp minced garlic, and 1 tsp red chili flakes until the sugars dissolve.

Reduce and thicken

Heat a large nonstick skillet or wok over medium heat. Pour the sauce mixture into the pan and bring to a gentle simmer. Let simmer 3–4 minutes to mellow the brightness and concentrate flavors. Stir occasionally to prevent sticking. In a small cup dissolve 1 tsp cornstarch into 1 tbs water to make a slurry. Slowly whisk the slurry into the simmering sauce and continue to simmer 1–2 minutes until sauce becomes glossy and thick enough to coat the back of a spoon. Taste and adjust: add up to 1/2 tbs sugar if you prefer sweeter, or a splash more rice vinegar for brightness.

Finish sauce with fried chicken

Add the fried chicken pieces to the pan with the sauce and toss gently over medium heat 1–2 minutes, ensuring each piece is evenly coated. If sauce is too thick, add 1–2 tbs water to loosen. Once chicken is heated through and glazed, remove from heat.

Divide steamed rice among 4 plates. Arrange glazed orange chicken over rice. Sprinkle toasted sesame seeds and sliced scallions over the chicken. Serve immediately.