Sticky Orange Chicken (Panda Express Copycat)

Get setIngredients

• 2 large eggs
• 1/4 cup all-purpose flour
• 1/2 cup cornstarch, for the coating
• 1 tablespoon cornstarch, for the sauce
• Kosher salt and black pepper, to taste
• 2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• Canola oil, enough to fill a large deep skillet to 1/4-inch depth, plus 1 tablespoon for the sauce
• 2 cloves garlic, finely minced
• 1/2 teaspoon fresh ginger, peeled and finely grated
• 1/2 teaspoon crushed red pepper flakes
• 2/3 cup fresh orange juice
• 2 tablespoons hoisin sauce
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons sweet chili sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar
• Juice of 1/2 lemon
• 2 scallions, thinly sliced, for garnish
• Cooked white rice, for serving

Recipe yield: 4. Shown for cooking scale, not as a health score.

Make itInstructions

1. Crack the eggs into a shallow bowl and beat them well. In a second shallow bowl, whisk together the flour and 1/2 cup of cornstarch, then season generously with salt and pepper.

2. Working in batches, dip each piece of chicken into the beaten egg, let the excess drip off, then press it into the cornstarch-flour mixture until evenly coated. Tap off any loose flour.

3. Pour canola oil into a large, deep skillet to a depth of about 1/4 inch and heat over medium-high until the oil shimmers and looks wavy. Fry the coated chicken pieces in batches — don't crowd the pan — until each piece is deep golden and cooked through, about 4 to 5 minutes per batch. Transfer to a paper-towel-lined plate to drain.

4. While the chicken drains, warm 1 tablespoon of canola oil in a medium saucepan over medium heat. Add the garlic, ginger, and red pepper flakes and stir until fragrant, about 2 minutes.

5. Pour in the orange juice, hoisin sauce, soy sauce, sweet chili sauce, apple cider vinegar, brown sugar, and lemon juice. Whisk everything together and bring the mixture to a gentle simmer.

6. Stir the remaining 1 tablespoon of cornstarch into 2 tablespoons of cold water until smooth, then slowly drizzle it into the simmering sauce while whisking constantly. Let the sauce cook, stirring occasionally, until it thickens into a glossy, syrupy glaze, about 5 minutes.

7. Add the fried chicken to the sauce and toss until every piece is thoroughly coated — this is where the sticky orange chicken magic really happens. Scatter sliced scallions over the top and serve immediately over warm white rice.

Adapted from delish.com