My go-to order at Panda Express is double-orange chicken and white rice, and I've always wanted to recreate it at home! So when I found out that the Recipe Fairy created another banger copycat recipe, you know that I just had to share it with you all! Here's how you can make Panda Express' orange chicken at home:

Panda Express Orange Chicken Copycat Recipe:

*This recipe yields 6 servings

Ingredients:

• For the Chicken
  • 2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
  • 1 quart canola or vegetable oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried ginger
  • Zest and juice of 1/2 of an orange
  • 2 eggs, beaten
  • 1 cup cornstarch
  • 1/2 cup flour
• For the Sauce
  • 1/2 cup water
  • 3 tablespoons soy sauce
  • 1/2 cup sugar
  • 1/2 cup rice wine vinegar
  • 2 tablespoons sriracha sauce
  • 1 tablespoon grated ginger
  • 1 tablespoon grated garlic
  • Zest and juice of 1.5 oranges
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • Salt and pepper to taste

Instructions:

1. Toss the chicken with salt, pepper, dried ginger, orange zest, and orange juice. Then stir to coat the chicken evenly. Let the chicken marinate at room temperature for about 30 minutes.
2. Next, combine the first 8 ingredients for the sauce in a small pot. Bring to a boil, reduce the heat to a simmer, and allow the sauce to simmer for 5 minutes.
3. Dissolve the 1 tablespoon of cornstarch in just enough cold water (about 2 tablespoons) to make a paste. Add the paste to the sauce and stir; bring the sauce back up to a simmer and cook for 2 more minutes. Please note: the sauce should be slightly syrupy and thick.
4. Then, add the sesame oil and season the sauce to taste; remove from the heat and set aside.
5. Preheat frying oil in a wok or large pot to 375F.
6. For the chicken, stir together the flour and cornstarch in a bowl. Dip the chicken pieces into the beaten egg and add to the bowl with the cornstarch mixture. Coat the pieces in the cornstarch mixture. Put the pieces into a colander and shake off any excess dry mixture.
7. Fry the chicken pieces for 3–4 minutes or until golden brown and crispy. Remove the cooked chicken from the oil and place onto a cooling rack.
8. Bring the sauce back up to a simmer.
9. Once all the chicken is cooked, toss it with the sauce in a wok or pan, and fully coat all the chicken in the sauce.
10. Serve with white rice, noodles, or stir-fried veggies. Enjoy!

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