A copycat recipe of Panda Express Orange Chicken with crispy chicken and a tangy orange sauce, easy to prepare at home.

1 tablespoon cornstarch

2 tablespoons rice wine

1/4 cup water

1 teaspoon sesame oil

3 tablespoons low sodium soy sauce

10 tablespoons sugar

10 tablespoons white vinegar

Orange zest from a large orange

2 pounds chicken thighs, boneless, skinless, cut into 1-inch pieces

1 large egg

1 1/2 teaspoon kosher salt

1 teaspoon black pepper

2 tablespoons vegetable oil, divided, plus more for frying

1/2 cup cornstarch

1/4 cup flour

1 1/2 tablespoons ginger, freshly minced

2 cloves garlic, freshly minced

1/2 teaspoon crushed red pepper flakes

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In a medium bowl, combine 1 tablespoon cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar, and orange zest. Stir until smooth and set aside.
In a large bowl, add egg, salt, pepper, and 1 tablespoon vegetable oil, whisk together.
In another bowl, mix 1/2 cup cornstarch and 1/4 cup flour to create the flour mixture.
Heat vegetable oil in a large frying pan or wok to 375°F.
Dip the chicken pieces in the egg mixture, then dredge in the flour mixture, ensuring they’re evenly coated.
Fry the chicken in batches for 3 to 4 minutes, or until golden brown and crispy. Transfer to a cooling rack and repeat with the remaining chicken.
Drain most of the oil from the pan, leaving about 1 tablespoon of oil.
Add minced ginger, garlic, and crushed red pepper flakes to the pan. Cook for 10 seconds to release their aroma.
Pour in the orange sauce and bring it to a boil, stirring to combine.
Turn off the heat, add fried chicken to the pan, and gently stir to coat the chicken in the sauce.

For a healthier version, try grilled or baked chicken instead of fried.
For extra vegetables, add steamed broccoli, bell peppers, or carrots with the chicken.
Add more crushed red pepper flakes or sriracha for extra spice.
Increase sugar for a sweeter version of the sauce.
To store, refrigerate for up to 3 days, and reheat in a skillet to maintain crispiness.