If you just can't get enough of the classic Panda Express dish, this copycat recipe will be a game-changer. Ready in under an hour with all of the same sweet and savory flavors you love, staying in for weeknight dinner has never been easier.
Ingreadient
- 2 large eggs
- 1/4 c. all-purpose flour
- 1/2 c. plus 1 tbsp. cornstarch, divided
- Kosher salt
- Freshly ground black pepper
- 2 lb. boneless, skinless chicken breasts, cut into 1" pieces
- 1 Tbsp. canola oil, plus more for frying
- 2 cloves garlic, finely chopped
- 1/2 tsp. finely chopped peeled ginger
- 1/2 tsp. crushed red pepper flakes
- 2/3 c. fresh orange juice
- 2 Tbsp. hoisin sauce
- 2 Tbsp. reduced-sodium soy sauce
- 2 Tbsp. sweet chili sauce
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. brown sugar
- Juice of 1/2 lemon
- 2 scallions, thinly sliced
- Cooked white rice, for serving
Direction
- In a shallow bowl, beat eggs until blended. In another shallow bowl, mix flour and 1/2 cup cornstarch; season with salt and black pepper. Coat chicken in egg, then toss in flour mixture, tapping off any excess.
- Into a large, deep skillet, pour oil to a depth of 1/4". Heat until shimmering and a piece of chicken sizzles when added. Working in batches, fry chicken until golden brown and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate.
- In a medium saucepan over medium heat, heat 1 tablespoon oil. Add garlic, ginger, and red pepper and cook, stirring, until fragrant, about 2 minutes. Whisk in orange juice, hoisin sauce, soy sauce, chili sauce, vinegar, brown sugar, and lemon juice and bring to a simmer.
- Meanwhile, in a small bowl, whisk remaining 1 tablespoon cornstarch with 2 tablespoons water. Slowly whisk into sauce to thicken and simmer, stirring occasionally, until sauce is syrupy, about 5 minutes.
- Transfer chicken to a platter. Add sauce, toss to combine, and top with scallions. Serve over rice.
