Homemade Panda-Style Orange Chicken

Instructions

1. 1

   **Marinate Chicken:** In a medium bowl, combine the chicken pieces with 1 tbsp soy sauce, 1 tsp rice vinegar, 1/2 tsp grated ginger, and 1 minced garlic clove. Toss to coat and let marinate for at least 15 minutes while you prepare the sauce and batter.

2. 2

   **Prepare Orange Sauce:** In a small saucepan, combine orange juice, orange zest, 1/4 cup soy sauce, 1/4 cup rice vinegar, sugar, 1 tbsp grated ginger, 2 minced garlic cloves, and red pepper flakes (if using). Bring to a simmer over medium heat, stirring until sugar dissolves. In a small separate bowl, whisk together 2 tbsp cornstarch and 3 tbsp water to create a slurry. Pour the slurry into the simmering sauce, whisking constantly until the sauce thickens to your desired consistency. Remove from heat and set aside.

3. 3

   **Prepare Batter:** In a large bowl, whisk together all-purpose flour, 1/2 cup cornstarch, baking powder, and 1/4 tsp salt. In a separate small bowl, whisk the egg with 1/4 cup water (or soda water). Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are fine.

4. 4

   **Heat Oil:** Pour 4 cups of frying oil into a large Dutch oven or deep skillet. Heat the oil over medium-high heat to 350-375°F (175-190°C). Use a thermometer if possible, or test by dropping a tiny bit of batter – it should sizzle immediately.

5. 5

   **Batter and Fry Chicken:** Dip each marinated chicken piece into the prepared batter, ensuring it's fully coated. Carefully drop chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes per batch, or until light golden brown and cooked through. Remove with a slotted spoon and place on a wire rack set over a paper towel-lined baking sheet to drain.

6. 6

   **Optional Double Fry for Extra Crispiness:** For restaurant-level crispiness, increase the oil temperature to 375-400°F (190-200°C). Once all chicken is fried once, return it to the hot oil in batches and fry for an additional 1-2 minutes until deeply golden brown and very crispy.

7. 7

   **Toss with Sauce:** In a large wok or skillet, heat the prepared orange sauce over medium heat until it begins to simmer. Add the fried chicken pieces and toss gently to coat evenly with the sauce.

8. 8

   **Serve:** Remove from heat immediately to prevent the chicken from losing its crispiness. Garnish with sliced green onions and sesame seeds. Serve hot with steamed rice.