Copycat Panda Express Orange Chicken

Prepare the Chicken: In a large bowl, whisk together the flour, cornstarch, salt, and white pepper. Add the egg, water, and 1 1/2 tablespoons of canola oil. Stir until just combined, forming a sticky batter. Add the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes. (30 minutes)

Heat the Oil: Pour peanut or canola oil into a deep pot or fryer, filling it about 2 inches deep. Heat the oil to 375°F (190°C). Use a thermometer to ensure accurate temperature. (5 minutes)

Make the Sauce: While the oil heats, prepare the sauce. In a large skillet or wok, heat the remaining 1/2 tablespoon canola oil and 2 teaspoons sesame oil over medium-high heat. Add the crushed red pepper flakes, ginger, and garlic. Stir-fry until fragrant, about 30 seconds. (2 minutes)

Add the Sauce Base: Stir in the brown sugar, orange juice, vinegar, and soy sauce. Bring the mixture to a boil, stirring occasionally. (3 minutes)

Thicken the Sauce: In a small bowl, whisk together the 3 tablespoons cold water and 2 tablespoons cornstarch until smooth. Pour this slurry into the sauce and stir continuously. Bring the sauce back to a boil, then reduce the heat to low and simmer, stirring constantly, until the sauce thickens to your desired consistency. Turn off the heat and keep warm. (5 minutes)

Fry the Chicken: Working in batches to avoid overcrowding the pot, carefully add the battered chicken pieces to the hot oil. Fry for 5-6 minutes per batch, stirring occasionally, until golden brown and crispy. Maintain the oil temperature around 350°F (175°C). (15 minutes)

Drain and Repeat: Remove the fried chicken with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Repeat the frying process with the remaining chicken. (10 minutes)

Combine and Serve: Return the sauce to medium heat. If it has thickened too much, add a tablespoon or two of water to reach your desired consistency. Add the fried chicken to the sauce and toss gently to coat all the pieces evenly. Stir in the remaining 1 teaspoon of sesame oil and the orange zest. Serve immediately over hot cooked rice. Garnish with sliced green onions and sesame seeds, if desired. (5 minutes)