BAKED ORANGE CHICKEN W/PANDA EXPRESS COPYCAT SAUCE!

🍊🍗 BAKED ORANGE CHICKEN (PANDA EXPRESS COPYCAT!) 🍗🍊
All the takeout flavor without the fryer – crispy, sticky, and bursting with citrusy-sweet goodness!

✨ WHY THIS BEATS TAKEOUT

✔ Healthier baked version (but just as crispy!)
✔ Spot-on copycat sauce with pantry staples
✔ Ready in 35 mins (faster than delivery)
✔ Meal-prep friendly – reheats perfectly

🛒 INGREDIENTS (Serves 4)

For the Chicken:

1.5 lbs chicken thighs, cubed (breasts work too)
1/2 cup cornstarch
2 eggs, beaten
1 tbsp oil (for baking sheet)

Orange Sauce (Panda-Style):

3/4 cup orange juice (fresh or bottled)
1/3 cup brown sugar
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp grated ginger
2 garlic cloves, minced
1 tsp orange zest
1/2 tsp red pepper flakes
1 tbsp cornstarch + 2 tbsp water

Garnish:

Green onions, sesame seeds

👩‍🍳 STEP-BY-STEP

1️⃣ CRISP THE CHICKEN

Preheat oven to 425°F (220°C). Line baking sheet with foil + oil.
Dip chicken in egg → cornstarch (press to coat).
Bake 20 mins, flip, bake 10 more mins until golden.

2️⃣ MAKE THE SAUCE

Simmer orange juice, sugar, soy sauce, vinegar, ginger, garlic, zest, and pepper flakes for 3 mins.
Whisk cornstarch + water, stir into sauce until thickened (~1 min).

3️⃣ COAT & SERVE

Toss crispy chicken in sauce (or drizzle over top).
Garnish with green onions & sesame seeds.

💡 PRO TIPS

✔ Extra crispy? Use a wire rack on the baking sheet.
✔ Air fryer option: Cook at 400°F (200°C) for 12-15 mins, shaking halfway.
✔ Sauce too sweet? Add 1 tbsp lemon juice.
✔ Vegetarian: Use cauliflower or tofu instead.