Copycat Panda Express Orange Chicken

Chicken: 

1-1/2 c all purpose flour

1/2 c cornstarch

1/2 tbsp salt

1/2 tsp pepper

1 large egg, room temp

1-1/4 c sparkling water, chilled

1 tbsp sesame oil

1-1/2# boneless skinless chicken thighs/breasts, cut into 1" pieces

 

Sauce:

1 tbsp oil

1/2 tsp crushed red pepper flakes

1 tbsp minced garlic

1-1/2 tsp minced fresh ginger root

2 tbsp sugar

2 tbsp light brown sugar

2 tbsp rice vinegar

2 tbsp orange juice

1 tbsp soy sauce

1 tsp grated orange zest

1 tbsp water

1 tbsp cornstarch

 

rice, sliced green onions, toasted sesame seeds

 

Ina large bowl, combine flour, cornstarch, salt, and pepper. Whisk in egg, sparkling water, and sesame oil until smooth. Add chicken pieces, toss to evenly coat. Cover; transfer to refrigerator. Let chicken marinate at least 30 minutes.

Heat about 1/2-1" deep oil in a large wok or Dutch oven to 350°. Working in batches, add a few pieces of the chicken. Cook, turning occasionally  until the chicken is deep golden brown on all sides and cooked through, about 5-6 minutes. Transfer fried chicken pieces to a paper towel-lined sheet pan to drain. Repeat with remaining chicken pieces.

For sauce, heat oil in a large skillet to med-high heat. Add red pepper flakes, garlic and ginger; cook until fragrant, 30-60 seconds. Add sugar, brown sugar, rice vinegar, orange juice, soy sauce, and orange zest; stir until sugars dissolved and mixture begins to bubble. 

In a small bowl, whisk together water and cornstarch until dissolved. Add to sauce; stir until smooth. Cook sauce until it thickens, 1-2 minutes.

Add fried chicken pieces to sauce; toss gently to coat. Serve with cooked rice and top with green onion and sesame seeds.