Whether rolled up as a lunch wrap or served for dinner with rice, this is the best take-home orange chicken around. Nicole shows you how to make a copycat orange chicken recipe that's just as delicious, if not better, than what you get at Panda Express!

0:00 – Introduction
0:28 – Making the batter
2:36 – How do you make orange chicken sauce?
5:17 – Roasting chicken over the stove
7:00 – Orange chicken with rice
8:00 – Orange chicken wrap

Step 1:
Mix the flour, cornstarch, salt and white pepper in a large bowl. Add the egg, water, and 1 1/2 tablespoons of the oil and stir to combine (the mixture will be like a sticky batter). Add the chicken pieces to the batter and stir well. Let the chicken sit in the refrigerator while the oil heats up.

Step 2:
Pour oil into a deep pan, filled about 2 inches deep. Heat oil to 375 degrees C (190 degrees F).

Meanwhile, for the sauce, heat the remaining oil and 2 teaspoons sesame oil in a large skillet over medium heat. Add crushed red pepper, ginger, and garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the brown sugar, orange juice, vinegar and soy sauce and bring the mixture to a boil, stirring often.

Step 3:
Combine 3 tablespoons cold water and cornstarch in a small bowl and stir until the cornstarch is dissolved. Pour the mixture into the pan and stir to combine. Bring the mixture to a boil and simmer, stirring constantly until the sauce thickens. Turn off the heat and keep it warm while the chicken cooks.

Step 4:
Working in batches, carefully add the coated chicken pieces to the hot oil. The oil temperature will drop when food is added. Cook the chicken at 350 degrees F (175 degrees C), stirring occasionally, until golden brown and crispy, 5 to 6 minutes. Remove the chicken with a slotted spoon and let it drain on a rack on paper towels. Return the oil temperature to 365 to 375 degrees F (185 to 190 degrees C) and repeat the process with the remaining chicken.

Step 5:
Return the sauce mixture to medium heat, adding more water as necessary if the sauce becomes too thick. Once hot, add the cooked chicken pieces and stir well. Stir in the remaining sesame oil and orange zest and serve with hot cooked rice. Garnish with green onions and sesame seeds if desired.
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