Make the Orange Sauce:

• In a medium saucepan, combine the orange juice, sugar, rice vinegar, soy sauce, orange zest, ginger, garlic, and red pepper flakes (if using).

• Bring to a simmer over medium heat, stirring occasionally.

• Once it’s simmering, add the cornstarch slurry (cornstarch mixed with water) and stir until the sauce thickens, about 2-3 minutes.

• Remove from heat and stir in the sesame oil for added flavor. Set the sauce aside.

Prepare the Chicken:

• In a large bowl, combine the flour, cornstarch, baking powder, salt, and pepper.

• Add the egg and cold water to the dry ingredients, stirring until the batter is smooth and thick.

• Dip each piece of chicken into the batter, making sure it’s fully coated.

Fry the Chicken:

• Heat vegetable oil in a large pot or wok over medium-high heat to about 350°F (175°C).

• Fry the chicken pieces in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 4-5 minutes per batch.

• Use a slotted spoon to remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.

Toss Chicken in Sauce:

• Once all the chicken is fried, place the crispy chicken pieces into a large bowl.

• Pour the prepared orange sauce over the chicken and toss gently to coat the chicken evenly in the sauce.

Serve:

• Serve the Panda Express-style orange chicken over steamed rice or alongside vegetables. Garnish with chopped green onions or sesame seeds if desired.