Begin by cutting 1½ pounds of boneless, skinless chicken thighs or breasts into uniform bite-sized pieces for even cooking. In a mixing bowl, combine 1 cup of all-purpose flour, ½ cup + 1 tablespoon of cornstarch, 1 teaspoon of salt, and ½ teaspoon of black pepper. Dredge each chicken piece in this dry mixture, dip it into 2 large beaten eggs, then coat it lightly again in the flour mixture for that satisfying crunch.

Heat a generous amount of vegetable oil in a deep skillet or wok over medium-high heat, approximately 350°F. Fry the chicken in small batches to ensure they crisp up beautifully, cooking each batch for about 5-6 minutes until they turn golden brown and crispy. Once done, transfer the chicken pieces onto paper towels to drain excess oil, keeping them warm while you prepare the sauce.

In a medium saucepan over medium heat, combine 1 cup of freshly squeezed orange juice, ½ cup of sugar, ¼ cup of rice vinegar, 2 tablespoons of low-sodium soy sauce, 1 teaspoon of grated fresh ginger, 2 minced garlic cloves, and ½ teaspoon of crushed red pepper flakes (if using). Stir the mixture until the sugar dissolves, then introduce the cornstarch slurry while stirring continuously until the sauce thickens, approximately 2-3 minutes.

Carefully add the fried chicken pieces into the thickened orange sauce, tossing them gently until well coated. Allow the chicken to simmer for an additional 2 minutes, letting the flavors meld together.

Transfer the glossy Juicy Panda Express Orange Chicken to a serving platter, garnishing with sliced green onions and a sprinkle of sesame seeds for added flavor and freshness. Serve hot alongside jasmine rice or sautéed vegetables.