Panda Express Orange Chicken – Easy Copycat Recipe
The Ultimate Copycat: Mastering Panda Express Orange Chicken at Home
There are certain culinary delights that transcend mere meals, becoming experiences. The moment that tangy, sweet, and slightly spicy glaze hits your palate, clinging to perfectly crispy chicken, it’s pure magic. For many, that moment is synonymous with Panda Express Orange Chicken. It’s a dish that has captured hearts and taste buds worldwide, an undeniable icon of American-Chinese cuisine. But what if I told you that very same enchanting experience, that craveable symphony of flavors, could be effortlessly recreated in your own kitchen? Prepare to embark on a journey that will not only satisfy your deepest cravings but also empower you to become a true master of this beloved classic. Forget the takeout line; your kitchen is about to become the hottest spot for authentic, irresistible orange chicken.
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Quick Glance Summary
⏱️ Prep Time: 30 minutes, 🍽️ Servings: 4-6, 💥 Vibe: Crispy, Tangy, Irresistible
Jump Ahead Section
- What You’ll Need
- How to Make Panda Express Orange Chicken
- Fun Twists & Serving Ideas
- Reviews
- FAQ
- Conclusion
What You’ll Need
Gather your arsenal, because creating this spectacular Panda Express Orange Chicken is simpler than you might imagine. A few key ingredients, readily available at any grocery store, are all that stand between you and a plate piled high with golden-brown, flavor-packed goodness.
For the Chicken:
- 2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- ½ cup cornstarch
- ¼ cup all-purpose flour
- 1 large egg, beaten
- ¼ cup water
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
For the Orange Sauce:
- ½ cup fresh orange juice (from about 1-2 oranges)
- ¼ cup rice vinegar
- ¼ cup soy sauce (low sodium preferred)
- ¼ cup granulated sugar
- 2 tablespoons brown sugar, packed
- 1 tablespoon orange zest
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sriracha or chili garlic sauce (optional, for heat)
- 1 tablespoon cornstarch, mixed with 2 tablespoons cold water (slurry)
For Garnish (Optional):
- Sesame seeds
- Chopped green onions
- Extra orange zest
How to Make Panda Express Orange Chicken
The journey to achieving perfect Panda Express Orange Chicken is one of simple steps, culminating in a dish that will have everyone asking for your secret. Follow these instructions carefully, and prepare for culinary acclaim!
- Prepare the Chicken: In a medium bowl, combine the cornstarch, flour, beaten egg, water, salt, and pepper. Whisk until a smooth, thick batter forms. Add the chicken pieces to the batter, tossing gently to ensure each piece is thoroughly coated.
- Fry the Chicken: Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C). Carefully add the battered chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 4-6 minutes, or until the chicken is golden brown and cooked through. Remove with a slotted spoon and place on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining chicken.
- Make the Orange Sauce: While the chicken fries, prepare the glorious orange sauce. In a medium saucepan, whisk together the orange juice, rice vinegar, soy sauce, granulated sugar, brown sugar, orange zest, ginger, minced garlic, and sriracha (if using). Bring the mixture to a simmer over medium heat, stirring until the sugars dissolve.
- Thicken the Sauce: Once simmering, give the cornstarch slurry a quick re-stir and slowly pour it into the simmering sauce, whisking constantly. Continue to whisk for 1-2 minutes until the sauce thickens to your desired consistency. It should be glossy and able to coat the back of a spoon.
- Combine and Serve: Add the crispy fried chicken pieces directly into the thickened orange sauce. Toss gently to ensure every single piece of that delicious Panda Express Orange Chicken is beautifully coated in the sticky, vibrant glaze. Serve immediately over steamed white or brown rice, garnished with sesame seeds and green onions, if desired.
Fun Twists & Serving Ideas
This homemade Panda Express Orange Chicken is fantastic as is, but don’t shy away from making it your own!
- Spicy Kick: For those who love heat, double the sriracha or add a pinch of red pepper flakes to the sauce.
- Citrus Boost: Enhance the orange flavor by adding a few thin slices of fresh orange to the sauce as it simmers, removing them before serving.
- Vegetarian Delight: Substitute chicken with extra-firm tofu (pressed and cubed), cauliflower florets, or even portobello mushrooms for a fantastic plant-based version.
- Noodle Bowl: Serve the Panda Express Orange Chicken over a bed of stir-fried noodles instead of rice for a heartier meal.
- Veggie Power: Stir-fry some broccoli florets, bell peppers, or snap peas and toss them in with the chicken and sauce for a more complete meal.
FAQ
Q: Can I bake or air-fry the chicken instead of deep-frying?
A: Yes! For a healthier option, you can bake the coated chicken pieces at 400°F (200°C) for 20-25 minutes, flipping halfway, or air-fry at 375°F (190°C) for 15-20 minutes until crispy and cooked through. The texture won’t be identical to deep-frying, but it will still be delicious.
Q: Can I make the orange sauce ahead of time?
A: Absolutely! The orange sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of water if it’s too thick, before tossing with freshly cooked chicken.
Q: What’s the best way to get crispy chicken?
A: The key to crispy chicken is ensuring your oil is at the correct temperature (350°F/175°C) and not overcrowding the pot. Frying in batches allows the oil temperature to remain consistent, leading to a perfectly golden, crunchy exterior.
Q: Can I use pre-bottled orange juice?
A: While fresh orange juice provides the brightest, most authentic flavor, you can use high-quality, 100% pure orange juice from a carton. Just be sure to still add the orange zest for that essential aromatic punch.
Conclusion
You’ve done it! You’ve unlocked the secret to the beloved Panda Express Orange Chicken, transforming your kitchen into a beacon of aromatic delight. There’s an undeniable satisfaction in crafting such an iconic dish from scratch, knowing every ingredient, every sizzle, every whisk was guided by your hands. This isn’t just a recipe; it’s an invitation to elevate your weeknight meals, to impress your guests, and to revel in the sheer joy of a perfectly executed, incredibly flavorful meal. So, gather your courage, embrace your inner chef, and bring this homemade Panda Express Orange Chicken to life. Share the magic, share the flavor, and remember to explore more culinary wonders at magicinkitchen.com!
Recipe Note
For optimal crispiness, ensure the fried chicken is tossed with the warm orange sauce just before serving. If preparing ahead, store the chicken and sauce separately and combine right before reheating to maintain the chicken’s delightful crunch.
Panda Express Orange Chicken
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course, Dinner
Servings: 4
Calories: 550 calories per serving
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- For the Batter:
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 3/4 cup water
- For Frying:
- 4-6 cups vegetable oil (or canola, peanut oil)
- For the Orange Sauce:
- 1 cup orange juice (freshly squeezed or good quality store-bought)
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/2 cup granulated sugar
- 2 tablespoons brown sugar (packed)
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon orange zest (optional)
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons cornstarch
- 3 tablespoons cold water (for slurry)
- 1 teaspoon sesame oil (optional)
- For Garnish (optional):
- Sesame seeds
- Sliced green onions
Instructions
- Prepare Chicken & Batter: Cut chicken into bite-sized pieces. In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. In a separate small bowl, whisk the egg and 3/4 cup water. Add the wet ingredients to the dry ingredients and mix until a smooth batter forms. Add the chicken pieces to the batter and toss to coat thoroughly.
2. Fry Chicken: Heat vegetable oil in a large deep pot or Dutch oven to 350-375°F (175-190°C). Fry chicken in batches, ensuring not to overcrowd the pot, until golden brown and cooked through, about 3-5 minutes per batch. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.
3. Make Orange Sauce: While the chicken is frying or after, in a medium saucepan, combine the orange juice, soy sauce, rice vinegar, granulated sugar, brown sugar, grated ginger, minced garlic, orange zest (if using), and red pepper flakes (if using). Bring to a simmer over medium heat, stirring until the sugars dissolve.
4. In a small bowl, whisk together 2 tablespoons cornstarch with 3 tablespoons cold water to create a slurry. Slowly whisk the cornstarch slurry into the simmering sauce. Continue stirring until the sauce thickens to your desired consistency. Remove from heat and stir in the sesame oil (if using).
5. Combine & Serve: Add the fried chicken pieces to the saucepan with the orange sauce. Toss gently to coat all the chicken evenly.
6. Serve immediately over steamed rice, garnished with sesame seeds and sliced green onions, if desired.
Chef’s Notes: For extra crispy chicken, you can do a double fry: fry initially until lightly golden, then remove and increase oil temperature slightly. Fry a second time for 1-2 minutes until deeply golden and extra crisp. Adjust red pepper flakes to your preferred spice level, or omit for no heat.
