Panda Express Orange Chicken: craving that sweet, tangy, and utterly irresistible flavor from your favorite Chinese takeout, but want to skip the line and control the ingredients? You’re in the right place! I’ve cracked the code to recreating this iconic dish in your very own kitchen, and trust me, it’s even better than the original.
Orange chicken, while often associated with American Chinese cuisine, draws inspiration from traditional Cantonese flavors. The use of citrus, particularly oranges, in savory dishes has a long history in Southern China, where the fruit is abundant. While the exact origins of the Panda Express version are shrouded in a bit of mystery, its popularity is undeniable. It’s become a staple for countless people seeking a quick, satisfying, and flavorful meal.
What makes Panda Express Orange Chicken so beloved? It’s the perfect balance of textures and tastes. Crispy, golden-brown chicken pieces are coated in a luscious, vibrant orange sauce that’s both sweet and savory, with a hint of tanginess that keeps you coming back for more. It’s incredibly convenient, satisfying a craving in minutes, and universally appealing to both kids and adults. Plus, making it at home allows you to customize the spice level and ensure you’re using high-quality ingredients. So, let’s get cooking and bring the taste of Panda Express to your table!
Ingredients:
- For the Chicken:
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- 1/2 cup water
- Vegetable oil, for frying
- For the Orange Sauce:
- 1/2 cup orange juice, freshly squeezed is best!
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar, packed
- 2 tablespoons honey
- 1 tablespoon orange zest
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon ginger, freshly grated
- 1 teaspoon garlic, minced
- 1/4 teaspoon red pepper flakes (or more, to taste!)
- For Serving:
- Cooked rice, for serving
- Green onions, chopped, for garnish (optional)
- Sesame seeds, for garnish (optional)
Preparing the Chicken:
- In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. This is our dry mixture, and it’s crucial for getting that crispy coating we all love.
- In a separate bowl, whisk together the egg and water. This is our wet mixture, and it helps the dry ingredients adhere to the chicken.
- Now, let’s get the chicken ready. Dip each piece of chicken into the wet mixture, making sure it’s fully coated. Then, dredge it in the dry mixture, pressing gently to ensure the flour mixture sticks to all sides. I like to do this in batches to avoid clumping.
- Place the coated chicken pieces on a wire rack while you heat the oil. This helps prevent the coating from getting soggy.
Frying the Chicken:
- Pour vegetable oil into a large, deep pot or Dutch oven until it’s about 2-3 inches deep. Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature. If the oil is too cold, the chicken will be greasy; if it’s too hot, the outside will burn before the inside is cooked.
- Carefully add the chicken to the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy chicken. Fry for about 5-7 minutes per batch, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the fried chicken from the oil with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil. This helps keep the chicken crispy.
Making the Orange Sauce:
- While the chicken is frying, let’s make the orange sauce. In a medium saucepan, whisk together the orange juice, rice vinegar, soy sauce, granulated sugar, brown sugar, and honey.
- Add the orange zest, grated ginger, minced garlic, and red pepper flakes to the saucepan. The zest adds a wonderful citrusy aroma, and the ginger and garlic provide a savory depth. The red pepper flakes give it that signature kick!
- In a small bowl, whisk together the cornstarch and water to create a slurry. This will help thicken the sauce.
- Pour the cornstarch slurry into the saucepan and whisk constantly to prevent lumps from forming.
- Bring the sauce to a simmer over medium heat, stirring occasionally. Continue to simmer for about 5-7 minutes, or until the sauce has thickened to your desired consistency. It should be able to coat the back of a spoon.
- Taste the sauce and adjust the seasonings as needed. You might want to add more sugar for sweetness, soy sauce for saltiness, or red pepper flakes for heat.
Combining Chicken and Sauce:
- Once the chicken is fried and the sauce is ready, it’s time to bring them together! You have two options here: you can either toss the chicken directly into the saucepan with the sauce, or you can pour the sauce over the chicken in a large bowl. I prefer the latter method because it helps keep the chicken crispier for longer.
- Gently toss the chicken in the sauce until it’s evenly coated. Make sure every piece is glistening with that delicious orange glaze.
Serving:
- Serve the orange chicken immediately over cooked rice. I like to use jasmine rice, but any type of rice will work.
- Garnish with chopped green onions and sesame seeds, if desired. These add a pop of color and a nutty flavor.
- Enjoy your homemade Panda Express Orange Chicken! It’s best served fresh, but leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Tips for the Best Orange Chicken:
- Use Fresh Ingredients: Freshly squeezed orange juice and freshly grated ginger will make a huge difference in the flavor of the sauce.
- Don’t Overcrowd the Pan: When frying the chicken, make sure not to overcrowd the pan. This will lower the oil temperature and result in soggy chicken. Fry in batches for best results.
- Control the Heat: Keep a close eye on the oil temperature while frying. If the oil is too hot, the chicken will burn on the outside before it’s cooked through. If the oil is too cold, the chicken will be greasy.
- Adjust the Sauce to Your Taste: The recipe is just a starting point. Feel free to adjust the sweetness, saltiness, and spiciness of the sauce to your liking.
- Keep it Crispy: To keep the chicken as crispy as possible, don’t add the sauce until just before serving. You can also bake the fried chicken in a preheated oven at 200°F (95°C) to keep it warm and crispy while you prepare the sauce.
- Double Fry for Extra Crispiness: For even crispier chicken, you can double fry it. Fry the chicken once at a lower temperature (325°F/160°C) for about 3-4 minutes, then remove it from the oil and let it rest for a few minutes. Then, fry it again at a higher temperature (375°F/190°C) for another 2-3 minutes, or until golden brown and crispy.
Variations:
- Spicy Orange Chicken: Add more red pepper flakes to the sauce for a spicier kick. You can also add a pinch of cayenne pepper.
- Honey Orange Chicken: Increase the amount of honey in the sauce for a sweeter flavor.
- Lemon Orange Chicken: Add a tablespoon of lemon juice to the sauce for a brighter, more citrusy flavor.
- Vegetarian Orange Chicken: Substitute the chicken with tofu or cauliflower florets. Press the tofu to remove excess water before coating and frying. For cauliflower, blanch the florets for a few minutes before coating and frying.
Serving Suggestions:
- Serve with steamed broccoli or other vegetables for a complete meal.
- Add a side of egg rolls or spring rolls for an appetizer.
- Serve with fortune cookies for a fun and authentic touch.
Storage Instructions:
- Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave. The chicken may lose some of its crispiness when reheated.
- To reheat in the oven, spread the chicken on a baking sheet and bake at 350°F (175°C) for about 10-15 minutes, or until heated through.
- To reheat in the microwave, place the chicken in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Nutritional Information (Approximate):
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: 450-550 per serving
- Fat: 20-30g
- Saturated Fat: 5-7g
- Cholesterol: 1
Conclusion:
This isn’t just another chicken recipe; it’s your passport to a Panda Express favorite, right in your own kitchen! I truly believe this Panda Express Orange Chicken recipe is a must-try for anyone craving that perfect balance of sweet, tangy, and savory. Forget the takeout lines and the hefty delivery fees with a little effort, you can recreate that iconic flavor profile and impress your family and friends.
What makes this recipe so special? It’s the crispy, golden-brown chicken, of course, but it’s also the vibrant, citrusy sauce that clings to every piece. The sauce is the star, and I’ve worked hard to get it just right, capturing that signature Panda Express taste. It’s not too sweet, not too sour, but perfectly balanced with a hint of ginger and garlic that elevates the entire dish. Plus, you have complete control over the ingredients, ensuring a fresher, healthier, and potentially even tastier version than you’d get from a restaurant.
But the fun doesn’t stop there! This recipe is incredibly versatile. Serve it over fluffy white rice, fragrant jasmine rice, or even brown rice for a healthier option. For a complete meal, add a side of steamed broccoli, stir-fried vegetables, or even some chow mein noodles. Feeling adventurous? Try adding a sprinkle of sesame seeds or a garnish of chopped green onions for an extra touch of elegance.
And if you’re looking to switch things up, consider these variations:
Spice it Up!
If you like a little heat, add a pinch of red pepper flakes to the sauce or a dash of your favorite hot sauce.
Lemon Twist
For a brighter, more citrusy flavor, substitute half of the orange juice with lemon juice.
Honey Glaze
Add a tablespoon of honey to the sauce for a richer, sweeter glaze.
Tofu Option
For a vegetarian alternative, substitute the chicken with firm or extra-firm tofu, pressed to remove excess water and then cubed and fried until golden brown. The sauce works beautifully with tofu!
I’m confident that you’ll love this Panda Express Orange Chicken recipe as much as I do. It’s a crowd-pleaser, a weeknight dinner savior, and a guaranteed way to satisfy your cravings for that classic Chinese-American dish.
So, what are you waiting for? Gather your ingredients, fire up your wok (or your trusty frying pan!), and get ready to embark on a culinary adventure. I’m so excited for you to try this recipe and experience the joy of creating your own delicious, homemade version of Panda Express Orange Chicken.
Once you’ve made it, I’d absolutely love to hear about your experience! Did you make any modifications? Did you serve it with a particular side dish? What did your family and friends think? Share your photos and stories in the comments below. Your feedback is invaluable, and I can’t wait to see your creations! Happy cooking!
Panda Express Orange Chicken: The Ultimate Guide to This Classic Dish
Crispy, juicy chicken coated in a tangy, sweet, and slightly spicy homemade orange sauce. Better than takeout!
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- 1/2 cup water
- Vegetable oil, for frying
- 1/2 cup orange juice, freshly squeezed
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar, packed
- 2 tablespoons honey
- 1 tablespoon orange zest
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon ginger, freshly grated
- 1 teaspoon garlic, minced
- 1/4 teaspoon red pepper flakes (or more, to taste!)
- Cooked rice, for serving
- Green onions, chopped, for garnish (optional)
- Sesame seeds, for garnish (optional)
Instructions
- Prepare the Chicken: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. In a separate bowl, whisk together the egg and water. Dip each piece of chicken into the wet mixture, then dredge in the dry mixture, pressing gently to coat. Place coated chicken on a wire rack.
- Fry the Chicken: Pour vegetable oil into a large, deep pot to a depth of 2-3 inches. Heat over medium-high heat to 350°F (175°C). Carefully add chicken in batches, being careful not to overcrowd the pot. Fry for 5-7 minutes per batch, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove with a slotted spoon and place on a wire rack lined with paper towels to drain.
- Make the Orange Sauce: While the chicken is frying, in a medium saucepan, whisk together orange juice, rice vinegar, soy sauce, granulated sugar, brown sugar, and honey. Add orange zest, grated ginger, minced garlic, and red pepper flakes.
- In a small bowl, whisk together cornstarch and water to create a slurry. Pour the cornstarch slurry into the saucepan and whisk constantly.
- Bring the sauce to a simmer over medium heat, stirring occasionally. Continue to simmer for 5-7 minutes, or until the sauce has thickened. Taste and adjust seasonings as needed.
- Combine Chicken and Sauce: Toss the fried chicken in the orange sauce until evenly coated.
- Serve: Serve immediately over cooked rice. Garnish with chopped green onions and sesame seeds, if desired.
Notes
- Use fresh ingredients for the best flavor, especially freshly squeezed orange juice and freshly grated ginger.
- Don’t overcrowd the pan when frying the chicken to maintain oil temperature and prevent soggy chicken.
- Monitor the oil temperature closely while frying.
- Adjust the sauce to your taste preferences.
- To keep the chicken crispy, don’t add the sauce until just before serving.
- For extra crispy chicken, double fry it: Fry once at 325°F (160°C) for 3-4 minutes, rest, then fry again at 375°F (190°C) for 2-3 minutes.
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