Panda Express Orange Chicken

How to Make Panda Express Orange Chicken

Ingredients

• 2 lbs boneless chicken breasts (or chicken thighs)
• 1 egg
• 1 Tbsp sunflower oil (or any neutral flavored oil)
• 1 1/2 tsp salt
• 1 tsp pepper
• 3/4 cup cornstarch
• 1/3 cup all-purpose flour (heaping)
• 1/2 cup white distilled vinegar
• 1/2 cup cane sugar
• 1/4 cup water
• 1/4 cup soy sauce (or coconut liquid aminos)
• 1/2 tsp crushed red pepper flakes
• 2 cloves garlic (crushed)
• 1/2 tsp zested ginger root (peeled)
• 1 Tbsp orange juice concentrate (or 3 Tbsp orange juice)
• 1 Tbsp cornstarch
• 1 tsp sesame oil
• 1 tsp rice wine (or apple cider vinegar)

Directions

1. Cut the chicken: Cut the chicken into bite-sized pieces, about 1 inch thick. Then, preheat 2 inches of oil in a large pot or deep skillet over medium heat.

   

2. Prepare the egg mixture: In a small bowl, beat the egg with the sunflower oil, salt, and pepper until combined.

3. Mix the dry ingredients: In a separate bowl, mix together the cornstarch and all-purpose flour.

4. Dredge the chicken: Dip each piece of chicken into the beaten egg mixture, then dredge it in the flour and cornstarch mix. Shake off any excess flour.

5. Deep fry the chicken: Deep fry the chicken in batches, in oil heated to 350°F, until crispy and golden brown, and the internal temperature reaches 165°F. Transfer the fried chicken to a large plate lined with paper towels to drain the excess oil.

6. Make the orange chicken sauce: In a saucepan, combine the white distilled vinegar, cane sugar, water, soy sauce, crushed red pepper flakes, garlic, zested ginger root, and orange juice concentrate. Bring this mixture to a boil over medium heat. Reduce the heat and simmer for 1-2 minutes until it thickens to your liking.

7. Add the fried chicken to the sauce: Once the sauce is ready, add the fried chicken pieces to the pan and toss them gently to coat evenly with the sauce.

8. Serve and enjoy: Transfer the coated orange chicken to a serving dish. Enjoy it hot with your choice of sides!

Why You’ll Love This Panda Express Orange Chicken

Panda Express Orange Chicken is a favorite for many due to its deliciously sweet and tangy flavor, along with that crispy texture. This homemade version allows you to recreate that restaurant experience right in your own kitchen. When you serve this dish, its bright orange color and inviting aroma will surely tempt your taste buds! It brings together a perfect combination of flavors that can lift your mood and impress your family and friends.

Nutritional Benefits

While this dish is indulgent, it does feature chicken, which is a good source of protein. The orange juice provides vitamin C which is beneficial for your immune system. Additionally, using chicken thighs instead of breasts can add healthy fats to the dish.

What to Serve With Panda Express Orange Chicken

Panda Express Orange Chicken pairs perfectly with several sides that can complement its flavors. Here are some serving suggestions:

| Side Dishes | Description |
|—————————|——————————————|
| Steamed white rice | Soft and fluffy, perfect to soak up the sauce. |
| Fried rice | Adds a nice flavor contrast and texture. |
| Chow Mein | A classic Asian noodle dish that works well. |
| Stir-fried vegetables | Adding some colorful veggies can enhance nutrition and flavor. |
| Egg rolls | Crunchy and delicious, a popular pairing. |

How to Store Panda Express Orange Chicken

If you have leftovers, you can store Panda Express Orange Chicken in an airtight container in the refrigerator. It will last for about 3-4 days. To reheat, you can microwave it or sauté it in a skillet until warmed through. For best results, avoid reheating in the microwave too much, as it may make the chicken soggy.

Tips and Mistakes to Avoid

• Don’t overcrowd the pan: Fry the chicken in small batches to ensure everything cooks evenly and stays crispy. Overcrowding can lower the oil temperature, resulting in more soggy chicken.

• Correct oil temperature: Always ensure your oil is at the right temperature (350°F) before frying. If it’s too hot, the outside can burn before the inside cooks; if it’s too cold, the chicken will absorb excess oil, becoming greasy.

• Double-dredge for extra crispiness: For an even crispier coating, you can double-dredge the chicken by repeating the egg and flour mixture dredging process.

Variations

• Spicy Orange Chicken: If you like more heat, add more crushed red pepper flakes to the sauce or include some chili paste when you make it.

• Orange Tofu: Replace chicken with tofu for a vegetarian version. Ensure the tofu is pressed and dried to keep it from falling apart when frying.

• Different Citrus: Experiment with different citrus juices like lemon juice or lime juice for a unique twist on the traditional flavor.

FAQs

1. Can I make this recipe gluten-free?
Yes, you can use gluten-free soy sauce or tamari and swap the flour and cornstarch with gluten-free alternatives.

2. How can I make this recipe ahead of time?
You can prepare the chicken and sauce separately in advance. Fry the chicken just before serving to maintain its crispiness, and then mix it with the sauce.

3. Can I bake the chicken instead of frying?
Yes, you can bake the chicken at 400°F for about 20-25 minutes, flipping halfway through. While it won’t be quite as crispy, it’s a healthier option.

By following these steps, tips, and notes, you can recreate the beloved Panda Express Orange Chicken in the comfort of your own home. Enjoy the process and delight in the tasty results!

Panda Express Orange Chicken

A delicious homemade version of the classic Panda Express Orange Chicken, featuring crispy chicken pieces tossed in a sweet and tangy orange sauce.

Servings 4 servings

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

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Ingredients

  

For the Chicken

• 2 lbs boneless chicken breasts (or chicken thighs)
• 1 ea egg
• 1 Tbsp sunflower oil (or any neutral flavored oil)
• 1.5 tsp salt
• 1 tsp pepper
• 3/4 cup cornstarch
• 1/3 cup all-purpose flour (heaping)

For the Sauce

• 1/2 cup white distilled vinegar
• 1/2 cup cane sugar
• 1/4 cup water
• 1/4 cup soy sauce (or coconut liquid aminos)
• 1/2 tsp crushed red pepper flakes
• 2 cloves garlic (crushed)
• 1/2 tsp zested ginger root (peeled)
• 1 Tbsp orange juice concentrate (or 3 Tbsp orange juice)

For Frying

• 1 Tbsp cornstarch
• 1 tsp sesame oil
• 1 tsp rice wine (or apple cider vinegar)

Instructions

 

Preparation

• Cut the chicken into bite-sized pieces, about 1 inch thick.
• Preheat 2 inches of oil in a large pot or deep skillet over medium heat.
• In a small bowl, beat the egg with the sunflower oil, salt, and pepper until combined.
• In a separate bowl, mix together the cornstarch and all-purpose flour.

Cooking

• Dip each piece of chicken into the beaten egg mixture, then dredge it in the flour and cornstarch mix. Shake off any excess flour.
• Deep fry the chicken in batches, in oil heated to 350°F, until crispy and golden brown, and the internal temperature reaches 165°F.
• Transfer the fried chicken to a large plate lined with paper towels to drain the excess oil.
• In a saucepan, combine the white distilled vinegar, cane sugar, water, soy sauce, crushed red pepper flakes, garlic, zested ginger root, and orange juice concentrate. Bring to a boil over medium heat.
• Reduce heat and simmer for 1-2 minutes until the sauce thickens to your liking.
• Add the fried chicken pieces to the sauce and toss gently to coat evenly.

Serving

• Transfer the coated orange chicken to a serving dish. Enjoy it hot with your choice of sides!

Notes

If you have leftovers, store in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet for best results.

Calories: 400kcal

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Keyword: Asian Cuisine, Crispy Chicken, Homemade, Orange Chicken, Panda Express