Panda Express Orange Chicken
If you’ve ever craved the crispy, orange-sauce-drenched goodness of Panda Express Orange Chicken, you’re not alone. This fan-favorite dish has made its mark as a beloved staple in American Chinese cuisine. The good news? You can recreate that delicious flavor in your own kitchen with just a handful of ingredients. Let’s dive into a simple yet satisfying recipe that will have your taste buds dancing.
Top Reasons to Make Panda Express Orange Chicken
- Delicious Flavor: The sweet and tangy orange sauce perfectly complements the crispy chicken.
- Homemade Goodness: Control the ingredients and make it healthier while keeping the taste intact.
- Quick and Easy: This recipe is straightforward, making it perfect for busy weeknights.
- Family-Friendly: Even picky eaters will love this dish, making it great for the whole family.
- Versatile: Enjoy it on its own or serve it over rice or noodles for a complete meal.
What to Buy
- 1 pound boneless skinless chicken thighs
- 1 egg
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- ¾ cup cornstarch
- 1 cup all-purpose flour
- ¾ cup water
- 1 tablespoon vegetable oil (plus more for frying)
- 1 cup orange juice
- ¼ cup soy sauce
- 1 teaspoon sugar
- 1 teaspoon ground ginger
- ½ teaspoon ground white pepper
- ¼ cup vinegar
- 1 tablespoon cornstarch (for the sauce)
- ½ cup sugar (for the sauce)
- ½ teaspoon chili flakes in oil
- 1 teaspoon sesame oil
Must-Have Equipment
- Large mixing bowl: For marinating and mixing ingredients.
- Wok or deep frying pan: For frying the chicken to crispy perfection.
- Whisk: To combine the batter and sauce smoothly.
- Cooking thermometer: To check oil temperature for frying.
- Slotted spoon: For removing the chicken from the oil.
- Serving dish: To beautifully present your delicious creation.
Panda Express Orange Chicken: Step-by-Step Guide
Step 1: Prepare the Chicken
Start by cutting the boneless skinless chicken thighs into bite-sized pieces. The smaller the pieces, the crispier they will get.
Step 2: Marinate the Chicken
In a large mixing bowl, combine the chicken pieces with 1 egg, 1 teaspoon of salt, and 1 teaspoon of ground white pepper. Mix well and let it marinate for about 20 minutes.
Step 3: Prepare the Batter
In a separate bowl, whisk together ¾ cup of cornstarch, 1 cup of all-purpose flour, and ¾ cup of water until smooth. This batter will create the crispy coating on your chicken.
Step 4: Heat the Oil
In a wok or deep frying pan, heat enough vegetable oil for deep frying until it reaches 350°F (175°C).
Step 5: Coat the Chicken
Take each marinated chicken piece and dip it into the batter, making sure it’s well-coated.
Step 6: Fry the Chicken
Carefully place the battered chicken pieces into the hot oil, frying them in batches to avoid overcrowding. Fry until golden brown and crispy, about 5-7 minutes. Remove the chicken with a slotted spoon and place it on paper towels to drain excess oil.
Step 7: Make the Orange Sauce
In a saucepan, combine 1 cup of orange juice, ¼ cup of soy sauce, 1 teaspoon of sugar, 1 teaspoon of ground ginger, ½ teaspoon of ground white pepper, ¼ cup of vinegar, 1 tablespoon of cornstarch, and ½ cup of sugar. Stir well and bring it to a simmer over medium heat until thickened, about 3-5 minutes.
Step 8: Combine Chicken and Sauce
Once the sauce is ready, add the crispy chicken pieces to the pan and gently toss to coat the chicken in the orange sauce.
Step 9: Add Finishing Touches
To elevate the flavors, drizzle with ½ teaspoon of chili flakes in oil and 1 teaspoon of sesame oil for that authentic taste.
Step 10: Serve and Enjoy
Serve your homemade Panda Express Orange Chicken hot, garnished with green onions or sesame seeds if desired. Enjoy it on its own or over a bed of steamed rice or noodles.
Seasonal Flavor Boosts
- Spring: Add fresh peas or snap peas for a seasonal crunch.
- Summer: Incorporate diced pineapple for a tropical twist.
- Fall: Mix in roasted butternut squash for a warm, hearty addition.
- Winter: Serve with sautéed kale or bok choy for a nutritious side.
What Could Go Wrong
- Chicken Not Crispy: Ensure the oil is hot enough before frying. If the temperature is too low, the chicken will absorb oil and become soggy.
- Too Thick Sauce: If the sauce is too thick, simply add a little water to achieve the desired consistency.
- Overcooked Chicken: Keep an eye on the frying process. Overcooked chicken can become dry and tough.
- Too Much Sauce: If you prefer less sauce, reserve some before tossing the chicken until you reach your preferred amount.
Keep It Fresh: Storage Guide
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over medium heat, adding a splash of water or extra orange juice to prevent drying out. If you want to keep the chicken crispy, you may prefer to reheat it in the oven at 375°F (190°C) for about 10-15 minutes.
Reader Q&A
Can I use chicken breast instead of chicken thighs?
Yes, chicken breast can be used for a leaner option. However, chicken thighs tend to be juicier and more flavorful.
What can I substitute for orange juice?
You can use fresh tangerine juice or a mix of lemon and lime juice for a different citrus flavor.
Can I make the sauce ahead of time?
Absolutely! The orange sauce can be made and stored in the refrigerator for up to a week. Just reheat it before mixing it with the chicken.
Is this recipe gluten-free?
To make a gluten-free version, substitute regular soy sauce with tamari and use a gluten-free all-purpose flour blend.
Because You Liked This
- Sally’s Baking Addiction for dessert ideas.
- Pinch of Yum for more easy recipes.
- Minimalist Baker for gluten-free options.
Let’s Eat
Now that you’ve mastered the art of making Panda Express Orange Chicken, it’s time to gather your family and friends around the table. This dish not only satisfies your craving for takeout-style cuisine but also offers the joy of homemade cooking. Whether paired with fluffy rice or enjoyed on its own, this orange chicken is sure to become a new favorite in your home. Happy cooking!
Panda Express Orange Chicken
Ingredients
Equipment
Method
- Start by cutting the boneless skinless chicken thighs into bite-sized pieces. The smaller the pieces, the crispier they will get.
- In a large mixing bowl, combine the chicken pieces with 1 egg, 1 teaspoon of salt, and 1 teaspoon of ground white pepper. Mix well and let it marinate for about 20 minutes.
- In a separate bowl, whisk together ¾ cup of cornstarch, 1 cup of all-purpose flour, and ¾ cup of water until smooth. This batter will create the crispy coating on your chicken.
- In a wok or deep frying pan, heat enough vegetable oil for deep frying until it reaches 350°F (175°C).
- Take each marinated chicken piece and dip it into the batter, making sure it’s well-coated.
- Carefully place the battered chicken pieces into the hot oil, frying them in batches to avoid overcrowding. Fry until golden brown and crispy, about 5-7 minutes. Remove the chicken with a slotted spoon and place it on paper towels to drain excess oil.
- In a saucepan, combine 1 cup of orange juice, ¼ cup of soy sauce, 1 teaspoon of sugar, 1 teaspoon of ground ginger, ½ teaspoon of ground white pepper, ¼ cup of vinegar, 1 tablespoon of cornstarch, and ½ cup of sugar. Stir well and bring it to a simmer over medium heat until thickened, about 3-5 minutes.
- Once the sauce is ready, add the crispy chicken pieces to the pan and gently toss to coat the chicken in the orange sauce.
- To elevate the flavors, drizzle with ½ teaspoon of chili flakes in oil and 1 teaspoon of sesame oil for that authentic taste.
- Serve your homemade Panda Express Orange Chicken hot, garnished with green onions or sesame seeds if desired. Enjoy it on its own or over a bed of steamed rice or noodles.
Notes
- For crispy chicken, ensure the oil is hot enough before frying.
- Add fresh vegetables like peas or pineapple for a seasonal twist.
- Store leftovers in an airtight container in the fridge for up to 3 days.
