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Panda Express Orange Chicken: A Culinary Adventure

I remember my first taste of Panda Express Orange Chicken like it was yesterday. It was a busy weeknight, and my mom brought home a steaming takeout container. The aroma of sweet citrus and savory chicken filled the air, instantly lifting my spirits. That first bite was a revelation – crispy, tender chicken coated in a tangy, vibrant sauce that was both comforting and exciting. Ever since then, I’ve been on a quest to recreate that magic in my own kitchen.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Yield: About 6 servings
Dietary Type: Not Gluten-Free

Ingredients

For the Chicken:

2 lbs boneless, skinless chicken, chopped into bite-sized pieces
1 egg
1 1/2 teaspoons salt
White pepper, to taste
Oil, for frying (vegetable or canola oil recommended)
1/2 cup cornstarch, plus 1 tablespoon cornstarch (separated)
1/4 cup flour
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1 dash hot red chili pepper, crushed (adjust to taste)
1/4 cup green onion, chopped
1 tablespoon rice wine
1/4 cup water
1/2 – 1 teaspoon sesame oil

For the Orange Sauce:

2 teaspoons orange zest, minced
1/4 cup orange juice
1/2 teaspoon sugar
2 tablespoons chicken stock
1 tablespoon light soy sauce

Equipment Needed

Large bowl
Wok or deep fryer
Slotted spoon
Paper towels
Small bowl

Instructions

Prepare the Orange Sauce: In a small bowl, combine the orange zest, orange juice, sugar, chicken stock, and soy sauce. Set aside.
Prepare the Chicken Marinade: Cut the chicken into 2-inch squares and place them in a large bowl. Add the egg, salt, white pepper, and 1 tablespoon of oil. Mix well to combine, ensuring the chicken pieces are thoroughly coated.
Coat the Chicken: In a separate bowl, combine 1/2 cup of cornstarch and the flour. Add the chicken pieces to the cornstarch mixture, stirring to coat each piece evenly. Make sure each piece is lightly but fully covered.
Heat the Oil: Heat oil in a wok or deep fryer to 375°F (190°C). This is crucial for achieving the perfect crispy texture. Use a thermometer to ensure accurate temperature control.
Fry the Chicken: Carefully add the chicken pieces to the hot oil in small batches. Avoid overcrowding the wok or deep fryer, as this will lower the oil temperature and result in soggy chicken. Fry for 3 to 4 minutes per batch, or until the chicken is golden brown and crisp.
Drain the Chicken: Remove the chicken from the oil with a slotted spoon and place it on paper towels to drain excess oil. This step is essential for maintaining the chicken’s crispiness. Set the fried chicken aside.
Prepare the Wok: Clean the wok and heat it over high heat for about 15 seconds. This will ensure the wok is hot enough for stir-frying.
Sauté Aromatics: Add 1 tablespoon of oil to the hot wok. Add the minced ginger and garlic and stir-fry until fragrant, about 15-20 seconds. Be careful not to burn them.
Add Chili and Green Onions: Add the crushed red chili pepper and chopped green onions to the wok. Stir-fry for a few seconds until fragrant.
Deglaze with Rice Wine: Add the rice wine to the wok and stir for about 3 seconds. The rice wine will add a depth of flavor to the sauce.
Add Orange Sauce: Pour the prepared orange sauce into the wok and bring it to a boil, stirring constantly.
Add Chicken: Add the cooked chicken to the wok, stirring until well mixed with the orange sauce. Ensure that each piece of chicken is evenly coated.
Thicken the Sauce: In a small bowl, stir the remaining 1 tablespoon of cornstarch into the water until smooth. Add this cornstarch slurry to the wok. Heat and stir until the sauce thickens to your desired consistency.
Finish with Sesame Oil: Stir in the sesame oil just before serving. This adds a nutty aroma and a final layer of flavor to the dish.
Serve Immediately: Serve the Orange Chicken immediately while it is hot and crispy.

Expert Tips & Tricks

Double Fry for Extra Crispiness: For an even crispier texture, you can double fry the chicken. Fry it once for 2 minutes, remove it, let it rest for a few minutes, and then fry it again for another 1-2 minutes until golden brown.
Adjust the Sauce to Your Preference: Feel free to adjust the amount of sugar or chili pepper to suit your taste.
Marinate the Chicken: Marinating the chicken for longer (up to an hour) will allow it to absorb more flavor and become even more tender.
Maintain Oil Temperature: Keeping the oil temperature consistent is essential for crispy chicken. Use a thermometer and adjust the heat as needed. If the oil is too cool, the chicken will absorb too much oil.
Ginger and Garlic Burn Easily: Watch the ginger and garlic carefully when stir-frying, as they can burn quickly and become bitter. Keep them moving in the wok to prevent burning.

Serving & Storage Suggestions

Serve the Orange Chicken immediately over steamed rice or noodles for a complete and satisfying meal. Garnish with extra chopped green onions or sesame seeds for added visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave it, but the chicken will lose some of its crispiness. For best results, reheat in a skillet over medium heat or in the oven at 350°F (175°C) until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	263.5 kcal	N/A
Calories from Fat	29 g	11%
Total Fat	3.2 g	4%
Saturated Fat	0.8 g	4%
Cholesterol	123.4 mg	41%
Sodium	868.8 mg	36%
Total Carbohydrate	17.7 g	5%
Dietary Fiber	0.5 g	2%
Sugars	1.6 g	N/A
Protein	37.3 g	74%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free flour and tamari instead of soy sauce for a gluten-free version. Make sure your chicken stock is also gluten-free.
Spicier: Add more crushed red pepper flakes or a dash of your favorite hot sauce for extra heat.
Vegetarian: Substitute the chicken with firm tofu or cauliflower florets. Coat and fry them in the same manner as the chicken.
Healthier: Bake the chicken instead of frying. Toss the coated chicken in a little oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
Lemon Chicken: Replace orange juice and zest with lemon juice and zest for Lemon Chicken.

FAQs (Frequently Asked Questions)

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, chicken thighs will work well. They might require a slightly longer cooking time to ensure they are cooked through.

Q: How do I keep the chicken crispy after frying?
A: Make sure the oil is hot enough, don’t overcrowd the fryer, and drain the chicken on paper towels. You can also keep the fried chicken warm in a low oven (200°F) while you prepare the sauce.

Q: Can I make the orange sauce ahead of time?
A: Yes, the orange sauce can be made a day or two in advance and stored in the refrigerator.

Q: How do I adjust the sweetness of the orange sauce?
A: You can adjust the amount of sugar in the sauce to your preference. Start with the recommended amount and add more to taste.

Q: What if my sauce is too thick or too thin?
A: If the sauce is too thick, add a little more chicken stock or water to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to reduce and thicken.

Final Thoughts

This Panda Express Orange Chicken copycat recipe is a fantastic way to bring a beloved restaurant favorite into your home kitchen. The crispy chicken and tangy sauce create a symphony of flavors and textures that are sure to please. Don’t be afraid to experiment with the recipe and adjust it to your liking. Most importantly, have fun in the kitchen and enjoy the delicious results! I encourage you to give it a try and share your feedback. This dish pairs perfectly with a crisp Sauvignon Blanc or a refreshing Asian-inspired slaw. Happy cooking!

Panda Express Orange Chicken Copycat Recipe