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Panda Express Orange Chicken: A Culinary Adventure

My first encounter with orange chicken was, admittedly, not at Panda Express itself. It was at a small, bustling food court in a suburban mall. The vibrant, glistening chunks of chicken, piled high behind the glass, looked like something out of a cartoon – impossibly delicious. One bite, and I was hooked. The sweet, tangy sauce, the crispy-yet-tender chicken – it was an explosion of flavor that instantly transported me to a happy place, a culinary comfort zone I’ve returned to countless times over the years, now recreated in my own kitchen.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Yield: About 6 servings
Dietary Type: Not Gluten-Free

Ingredients

2 lbs boneless skinless chicken, chopped into bite-sized pieces
1 egg
1 ½ teaspoons salt
White pepper (to taste)
Oil (for frying)
½ cup cornstarch
¼ cup flour

Orange Sauce:

3 tablespoons soy sauce
¾ cup orange juice
½ cup brown sugar
1 orange, zest of
1 tablespoon oil
2 tablespoons gingerroot, minced
2 teaspoons garlic, minced
1 teaspoon red chili pepper flakes
½ cup green onion, chopped
2 tablespoons rice wine
½ cup water
2 tablespoons cornstarch
1 teaspoon sesame oil

Equipment Needed

Large bowl
Medium bowls (x2)
Wok or deep-fryer
Slotted spoon
Paper towels

Instructions

Place the chicken pieces in a large bowl and set aside.
In a medium bowl, whisk together the egg, salt, white pepper, and 1 tablespoon of oil. Mix well, and set aside.
In another medium bowl, combine ½ cup of cornstarch and the flour. Stir until well combined.
Heat oil in a wok or deep-fryer to 375 degrees Fahrenheit (190 degrees Celsius). Make sure there’s enough oil to fully submerge the chicken.
Dip each chicken piece into the egg mixture, ensuring it’s fully coated.
Immediately dredge the egg-coated chicken in the cornstarch and flour mixture, shaking off any excess to prevent clumping in the hot oil.
Carefully add the chicken to the hot oil in small batches to avoid overcrowding the wok or deep-fryer. Fry for 3 to 4 minutes, or until golden brown and cooked through. Do not overcook the chicken, as it will dry out.
Remove the fried chicken from the oil with a slotted spoon and place it on paper towels to drain excess oil. Set aside.
In a small bowl, whisk together the soy sauce, orange juice, brown sugar, and orange zest. Set aside the orange sauce mixture.
Clean the wok and heat it over high heat for about 15 seconds. This ensures the wok is hot enough to create a good sear.
Add 1 tablespoon of oil to the wok. Add the minced gingerroot, minced garlic, red chili pepper flakes, and chopped green onions. Stir-fry for just a few seconds until fragrant, being careful not to burn the garlic.
Deglaze the wok with rice wine, then pour in the orange sauce mixture that you set aside earlier.
Add the cooked chicken to the wok, stirring constantly to ensure all pieces are well coated in the sauce.
In a small bowl, whisk together the ½ cup of water and 2 tablespoons of cornstarch. This creates a slurry to thicken the sauce.
Pour the cornstarch slurry into the wok and stir continuously until the sauce has thickened to your desired consistency.
Add 1 teaspoon of sesame oil (optional) for added flavor.
Serve the Orange Chicken hot over jasmine rice.

Expert Tips & Tricks

Double-Fry for Extra Crispiness: For an extra crispy coating, fry the chicken once, let it cool slightly, and then fry it again for a minute or two before adding it to the sauce.
Don’t Overcrowd the Pan: Frying in batches is crucial for maintaining the oil temperature and ensuring even cooking. Overcrowding lowers the temperature, resulting in soggy chicken.
Adjust the Sweetness and Spice: Adjust the amount of brown sugar and red chili pepper flakes to your personal preference.
Fresh Ginger and Garlic: Using freshly minced ginger and garlic makes a world of difference in the sauce’s flavor. Avoid using pre-minced versions if possible.
Zest Matters: Don’t skip the orange zest! It adds a bright, citrusy aroma and flavor that complements the orange juice perfectly.

Serving & Storage Suggestions

Serve the Orange Chicken hot over steamed jasmine rice. Garnish with extra chopped green onions for a pop of color and freshness.

Storage: Leftover Orange Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat in a skillet over medium heat, stirring occasionally, until heated through. You can also microwave it, but the chicken may lose some of its crispiness. For best results when reheating, consider using an air fryer to restore some crisp. The sauce may thicken upon refrigeration, so you might need to add a splash of water to thin it out while reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	420 kcal	21%
Total Fat	18g	28%
Saturated Fat	3g	15%
Cholesterol	130mg	43%
Sodium	1300mg	54%
Carbohydrates	45g	15%
Fiber	1g	4%
Sugar	25g	–
Protein	35g	70%

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

Variations & Substitutions

Gluten-Free Orange Chicken: Use gluten-free soy sauce (tamari) and substitute the flour in the chicken coating with rice flour or a gluten-free all-purpose blend.
Spicier Orange Chicken: Add more red chili pepper flakes to the sauce or incorporate a dash of your favorite hot sauce. You can also use a finely chopped fresh chili.
Vegetarian Option: Replace the chicken with firm tofu, cut into bite-sized pieces. Press the tofu to remove excess moisture before coating and frying.
Healthier Orange Chicken: Bake the chicken instead of frying it for a lower-fat option. Toss the coated chicken pieces with a little oil and bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until cooked through and golden brown.
Mandarin Orange Chicken: For a slightly sweeter and tangier flavor, substitute half of the orange juice with mandarin orange juice.

FAQs (Frequently Asked Questions)

Q: Can I use chicken thighs instead of chicken breast?
A: Yes, chicken thighs will work well and offer a richer flavor. Just be sure to trim any excess fat before chopping.

Q: How can I prevent the chicken from sticking to the wok?
A: Make sure your wok is properly heated before adding the oil and chicken. Also, avoid overcrowding the pan, as this can lower the oil temperature and cause the chicken to stick.

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 an airtight container in the refrigerator. Just reheat it before adding the cooked chicken.

Q: My sauce is too thick/thin. How can I adjust it?
A: If the sauce is too thick, add a little water to thin it out. If it’s too thin, whisk together a teaspoon of cornstarch with a tablespoon of cold water and add it to the sauce, stirring until it thickens.

Q: Can I freeze leftover Orange Chicken?
A: While you can freeze it, the texture of the chicken may change upon thawing. The sauce may also become watery. For best results, consume the leftovers within 3-4 days.

Final Thoughts

Orange Chicken is more than just a dish; it’s a symbol of comfort, familiarity, and a simple yet profound joy. This recipe brings that iconic flavor into your own kitchen, allowing you to create a dish that’s both delicious and deeply satisfying. Don’t hesitate to experiment with the recipe, adjusting the sweetness, spice, or even the protein to your liking. Most importantly, have fun with it! Share your creations, your tweaks, and your own Orange Chicken stories with the world – and maybe, just maybe, you’ll create a new memory that’s as special as mine. Enjoy!

Panda Express Orange Chicken Recipe