Orange Chicken Recipe Panda Express: Better Than Takeout!

Craving that sweet and tangy orange chicken from Panda Express but don’t want to leave the house? Or maybe you’re looking for a healthier, homemade version? Look no further! This recipe delivers an unbelievably close replica of the iconic Panda Express orange chicken, bursting with citrusy flavor and perfectly crispy chicken. Get ready to ditch the takeout menus and impress your family and friends with this surprisingly easy-to-make dish. It’s so good, you might even say it’s… panda-monium!

Why This Recipe Works

This recipe isn’t just a random collection of ingredients; it’s been carefully crafted to capture the essence of Panda Express’s orange chicken. Here’s why it works so well:

• Double-Dredge for Maximum Crispiness: The secret to that signature crispy chicken lies in the double dredge. Coating the chicken in cornstarch, then egg, and then back in cornstarch creates a thick, crunchy coating that holds up perfectly in the sauce.
• Perfect Sauce Balance: The sauce is a symphony of sweet, tangy, and savory flavors. We use a combination of orange juice, soy sauce, rice vinegar, sugar, and ginger to achieve that iconic Panda Express taste. A touch of red pepper flakes adds a subtle kick.
• Cornstarch Thickening: Cornstarch is used to thicken the sauce, giving it that glossy, clingy texture that coats the chicken beautifully.
• Frying Temperature is Key: Maintaining the correct oil temperature is crucial for achieving perfectly golden and crispy chicken. Too low, and the chicken will be greasy; too high, and it will burn before it’s cooked through.
• Fresh Ingredients: Using fresh ingredients like orange juice and ginger makes a noticeable difference in the final flavor.

Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup cornstarch
• 1 large egg, beaten
• Salt and pepper to taste
• Vegetable oil, for frying (about 3-4 cups)

For the Orange Sauce:

• 1 cup fresh orange juice
• 1/2 cup granulated sugar
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 tablespoon grated fresh ginger
• 1 teaspoon orange zest
• 1/2 teaspoon red pepper flakes (optional)
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced

For Garnish (Optional):

• Sesame seeds
• Chopped green onions

Instructions

1. Prepare the Chicken: Pat the chicken pieces dry with paper towels. Season with salt and pepper.
2. Set Up the Dredging Station: Place the cornstarch in a shallow dish. In a separate shallow dish, beat the egg.
3. Double Dredge the Chicken: Dredge each piece of chicken in the cornstarch, ensuring it’s fully coated. Then, dip it into the beaten egg, letting any excess drip off. Finally, dredge it again in the cornstarch, making sure it’s completely covered.
4. Heat the Oil: Pour vegetable oil into a large, deep skillet or pot until it’s about 2 inches deep. Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer to monitor the temperature.
5. Fry the Chicken: Carefully add the chicken to the hot oil in batches, being careful not to overcrowd the skillet. Fry for 5-7 minutes, or until golden brown and cooked through.
6. Drain the Chicken: Remove the fried chicken with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil.
7. Prepare the Orange Sauce: In a small bowl, whisk together the cornstarch and water until smooth. This is your cornstarch slurry.
8. Cook the Aromatics: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
9. Combine Sauce Ingredients: Pour in the orange juice, soy sauce, rice vinegar, sugar, orange zest, and red pepper flakes (if using). Bring the mixture to a simmer.
10. Thicken the Sauce: Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly to prevent lumps from forming. Continue to cook, whisking, until the sauce thickens to your desired consistency, about 1-2 minutes.
11. Combine Chicken and Sauce: Add the fried chicken to the skillet with the orange sauce and toss to coat evenly.
12. Serve: Serve the orange chicken immediately over rice or noodles. Garnish with sesame seeds and chopped green onions, if desired.

Tips for Success

• Don’t Overcrowd the Pan: Frying the chicken in batches is crucial to maintaining the oil temperature and ensuring that each piece gets crispy. Overcrowding the pan will lower the oil temperature and result in soggy chicken.
• Use a Thermometer: A thermometer is your best friend when frying. Maintaining the correct oil temperature is essential for achieving perfectly cooked and crispy chicken.
• Adjust the Sweetness and Spice: Taste the sauce and adjust the sugar and red pepper flakes to your liking. Some people prefer a sweeter sauce, while others prefer a spicier kick.
• Fresh is Best: Use fresh orange juice and ginger for the best flavor.
• Don’t Overcook the Sauce: Once the sauce has thickened, remove it from the heat. Overcooking the sauce can cause it to become too thick and sticky.
• Serve Immediately: Orange chicken is best served immediately, while the chicken is still crispy and the sauce is glossy.
• For Extra Crispy Chicken: After frying, you can place the chicken in a preheated oven at 200°F (95°C) to keep it warm and crispy while you prepare the sauce.

Storage Instructions

Leftover Orange Chicken: Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. Keep the rice separate, as it will absorb the sauce and become soggy.

Reheating: To reheat, you can use the microwave, but the chicken will lose some of its crispness. For best results, reheat the chicken in a skillet over medium heat until warmed through. You can also reheat it in an oven at 350°F (175°C) for about 10-15 minutes.

Freezing: While freezing is possible, it’s not recommended as the chicken will lose its crispness and the sauce may become watery. If you do freeze it, store it in an airtight container for up to 2 months. Thaw it in the refrigerator overnight before reheating.

FAQ

Can I use chicken breast instead of chicken thighs?

Yes, you can use chicken breast, but chicken thighs tend to be more tender and flavorful. If using chicken breast, be sure not to overcook it, as it can become dry.

Can I use bottled orange juice?

While fresh orange juice is recommended for the best flavor, you can use bottled orange juice in a pinch. Look for a high-quality, 100% orange juice without added sugar.

Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by using gluten-free soy sauce (tamari) and gluten-free cornstarch.

Can I bake the chicken instead of frying it?

While baking the chicken will reduce the amount of oil used, it won’t achieve the same level of crispiness as frying. If you choose to bake it, preheat your oven to 400°F (200°C) and bake the chicken for about 20-25 minutes, or until cooked through.

What kind of rice should I serve with this?

Jasmine rice or white rice are classic choices, but you can also use brown rice or quinoa for a healthier option.

Conclusion

There you have it! A delicious and surprisingly simple recipe for Panda Express-style orange chicken that you can make right in your own kitchen. With its perfectly crispy chicken and sweet and tangy sauce, this dish is sure to become a family favorite. So, grab your ingredients, fire up the wok, and get ready to enjoy a taste of takeout without ever leaving the comfort of your home. Happy cooking!