Panda Express Orange Chicken is a beloved dish known for its crispy chicken, coated in a sweet, tangy orange sauce. If you’re craving this iconic dish but want to skip the lines at your local Panda Express, you can easily recreate it at home with this copycat recipe. In just 30 minutes, you’ll have a plate of crispy, golden chicken with that perfect combination of sweet and savory flavors. Whether you’re making it for a family dinner or a weekend treat, this recipe brings the best of Panda Express right into your kitchen.
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Why You’ll Love This Panda Express Orange Chicken Recipe
This copycat Panda Express Orange Chicken recipe is incredibly quick and easy, making it perfect for busy weeknights or special occasions. The chicken is fried until golden brown, then tossed in a vibrant, flavorful orange sauce that perfectly balances sweetness, tanginess, and a hint of spice. It’s a family-friendly meal that both kids and adults will love, and best of all, it’s healthier than ordering takeout!
Ingredients
For the Sauce:
- Cornstarch: Thickens the sauce, giving it that signature sticky texture.
- Rice Wine: Adds depth and a slight sweetness to the sauce.
- Water: Dilutes the mixture to the right consistency.
- Sesame Oil: Provides a nutty, aromatic flavor.
- Low Sodium Soy Sauce: Adds saltiness without overpowering the dish.
- Sugar: Sweetens the sauce and balances the acidity of the vinegar.
- White Vinegar: Brings tanginess to the sauce for that familiar flavor.
- Orange Zest: Adds a burst of fresh citrus flavor.
For the Chicken:
- Boneless, Skinless Chicken Thighs: These are juicy and tender, making them perfect for frying.
- Egg: Helps bind the coating to the chicken.
- Kosher Salt: Enhances the chicken’s flavor.
- Black Pepper: Adds a mild heat to the breading.
- Vegetable Oil: For frying, ensuring a crispy coating.
- Cornstarch and Flour: Creates the crispy outer layer of the chicken.
To Finish:
- Fresh Ginger: Adds a spicy kick that complements the sweetness of the sauce.
- Garlic: Enhances the savory elements of the dish.
- Crushed Red Pepper Flakes: For a touch of heat to balance the sweetness of the sauce.
Alternative Ingredient Suggestions
- Chicken: You can substitute chicken thighs with chicken breasts for a leaner option, though thighs provide more flavor and moisture.
- Rice Wine: If you don’t have rice wine, you can use Japanese sake or even apple juice for a non-alcoholic alternative.
- Ginger: If fresh ginger isn’t available, ginger puree or powdered ginger can work in a pinch.
Step-by-Step Instructions
- Prepare the Sauce: In a bowl, combine cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar, and orange zest. Stir until smooth and set aside.
- Prepare the Chicken: In a separate bowl, whisk together the egg, salt, pepper, and 1 tablespoon of vegetable oil. In another bowl, combine cornstarch and flour.
- Coat the Chicken: Dip each piece of chicken into the egg mixture, then dredge it in the cornstarch-flour mixture. Make sure each piece is well-coated.
- Fry the Chicken: Heat vegetable oil in a large frying pan or wok to 375°F (190°C). Fry the chicken in batches for 3-4 minutes, or until golden brown and crispy. Transfer the cooked chicken to a cooling rack and repeat with the remaining pieces.
- Prepare the Sauce and Combine: Drain most of the oil from the pan, leaving about a tablespoon. Add ginger, garlic, and crushed red pepper flakes to the pan, cooking for about 10 seconds. Then, add the orange sauce and bring it to a boil. Turn off the heat, add the fried chicken, and toss to coat evenly.
Tips & Tricks
- Avoid Overcooking the Chicken: Make sure to fry the chicken in batches, so the oil stays at the right temperature. Overcrowding the pan can lead to soggy chicken.
- Customize the Spice Level: If you prefer a spicier version of this Panda Express Orange Chicken, add more crushed red pepper flakes or a dash of Sriracha to the sauce.
- Storage: Leftover Orange Chicken can be stored in an airtight container in the fridge for up to 5 days. To reheat, heat it in a skillet over medium heat to keep the chicken crispy.
Pairing Ideas and Variations
Panda Express Orange Chicken pairs wonderfully with a variety of sides. For a complete meal, serve it alongside:
- Steamed Rice: The mild flavor of rice complements the tangy orange sauce.
- Chow Mein: A classic side dish that adds some crunch and texture to your meal.
- Vegetables: Stir-fried or steamed vegetables like broccoli, bell peppers, or snap peas are great options to balance the richness of the chicken.
Variations:
- Spicy Orange Chicken: Add more crushed red pepper flakes or a spoonful of Sriracha to kick up the heat.
- Ground Orange Chicken: If you’re looking for a lighter, healthier version, use ground chicken instead of breaded pieces.
- Orange Beef: For a twist, substitute chicken with thinly sliced beef for an Orange Beef version of this dish.
Make-Ahead and Freezing Tips
You can make the sauce ahead of time and store it in the fridge for up to 2 days. When ready to serve, fry the chicken and toss it with the sauce. To freeze, separate the chicken and sauce into containers and store for up to 3 months. Reheat the chicken and sauce together when ready to enjoy.
By following this simple Panda Express Orange Chicken recipe, you’ll have a delicious homemade version of this popular dish that rivals the restaurant’s offering. Whether you prefer it with a mild sweetness or a bit of spice, this recipe is fully customizable to suit your tastes. Enjoy this restaurant-quality meal right at home!
Conclusion
This homemade Panda Express Orange Chicken recipe brings all the crispy, tangy goodness of your favorite takeout dish right to your kitchen. With a few simple ingredients and easy-to-follow steps, you can enjoy the classic sweet and savory flavor without the long wait. Whether you’re serving it for a weeknight dinner or impressing your family with a flavorful meal, this recipe guarantees a satisfying experience. Plus, with customization options for spice and protein, you can make it your own. Enjoy the golden, crispy chicken, coated in that irresistible orange sauce—it’s the perfect balance of sweet, tangy, and savory.
FAQ About Panda Express Orange Chicken
Can I make Panda Express Orange Chicken ahead of time?
Yes! You can prepare the sauce ahead of time and store it in the fridge for up to two days. When you’re ready to serve, simply fry the chicken and toss it in the sauce. The chicken can also be frozen for up to three months—just reheat and combine with the sauce when ready to eat.
Can I use chicken breasts instead of chicken thighs?
While chicken thighs provide a juicier, more flavorful result, you can certainly use boneless, skinless chicken breasts if you prefer. Just keep in mind that chicken breasts may not stay as moist after frying.
How can I make this recipe spicier?
If you like a little heat, you can add extra crushed red pepper flakes or a splash of Sriracha sauce to the orange sauce. This will give the dish a spicy kick without overpowering the balance of flavors.
More Relevant Recipes
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Panda Express Orange Chicken Recipe (Copycat)
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Panda Express Orange Chicken copycat recipe features crispy, golden chicken coated in a tangy, sweet orange sauce. It’s a quick, flavorful, and easy way to recreate this beloved restaurant dish at home.
Ingredients
- 1 tablespoon cornstarch (for sauce)
- 2 tablespoons rice wine
- 1/4 cup water
- 1 teaspoon sesame oil
- 3 tablespoons low sodium soy sauce
- 10 tablespoons sugar
- 10 tablespoons white vinegar
- Zest of 1 large orange
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large egg
- 1 1/2 teaspoon kosher salt
- 1 teaspoon coarse ground black pepper
- 2 tablespoons vegetable oil (divided, plus more for frying)
- 1/2 cup cornstarch (for coating)
- 1/4 cup flour (for coating)
- 1 1/2 tablespoons freshly minced ginger
- 2 cloves freshly minced garlic
- 1/2 teaspoon crushed red pepper flakes
Instructions
- In a bowl, combine cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar, and orange zest. Stir until smooth and set aside.
- In a separate bowl, whisk together egg, salt, pepper, and 1 tablespoon of vegetable oil.
- In another bowl, mix cornstarch and flour for the coating.
- Heat vegetable oil in a large frying pan or wok to 375°F (190°C).
- Dip each piece of chicken into the egg mixture, then dredge in the cornstarch-flour mixture, ensuring it’s well-coated.
- Fry the chicken in batches for 3-4 minutes or until golden and crispy. Transfer the chicken to a cooling rack.
- Drain most of the oil from the pan, leaving about 1 tablespoon of oil. Add ginger, garlic, and red pepper flakes, cooking for about 10 seconds.
- Add the prepared orange sauce to the pan and bring to a boil. Turn off the heat and add the fried chicken. Toss until well-coated in the sauce.
Notes
- For a spicier version, add extra crushed red pepper flakes or a spoonful of Sriracha to the sauce.
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat by gently frying the chicken again for crispiness.
- You can freeze the chicken and sauce separately for up to 3 months, then reheat when ready to serve.
- Feel free to substitute chicken thighs with boneless, skinless chicken breasts for a leaner option, though chicken thighs provide a juicier result.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 501 kcal
- Sugar: 20g
- Sodium: 986mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0.1g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 157mg
