panda express orange chicken recipe

Orange Chicken is a beloved dish at Panda Express, famous for its perfect balance of sweet, tangy, and spicy flavors. This iconic dish combines tender pieces of chicken with a crispy coating, all tossed in a luscious orange sauce that is both aromatic and flavorful. The dish, though inspired by Chinese cuisine, has become a staple in American-Chinese restaurants, offering a taste that is both comforting and exotic. In this recipe, we will explore how to recreate Panda Express’s Orange Chicken at home, ensuring that every bite captures the essence of this delicious dish.

Ingredients

To make Orange Chicken at home, you will need the following ingredients:

• For the Chicken:
• 2 pounds of boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 eggs, beaten
• 1 cup of cornstarch
• 1 cup of all-purpose flour
• 1 teaspoon of baking powder
• Salt and pepper to taste
• Vegetable oil for frying
• For the Orange Sauce:
• 1 cup of fresh orange juice (preferably from sweet oranges)
• Zest of one orange
• 1/2 cup of granulated sugar
• 1/2 cup of rice vinegar
• 1/4 cup of soy sauce
• 1 tablespoon of cornstarch mixed with 2 tablespoons of water (for thickening)
• 1 tablespoon of minced garlic
• 1 tablespoon of minced ginger
• 1 teaspoon of chili flakes (optional, for added heat)
• 1 tablespoon of sesame oil
• 1 tablespoon of oyster sauce (optional for extra umami flavor)

Preparing the Chicken

1. Coating the Chicken:
   Start by preparing the chicken. Cut the chicken thighs into bite-sized pieces, ensuring they are uniform for even cooking. Season the chicken pieces with salt and pepper, making sure to coat them evenly. In a mixing bowl, combine the beaten eggs with a pinch of salt. In another bowl, mix together the cornstarch, flour, and baking powder.
2. Breading the Chicken:
   Dip each piece of chicken into the egg mixture, allowing any excess to drip off, then coat it thoroughly in the flour mixture. Make sure each piece is fully covered for a crispy exterior. Place the coated chicken on a plate and let it rest for a few minutes while you heat the oil for frying.
3. Frying the Chicken:
   Heat vegetable oil in a deep frying pan or wok to 350°F (175°C). To check if the oil is ready, drop a small piece of bread into the oil; if it sizzles and turns golden, the oil is at the correct temperature. Fry the chicken in batches, ensuring not to overcrowd the pan. Fry the chicken pieces until they are golden brown and crispy, about 5-6 minutes per batch. Use a slotted spoon to remove the chicken from the oil and drain on paper towels.

Preparing the Orange Sauce

1. Mixing the Sauce:
   In a medium saucepan, combine the orange juice, orange zest, sugar, rice vinegar, soy sauce, and oyster sauce (if using). Stir the mixture over medium heat until the sugar is completely dissolved. Add the minced garlic and ginger to the sauce, stirring frequently to prevent them from burning.
2. Thickening the Sauce:
   Once the sauce comes to a gentle boil, reduce the heat and let it simmer for a few minutes to allow the flavors to meld together. If you prefer a thicker sauce, mix the cornstarch and water to create a slurry, and slowly add it to the simmering sauce while stirring continuously. The sauce will thicken and become glossy. At this point, you can add the chili flakes for a hint of spice, adjusting the amount to suit your taste.
3. Final Touches:
   Once the sauce has reached your desired consistency, add the sesame oil for a nutty aroma and rich flavor. Stir the sauce well and remove it from the heat.

Combining the Chicken and Sauce

1. Tossing the Chicken:
   Place the fried chicken pieces in a large mixing bowl. Pour the hot orange sauce over the chicken and toss everything together until the chicken is well coated with the sauce. Make sure each piece is evenly covered with the orange glaze.
2. Serving Suggestions:
   Orange Chicken is best served hot, straight from the pan. For a traditional presentation, serve it over a bed of steamed white rice or fried rice. You can also garnish the dish with sesame seeds and chopped green onions for added flavor and texture.
3. Side Dishes:
   To complete your meal, consider pairing Orange Chicken with classic side dishes like stir-fried vegetables, egg rolls, or wonton soup. These sides complement the flavors of the chicken and create a well-rounded dining experience.

Tips for Success

1. Choosing the Right Chicken:
   While chicken thighs are preferred for their juiciness and flavor, you can also use chicken breast if you prefer leaner meat. Just be mindful that breast meat can dry out more quickly, so be careful not to overcook it.
2. Crisping the Chicken:
   For an extra crispy coating, double fry the chicken. After the initial fry, let the chicken rest for a few minutes, then fry it again for a minute or two until it becomes even more golden and crispy. This technique ensures that the chicken stays crunchy even after being coated in the sauce.
3. Adjusting the Sauce:
   The sweetness, tanginess, and spiciness of the orange sauce can be adjusted to suit your taste. If you prefer a sweeter sauce, add more sugar or use a sweeter variety of oranges. For more tang, increase the amount of rice vinegar, and if you like it spicier, add more chili flakes or even a dash of sriracha.
4. Storing Leftovers:
   If you have any leftovers, store the chicken and sauce separately to prevent the chicken from becoming soggy. Reheat the chicken in the oven to retain its crispiness, and warm the sauce on the stove before combining them again.

Making Panda Express Orange Chicken at home is a rewarding experience that brings the flavors of this popular dish right into your kitchen. With fresh ingredients and careful preparation, you can recreate the signature taste of Orange Chicken, complete with crispy chicken pieces and a vibrant, tangy sauce. Whether you’re cooking for a family dinner or a special occasion, this recipe is sure to impress with its rich flavors and satisfying texture. Enjoy the process of cooking this dish, and savor each delicious bite of homemade Orange Chicken.