If you’re a fan of Panda Express Orange Chicken, you’re going to love this easy, flavorful copycat recipe. Made with tender chicken, crispy coating, and a rich, tangy, and sweet orange sauce, this dish is just as good as (if not better than) the restaurant version. Best of all, you can make it right in your own kitchen, saving time and money while enjoying the same mouthwatering taste. Whether you’re looking for a quick dinner option or a family-friendly meal, this Panda Express Orange Chicken recipe is a winner.
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Why You’ll Love This Panda Express Orange Chicken Recipe
This copycat Panda Express Orange Chicken recipe brings all the flavors you love straight to your home. It’s quick, easy, and packed with all the crispy, sticky, and tangy goodness that the restaurant version is famous for. The crispy fried chicken is coated in a thick, flavorful sauce that balances sweetness with a little kick of heat. If you’ve ever craved the comforting warmth of this iconic Chinese-American dish, you’ll find this homemade version even more satisfying.
Ingredients for Panda Express Orange Chicken
To make your own Panda Express Orange Chicken at home, gather the following ingredients:
For the Sauce:
- Cornstarch: Helps thicken the sauce, giving it that perfect sticky texture.
- Rice Wine: Adds depth and complexity to the flavor.
- Water: Used to adjust the consistency of the sauce.
- Sesame Oil: For that distinct, aromatic flavor that complements the orange zest.
- Low Sodium Soy Sauce: Balances the sweetness with savory umami.
- Sugar: Provides the necessary sweetness for the orange sauce.
- White Vinegar: Offers a tangy balance to the sweetness.
- Orange Zest: Freshly grated from a large orange to provide a zesty citrus punch.
For the Chicken:
- Boneless, Skinless Chicken Thighs: These are ideal for a juicy, tender bite.
- Egg: For binding the flour and cornstarch to the chicken.
- Kosher Salt & Black Pepper: Seasoning the chicken to perfection.
- Vegetable Oil: For frying the chicken to crispy perfection.
- Cornstarch and Flour: These are used to create the crispy coating.
To Finish:
- Fresh Ginger: Adds a warm, aromatic touch.
- Garlic: Freshly minced for flavor.
- Crushed Red Pepper Flakes: Adds a bit of heat for that perfect spicy balance.
Alternative Ingredient Suggestions
If you’re missing any ingredients or prefer to make substitutions, here are a few options:
- Cornstarch: You can substitute with tapioca starch or arrowroot powder for a gluten-free option.
- Rice Wine: If you don’t have rice wine, try using white wine or a non-alcoholic substitute like white grape juice.
- White Vinegar: Apple cider vinegar can be used as an alternative for a slightly different flavor profile.
- Chicken Thighs: If you prefer white meat, chicken breasts can be used, though they might be a bit drier.
Step-by-Step Instructions for Panda Express Orange Chicken
Follow these simple steps to recreate the magic of Panda Express Orange Chicken at home:
- Prepare the Sauce: In a small bowl, whisk together cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar, and orange zest. Set aside.
- Coat the Chicken: In a large bowl, whisk together the egg, salt, pepper, and vegetable oil. In a separate bowl, combine cornstarch and flour. Dip each piece of chicken in the egg mixture, then coat it in the flour mixture.
- Fry the Chicken: Heat vegetable oil in a large frying pan or wok over medium-high heat to 375°F. Fry the chicken in batches for 3-4 minutes until golden and crispy. Remove the chicken from the pan and place it on a cooling rack.
- Cook the Aromatics: Drain most of the oil from the pan, leaving about a tablespoon. Add minced ginger, garlic, and crushed red pepper flakes. Cook for 10-15 seconds until fragrant.
- Make the Sauce: Pour the prepared orange sauce into the pan and bring to a boil. Let it simmer for a minute to thicken slightly.
- Combine Chicken and Sauce: Add the fried chicken back into the pan and toss to coat the chicken evenly with the sauce. Serve hot, and enjoy!
Tips & Tricks for Perfect Panda Express Orange Chicken
- Don’t Overcrowd the Pan: When frying the chicken, make sure not to overcrowd the pan. Fry the chicken in small batches to maintain the oil temperature and ensure a crispy coating.
- Adjust the Sweetness: If you prefer a less sweet sauce, reduce the sugar by half or adjust to your taste.
- Reheat Properly: If you have leftovers, reheat the chicken in a skillet over medium heat, stirring frequently to prevent it from drying out.
- Make-Ahead Option: You can prepare the sauce ahead of time and store it in the fridge for up to two days. Just cook the chicken fresh when you’re ready to serve.
Pairing Ideas and Variations
This Panda Express Orange Chicken pairs wonderfully with a variety of sides. Here are some great options:
- Steamed Jasmine Rice: The light and fluffy rice complements the sweet and tangy chicken perfectly.
- Fried Rice: For an extra boost of flavor, serve your Orange Chicken with a side of fried rice.
- Vegetable Stir-Fry: Pair the dish with some sautéed vegetables like broccoli, bell peppers, and carrots for added texture and nutrition.
Variations:
- Spicy Orange Chicken: To add some heat, mix in a tablespoon of Sriracha to the orange sauce.
- Gluten-Free Version: Use gluten-free soy sauce and substitute cornstarch for the flour to make this dish gluten-free.
- Ground Orange Chicken: For a healthier twist, try using ground chicken instead of pieces for a lighter alternative.
Conclusion: Why You’ll Love Making Panda Express Orange Chicken at Home
In conclusion, this Panda Express Orange Chicken recipe offers all the flavors you crave from the restaurant, without the need to leave home. With its crispy chicken, rich, tangy sauce, and balance of sweet and savory, it’s the perfect comfort food for any occasion. The best part? You can make this dish exactly to your liking, adjusting the sweetness or spice level to suit your taste. Whether you’re cooking for family, friends, or just yourself, this easy, homemade version will surely become a favorite.
Get ready to skip the lines and save money while enjoying a delicious meal that’s even better than takeout. Try it today, and you’ll see why this copycat Panda Express Orange Chicken recipe is a crowd-pleaser!
Frequently Asked Questions
1. Can I use chicken breasts instead of thighs for this recipe?
Yes, you can substitute boneless, skinless chicken breasts for thighs in this recipe. However, chicken breasts tend to be a little drier than thighs, so they may not be as tender. If you decide to use breasts, try not to overcook them to keep them juicy.
2. Can I make Panda Express Orange Chicken in advance?
You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. However, for the best results, it’s recommended to fry the chicken fresh just before serving to maintain its crispiness.
3. How can I make this recipe gluten-free?
To make this Panda Express Orange Chicken gluten-free, simply swap the all-purpose flour for a gluten-free flour blend or cornstarch. Be sure to also use gluten-free soy sauce in the sauce mixture.
More Relevant Recipes
PrintPanda Express Orange Chicken
This homemade Panda Express Orange Chicken is a crispy, savory, and tangy dish that’s easy to prepare and tastes just like the restaurant version. The crispy chicken is coated in a sweet and slightly spicy orange sauce that will satisfy your cravings without the need to leave home.
Ingredients
- 1 tablespoon cornstarch
- 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
- Orange zest from 1 large orange
- 2 pounds chicken thighs, boneless and skinless, 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
- 1/4 cup flour
- 1 1/2 tablespoons ginger, freshly minced
- 2 cloves garlic, freshly minced
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Prepare the sauce by combining cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar, and orange zest in a small bowl. Set aside.
- In a large bowl, whisk together the egg, salt, pepper, and vegetable oil.
- In a separate bowl, mix the cornstarch and flour.
- Heat vegetable oil in a large frying pan or wok to 375°F.
- Dip each piece of chicken in the egg mixture, then coat it in the flour mixture.
- Fry the chicken in batches for 3-4 minutes until golden and crispy. Remove from the pan and set on a cooling rack.
- Drain most of the oil from the pan, leaving about a tablespoon. Add minced ginger, garlic, and crushed red pepper flakes to the pan and cook for 10-15 seconds.
- Add the orange sauce to the pan and bring to a boil. Simmer for about 1 minute until the sauce thickens.
- Add the fried chicken back into the pan and stir until well coated in the sauce.
- Serve hot and enjoy!
Notes
- For a gluten-free version, use gluten-free soy sauce and substitute the flour with cornstarch.
- If you prefer a less sweet sauce, reduce the sugar by half.
- For a spicier kick, add Sriracha or more red pepper flakes to the sauce.
- Make the sauce ahead of time and store it in the refrigerator for up to 2 days.
