Panda Express Orange Chicken is a beloved American-Chinese takeout classic, and this recipe brings that iconic tangy-sweet, crispy chicken flavor right into your own kitchen, offering a delicious and satisfying meal that’s surprisingly easy to recreate.
Key Ingredients for Panda Express Orange Chicken
- For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, lightly beaten
- Vegetable oil, for frying (about 2-3 inches in a wok or deep pot)
- For the Orange Sauce:
- 1 cup orange juice (freshly squeezed is best, or good quality store-bought)
- 1/4 cup rice vinegar
- 1/4 cup soy sauce (low sodium recommended)
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for a hint of heat)
- 1 tablespoon cornstarch, whisked with 2 tablespoons cold water (for thickening)
- For Garnish (Optional):
- Sesame seeds
- Chopped green onions
How to Make Panda Express Orange Chicken
Prepare to be amazed by how effortlessly you can whip up this incredibly delicious and satisfying Panda Express Orange Chicken at home. This recipe is designed for simplicity, delivering that signature bright, citrusy glaze and perfectly crispy chicken without any fuss. In under an hour, you’ll have a restaurant-quality dish that will have everyone asking for seconds.
Step-by-Step Instructions
- Prepare the Chicken Coating: In a medium bowl, whisk together the cornstarch, all-purpose flour, salt, and black pepper. In a separate shallow bowl, lightly beat the eggs.
- Coat the Chicken: Working in batches, dip each piece of chicken thigh into the beaten eggs, letting any excess drip off, then place it into the cornstarch mixture, tossing to coat thoroughly. Shake off any excess coating and set the coated chicken aside on a plate or wire rack.
- Heat the Oil: Pour vegetable oil into a wok or deep heavy-bottomed pot to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). You can test if the oil is ready by dropping a small piece of chicken coating into it; it should sizzle immediately and float to the surface.
- Fry the Chicken: Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-5 minutes per batch, or until golden brown and crispy, turning occasionally. Use a slotted spoon to remove the fried chicken and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken.
- Prepare the Orange Sauce: While the chicken is frying or draining, prepare the sauce. In a medium saucepan, combine the orange juice, rice vinegar, soy sauce, brown sugar, honey, grated ginger, minced garlic, and red pepper flakes (if using). Whisk to combine.
- Simmer the Sauce: Heat the sauce mixture over medium heat, bringing it to a gentle simmer. Cook for about 5 minutes, stirring occasionally, to allow the flavors to meld.
- Thicken the Sauce: Whisk the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) into the simmering orange sauce. Continue to cook, stirring constantly, until the sauce has thickened to your desired consistency, about 1-2 minutes. It should be syrupy and coats the back of a spoon.
- Combine Chicken and Sauce: Add the fried chicken pieces to the thickened orange sauce. Gently toss the chicken to coat each piece evenly. Cook for just 30-60 seconds more to allow the sauce to adhere to the chicken and warm through without making it soggy.
- Serve: Serve the Panda Express Orange Chicken immediately. Garnish with sesame seeds and chopped green onions if desired. This dish is best served hot, typically over steamed rice.
Why You’ll Love This Panda Express Orange Chicken
Prepare to fall head over heels for this homemade Panda Express Orange Chicken, a dish that truly captures the essence of your favorite takeout without the high price tag. The star of the show is the incredibly satisfying combination of crispy, tender chicken coated in a vibrant, luscious orange sauce that strikes the perfect balance of sweet, tangy, and a touch of savory. Unlike other recipes that might leave your chicken mushy, this version delivers that craveable crunchiness that makes the original so beloved.
Making this at home is not only incredibly rewarding but also incredibly cost-effective, allowing you to enjoy this popular treat as often as you like without breaking the bank. The explosion of citrusy bliss from fresh orange juice, complemented by the subtle warmth of ginger and garlic, elevates every bite. So, ditch the delivery app and get ready to impress yourself and your loved ones – this Panda Express Orange Chicken recipe is calling your name for a delicious weeknight adventure.
Storing and Reheating Tips
To store leftover Panda Express Orange Chicken, allowing you to enjoy it at a later time:
- Refrigeration: Once cooled to room temperature, transfer the chicken and any remaining sauce to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Freezing (for longer storage): For longer preservation, allow the cooked and cooled chicken to cool completely. Place it in a freezer-safe airtight container or a heavy-duty freezer bag. It will keep well in the freezer for up to 2-3 months.
When you’re ready to reheat your Panda Express Orange Chicken:
- Stovetop (Recommended for Best Crispness): This is the preferred method to retain some of the chicken’s crispiness. Heat a tablespoon of oil in a non-stick skillet over medium heat. Add the cold chicken and sauce, and stir-fry gently until heated through, about 5-7 minutes.
- Oven: Preheat your oven to 350°F (175°C). Spread the chicken on a baking sheet lined with parchment paper. Reheat for 8-10 minutes, or until warm. This method may result in slightly less crispiness than the stovetop.
- Microwave: While the quickest, this method can make the chicken a bit soggy. Place the chicken on a microwave-safe plate and heat on medium power in 30-second intervals, stirring in between, until heated through. Add a splash of water if the sauce seems dry.
- Reheating Frozen Leftovers: If reheating from frozen, it’s best to thaw the chicken in the refrigerator overnight before reheating using one of the methods above. Alternatively, you can reheat directly from frozen in the oven at around 300°F (150°C) for a longer period (about 20-25 minutes), checking for doneness.
Final Thoughts
This Panda Express Orange Chicken recipe offers a fantastic way to replicate that beloved flavor in your own home, proving that delicious takeout classics are within your reach. Give it a try tonight for a satisfying and impressive meal that’s sure to become a new family favorite.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Panda Express Orange Chicken
Ingredients
Equipment
Method
- In a medium bowl, whisk together the cornstarch, all-purpose flour, salt, and black pepper. In a separate shallow bowl, lightly beat the eggs.1/4 cup cornstarch, 1/4 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 large eggs
- Working in batches, dip each piece of chicken thigh into the beaten eggs, letting any excess drip off, then place it into the cornstarch mixture, tossing to coat thoroughly. Shake off any excess coating and set the coated chicken aside on a plate or wire rack.1.5 lbs boneless, skinless chicken thighs
- Pour vegetable oil into a wok or deep heavy-bottomed pot to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). You can test if the oil is ready by dropping a small piece of chicken coating into it; it should sizzle immediately and float to the surface.2-3 inches vegetable oil
- Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-5 minutes per batch, or until golden brown and crispy, turning occasionally. Use a slotted spoon to remove the fried chicken and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken.
- While the chicken is frying or draining, prepare the sauce. In a medium saucepan, combine the orange juice, rice vinegar, soy sauce, brown sugar, honey, grated ginger, minced garlic, and red pepper flakes (if using). Whisk to combine.1 cup orange juice, 1/4 cup rice vinegar, 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon honey, 1 tablespoon grated fresh ginger, 2 cloves garlic, 1/2 teaspoon red pepper flakes
- Heat the sauce mixture over medium heat, bringing it to a gentle simmer. Cook for about 5 minutes, stirring occasionally, to allow the flavors to meld.
- Whisk the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) into the simmering orange sauce. Continue to cook, stirring constantly, until the sauce has thickened to your desired consistency, about 1-2 minutes. It should be syrupy and coats the back of a spoon.1 tablespoon cornstarch, 2 tablespoons cold water
- Add the fried chicken pieces to the thickened orange sauce. Gently toss the chicken to coat each piece evenly. Cook for just 30-60 seconds more to allow the sauce to adhere to the chicken and warm through without making it soggy.
- Serve the Panda Express Orange Chicken immediately. Garnish with sesame seeds and chopped green onions if desired. This dish is best served hot, typically over steamed rice.sesame seeds, chopped green onions