orange chicken from panda express recipe

The Best orange chicken from panda express recipe

Oh, I’ll be honest—there’s something about Panda Express’s orange chicken that just hits different. It’s got that perfect balance of sweet, tangy, and slightly spicy kick that makes it feel like a little comfort food hug every time I take a bite. It’s not just a quick meal; it’s a taste that sticks with you, and honestly, I can’t remember the last time I ate something so satisfying that my kids begged for seconds. My boys—especially my 10-year-old—will eat it straight from the container if I’m not careful. It’s not just their favorite, though; it’s a staple in our house. Whether it’s a weeknight dinner when we’re all tired or a special occasion where we want something fun and easy to serve, orange chicken is always a hit. Plus, it’s got this little health perk too—it’s got protein from the chicken, fiber from the veggies, and way more nutrients than a typical takeout order. I mean, who wants to skip the veggies just to have a meal? And the sauce? It’s like liquid sunshine—bright, refreshing, and just a little bit addictive. It’s simple enough that I can whip it up in under 30 minutes, but it still feels like a real meal, not just something you grab on the go. My family doesn’t even notice how healthy it is; they just think it’s the best thing ever. And that’s the thing about it—it’s versatile. You can serve it over rice, with noodles, or even as a side with a big ol’ salad. It’s got room to shine, and honestly, it always does.

Classic Orange Chicken (Panda Express Style)

4.8 from 1983 votes

A crispy, tangy, and sweet Chinese-American dish featuring tender chicken coated in a vibrant orange sauce, perfect for a quick and flavorful meal. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time25 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
• 1 tbsp cornstarch
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder

For the Orange Sauce

• 1 cup orange juice (fresh or bottled)
• 1/2 cup soy sauce
• 1/2 cup ketchup
• 1/2 cup brown sugar
• 1/4 cup rice vinegar
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tbsp minced garlic
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes (optional)

For the Batter

• 1 cup all-purpose flour
• 1/2 tsp salt
• 1/2 cup ice-cold water

Extras

• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup sliced green onions
• 1/4 cup sliced black peppercorns (for garnish)

👨‍🍳Directions

1. 1 Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. 2 Prepare the orange sauce: In a bowl, mix orange juice, soy sauce, ketchup, brown sugar, rice vinegar, cornstarch, and water. Simmer for 3-5 minutes until thickened. Stir in garlic, ginger, and red pepper flakes.
3. 3 Prepare the batter: In a separate bowl, whisk flour and salt. Slowly add ice-cold water while whisking to create a smooth batter.
4. 4 Prepare the chicken: In a large bowl, combine chicken pieces with cornstarch, salt, pepper, garlic powder, and onion powder. Toss to coat evenly.
5. 5 Dredge chicken: Dip each piece of chicken into the batter, coating thoroughly. Place on the prepared baking sheet.
6. 6 Bake: Place the baking sheet in the oven and bake for 15 minutes. Flip the chicken and bake for another 10-12 minutes until golden brown and crispy.
7. 7 Cook the sauce: While the chicken is baking, heat a skillet or wok over medium-high heat. Add corn kernels and sauté for 2-3 minutes. Pour the orange sauce into the skillet and simmer for 2-3 minutes until slightly thickened.
8. 8 Serve: Spoon the orange sauce over the baked chicken. Garnish with sliced green onions and black peppercorns.

🔧Equipment

• Mixing bowls
• Food processor or blender
• Baking sheet
• Oven
• Skillet or wok
• Slotted spoon
• Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22💛Saturated Fat: 8❤️Cholesterol: 85🧂Sodium: 950🌾Total Carbs: 45🥦Dietary Fiber: 2🍬Sugars: 30🥩Protein: 35

📝Notes

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This Panda Express-style orange chicken recipe is always a solid choice for any gathering because it’s simple enough to make ahead without losing flavor, yet it tastes fresh and satisfying when served. It’s perfect for family meals because it’s hearty enough to hold up for a few days in the fridge, and the tangy-sweet sauce pairs well with rice and sides, making it easy to customize for everyone’s tastes. Plus, it’s a crowd-pleaser that never disappoints, whether you’re hosting a casual dinner or a busy weeknight.

❓ Frequently Asked Questions About Orange Chicken (Panda Express Style)

What is the key difference between Panda Express’s original orange chicken recipe and the store-bought versions?

The original orange chicken recipe from Panda Express uses a homemade sauce made with a blend of sweet, tangy, and slightly spicy ingredients. The sauce typically includes ingredients like soy sauce, orange juice, rice vinegar, honey or brown sugar, garlic, ginger, and a touch of five-spice powder or chili powder. Store-bought versions often lack the homemade depth and may use a simpler, less complex sauce formula.

How can I achieve the perfect crispy texture in homemade orange chicken?

To get that perfect crispy texture, follow these steps: 1. Use the right batter: Use a combination of flour and cornstarch (1:1 ratio) mixed with cold water to create a light, crispy batter. 2. Double fry: First fry the chicken pieces in oil until they are golden brown. Then, remove them and place them back into the oil for a second fry to ensure extra crispiness. 3. Keep it cold: Ensure your fried chicken pieces are chilled in ice water before adding them to the sauce to help maintain crispiness. 4. Use a high-quality oil: Use a neutral oil with a high smoke point, such as vegetable or peanut oil, for frying.

What are the essential ingredients for the classic Panda Express orange chicken sauce?

The classic sauce includes: – ½ cup orange juice (freshly squeezed) – ¼ cup soy sauce – ¼ cup brown sugar or honey – 2 tbsp rice vinegar – 2 tbsp cornstarch mixed with 2 tbsp water (slurry) – 2 cloves garlic, minced – 1 tbsp grated ginger – 1 tsp five-spice powder (or a mix of cinnamon, cloves, star anise, and black pepper) – ½ tsp chili powder (adjust to taste) – 1 tbsp sesame oil – 1 tbsp vegetable oil (for frying) – Salt and pepper to taste

Can I substitute any ingredients in the orange chicken recipe, and if so, what are the few recommended substitutions?

Yes, you can make some substitutions, but keeping the balance of flavors is key: – Orange juice: You can use orange marmalade or a mix of orange juice and a little bit of orange zest for added depth. – Soy sauce: Substitute with tamari for gluten-free options or coconut aminos for a less salty taste. – Brown sugar or honey: You can use maple syrup or agave nectar, but reduce the amount slightly since they are sweeter. – Five-spice powder: If unavailable, a mix of star anise, cinnamon, cloves, and a pinch of black pepper can work. – Chili powder: For less heat, use cayenne pepper or reduce the amount; for more heat, add a dash of sriracha. – Garlic and ginger: Use fresh or powdered versions, but adjust quantities to taste.

How long should I cook the orange chicken sauce to achieve the right consistency and flavor?

To achieve the right consistency and flavor, follow these steps: 1. In a pan, heat 1 tbsp vegetable oil over medium heat. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. 2. Pour in the orange juice, soy sauce, brown sugar, and rice vinegar. Stir well to combine. 3. Bring the mixture to a gentle simmer and cook for about 3-4 minutes, stirring occasionally. 4. Add the cornstarch slurry and continue to cook for another 1-2 minutes, or until the sauce thickens to a glossy, glossy, and slightly sticky consistency. 5. Remove from heat, stir in sesame oil, and adjust seasoning with salt and pepper if needed. Cooked orange chicken should be ready to coat the pieces thoroughly.