Craving that sweet and savory Panda Express Orange Chicken but don't want to leave the house? You're in luck! This comprehensive guide will walk you through creating a delicious copycat recipe right in your own kitchen. We'll explore the key ingredients, techniques, and variations to help you achieve that signature Panda Express flavor. Prepare to impress yourself and your family with this restaurant-quality dish!
What Makes Panda Express Orange Chicken Unique?
The magic of Panda Express Orange Chicken lies in its perfectly balanced sweet and savory sauce, the crispiness of the chicken, and the subtle hints of other flavors. While the exact recipe is a closely guarded secret, we've reverse-engineered a version that captures the essence of their iconic dish. The key is in the double-frying technique, which creates an incredibly crunchy exterior, and the vibrant orange sauce, made with a blend of orange juice, soy sauce, and a touch of sweetness.
Ingredients You'll Need:
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- Vegetable oil, for frying
For the Orange Sauce:
- 1 cup orange juice (freshly squeezed is best!)
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup honey or sugar
- 1/4 cup rice vinegar
- 2 tablespoons cornstarch
- 1 tablespoon orange zest
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 1 clove garlic, minced
Step-by-Step Instructions:
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Prepare the Chicken: In a large bowl, combine cornstarch, flour, salt, pepper, garlic powder, and ginger powder. Add the chicken pieces and toss until evenly coated.
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First Fry: Heat about 2 inches of vegetable oil in a large pot or wok to 325°F (160°C). Carefully add the chicken in batches, ensuring not to overcrowd the pot. Fry for about 5-7 minutes, or until golden brown and partially cooked. Remove and set aside on a wire rack to drain excess oil.
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Make the Sauce: In a medium saucepan, whisk together orange juice, soy sauce, honey (or sugar), rice vinegar, cornstarch, orange zest, sesame oil, ginger, and garlic. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens.
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Second Fry: Increase the oil temperature to 350°F (175°C). Carefully add the partially cooked chicken back to the hot oil and fry for another 2-3 minutes, until golden brown and crispy. Remove and drain on a wire rack.
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Combine and Serve: Add the fried chicken to the orange sauce and toss gently to coat evenly. Serve immediately over rice.
Frequently Asked Questions (FAQ)
Can I use chicken breasts instead of thighs?
While chicken breasts will work, they tend to dry out more easily during frying. Chicken thighs are more forgiving and result in a juicier, more flavorful final product. If using breasts, ensure you don't overcook them.
How can I make the orange chicken spicier?
Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the orange sauce for a spicier kick. You could also add a small amount of sriracha.
What kind of rice pairs best with orange chicken?
White rice is the classic pairing, but brown rice or even fried rice would also complement the flavors nicely.
Can I make this recipe ahead of time?
It's best to fry the chicken and make the sauce fresh, but you can combine the chicken and sauce just before serving to avoid the chicken becoming soggy.
What if my sauce is too thick or too thin?
If your sauce is too thick, add a tablespoon or two of water or orange juice to thin it out. If it's too thin, add a teaspoon or two of cornstarch mixed with a little cold water to thicken it.
This copycat Panda Express Orange Chicken recipe is a delicious and satisfying meal that's easy to make at home. With a little practice, you'll be mastering this crowd-pleasing dish in no time! Remember to adjust seasonings to your liking and enjoy the process of creating this culinary masterpiece.
