Orange Chicken With Panda Express Sauce

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Orange Chicken With Panda Express Sauce, it’s the perfect easy meal for busy weeknights. This recipe takes just 30 minutes from start to finish! You can have Orange Chicken With Panda Express Sauce on your table in less than 30 minutes!

Making Orange Chicken With Panda Express Sauce at home is so easy, much better and quicker than Panda Express. A quick stir fry with orange sauce and your family will never know the difference!

Original Orange Chicken by Panda Express

Total Time

1 hr 5 min

Prep Time

20 minutes

Cook Time

15 minutes

Ingredients

for 8 servings

CHICKEN

  • 2 lb boneless, skinless chicken thighs(905 g)
  • 1 tablespoon salt
  • 1 teaspoon white pepper
  • 1 cup cornstarch(125 g)
  • 3 cups flour(375 g)
  • 1 egg
  • 1 ½ cups water(360 mL)
  • 2 tablespoons oil
  • 6 cups oil(1 ½ L), for frying

ORANGE SAUCE

  • 1 tablespoon oil
  • ¼ teaspoon chili flake
  • 1 tablespoon garlic, minced
  • ½ teaspoon ginger, minced
  • ¼ cup sugar(50 g)
  • ¼ cup brown sugar(55 g)
  • ¼ cup orange juice(60 mL)
  • ¼ cup white distilled vinegar(60 mL)
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 2 tablespoons cornstarch
  • 1 teaspoon sesame oil

Preparation

  1. On a cutting board, cut chicken into 1×1-inch (2×2-cm) cubes and set aside.
  2. In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine.
  3. Add the egg, water, and oil until it reaches the consistency of pancake batter.
  4. Add the chicken to the batter and refrigerate at least 30 minutes.
  5. Heat oil in a wok or heavy bottom pan to 350˚F (180˚C).
  6. Gently add the chicken and cook for 5-6 minutes until lightly golden brown.
  7. Remove the chicken from the pan and transfer to a paper towel-lined plate.
  8. Set a heavy bottomed pot over medium- high heat and add the oil.
  9. Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.
  10. Add the sugar and brown sugar, and stir to combine.
  11. Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.
  12. Add in the vinegar and soy sauce, and stir to combine.
  13. Add the cornstarch and water together and whisk to combine. Add to the pan and stir.
  14. Continue to cook the sauce until maple syrup consistency is achieved.
  15. Add in the fried chicken and stir until completely coated in the sauce.
  16. Top with sesame oil.
  17. Enjoy!

Panda Express Orange Chicken (Copycat)

Panda Express Orange Chicken with tender chicken thighs fried crisp and tossed in a magical perfect-copycat sauce!

Panda Express Orange Chicken with tender chicken thighs fried crisp and tossed in a magical perfect-copycat sauce!

The most popular dish on the Panda Express menu is the Orange Chicken, and I’m sure you can all guess why! This dish is spot on and will have you swaying a little in your chair as you eat it!

Because the sauce in that recipe is based on a combination of barbecue sauce and orange marmalade, it differs from the orange chicken recipe with orange marmalade that is VERY well-liked online. Although some of the images may appear to be somewhat similar, the flavor of this Panda Express Orange Chicken will be very different.

Panda Express Orange Chicken

Panda Express Orange Chicken

This Panda Express Orange Chicken Copycat is spot on and is SO EASY. PLUS theres a video!

Although it may seem like there are a lot of ingredients involved and a lot of dishes to wash, everything comes together quite fast, and once the chicken is ready to be served, you won’t care about the mess of dirty dishes at all!

I recommend mixing around a half-teaspoon of Sriracha into the sauce if you want to turn this into a spicy orange chicken. Crushed red peppers might offer any extra spiciness.

I have THE EXACT SAME Panda Express Orange Chicken recipe on the site that has been modified for a much better meal if you’re seeking to make your Orange Chicken healthy. I also made it into a burrito (which was AMAZING): Orange Chicken Burrito. Look at the Ground Orange Chicken (1 Pan!) Most people prepare baked orange chicken to reduce calories; however, I make it using ground chicken that has been thoroughly browned to give it the crispy texture without breading.

Panda Express Orange Chicken with tender chicken thighs fried crisp and tossed in a magical perfect-copycat sauce!

You all have loved this recipe so much since I posted it originally in 2015, I made a Q&A section of the most popular questions I was asked:

Orange Chicken Recipe For Crockpot/Slow Cooker?

I used to actually make this recipe in the slow cooker when Tyson made raw chicken tenders. I’d just put the tenders in the slow cooker with the sauce, cook on low for 3 hours, then add in a bit of cornstarch/water slurry and cook an additional hour. Now, I make small nuggets, bread them in panko then freeze them and cook them the same way. This recipe is coming soon on the blog.

 How do you make an orange sauce?

Orange Sauce is a mixture of vinegar, soy sauce, sesame oil, sugar, orange zest and crushed crushed red peppers that thicken in a pan with deep fried battered chicken with will help thicken the sauce, It is super easy to make.

What is in General Tso’s chicken?

General Tso’s Chicken (you can find it here on the blog) is probably the closest tasting dish to Orange Chicken. Though it doesn’t contain any orange, it does have many similar ingredients including soy sauce, vinegar, sugar, cornstarch as well as dried red chili peppers and garlic. It is tossed with deep fried chicken pieces as well.

How do you make sesame chicken?

Sesame Chicken Definitely has a similar flavor profile to Orange Chicken but  it is normally made with chicken broth, sugar, vinegar, dark soy sauce and sesame oil which is cooked down in the pan to thicken before being added to the chicken.

What is in Orange Beef?

Orange Beef is a far less well-known variation of orange-flavored Chinese cuisine. Because orange chicken is so well-liked, few people choose the beef version. Simply get the nicest beef you feel comfortable purchasing and freeze it for 30 minutes (I prefer ribeye, but chuck roast also works well). Cook it the same way you would the orange chicken by slicing it VERY thinly against the grain.

Tools used in the making of this Panda Express Orange Chicken:

Wok: This wok is the ideal stir-fry pan since it cooks Asian dishes the fastest and at a high temperature.
Sriracha: In my opinion, this pre-made hot sauce is the king of them all. can be used in practically every cuisine and adds heat without overwhelming you. To create the ideal spicy mayo, try combining with mayo!
Citrus Zester: This efficiently zests citrus without introducing any pith to the dish.
There isn’t much to say about soy sauce other than the fact that Kikkoman has the finest flavor overall and that I usually suggest reduced sodium.


Panda Express Orange Chicken Copycat

Cook timeCOOK TIME: 20 MINUTES

A simple Chinese dish called Panda Express Orange Chicken Copycat is cooked with savory and crispy chicken with a delectable orange sauce. This is the ideal family-friendly dinner that is affordable.

This recipe is ideal to try if you’re in the mood for Chinese food that’s inexpensive and simple to prepare. Less than 30 minutes are needed to complete it, and it is crispy and tasty. You should also attempt my recipes for Mongolian beef, Moo Goo Gai Pan, and General Tso Chicken.

Panda express orange chicken (copycat) recipe

The flavor of this Orange Chicken recipe is identical to that of the well-known Panda Express meal. The only difference is that you can simply create it at home for a far lower price. The chicken in this recipe is incredibly tender and drenched in a tangy, orange-based sauce. In my opinion, it significantly outperforms the takeout option!

Making it at home also gives you control over the ingredients and the ability to modify them as necessary. Also, feel free to easily double or quadruple it if you have a larger family or are having a gathering.

While the flavor of this dish is identical to that of the original Orange Chicken, the sauce is tangier and has a deeper, more savory sweet and sour flavor. We enjoy putting it over soba noodles, brown rice, or white rice. I’ve been honing this recipe for a while, and as a result, it consistently gets great ratings.

How to make panda express orange chicken:

  1. Prepare the Sauce: To make the famous sauce, you have to combine cornstarch, rice wine, water, orange juice, sesame oil, white sugar, brown sugar, white vinegar, orange zest, ginger, garlic, and red pepper flakes. First, you stir it and set it aside to cook later.
  2. Prepare the meat: To fry the chicken you have to prepare two shallow bowls, one with a beaten and seasoned egg and another with a mixture of flour and cornstarch, Then, dip the chicken pieces into the egg mixture, after that drenge them into the flour mixture.
  3. Fry: Next, heat oil in a large pan or frying wok to 375 degrees F and fry the chicken pieces in batches, until cooked through, crispy and golden. Set aside once done.
  4. Boil the Sauce: Discard the oil from the pan, leaving in only about one tablespoon, and add the sauce. Then, stir and bring it to a boil.
  5. Add back the Chicken: Add back the fried chicken into the sauce and stir until well combined. The dish is done when the sauce has thickened. Serve with rice.

Panda express orange chicken recipe variations:

Orange chicken vs sweet and sour chicken – what is the difference?

The sauce utilized makes the most impact. Traditional recipes for sweet and sour chicken also include additional vegetables such onions, bell peppers, and pineapple.

The sweet and sour sauce also has a vinegar basis. This is what gives it the dish’s distinctively sour and acidic flavor, which is counterbalanced with a touch of sweetness from the sugar and juices used in its preparation.

The orange sauce, on the other hand, has a stronger citrus flavor and is considerably sweeter and less acidic.

How to store orange chicken?

  • Store it in an airtight container for up to 3 days in the fringe. Keep in mind, that the meat will get a nit soggy in the fridge and won’t be as crispy.
  • You can also fry and freeze the chicken separately, and the sauce separately for up to 3 months. Thaw and combine when ready to serve.

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