Hot Orange Chicken Panda Express Recipe
Introduction: Panda Express’s Hot Orange Chicken is one of the most popular dishes on their menu, known for its crispy chicken coated in a zesty, sweet, and spicy orange sauce. This recipe aims to replicate the beloved fast-food favorite at home, combining the flavors of tangy orange, sweet sugar, and a spicy kick. Perfect for those who crave a flavorful, fiery meal with a satisfying crunch, Hot Orange Chicken is a hit for any dinner table or special occasion.
The History of Ingredients:
Orange Chicken: Orange Chicken, or “Chengdu Orange Chicken,” is an American Chinese dish that first became popular in the U.S. in the 1980s. It was introduced by Panda Express in 1987 and quickly became a fan favorite. The dish is a fusion of Chinese culinary tradition with American tastes, emphasizing crispy battered chicken in a rich, tangy sauce made primarily of orange juice, sugar, and soy sauce.
Soy Sauce: A key ingredient in many Chinese dishes, soy sauce provides saltiness and umami, enhancing the flavors of other ingredients. It is fermented from soybeans, wheat, salt, and a specific mold.
Orange Juice and Zest: The key to the “orange” in Orange Chicken is fresh orange juice, paired with the zest to boost the citrusy flavor. This combination gives the dish a bright, vibrant taste that balances out the savory and sweet components.
Chili Flakes/Sriracha (for Heat): For those who love a spicy kick, the heat in Hot Orange Chicken comes from chili flakes or sriracha sauce. This provides a contrast to the sweetness of the orange sauce, creating a perfect balance of sweet and spicy.
Breakdown:
- Chicken:
- Boneless, Skinless Chicken Thighs: Thighs are often preferred because they are juicier and more flavorful, but chicken breast can be used as well.
- Cornstarch & Flour: Used to coat the chicken, giving it that crispy exterior once fried.
- Egg: Binds the flour and cornstarch to the chicken, ensuring a nice crispy crust.
- Orange Sauce:
- Orange Juice & Zest: Freshly squeezed orange juice is essential for a bright, fresh flavor. Zest is used to intensify the citrus notes.
- Soy Sauce: Adds the salty, umami flavor.
- Sugar & Vinegar: The sugar balances the tanginess of the sauce, while vinegar adds acidity to brighten the flavors.
- Garlic & Ginger: Aromatics that add depth and warmth to the sauce.
- Cornstarch Slurry: Thickens the sauce, giving it that glossy, sticky finish.
- Heat:
- Chili Flakes/Sriracha: Provides the spiciness that sets the “Hot” in Hot Orange Chicken.
Step-by-Step Recipe:
Ingredients:
- For Chicken:
- 1 lb boneless, skinless chicken thighs (cut into bite-sized chunks)
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 egg (beaten)
- Salt and pepper to taste
- Oil for frying (vegetable or canola oil)
- For Orange Sauce:
- 1/2 cup freshly squeezed orange juice
- 1 tbsp orange zest
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1-2 tbsp sriracha or 1 tsp chili flakes (adjust to your spice preference)
- 1 tbsp cornstarch mixed with 1/4 cup water (for slurry)
Instructions:
- Prepare the Chicken:
- In a bowl, combine cornstarch, flour, salt, and pepper.
- Dip each piece of chicken into the beaten egg, then coat it in the cornstarch-flour mixture, ensuring it’s evenly coated.
- Heat oil in a deep skillet or wok over medium-high heat. Once the oil is hot, fry the chicken in batches for 3-4 minutes until golden brown and crispy. Remove and set aside on a paper towel-lined plate.
- Make the Orange Sauce:
- In a small saucepan, combine the orange juice, orange zest, soy sauce, sugar, rice vinegar, garlic, ginger, and sriracha (or chili flakes). Bring to a simmer over medium heat.
- Once simmering, whisk in the cornstarch slurry (1 tbsp cornstarch mixed with 1/4 cup water) and continue to cook for 2-3 minutes until the sauce thickens and becomes glossy.
- Coat the Chicken:
- Once the sauce is ready, add the crispy chicken pieces to the sauce, tossing to coat evenly in the sticky, sweet, and spicy orange sauce.
- Serve:
- Serve the Hot Orange Chicken immediately, garnished with chopped green onions and sesame seeds (optional). Serve over steamed rice or with a side of vegetables for a complete meal.
Tips for the Perfect Hot Orange Chicken:
- Crispy Chicken: Make sure the oil is hot enough before frying the chicken. It should be around 350°F (175°C). If the oil isn’t hot enough, the chicken will absorb too much oil and become soggy.
- Thickening the Sauce: If the sauce doesn’t thicken as desired, add a little more cornstarch slurry (1 tbsp cornstarch mixed with 1/4 cup water) and cook until the sauce reaches the right consistency.
- Adjust Spice: For a milder version, use less sriracha or omit the chili flakes. For a spicier kick, add extra sriracha or a pinch of crushed red pepper flakes.
- Fresh Orange Juice: Always opt for fresh orange juice for the best flavor. Pre-packaged juice can lack the brightness and tanginess that fresh juice provides.
Variations and Customizations:
- Chicken Options: Use chicken breast instead of thighs for a leaner option, or even try shrimp for a different twist.
- Vegetarian Version: Replace the chicken with tofu or cauliflower for a vegetarian-friendly take. Just ensure it’s crispy!
- Sweetness Level: Adjust the sugar to your taste. If you prefer a less sweet dish, reduce the sugar amount.
- Heat Level: Customize the heat by adjusting the amount of sriracha or chili flakes. You can even add fresh chopped chili peppers for an extra fiery punch.
Health Considerations and Nutritional Value:
Nutritional Breakdown (per serving, 4 servings total):
- Calories: 450-500 (varies based on portion size and oil used for frying)
- Protein: 28g
- Carbohydrates: 40g
- Fat: 22g
- Fiber: 2g
Health Considerations:
- Protein: Chicken is a good source of protein, which helps with muscle repair and growth.
- Calories & Fat: This dish is calorie-dense due to the fried chicken. For a lighter version, you can bake or air-fry the chicken instead of deep-frying it.
- Sugar: The sauce includes sugar for sweetness, but you can reduce the sugar for a lower-sugar version. Consider substituting with a natural sweetener like honey or maple syrup for an alternative.
FAQ:
1. Can I bake the chicken instead of frying it? Yes, you can bake the chicken at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until it’s golden and crispy. This will make it a bit healthier.
2. Can I make this dish ahead of time? You can make the sauce ahead of time and store it in the fridge for up to a week. However, it’s best to fry the chicken fresh so it remains crispy.
3. Can I make it spicier? Yes, you can increase the amount of sriracha or add fresh sliced chili peppers for an extra heat boost.
4. Can I freeze Hot Orange Chicken? The chicken can be frozen after being fried. However, the sauce may lose its glossy texture when reheated, so it’s best to keep the chicken and sauce separate until serving.
With this Hot Orange Chicken Panda Express recipe, you can enjoy the bold flavors and crispy texture of this popular dish at home! Adjust it to your tastes, and enjoy a sweet, spicy, and savory meal that’s sure to impress.
Hot Orange Chicken Panda Express Recipe
Ingredients
- To Make Chicken
- 2 lbs chicken boneless skinless breasts or thighs cut into 1-2″ inch pieces
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 2 eggs
- 2 tablespoons oil canola or vegetable
- 1 tsp salt
- 1/2 tsp white pepper
- oil for frying
- To Make Orange Sauce
- 1 cup orange juice
- 1 orange zest of
- 3 tablespoons soy sauce
- 4 tablespoons rice wine vinegar
- 1/2 cup brown sugar
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon green onions sliced plus extra for garnish
- To Stir-Fry
- 2 tablespoons oil canola or vegetable
- 1/2 cup dried whole red chili peppers
- 6 teaspoons red pepper flakes
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- optional: 1 tablespoon ginger grated
Instructions
- Make The Orange Sauce
- In a medium bowl, whisk together all of the ingredients for the sauce, then cover and set it aside until it’s ready to be used in the final step.
- Prep and Bread Chicken
- Prep the dredge by adding cornstarch and flour together in a shallow pie dish (or similar). Whisk in the salt and pepper to it’s evenly distributed.
- In a medium bowl, whisk together the eggs with 2 tablespoons vegetable oil. Whisk vigorously until the egg is no longer stringy and the mixture starts to emulsify.
- Start to get the oil heated to 375 degrees in a heavy bottom skillet, wok or deep saute pan. Attach a thermometer to best manage the heat.
- While oil is heating, work in batches placing diced chicken pieces into the egg wash. Coat well then toss into the dredging flour. Coat the chicken pieces well on all sides making sure no chicken shows through the breading.
- Fry the Chicken
- Dust off the excess flour and fry them in batches for about 3 minutes. Be sure to adjust the heat as it will drop once the chicken is added. Place cooked chicken on a wire rack to drain oil.
- Stir Fry in Wok
- In a wok, add 2 tablespoons of vegetable oil and heat over medium-high. Add in the chili peppers and red pepper flakes. Heat through about 15 seconds, stirring constantly.
- Add in the garlic (and ginger if using) and sesame oil, cook another 15 seconds as you stir.
- Pour the sauce into the wok to thicken. You’ll see it start to bubble on the edges and begin to thicken, about 2 minutes. Add the crispy chicken pieces to the sauce and toss multiple times to coat well and warm the chicken back up, about 1 minute. Serve over rice and top with green onion slices.