Panda Express Orange Chicken Recipe
Panda Express Orange Chicken is one of the most beloved dishes in Chinese-American cuisine, famous for its crispy chicken pieces drenched in a tangy, sweet, and slightly spicy orange glaze. This dish is often a favorite in take-out orders, offering a perfect balance of citrusy zest and savory goodness. Now, you can recreate this iconic dish at home with this simple recipe that captures all the flavor and crunch.
The History of Orange Chicken
Orange Chicken has roots in Chinese-American cuisine, which evolved as Chinese immigrants began adapting traditional Chinese recipes to suit American tastes. It’s believed that Orange Chicken was popularized by the American fast-food chain Panda Express in the late 1980s, where it became a signature dish. The combination of crispy chicken and sweet orange sauce quickly gained popularity, making it one of the restaurant’s most successful offerings. The dish itself is a variation of “General Tso’s Chicken,” but with the addition of orange zest, giving it a bright, fruity flavor.
Ingredients Breakdown
Here’s an overview of the ingredients that make up this flavorful dish:
- Chicken: Boneless, skinless chicken breasts or thighs are typically used. Thighs are juicier, while breasts are leaner and cook faster.
- Cornstarch: Used to coat the chicken for a crispy, crunchy exterior when fried.
- Egg: Helps the cornstarch adhere to the chicken and provides a golden coating when frying.
- Orange Juice & Zest: Freshly squeezed orange juice gives the sauce its citrusy tang, while the zest adds aromatic depth.
- Soy Sauce: Adds saltiness and umami to the glaze.
- Vinegar: Rice vinegar is often used to add acidity and balance the sweetness of the sauce.
- Sugar: Provides the sweetness that balances the tangy and savory components of the dish.
- Garlic & Ginger: Fresh garlic and ginger offer aromatic flavor and a subtle heat to the sauce.
- Red Pepper Flakes: Optional, but they add a touch of heat to balance the sweetness of the sauce.
- Sesame Oil: Adds a rich, nutty flavor that complements the other ingredients in the sauce.
- Vegetable Oil: For frying the chicken and achieving that crispy texture.
Step-by-Step Recipe
Ingredients (for 4 servings):
- 2 chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1 egg, beaten
- 1/4 cup vegetable oil (for frying)
- 1/2 cup orange juice (freshly squeezed)
- 1 tablespoon orange zest
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1/4 cup sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon sesame oil
- Sesame seeds (optional, for garnish)
- Green onions (optional, for garnish)
Instructions:
- Prepare the Chicken: In a bowl, season the chicken pieces with a pinch of salt. Dip the chicken pieces in the beaten egg, then coat them with cornstarch, making sure they are fully covered.
- Fry the Chicken: Heat vegetable oil in a large pan over medium-high heat. Once hot, add the coated chicken in batches and fry for 4-5 minutes, or until golden brown and crispy. Remove from the oil and set aside on paper towels to drain any excess oil.
- Make the Orange Sauce: In a separate pan, combine the orange juice, orange zest, soy sauce, rice vinegar, sugar, garlic, ginger, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat and cook for 3-4 minutes, allowing the sauce to thicken slightly.
- Combine the Chicken and Sauce: Once the sauce has thickened, add the fried chicken pieces to the pan. Toss the chicken in the sauce until it is fully coated and the glaze is glossy and sticky.
- Finish and Serve: Drizzle sesame oil over the chicken and toss to combine. Garnish with sesame seeds and sliced green onions, if desired. Serve immediately with steamed rice or vegetables.
Tips for the Perfect Panda Express Orange Chicken
- Double-Coating: For extra crunch, you can double-coat the chicken by dipping it in egg, coating with cornstarch, dipping it in egg again, and coating again in cornstarch.
- Frying in Batches: Avoid overcrowding the pan while frying the chicken. Frying in batches ensures the chicken stays crispy and cooks evenly.
- Thickening the Sauce: If you want a thicker sauce, let it simmer longer to reduce, or you can add a small amount of cornstarch mixed with water to thicken it quickly.
- Balance the Sweetness: Adjust the sugar based on how sweet or tangy you want the sauce. Taste as you go and add more sugar or vinegar to find your perfect balance.
- Serve Immediately: The crispy chicken stays crispy best when served right away after being coated with the sauce. If left too long, the sauce can make the chicken soggy.
Variations and Customizations
- Spicy Orange Chicken: Add more red pepper flakes, or toss in some chopped fresh chilies for a spicy kick.
- Vegetarian Version: Use tofu or cauliflower florets instead of chicken for a vegetarian alternative. Coat them the same way and fry until crispy.
- Oven-Baked Version: Instead of frying, you can bake the chicken at 400°F (200°C) for about 20-25 minutes, flipping halfway, until crispy and golden.
- Different Citrus Glaze: Swap orange juice for lemon or lime juice for a different citrusy twist on the glaze.
Health Considerations and Nutritional Value
Though delicious, this dish can be quite high in calories due to the fried chicken and sweet sauce. To make it healthier:
- Bake Instead of Fry: Baking the chicken is a great way to reduce oil and calories while still achieving a crispy texture.
- Lower Sugar: Reduce the amount of sugar in the sauce for a less sweet and more tangy dish.
- Add Vegetables: Serve the chicken with steamed or stir-fried vegetables for added nutrients and fiber.
Nutritional Information (Approximate per serving):
- Calories: 400-450
- Protein: 30g
- Carbs: 50g
- Fat: 15g
Frequently Asked Questions (FAQ)
- Can I use chicken thighs instead of breasts? Yes, chicken thighs are an excellent choice as they are juicier and more tender, but chicken breasts are also great for a leaner option.
- Can I make the sauce in advance? Yes, the sauce can be made ahead of time and stored in the fridge. Simply reheat it before tossing with the chicken.
- Can I make this dish without frying the chicken? Yes! You can bake the chicken instead of frying for a healthier version. Coat the chicken in cornstarch and bake at 400°F for about 20 minutes, flipping halfway.
- How can I make the dish spicier? Add more red pepper flakes or chopped fresh chilies to the sauce to increase the heat. You can also drizzle some chili oil over the chicken for an extra kick.
Panda Express Orange Chicken is a delicious, crispy, and tangy dish that’s sure to be a hit with the whole family. With this easy recipe, you can recreate this restaurant favorite at home, perfectly tailored to your taste!
Panda Express Orange Chicken Recipe
Panda Express Orange Chicken is one of the most beloved dishes in Chinese-American cuisine, famous for its crispy chicken pieces drenched in a tangy, sweet, and slightly spicy orange glaze. This dish is often a favorite in take-out orders, offering a perfect balance of citrusy zest and savory goodness. Now, you can recreate this iconic dish at home with this simple recipe that captures all the flavor and crunch.
Ingredients
- 2 pounds boneless skinless chicken, diced into bite-sized pieces
- 1 egg
- 1 -1/2 teaspoons salt
- white pepper
- oil to fry the chicken
- 1/2 cup cornstarch
- 1/4 cup flour
- For the Orange Sauce
- 3 tablespoons soy sauce
- 3/4 cup orange juice
- 1/2 cup brown sugar
- zest of 1 orange
- 1 tablespoon oil
- 2 tablespoons ginger root minced
- 2 teaspoons minced garlic
- 1 teaspoon red pepper flakes
- 1/2 green onion chopped
- 2 tablespoons rice wine
- 1/2 cup water
- 2 tablespoons cornstarch
- 1 teaspoon sesame oil
Instructions
- Add the diced chicken to a large bowl and put it aside for later.
- Combine the egg, salt, pepper, and 1 tablespoon of oil in a medium bowl. Put it aside for later.
- Using a separate medium bowl, combine the 1/2 cup of cornstarch and flour. Stir gently until well mixed.
- Add oil to the wok. Heat to 375 degrees Fahrenheit.
- Start by dipping the chicken first into the egg mixture. Next, dip them into the flour and cornstarch mixture. Gently shake off any excess flour.
- Fry each piece of chicken for 3 to 4 minutes until it reaches a gorgeous, golden-brown shade. Cook in small batches, and be careful not to cook the chicken too long.
- Using a slotted spoon, remove the chicken and place it on paper towels to drain.
- For the Orange Sauce
- Mix the soy sauce, orange juice, brown sugar, and orange zest in a small bowl. Put it aside for later.
- After allowing the wok to cool, clean it thoroughly.
- Heat the wok on high heat for 15 seconds.
- Add a tablespoon of oil. Then, combine the ginger root, garlic, crushed red pepper flakes, and green onions. Stir-fry the mixture for several seconds until it’s fragrant.
- Mix in the rice wine.
- Mix in the soy sauce mixture you put aside earlier.
- Add the fried chicken. Coat it well.
- Using a separate small bowl, combine the water and cornstarch. Pour the mixture into the wok and continue to stir until the mixture is thick.
- If using sesame oil, add it now.
- Serve the chicken over cooked jasmine rice, and enjoy!