Copycat Panda Express Orange Chicken
About this recipe
If you're craving that crispy, sweet, and tangy goodness of Panda Express Orange Chicken, you're in luck! This copycat recipe brings the iconic dish right into your kitchen, making it just as delicious, if not better, than the original. With a light and crunchy batter and a bright orange sauce, it's perfect for dinner or even as a quick lunch wrap the next day.
Using chicken thighs not only keeps the meat juicy but also adds a satisfying crunch to every bite. This recipe is straightforward and packed with flavor, making it a go-to for any home cook looking to impress. Let's dive into how to make this classic dish!
Ingredient notes
- Use chicken thighs for juiciness and crunch; avoid chicken breast as it may dry out.
Tips from Allrecipes’s video
- Let the batter rest for 20 to 30 minutes to achieve the perfect texture for frying.
- Dissolve cornstarch in cold water before adding it to the hot sauce to prevent clumping and ensure a smooth consistency.
- Fry the chicken at 350°F (175°C) for 5 to 6 minutes until golden brown for the best crispiness.
Good to know
- How many servings does this recipe make?
- This recipe serves 4.
- What is the total time needed to make this dish?
- The total time to make this dish is 1 hour.
- What type of oil should I use for frying?
- The recipe suggests using vegetable oil for frying.
- Can I use a different type of chicken?
- It's recommended to use chicken thighs for the best flavor and texture.
No life story here — the video and the recipe are the whole point. All credit to Allrecipes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the chicken thighs by cutting them into 1 to 1.5 inch pieces and trimming excess fat, leaving some for crunch.
- 2
In a bowl, combine 2 cups of all-purpose flour, 2/3 cup of cornstarch, 2 teaspoons of kosher salt, and 0.5 teaspoon of white pepper. Whisk together.
- 3
Add 1 large egg, 1 cup of water, and 1 tablespoon of vegetable oil to the dry ingredients and mix until smooth. Let the batter sit for 20 to 30 minutes.
- 4
While the batter rests, prepare the orange chicken sauce. Mince enough ginger and garlic, and zest an orange.
- 5
In a saucepan, heat a little oil and 1 tablespoon of sesame oil. Add the minced ginger and garlic, and sauté until fragrant.
- 6
Stir in 1/4 cup of brown sugar, 1/4 cup of white sugar, 1/4 cup of orange juice, 1 tablespoon of soy sauce, and 1 tablespoon of vinegar. Cook until the sugars dissolve and the sauce thickens slightly.
- 7
In a small bowl, mix 1 tablespoon of cornstarch with cold water to dissolve, then add to the sauce to thicken further. Remove from heat and set aside.
- 8
Heat oil in a deep pan to 350°F (175°C). Dip the marinated chicken pieces into the batter and fry in batches for 5 to 6 minutes until golden brown and crispy.
- 9
Once fried, toss the chicken in the prepared orange sauce until well coated. Serve over rice or in a wrap with Asian-style salad.
Heads up — we had to guess a little:
- Estimated amount of ginger based on typical flavor profile.
- Estimated amount of crushed red pepper for heat preference.
Credit where it’s due: this recipe was transcribed from Allrecipes’s original video on YouTube. Follow them there — it’s their dish.
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