Emily Carter
Panda Express's orange chicken is a Chinese-American dish featuring bite-sized pieces of crispy fried chicken covered in a sweet, tangy, and sticky orange sauce. The chicken is marinated with a variety of ingredients, including bouillon powder, salt, ground ginger, garlic powder, and soy sauce. The flour mixture for the batter typically includes cornstarch, flour, salt, and pepper, with an egg added for binding. The sauce is made with orange juice, orange zest, brown sugar, soy sauce, vinegar, and red chili peppers, creating a unique blend of sweet and tangy flavours. While the official recipe is not publicly available, many have attempted to recreate this popular dish at home, with some suggesting the addition of sesame oil and green onions as a garnish.
| Characteristics | Values |
|---|---|
| Chicken | Boneless, skinless chicken thighs or breasts cut into 1-inch cubes |
| Chicken marinade | Bouillon powder, salt, ground ginger, garlic powder, onion powder, ground white pepper, Shaoxing cooking wine, and soy sauce |
| Flour mixture | All-purpose flour, corn starch, baking powder, salt, and ground white pepper |
| Batter | Flour, cornstarch, egg, sesame oil, chilled sparkling water, salt, and pepper |
| Sauce | Orange juice, orange zest, brown sugar, soy sauce, vinegar, red chili peppers, sesame oil, ginger, garlic, and green onions |
| Garnish | Roasted sesame seeds |
| Storage | Refrigerate chicken and sauce separately for up to 5 days or freeze for up to 3 months |
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What You'll Learn
- Chicken preparation: Cut chicken into 1-inch cubes, marinate, and coat with flour mixture
- Frying the chicken: Deep-fry chicken pieces in oil at 350°F until golden brown
- Making the sauce: Combine orange juice, sugar, vinegar, soy sauce, and corn starch
- Coating the chicken: Add sauce to cooked chicken and toss until evenly coated
- Serving suggestions: Serve over rice, garnished with green onions and sesame seeds
Chicken preparation: Cut chicken into 1-inch cubes, marinate, and coat with flour mixture
To prepare the chicken for Panda Express Orange Chicken, start by cutting the chicken into 1-inch cubes. Boneless, skinless chicken thighs are a good choice as they have a bit of fat on them, making the chicken juicy and tender. You can also use chicken breasts if you prefer white meat. Place the cubed chicken in a medium-size mixing bowl and add the marinade. For the marinade, you can use a combination of bouillon powder, salt, ground ginger, garlic powder, onion powder, ground white pepper, Shaoxing cooking wine, and soy sauce. Mix well to ensure that all the chicken pieces are evenly coated in the marinade. Set the bowl aside and let the chicken marinate for at least 15 minutes to allow the flavours to infuse into the meat.
While the chicken is marinating, prepare the flour mixture that will be used to coat the chicken. In a separate medium-sized bowl, combine all-purpose flour, cornstarch, baking powder, salt, and ground white pepper. Whisk these dry ingredients together until they are well combined and homogeneous. You can adjust the proportions of flour and cornstarch to your preference, but a common ratio is 1 part flour to 2 parts cornstarch. Add a pinch of baking powder to make the coating extra crispy.
Once the chicken has finished marinating, it's time to coat the pieces with the flour mixture. Take a handful of chicken pieces and drop them into the flour mixture. Use your hands or a spoon to gently toss the chicken until each piece is evenly coated. Make sure to separate any pieces that are sticking together so that they are all individually coated. Tap off any excess flour and transfer the coated chicken pieces to a plate or tray. Repeat this process until all your chicken pieces are coated.
Now you have your chicken pieces cut into 1-inch cubes, marinated, and coated with the flour mixture. The next step is to heat your oil for deep-frying. Use a wok, deep fryer, or heavy-bottomed pot and heat about 3 inches of oil to 350°F (180°C). You'll know the oil is ready when it starts to sizzle when you drop a small piece of the flour mixture into it. Gently place the coated chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry the chicken for 3 to 6 minutes, stirring and turning the pieces occasionally, until they are golden brown and crispy.
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Frying the chicken: Deep-fry chicken pieces in oil at 350°F until golden brown
Frying chicken can be a messy affair, but it is a straightforward process. Here is a detailed, step-by-step guide to frying chicken for Panda Express Orange Chicken:
Firstly, cut the chicken into bite-sized pieces, around 1x1-inch cubes. Place these chicken pieces in a large bowl and set aside. You can use chicken thighs to replicate the tender, juicy pieces at Panda Express, but if you prefer white meat, opt for boneless, skinless chicken breasts.
Now, prepare the flour mixture. In a medium bowl, whisk together flour, cornstarch, and seasonings like salt and pepper. You can also add baking powder and ground white pepper to this mixture. The flour mixture will form a crispy coating on the chicken when fried.
Next, prepare the egg mixture. In another bowl, stir together an egg, a small amount of oil, and, optionally, some water until it reaches a pancake batter consistency. The egg mixture will help the flour coating adhere to the chicken.
Dip the chicken pieces into the egg mixture, ensuring each piece is well-coated. Then, toss the chicken in the flour mixture, shaking off any excess. This double-coating ensures a crispy and flavourful exterior.
Heat enough oil for deep-frying in a wok, deep fryer, or heavy-bottomed pot to 350°F. You want around 3 inches of oil, and it is ready when a piece of flour mixture sizzles without burning. Gently place the coated chicken pieces into the hot oil, working in small batches to maintain the oil temperature.
Deep-fry the chicken pieces for around 5 to 6 minutes, stirring occasionally, until they are a golden brown colour and crispy. Be careful not to overcrowd the pan, as this can reduce the oil temperature and affect cooking.
Once cooked, remove the chicken from the oil using a slotted spoon and drain the excess oil by placing the pieces on a paper towel-lined plate. You can also use a wire rack for this step.
Finally, if you are making a large batch, you can keep the fried chicken in an oven or air fryer at a low temperature to stay warm and crispy while you fry subsequent batches.
By following these steps, you will have perfectly fried chicken pieces that are golden brown, crispy, and ready to be coated in Panda Express's iconic orange sauce!
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Making the sauce: Combine orange juice, sugar, vinegar, soy sauce, and corn starch
Making the sauce for Panda Express orange chicken is a simple process, but it's important to follow the steps carefully to achieve the right consistency and flavour.
First, gather your ingredients: orange juice, sugar, vinegar, soy sauce, and corn starch. You may also want to include orange zest, garlic, ginger, and red pepper flakes for added flavour and a more authentic Panda Express experience.
In a small bowl, combine the orange juice, sugar, vinegar, and soy sauce. Stir well to ensure the sugar dissolves completely in the liquid. You can also add in some orange zest at this stage for a more intense orange flavour.
Next, add in the corn starch. Corn starch is a thickening agent, so it's important to thoroughly mix it with the other ingredients to avoid lumps. You can whisk the corn starch with a small amount of water before adding it to the rest of the ingredients to make this process easier.
Once all the ingredients are combined, pour the mixture into a saucepan. Cook the sauce over medium heat, stirring frequently, until it reaches a boil. Reduce the heat and allow the sauce to simmer, continuing to stir, until it thickens to your desired consistency. The sauce should be sticky and able to coat the back of a spoon.
Finally, taste the sauce and adjust the seasoning if needed. If you prefer a sweeter sauce, you can add more sugar or a touch of honey. For a tangier sauce, add a splash more vinegar or some orange extract. Keep the sauce warm while you prepare the chicken, and then toss the cooked chicken pieces in the sauce to coat evenly.
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Coating the chicken: Add sauce to cooked chicken and toss until evenly coated
Once you've cooked the chicken, it's time to coat it in the delicious orange sauce. This step is what gives Panda Express orange chicken its signature tangy and zesty flavour. Here's a detailed guide to help you achieve that perfect coating:
Preparing the Chicken
Before coating the chicken, ensure that you've fried the chicken pieces until they are golden brown and crispy. You can use boneless, skinless chicken thighs or breasts cut into bite-sized pieces or 1-inch cubes. It's essential to have the chicken fried to perfection before moving on to the coating step.
Making the Orange Sauce
The key to a successful coating lies in preparing a delicious and sticky orange sauce. Start by heating canola oil and sesame oil in a skillet or wok over medium-high heat. Add crushed red pepper, ginger, and garlic, stirring constantly until fragrant. This forms the aromatic base of your sauce. Next, stir in the orange juice, vinegar, soy sauce, and brown sugar. Bring this mixture to a boil, stirring occasionally.
Thicken the Sauce
To thicken the sauce and give it that sticky consistency, you'll need to create a cornstarch slurry. In a separate bowl, combine cornstarch with cold water and stir until the cornstarch is completely dissolved. Then, pour this slurry into your sauce and continue stirring. Bring the sauce to a boil again and then reduce the heat to a simmer. Keep stirring until the sauce thickens and reaches the desired consistency.
Coating the Chicken
Now comes the moment you've been waiting for—coating the chicken! Once your sauce has reached the perfect sticky consistency, it's time to add the fried chicken pieces. Gently toss the chicken in the sauce until all pieces are evenly coated. Make sure each piece is generously covered in the zesty orange sauce.
Serving Suggestions
For the final touch, sprinkle some sesame seeds and chopped green onions on top for garnish. Serve your Panda Express orange chicken immediately for the best results. If you're planning to have leftovers, it's recommended to keep the fried chicken and sauce separate. That way, you can reheat the chicken to retain its crispy texture. Enjoy your homemade Panda Express orange chicken!
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Serving suggestions: Serve over rice, garnished with green onions and sesame seeds
Panda Express's orange chicken is a Chinese-American dish made with bite-sized pieces of chicken in a sweet and tangy orange sauce. The chicken is typically deep-fried and coated in a sticky, zesty sauce.
To serve, place the chicken over a bed of rice. You can use white rice or fried rice, depending on your preference. Garnish the dish with sliced green onions and a sprinkle of roasted sesame seeds.
The green onions add a fresh, mild onion flavour and a bright pop of colour to the dish. The sesame seeds provide a nutty aroma and a crunchy texture.
If you want to elevate the presentation further, you could also add other garnishes such as sliced chillies or spring onion curls.
When serving, it is best to keep the fried chicken and sauce separate. This will ensure that the chicken remains crispy. You can then reheat the chicken and sauce separately and toss them together right before enjoying your meal.
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Frequently asked questions
The ingredients in Panda Express Orange Chicken include chicken, egg, salt, pepper, oil, cornstarch, flour, soy sauce, orange juice, brown sugar, orange zest, ginger, garlic, red chilli pepper flakes, and green onions.
The sauce is made with orange juice, orange zest, brown sugar, soy sauce, vinegar, red chilli peppers, and cornstarch.
The chicken is marinated with bouillon powder, salt, ground ginger, garlic powder, onion powder, ground white pepper, Shaoxing cooking wine, and soy sauce.
