Imagine the aroma of crispy chicken bathing in a glorious orange sauce that dances on your taste buds. This is not just any dish; this is Panda Express Orange Chicken—an explosion of flavor that even your tastebuds will do cartwheels for.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I make Panda Express Orange Chicken gluten-free?
- How do I make the sauce less sweet?
- Can I use other proteins instead of chicken?
- 📖 Recipe Card
Growing up, our family had a ritual of Friday night takeout from our local Chinese place. Nothing beat the anticipation of diving into a box filled with steaming rice and crispy orange chicken. That tangy-sweet delight filled with nostalgic memories now finds its way into my kitchen for an easy weekday dinner!
Why You'll Love This Recipe
- This delectable Panda Express Orange Chicken is incredibly easy to prepare, making it perfect for busy weeknights.
- The flavors are a tantalizing blend of sweet and savory that will have everyone asking for seconds.
- The dish’s stunning golden color makes it visually appealing and perfect for entertaining guests.
- It’s versatile enough to pair with rice or noodles, giving you endless meal options.
A small paragraph of a Personal anecdote of 15 to 20 words sharing a specific experience with the recipe.
The first time I made this for friends, their delighted expressions were priceless—everyone asked for the secret!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but feel free to adjust based on your crowd size.
- All-Purpose Flour: This helps create that signature crispy coating; don’t skip it!
- Cornstarch: A secret weapon for extra crunchiness—trust me on this!
- Fresh Ginger: Adds a zesty note; fresh is best for maximum flavor punch!
- Garlic Cloves: Use minced garlic for that aromatic kick; it’s a game-changer!
- Soy Sauce: Opt for low sodium; you can always add salt later if needed.
- Sugar: Brown sugar works wonders here; it caramelizes beautifully in the sauce.
- Orange Juice: Freshly squeezed juice gives an authentic citrus burst; don’t settle for bottled!
- Sesame Oil: Just a drizzle adds depth and nuttiness to the overall flavor.
- Scallions (Green Onions): Thinly sliced as garnish—they add color and freshness at the end.
For the Sauce:
- Ketchup: Yes, ketchup! It’s essential for that sweet and tangy vibe we all love.
- Cider Vinegar: Balances out sweetness with some acidity; it’s perfect!
- Paprika (optional): Adds color and slight smokiness; feel free to skip if you prefer plain.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep Your Chicken: Start by cutting your boneless chicken breasts into bite-sized pieces—aim for uniform sizes so they cook evenly. Pat them dry with paper towels to ensure crispiness later.
Create Your Breading: In one bowl, mix flour and cornstarch together with a pinch of salt and pepper. This combination makes your chicken super crunchy when fried!
Heat the Oil: In a large skillet or wok over medium-high heat, pour in vegetable oil until about an inch deep—it should shimmer like diamonds when ready.
Fry Your Chicken: Carefully drop coated chicken pieces into hot oil in batches—don’t overcrowd them! Fry until golden brown and cooked through, around 5-6 minutes per batch.
Make That Sauce: In another pan over medium heat, combine soy sauce, brown sugar, ketchup, orange juice, vinegar, ginger, garlic, and sesame oil—let it bubble gently until slightly thickened.
Coat Your Chicken: Once fried chicken has cooled slightly (if you can resist), toss it into your bubbling sauce until thoroughly coated—it’s getting deliciously sticky!
Serve It Up: Plate your glorious creation over steamed rice or noodles—garnish liberally with scallions because we eat with our eyes first!
Now you’ve got yourself a plate of Panda Express Orange Chicken that’s sure to impress! Enjoy every last bite as those flavors dance on your palate like nobody’s watching!
You Must Know
- Mastering Panda Express Orange Chicken at home is a game-changer.
- You can adjust the sweetness or spice according to your taste.
- The vibrant orange glaze and crispy chicken are sure to impress everyone at your dinner table, making it a great choice for gatherings.
Perfecting the Cooking Process
Start by marinating the chicken, then prepare the sauce while frying the chicken to ensure everything is hot and crispy.
Add Your Touch
Feel free to add vegetables like bell peppers or broccoli for extra color and nutrition. Experiment with chili flakes if you want more heat.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for best results, ensuring the chicken stays crispy.
Chef's Helpful Tips
- Always use fresh ginger and garlic for maximum flavor impact.
- Cut your chicken into even pieces for uniform cooking.
- Don’t skip letting the chicken rest after frying; it keeps it juicy!
Memories of my first attempt at making this dish still bring a smile. My friends devoured it, convinced I’d been secretly trained by a chef!
FAQ
Can I make Panda Express Orange Chicken gluten-free?
Yes, substitute regular soy sauce with tamari or coconut aminos for gluten-free options.
How do I make the sauce less sweet?
Reduce the sugar amount or add more soy sauce for a savory balance.
Can I use other proteins instead of chicken?
Absolutely! This recipe works wonderfully with shrimp or tofu as alternatives.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Panda Express Orange Chicken
- Total Time: 35 minutes
- Yield: Serves 4
Description
Panda Express Orange Chicken is a homemade delight featuring crispy chicken coated in a sweet and tangy orange sauce, perfect for weeknight dinners or impressing guests.
Ingredients
- 3–4 boneless, skinless chicken breasts
- All-purpose flour
- Cornstarch
- Fresh ginger
- Garlic cloves
- Low-sodium soy sauce
- Brown sugar
- Fresh orange juice
- Sesame oil
- Scallions (green onions)
- Ketchup
- Cider vinegar
Instructions
- Cut chicken into bite-sized pieces and pat dry.
- In a bowl, mix all-purpose flour and cornstarch with salt and pepper.
- Heat vegetable oil in a skillet over medium-high heat until shimmering.
- Coat chicken pieces in the flour mixture and fry until golden brown, about 5-6 minutes per batch.
- In another pan, combine soy sauce, brown sugar, ketchup, orange juice, vinegar, ginger, garlic, and sesame oil; simmer until thickened.
- Toss fried chicken in the sauce until thoroughly coated.
- Serve over rice or noodles, garnished with scallions.
Notes
- For added nutrition, consider mixing in vegetables like bell peppers or broccoli.
- Adjust sweetness by reducing sugar or adding more soy sauce.
- Substitute chicken with shrimp or tofu for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 330
- Sugar: 20g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 70mg
