introduction

This Panda Express Orange Chicken Recipe gives you sweet and tangy chicken with a light crunch. It uses common things from your store and a small fry pan. Try the easy orange chicken recipe if you want a simple start before you try this one.

why make this recipe

You make this recipe when you want a big, bright taste at home. You can make it fast, and most kids like it. For an even faster version, see the idea in the three-ingredient orange chicken note.

how to make Panda Express Orange Chicken Recipe

Follow the steps below and work in order. Make the sauce first and fry the chicken last so the meat stays crisp. If you like to try other soft curry tastes later, try a chicken korma recipe for a different dinner idea.

Mix sauce so it is smooth.
Cut chicken into bite size bits.
Coat chicken with flour mix and shake off the extra.
Heat oil in a pan until hot but not smoking.
Fry chicken in small batches until gold and crisp. Put on paper towel to drain.
Pour sauce in a clean pan and let it simmer to thicken.
Toss fried chicken in the sauce until each piece is covered.
Serve right away so the chicken stays crisp.

Ingredients :

1 1/2 lb boneless, skinless chicken thighs or breasts, cut into bite size pieces
1 cup corn starch (for coating)
2 eggs, beaten
Salt and pepper to taste
Oil for frying (vegetable or canola)
For the sauce:
- 1 cup orange juice
- 1/2 cup sugar
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water

Directions :

In a bowl, mix orange juice, sugar, soy sauce, vinegar, ginger, and garlic. Taste and set aside.
In another small bowl, mix cornstarch and water. Keep near the stove.
Beat eggs in a bowl. Put corn starch in a shallow plate. Add a little salt and pepper to the flour.
Dip each chicken piece in egg, then toss in corn starch to coat well.
Heat 1 to 2 inches of oil in a deep pan over medium-high heat.
Fry chicken in small amounts so the oil stays hot. Fry until golden, about 4–6 minutes per batch.
Move the fried chicken to a tray with paper towel to drain.
Pour the sauce mix into a clean pan. Bring to a low boil, then stir in the cornstarch mix. Cook until the sauce is glossy and a bit thick.
Add the fried chicken to the sauce and stir to coat all pieces.
Take off the heat and serve right away.

how to serve Panda Express Orange Chicken Recipe

Serve the orange chicken hot with steamed rice or noodles. For a full plate, add steamed broccoli or a side salad. Try it with a warm bowl of chicken lo mein recipe for a noodle side.

how to store Panda Express Orange Chicken Recipe

Let the chicken cool to room temp first. Put it in an airtight box and keep it in the fridge for up to 3 days. If you want to reuse the meat in a soup or stew, see the chicken pot pie soup recipe for a good idea.

tips to make Panda Express Orange Chicken Recipe

Dry the chicken well so the coating sticks and chips crisp.
Do not crowd the pan when you fry; small batches keep oil hot.
Keep the sauce thick but not gummy; add cornstarch mix slowly.
Use fresh orange juice for the best bright taste.
Heat the oil to medium-high and test with one small piece before full frying.

variation (if any)

Make it less sweet by cutting sugar in half.
Add a bit of chili paste if you like heat.
Bake the chicken at 425°F (220°C) for 20 minutes for a lighter version, then toss in sauce.

FAQs

Q: Can I use chicken breast instead of thigh?
A: Yes. Breast works fine. Cut it small and do not overcook.

Q: Can I bake instead of fry?
A: Yes. Bake on a rack so air moves under the chicken. It will be less oily.

Q: How long does the sauce last?
A: Keep sauce in a sealed jar in the fridge for up to 5 days.

Q: Can I make this sauce without fresh orange?
A: You can use bottled orange juice, but fresh juice tastes best.

Q: Is this recipe spicy?
A: No. This recipe is mild. Add chili flakes or hot sauce to make it spicy.