Easy Panda Express Orange Chicken Recipe
This isn’t just orange chicken, okay? This is the orange chicken. Like, the kind that makes you wanna ditch the takeout menus FOREVER. We’re talking sweet, tangy, crispy perfection that tastes like sunshine and pure happiness. You HAVE to try it. I’m not kidding.
My husband, bless his heart, used to be a total Panda Express addict. Like, three times a week addict. It was getting out of hand! Then I whipped up this bad boy one night after a particularly rough day, and BAM! He was converted. Now, he begs me to make it instead of ordering in. Even my picky little Timmy asks for seconds… and maybe thirds. Last week I caught him licking the plate. Don’t judge. It’s THAT good.
Why You’ll Love This Easy Panda Express Orange Chicken Recipe
- Okay, hello, it tastes like FREAKING PANDA EXPRESS but you made it. Bragging rights, people!
- It’s way cheaper than ordering out, so you can save your money for, like, important stuff. Like shoes. Or chocolate.
- It’s surprisingly easy to make. Seriously, if I can do it while wrangling a toddler and a chihuahua, you can too.
- You can customize it to your liking! Want it spicier? Add more chili flakes. Want it sweeter? Go nuts with the sugar. It’s your kitchen, baby!
How to Make It
Alright, so first things first, let’s get that chicken chopped up into bite-sized pieces. Don’t worry about being perfect, we’re not entering a chicken-chopping contest here. Just get it roughly the same size so it cooks evenly. Next, we gotta dredge those nuggets in a mix of flour and cornstarch, plus some salt and pepper. This is the magic that makes them crispy, so don’t skip it!
Now, heat up some oil in a big ol’ pan or wok. You want it nice and hot, but not smoking. Gently drop in the chicken and fry it until it’s golden brown and crispy. This might take a couple of batches, so don’t overcrowd the pan. Set the cooked chicken aside on a wire rack to drain off any excess oil.
Time for the sauce! In a separate saucepan, whisk together orange juice (fresh squeezed is always best, but the carton stuff works in a pinch), soy sauce, rice vinegar, sugar, ginger, garlic, and a pinch of red pepper flakes (if you’re feeling spicy!). Bring it to a boil, then reduce the heat and let it simmer until it thickens up a bit. It should be able to coat the back of a spoon.
Finally, add the crispy chicken to the sauce and toss to coat. Sprinkle with sesame seeds and chopped green onions, and serve immediately over rice. Boom! You just made restaurant-quality orange chicken in your own kitchen. High five!
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Ingredient Notes
- Chicken Thighs: Look, I’m a dark meat kinda gal, so I always go for chicken thighs. They stay juicy and delicious. But chicken breasts work too if you’re into that sort of thing.
- Orange Juice: Freshly squeezed is the DREAM, but honestly, the carton stuff is fine. Just make sure it’s not the kind with a ton of added sugar. We’re adding enough of that on our own!
- Cornstarch: Don’t skip this! It’s what gives the chicken that amazing crispy texture. Trust me.
- Soy Sauce: I always use low-sodium soy sauce because I’m trying to be healthy-ish. Plus, you can always add more salt if you need it. But you can’t take it away!
- Rice Vinegar: This is the secret ingredient that gives the sauce that perfect tangy flavor. Don’t try to substitute it with regular vinegar, it’s not the same.
- Ginger & Garlic: Fresh is always best, but the pre-minced stuff in the jar works in a pinch. I’ve definitely been there.
- Sesame Oil: Okay, a little bit goes a long way. It adds this amazing nutty flavor, but too much can be overpowering. Also, I once accidentally used toasted sesame oil instead of regular… it was still pretty good, just more intense.
- Brown Sugar: I like the depth of flavor that brown sugar adds, but regular white sugar works too. I mean, who am I to judge?
- Pineapple: Optional, but amazing. Those little chunks of sweet-tart goodness are a total game changer.
Recipe Steps:
- Chop: Cut chicken into bite-sized pieces.
- Dredge: Coat chicken with flour, cornstarch, salt, and pepper.
- Fry: Cook chicken in hot oil until golden and crispy.
- Whisk: Combine orange juice, soy sauce, rice vinegar, sugar, ginger, and garlic in a saucepan.
- Simmer: Bring sauce to a boil, then reduce heat and simmer until thickened.
- Toss: Add fried chicken to the sauce and coat evenly.
- Garnish: Sprinkle with sesame seeds and green onions.
- Serve: Enjoy immediately over rice.
What to Serve It With
Okay, obviously you need rice. White rice, brown rice, even cauliflower rice if you’re feeling virtuous. But I also love serving this with steamed broccoli or green beans for a little extra veggie action. And sometimes, I’ll even throw in a side of egg rolls or spring rolls because, why not?
Tips & Mistakes
- Don’t overcrowd the pan when frying the chicken! It’ll lower the oil temperature and the chicken won’t get as crispy.
- Make sure the oil is hot enough before adding the chicken. You want it to sizzle when it hits the oil.
- Don’t overcook the sauce! It should be thick enough to coat the chicken, but not so thick that it becomes gloppy.
- If the sauce is too sweet, add a splash of rice vinegar or soy sauce to balance it out.
- I once tried adding pineapple juice to the sauce… big mistake. It made it way too sweet and syrupy. Stick to chunks!
Storage Tips
Leftover orange chicken can be stored in an airtight container in the fridge for up to 3-4 days. Reheat it in the microwave or in a pan on the stove. Pro tip: it’s also surprisingly good cold, straight from the fridge. Don’t judge me. I’ve totally eaten it for breakfast before. Zero regrets.
Variations and Substitutions
Okay, so I’ve messed around with this recipe A LOT. If you’re out of brown sugar, honey or maple syrup work just fine. For a spicier kick, throw in some sriracha or a pinch of cayenne pepper. If you’re gluten-free, use tamari instead of soy sauce. I’ve even tried using pineapple chunks from a can when I was desperate and it was… okay. Just make sure you drain them really well! And one time, I completely forgot the ginger and it was still pretty darn tasty, so don’t panic if you’re missing an ingredient. Just roll with it!
Frequently Asked Questions
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Easy Panda Express Orange Chicken Recipe
Ingredients
Main Ingredients
- 1.5 lbs chicken breast cut into bite-sized pieces
- 0.5 cup cornstarch
- 0.5 cup all-purpose flour
- 2 tsp salt divided
- 1 tsp black pepper
- 2 units eggs beaten
- 1 tsp ginger grated
- 1 tsp garlic minced
- 1 tbsp soy sauce
- 1 tbsp vegetable oil for frying
- 0.5 cup orange juice freshly squeezed
- 0.5 cup sugar
- 2 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp of water
- 1 unit orange zest from one orange
- 0.5 tsp crushed red pepper flakes optional
Instructions
Preparation Steps
- In a large bowl, combine cornstarch, flour, 1 teaspoon salt, and black pepper. In a separate bowl, beat the eggs.
- Dip the chicken pieces into the egg mixture, then into the flour mixture, ensuring each piece is well-coated.
- Heat vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown and crispy, about 5-7 minutes per side. Remove and drain on paper towels.
- In a saucepan over medium heat, combine orange juice, sugar, rice vinegar, and soy sauce. Bring to a simmer and add grated ginger, minced garlic, and orange zest.
- Mix cornstarch with water and add to the sauce. Simmer until sauce thickens, about 3-5 minutes.
- Add the cooked chicken to the sauce and toss to coat evenly. Add crushed red pepper flakes if using. Serve immediately.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
