Panda Express Orange Chicken copycat recipe

Panda Express Orange Chicken copycat recipe


Panda Express Orange Chicken – This Asian chicken dish tastes just like the restaurant version! It’s also simple and delicious.

Orange Chicken is one of the most classic Asian recipes! Serve with fried rice, egg rolls and egg drop soup for a full takeaway style dinner made entirely at home.

Copycat Orange Chicken

Our family has always been a fan of Panda Express and we recently came across a copycat recipe that we knew we had to try. It’s our favorite chain chicken and we’re glad we have a copycat recipe at home (especially our Crock Pot Orange Chicken recipe).

We loved this recipe and ate it up in no time! It tastes a lot like Panda Express Orange Chicken and we’re so excited we can now make this delicious recipe at home.

I know this chicken is usually served only with rice or noodles/chow mein, but I think we’ll try it with broccoli next time. We can even add some other vegetables because we love them and think they would be a great addition to the recipe.

How to make Panda Express Orange Chicken:

Follow the steps below to make this delicious copycat recipe!

Chick. Cut chicken into cubes and set aside.

Combine salt, pepper, cornstarch, and flour in a medium bowl and toss to coat. Add eggs, water and oil until the consistency is batter-like. Add the chicken to the batter and refrigerate for 30 minutes.

deep fried. Heat the oil in the fryer to 350 degrees. Add chicken and fry until golden brown (or about 5 minutes). Remove chicken and place on a plate lined with paper towels.

Sauce. Make the sauce by adding oil to a pot and cooking over medium-high heat. Add the red pepper flakes, ginger and garlic and cook for about 30 seconds. Add brown sugar and orange juice and stir to combine. Add vinegar and soy sauce and mix until combined.

In a separate bowl, combine cornstarch and water. Add to sauce pan and stir. Cook until the sauce thickens.

Add chicken and stir to combine. Sprinkle sesame oil and sesame seeds on top if desired. Serve over rice or noodles.

In full swing: If you like heat, try adding ½ tablespoon sriracha to the sauce. If that’s not enough, sprinkle with some red pepper flakes until you’re satisfied.

How do I thicken the sauce? The cause will thicken as it cooks. If it’s not thick enough, add cornstarch slurry. In a separate bowl, combine ¼ c water with 1-2 tablespoons cornstarch. Mix together and add to the sauce. If your sauce gets too thick, just add ¼ c water.

Panda Orange Chicken FAQ:

Is Orange Chicken gluten free? Absolutely. The only ingredient that may contain gluten is soy sauce. Double check the label to find the GF version.

How to store leftover orange chicken? Place remaining chicken and sauce in an airtight container. Refrigerate for 3-4 days or freeze for 3-4 months.

Thaw in the refrigerator before reheating. Reheat leftovers in a 400°F oven for about 10 minutes. You can also reheat in a pan on the stove top. If you’re in a hurry, you can easily microwave leftovers.

Yes, because of finding awesome copycat recipes to make at home! ! Orange Chicken is one of the best recipes ever, so we hope you enjoy this version as much as we do.

For more Asian chicken recipes, check out:

main course

American, Chinese

Prep time 5 minutes

Cook Time 10 minutes

Total time 15 minutes

Servings 8

Calories 556 kcal

by Lil’ Luna

  • 2 pounds boneless skinless chicken thighs
  • 1 tablespoon salt
  • 1 teaspoon white pepper
  • 1 cup cornstarch
  • 3 cups flour
  • 1 egg
  • 1 1/2 cups water
  • 2 tablespoons oil
  • 3 cups fried

Sauce

  • 1 tablespoon vegetable oil
  • 1/4 teaspoon chili flakes
  • 1 tablespoon minced garlic
  • 1/2 teaspoon minced ginger
  • 1/3 cup brown sugar
  • 1/4 cup orange juice
  • 1/4 cup vinegar
  • 2 tablespoons soy sauce optional
  • 2 tablespoons water optional
  • 2 tablespoons cornstarch
  • 2 teaspoons sesame oil
  • Cut chicken into cubes and set aside.

  • Combine salt, pepper, cornstarch, and flour in a medium bowl and toss to coat.

  • Add eggs, water and oil until the consistency is batter-like. Add chicken to batter and refrigerate for 30 minutes.

  • Heat the oil in the fryer to 350 degrees. Add chicken and fry until golden brown (or about 5 minutes). Remove chicken and place on a plate lined with paper towels.

  • Make the sauce by adding oil to a pot and cooking over medium-high heat. Add the red pepper flakes, ginger and garlic and cook for about 30 seconds.

  • Add brown sugar and orange juice and stir to combine. Add vinegar and soy sauce and mix until combined.

  • In a separate bowl, combine cornstarch and water. Add to sauce pan and stir. Cook until the sauce thickens.

  • Add chicken and stir to combine. Sprinkle sesame oil and sesame seeds on top if desired. Serve over rice or noodles.

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  • This Article is produced by foodmorning.fr Staff which is a team of expert writers and editors led by Serena Robert trusted by millions of readers worldwide.
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