Panda Express Orange Chicken

This Panda Express Orange Chicken is a copycat recipe. The chicken is tangy and oh so flavorful. It comes out crispy and just the way I like it…

 

This is a regular Chinese dish I make.

I did double the sauce, and since I looooooooooove orange anything, I not only zested the orange but peeled it and chopped up the sections to add to the sauce.

Give it a try! I’m sure you and your family will enjoy it.

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Panda Express Orange Chicken
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

I love Panda Express and this Orange Chicken is an excellent copycat of their recipe.

Course: Main Course
Cuisine: Oriental
Keyword: Panda Express Orange Chicken
Servings: 6
Calories: 395 kcal
Ingredients
  • 2 lbs boneless skinless chicken chopped into bite sized pieces
  • 1 egg
  • 1 1/2 teaspoons salt
  • white pepper
  • oil for frying
  • 1/4 cup cornstarch plus
  • 1 tablespoon cornstarch
  • 1/4 cup flour
Orange Sauce
  • 1 tablespoon ginger root minced
  • 1 teaspoon garlic minced
  • 1/2 teaspoon red chili pepper flakes
  • 1/4 cup green onion chopped
  • 1 tablespoon rice wine
  • 1/4 cup water
  • 1/2 teaspoon sesame oil
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons water
  • 5 tablespoons sugar
  • 5 tablespoons white vinegar
  • 1 orange zest of
Instructions

  1. Place the chicken pieces in a large bowl, set aside.

  2. In a medium bowl stir the egg, salt, pepper, and 1 tablespoon oil and mix well, set aside.

  3. In a medium bowl stir together 1/2 cup of the cornstarch and the flour.

  4. Coat the chicken pieces with the egg mixture, then add to flour mixture, stirring to coat.

  5. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add the chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. (Do not overcook chicken).

  6. Remove chicken from the oil with a slotted spoon and drain on paper towels; set aside.

  7. Clean the wok and heat 15 seconds over high heat.

  8. Add 1 tablespoon oil. Add the ginger and garlic and stir-fry until fragrant; about 10 seconds. Add and stir-fry the crushed chiles and green onions. Add the rice wine and stir 3 seconds. Add the Orange Sauce and bring to boil.

  9. Add the cooked chicken, stirring until well mixed. Stir water into the remaining 1 tablespoon cornstarch until smooth and add to the chicken. Heat until sauce is thickened.

  10. Stir in the sesame oil and orange zest if desired. Serve over jasmine rice.

 

Enjoy this recipe for Panda Express Orange Chicken!

Up Next:

Paula Deen’s Chicken Alfredo With Crispy Bacon

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Recipe based on one by flume027
Photo by Chef #1122263

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