Better Than Takeout: Copycat Panda Express Orange Chicken Recipe
Craving that sweet and tangy Orange Chicken from Panda Express but want to skip the takeout lines and the hefty price tag? You’ve come to the right place! This copycat recipe delivers all the delicious flavors of the original, right in your own kitchen. We’re talking crispy, juicy chicken coated in a vibrant, citrusy sauce that will have you saying, “This is even BETTER than Panda Express!”
This recipe isn’t just a quick fix; it’s a culinary adventure that empowers you to create restaurant-quality dishes at home. We’ll break down each step, from preparing the chicken to perfecting the sauce, ensuring that even novice cooks can achieve orange chicken perfection. Get ready to impress your family and friends with this irresistible, easy-to-follow recipe.
## Why This Copycat Orange Chicken Recipe Works
Many copycat recipes fall short because they miss crucial details. This recipe is different. It’s meticulously crafted to replicate the authentic Panda Express experience by focusing on these key elements:
* **Crispy Chicken:** Double-dredging the chicken in a combination of flour and cornstarch creates an incredibly crispy coating that stays crunchy even after being tossed in the sauce.
* **Perfect Sauce Balance:** The sauce is a symphony of sweet, tangy, and savory flavors. We use a combination of orange juice, soy sauce, vinegar, sugar, and aromatics to achieve that signature Panda Express taste.
* **Authentic Aromatics:** Fresh ginger and garlic are essential for capturing the true essence of the dish. Don’t skimp on these ingredients!
* **The Right Thickener:** Cornstarch is the key to thickening the sauce to the perfect consistency, ensuring it clings beautifully to the chicken.
## Ingredients You’ll Need
Before we dive into the recipe, let’s gather our ingredients. Don’t worry; you probably already have many of these staples in your pantry.
**For the Chicken:**
* 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
* 1 cup all-purpose flour
* 1/2 cup cornstarch
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 large egg, beaten
* 1/2 cup water
* Vegetable oil, for frying (about 4 cups)
**For the Orange Sauce:**
* 1 cup orange juice, freshly squeezed or high-quality store-bought
* 1/2 cup granulated sugar
* 1/4 cup rice vinegar
* 2 tablespoons soy sauce
* 1 tablespoon orange zest
* 1 tablespoon cornstarch
* 1 tablespoon water
* 1 tablespoon vegetable oil
* 1 tablespoon minced fresh ginger
* 2 cloves garlic, minced
* 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
* 1 green onion, thinly sliced, for garnish
## Equipment Needed
* Large bowl for mixing the chicken
* Medium bowl for the wet batter
* Shallow dish or plate for the dry mixture
* Large skillet or wok
* Tongs
* Wire rack (optional, for draining excess oil)
* Measuring cups and spoons
## Step-by-Step Instructions: Making the Best Orange Chicken
Now, let’s get cooking! Follow these detailed instructions for a foolproof orange chicken experience.
**Part 1: Preparing the Chicken**
1. **Cut the Chicken:** Cut the chicken thighs into bite-sized, 1-inch pieces. This ensures even cooking and a better coating of the sauce.
2. **Prepare the Dry Mixture:** In a shallow dish or plate, whisk together the flour, cornstarch, baking powder, salt, and pepper. The baking powder helps create a lighter, crispier coating.
3. **Prepare the Wet Batter:** In a medium bowl, whisk together the egg and water until well combined. This provides a binding agent for the dry mixture to adhere to the chicken.
4. **Double Dredge the Chicken:** This is the secret to extra-crispy chicken! Take a piece of chicken and dredge it in the dry mixture, ensuring it’s fully coated. Then, dip it into the wet batter, allowing any excess to drip off. Finally, dredge it again in the dry mixture, pressing lightly to help it adhere. Repeat this process with all the chicken pieces.
5. **Rest the Chicken (Optional):** For even better results, let the breaded chicken rest for 10-15 minutes before frying. This allows the coating to adhere better and prevents it from falling off during frying.
**Part 2: Frying the Chicken**
1. **Heat the Oil:** Pour about 4 cups of vegetable oil into a large skillet or wok. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can use a deep-fry thermometer to monitor the temperature. If you don’t have a thermometer, test the oil by dropping a small piece of breaded chicken into it. If it sizzles immediately and turns golden brown in a few minutes, the oil is ready.
2. **Fry in Batches:** Carefully add the breaded chicken to the hot oil in batches, ensuring not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy chicken. Fry for 5-7 minutes per batch, flipping occasionally, until golden brown and cooked through.
3. **Remove and Drain:** Use tongs to remove the fried chicken from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil. This helps maintain the chicken’s crispiness.
**Part 3: Making the Orange Sauce**
1. **Prepare the Cornstarch Slurry:** In a small bowl, whisk together the cornstarch and water until smooth. This prevents lumps from forming in the sauce and ensures even thickening.
2. **Combine Sauce Ingredients:** In a medium bowl, whisk together the orange juice, sugar, rice vinegar, soy sauce, and orange zest. Set aside.
3. **Sauté Aromatics:** Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced ginger and garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. **Add Sauce Mixture:** Pour the orange juice mixture into the skillet with the ginger and garlic. Bring to a simmer, stirring occasionally.
5. **Thicken the Sauce:** Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly to prevent lumps. Continue to simmer and whisk for 1-2 minutes, or until the sauce has thickened to your desired consistency. If you prefer a thinner sauce, use less cornstarch. If you want a thicker sauce, add a bit more cornstarch slurry.
6. **Add Red Pepper Flakes (Optional):** If you like a little heat, stir in the red pepper flakes to the sauce.
**Part 4: Combining Chicken and Sauce**
1. **Toss the Chicken:** Add the fried chicken to the skillet with the orange sauce and toss to coat evenly. Make sure every piece of chicken is generously covered in the delicious sauce.
2. **Simmer (Optional):** For a more intense flavor, simmer the chicken in the sauce for another 1-2 minutes, allowing the flavors to meld together. Be careful not to overcook the chicken, as it can become soggy.
**Part 5: Serving and Garnishing**
1. **Serve Immediately:** Serve the orange chicken immediately over cooked rice (white or brown) or noodles. Garnish with thinly sliced green onions for a pop of color and fresh flavor.
## Tips and Tricks for Orange Chicken Perfection
* **Use Chicken Thighs:** Chicken thighs are more flavorful and stay juicier than chicken breasts, making them ideal for this recipe.
* **Don’t Overcrowd the Pan:** When frying the chicken, work in batches to avoid lowering the oil temperature.
* **Adjust the Sweetness:** If you prefer a less sweet sauce, reduce the amount of sugar. You can also use a sugar substitute.
* **Add More Heat:** Increase the amount of red pepper flakes for a spicier kick.
* **Fresh Orange Juice is Key:** Freshly squeezed orange juice provides the best flavor for the sauce. If using store-bought juice, choose a high-quality, 100% orange juice.
* **Make it Gluten-Free:** Use gluten-free flour and tamari instead of soy sauce to make this recipe gluten-free.
* **Add Vegetables:** Toss in some steamed broccoli florets or sliced bell peppers with the chicken and sauce for added nutrients and flavor.
* **Air Fryer Option:** For a healthier alternative, you can air fry the chicken instead of deep-frying. Preheat your air fryer to 400°F (200°C) and air fry the chicken for 12-15 minutes, flipping halfway through, until golden brown and cooked through.
## Variations and Adaptations
This recipe is a fantastic starting point, but feel free to experiment and customize it to your liking. Here are a few ideas:
* **Lemon Chicken:** Substitute lemon juice and zest for orange juice and zest to make Lemon Chicken.
* **Sesame Chicken:** Add sesame oil to the sauce and sprinkle sesame seeds over the finished dish.
* **General Tso’s Chicken:** Add hoisin sauce and a touch of chili paste to the sauce for a General Tso’s Chicken flavor.
* **Spicy Orange Chicken:** Increase the amount of red pepper flakes or add a few drops of hot sauce to the sauce.
## Serving Suggestions
Orange Chicken is a versatile dish that pairs well with various sides. Here are some popular serving suggestions:
* **Rice:** Serve over white rice, brown rice, or fried rice.
* **Noodles:** Serve with lo mein noodles, chow mein noodles, or rice noodles.
* **Vegetables:** Serve with steamed broccoli, stir-fried vegetables, or a side salad.
* **Egg Rolls:** Serve with crispy egg rolls or spring rolls.
* **Wontons:** Serve with fried wontons or wonton soup.
## Make Ahead Tips
* **Chicken:** You can bread the chicken ahead of time and store it in the refrigerator for up to 24 hours. Fry it just before serving.
* **Sauce:** The orange sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it before tossing it with the chicken.
## Storage Instructions
* **Leftovers:** Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. The chicken may lose some of its crispness when stored, but it will still taste delicious.
* **Reheating:** Reheat the orange chicken in the microwave, oven, or skillet. To help restore some of the crispness, reheat it in a skillet over medium heat, stirring occasionally.
## Nutritional Information (Approximate)
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
* Calories: 450-550 per serving
* Protein: 30-35g
* Fat: 20-25g
* Carbohydrates: 40-50g
## Frequently Asked Questions (FAQs)
**Q: Can I use chicken breast instead of chicken thighs?**
A: Yes, you can use chicken breast, but chicken thighs will result in a juicier and more flavorful dish. If using chicken breast, be careful not to overcook it, as it can become dry.
**Q: Can I bake the chicken instead of frying it?**
A: While baking the chicken is possible, it won’t achieve the same level of crispness as frying or air frying. If you choose to bake it, preheat your oven to 400°F (200°C) and bake for 20-25 minutes, flipping halfway through.
**Q: Can I freeze the orange chicken?**
A: Freezing the orange chicken is not recommended, as the sauce can become watery and the chicken can lose its crispness. However, if you must freeze it, store it in an airtight container and reheat it thoroughly before serving.
**Q: My sauce is too thick. What can I do?**
A: Add a little more orange juice or water to thin the sauce.
**Q: My sauce is too thin. What can I do?**
A: Whisk together a small amount of cornstarch and water (about 1 teaspoon of each) and slowly add it to the sauce while it’s simmering, stirring constantly until it thickens.
**Q: Can I use brown sugar instead of white sugar?**
A: Yes, you can use brown sugar for a slightly richer and more molasses-like flavor.
**Q: What kind of rice vinegar should I use?**
A: You can use either seasoned or unseasoned rice vinegar. If using seasoned rice vinegar, you may need to reduce the amount of sugar in the sauce.
## Get Ready to Enjoy the Best Orange Chicken Ever!
This copycat Panda Express Orange Chicken recipe is a guaranteed crowd-pleaser. With its crispy chicken and flavorful sauce, it’s a delicious and satisfying meal that you can easily make at home. So, gather your ingredients, follow the instructions, and get ready to enjoy the best orange chicken you’ve ever tasted! Don’t forget to share your culinary masterpiece with friends and family, and let them marvel at your newfound cooking skills. Happy cooking!