Ok. Whoever claims this is like Panda Express Orange Chicken is crazy. This is MUCH BETTER. It doesnt even compare to that fast food crap. I read some reviews advice and also doubled the orange sauce ingredients. I also pureed the orange sauce for a nice smooth sauce (a few of the people I was cooking for were a couple of little girls - 3 & 6 year old). I cooked the chicken in two shifts, which ended up being a good thing because for the second time around I dramatically reduced the red chilli, the first time it was a bit too spicy for the lttle ones. However the adults raved about it.
I substitiuted tapioca starch for the corn starch. I subbed rice vinegar instead of the white vinegar, as I doubled the orange sauce ingredients, I used 5 tbs of rice vinegar and 5 tbs of OJ. I reduced the sugar a bit and used brown sugar and a bit of honey.
I didn't get the combining of the egg and flour mixtures. Instead I dregded the chicken in the egg mixture then in the flour mixture. I got a nice and even coating.
Everybody loved it, an absolutely fabulous way of getting the kids to eat veggies including some super foods like ginger, garlic & green onion. I also served it on a bed of fried rice, which had another boatload of veggies.
This recipe is going in the permanent rotation.
I substituted the vinegar for fresh orange juice. My husband requested we make this dish often, and repeatedly complimented it. He never, ever does this. I highly recommend it.
This is actually very similar to Panda's orange chicken. My husband loved it and so did I.
I made some necessary modifications; I used low sodium soy sauce (a must). Also, I used brown sugar and used only 4 tablespoons instead of 5. The sauce was not enough for the chicken, so I doubled the amounts. A little corn starch slurry is required to thicken the sauce before adding the chicken. It turned out awesome. Another thing I have to mention, this is the most delicious dish I have ever made in less that 20 minutes including preparation!!
We LOVE Panda Express and hate that they obstinately refuse to open one anywhere near us... SO making it at home is the only way. We subbed frozen OJ concentrate and sake for the vinegar and put in a tiny bit of citric acid powder to punch the acid back up, but other than that, this has to be the closest I've seen to the real thing - I'm not convinced you didn't work there at some point. This is definitely for the seasoned cook with some experience handling a wok - I would recommend having a deep fry wok as well as a large cook wok 16" or more to assemble the sauce and toss the chicken. An hour total prep cook is a little ambitious, if you've pre-prepped everything, with a helper. I'm a pinball cook at it took me 90 min from start to plating.
i made this last night for a dinner party and my guests almost licked the serving bowl! Really lovely and dead easy to make. I used rice vinegar rather than white vinegar and only added 4 tbs sugar. I will definitely make this again - but will someone tell me why it is called Panda Express? Presumably this is a US restaurant chain? We don't have it in the UK!
Wowwy, wowwy, WOW! This recipe was fabulous. It took a little effort, but it paid back ten fold. We omitted the red pepper (we like it sweeter) and the green onions (husband hates onions) and it was still amazing. I wasn't sure how much zest to use, but after some research I found out it was actually 3 tablespoons. It was right on. By the way, this was much better than Panda Express!
Doubled the sauce and used Rice Wine Vinegar and OJ in place of white vinegar. We loved it!!!
This recipe is awesome! So fresh tasting and great when you live in an area without the real thing.
I loved this recipe, in the future I would definitely make double the orange sauce, and add about 1 TB. lemon juice. I also used white grape juice as a substitute for the rice wine, it is a great tasting inexpensive alternative.
I actually only used this recipe for the chicken, and I used the actual Panda Express sauce, which you can get at the grocery store now. I also added about 1/4 cup of sesame seeds to the flour and cornstarch mixture. The chicken is crunchy on the outside, moist and tender on the inside. Great recipe!