Panda Express Orange Chicken
- Ready In:
- 2 lbs boneless skinless chicken, chopped into bite-sized pieces
- 1 egg
- 1 1⁄2 teaspoons salt
- white pepper
- oil (for frying)
- 1⁄2 cup cornstarch
- 1⁄4 cup flour
- 3 tablespoons soy sauce
- 3⁄4 cup orange juice
- 1⁄2 cup brown sugar
- 1 orange, zest of
- 1 tablespoon oil
- 2 tablespoons gingerroot, minced
- 2 teaspoons garlic, minced
- 1 teaspoon red chili pepper flakes
- 1⁄2 cup green onion, chopped
- 2 tablespoons rice wine
- 1⁄2 cup water
- 2 tablespoons cornstarch
- 1 teaspoon sesame oil
- Place chicken pieces in a large bowl, set aside.
- In a medium bowl, stir egg, salt, pepper and 1 tablespoon oil and mix well, set aside.
- In a medium bowl, stir together 1/2 cup of the cornstarch and the flour.
- Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
- Dip chicken pieces into egg mixture, then into the flour mixture, shaking off any excess.
- Add chicken to wok in small batches and fry for 3 to 4 minutes or until golden brown.
- (Do not overcook chicken).
- Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
FOR THE SAUCE:
- In a small bowl, combine the soy sauce, orange juice, brown sugar and orange zest. Set aside.
- Clean wok and heat 15 seconds over high heat.
- Add 1 tablespoon oil, the gingerroot, garlic, crushed red chili pepper flakes and green onions and stir-fry for just a few seconds until fragrant.
- Now, add the rice wine and the soy sauce mixture you set aside above.
- Add cooked chicken, stirring until well mixed.
- In a small bowl, stir together the water and cornstarch, then add it to the wok and stir until sauce has thickened. Add sesame oil if desired.
- Serve over jasmine rice.
Questions & Replies
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I have mixed feelings about this recipe....the instructions are horrible for the first part......I made as posted and the flour/egg mix just clumped up. Made lumpy bumps that had to be spread over the chicken. The chicken should be dipped in the egg mixture, then tossed in the cornstarch mix. It would save a lot of work. I loved the sauce, and agree with other posters that it should be doubled....it is sooo good! For a beginner cook, I'm afraid this would be so confusing that they would give up, which isn't good. This recipe is good and deserves a chance, but the instructions are so confusing that many will not make this recipe. I can't compare this to Panda Express, as I've never had it. But the sauce is delicious if you can figure out how to make the first part of the recipe!! I enjoyed this, but the instructions just aren't clear enough.I would dip in the egg first and then the cornstarch/flour mix. Really enjoyed the finished product! Thanks for sharing a delicious recipe.
I have just completed this recipe. It is a very good recipe for orange chicken. It does not taste like Panda Express' orange chicken. It actually taste better than Panda Express. This recipe has a true orange zest! I must agree with others reviewers that the instructions are not too clear. I deviated slightly from the recipe based on previous comments. I put the chicken in the egg mixture first and then took each piece out and coated it with cornstarch only. Then I put the chicken in the deep fryer. I used garlic powder instead of garlic. For the sauce itself, I substituted the water and vinegar with orange juice. This will help enhance the flavor of the sauce. Also I used about 1/3 of an orange for the zest. It came out great! The only bad point I had ..this recipe was time consuming and the unclear instructions. The real secret to this recipe is that true orange taste from the sauce. Also you may want to cut back on the crushed chili pepper! And definitely double up on your sauce! I will definitely be making the sauce again. This is the best orange chicken that I have tasted.
i didnt follow the first part of this recipe exactly because i was trying to make it healthier. I just browned the chicken in a shot of pam instead of coating it and deepfrying it. After that i followed it exactly. The sauce is what this recipe is really about anyway. Really enjoyed the sauce over the chicken and some rice and steamed broccoli will make again.
If I had to rate this on taste alone, I would give 5 stars. I do agree the directions were a tad confusing, however after reading reviews I made some adjustments and it turned out perfect. First key is that the flour / cornstarch / egg mixutre is a WET batter. I increased to 2 eggs and a splash of water to get a thin pancake like batter consistency. I also coated the chicken pieces (I used cut up chicken breast tenderloins) in cornstarch first for about 10 minutes so the wet batter would stick to the chicken when I fried it. Second key is to use PEANUT oil if at all possible for frying. It really does make a difference in flavor. I used a wok and about a half inch of oil and the chicken turned out nice and golden brown. If you are frying in small batches, keep the fried chicken in the oven on warm on a wire rack and it won't get soggy. Third key is to use fresh ingrediants (ginger, sesame oil, etc.). I also adjusted the sauce (yes, double it!) to using a combination of white and brown sugars and reduced the vinegar by half, substituting the remaining vinegar with the juice of the orange. The zest is a must. I made the sauce in a separate sauce pot and let it reduce while the chicken was frying. I also added a cornstarch / water slurry to thicken the sauce just before I tossed it with the chicken. I will say this recipe is probably not best suited for the first time cook, however if you have the passion and the time, anyone can make it and is worth the effort.
The first time I made this I had the same problem following the directions. But anyone who cooks regularly will be able to interpret what the author is trying to say. The chicken comes out crisp, just the way I like it.........and I have a hard time maintaining the amount of cooked chicken since I keep snitching pieces, they're just that tasty to me! 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. This is a regular Chinese dish I make, along with Flawless Sesame Chicken. 5 stars and a full stomach!
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This is my first online review for a recipe and OMG the orange chicken was amazing..... Tweak #1 once I cut my chicken I covered it in cornstarch and let it set while I prepared my sauce. Then I went back to the chicken and followed all the instructions exactly.... The frying of the chicken was perfect. No clumping, no chicken with missing batter, everything was great. Tweak #2 after I added the sauce to the cooked chicken. I did place it in the oven for 3-5 mins to kind of make the sauce stick nicely.. I will add a pic and show the final product... Best recipe ever for orange chicken... No leftovers.... :)
I used pork because it was pork or chicken breasts and pork is juicier. Then I smelled the ginger and was like “oh my god I love ginger” so I added extra ginger. But I apparently like the SMELL of ginger WAY better than I like the TASTE. It was still good, but I won’t be tweaking the ginger next time!
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RECIPE SUBMITTED BY
My husband and I live in Northeastern Ohio. We have two beautiful children, Natalie who is 2 1/2 and Noah who is just 9 months. I learned how to cook from watching my mother and FoodTV. I used to burn everything, but have since learned to make very tasty dishes. I love to search this website and try new meals all the time.