Craving that iconic Panda Express Orange Chicken but don't want to leave the house? You're in luck! This comprehensive guide will walk you through creating a delicious copycat recipe that rivals the restaurant's version. We'll cover everything from the perfectly crispy chicken to the tangy, sweet, and savory orange sauce. Get ready to satisfy your cravings with this homemade masterpiece!
What Makes Panda Express Orange Chicken So Unique?
Before we dive into the recipe, let's understand what makes Panda Express' Orange Chicken so addictive. It's the perfect balance of several key elements:
- Crispy Chicken: The chicken is incredibly crispy, achieving that satisfying crunch with every bite. This is achieved through a specific breading and frying technique.
- Sweet and Savory Sauce: The sauce is a masterful blend of sweet orange juice, savory soy sauce, a touch of ginger and garlic, and a subtle hint of spice. This complexity is what sets it apart.
- The Right Balance: The ratio of chicken to sauce is crucial. Too much sauce, and it becomes soggy; too little, and the chicken lacks flavor. Panda Express achieves the perfect balance.
The Copycat Recipe: Let's Get Cooking!
This recipe breaks down the process into manageable steps, ensuring you achieve restaurant-quality results.
Ingredients:
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup vegetable oil (or more, as needed)
For the Orange Sauce:
- 1 cup orange juice (freshly squeezed is best)
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup rice vinegar
- 1/4 cup sugar (or to taste)
- 2 tablespoons cornstarch
- 1 tablespoon orange zest
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
Instructions:
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Prepare the Chicken: In a large bowl, combine cornstarch, flour, salt, pepper, garlic powder, and onion powder. Add the chicken pieces and toss until evenly coated.
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Fry the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot (a drop of batter should sizzle immediately), carefully add the chicken in batches, ensuring not to overcrowd the pan. Fry for about 5-7 minutes per batch, until golden brown and crispy. Remove the chicken and set aside on a wire rack to drain excess oil.
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Make the Sauce: In a medium saucepan, whisk together orange juice, soy sauce, rice vinegar, sugar, cornstarch, orange zest, ginger, garlic, and red pepper flakes (if using).
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Simmer the Sauce: Bring the sauce to a simmer over medium heat, whisking constantly until it thickens. This should take about 2-3 minutes.
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Combine Chicken and Sauce: Add the fried chicken to the sauce and toss to coat evenly.
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Serve: Serve immediately over rice. Garnish with sesame seeds (optional).
Frequently Asked Questions (FAQs)
Can I use chicken breasts instead of thighs?
While chicken breasts work, they tend to dry out more easily during frying. Chicken thighs are juicier and provide a better texture. If you use breasts, ensure they aren't overcooked.
How can I make the chicken extra crispy?
Double-frying the chicken can enhance its crispiness. Fry the chicken once, let it rest, then fry it again for a shorter period to achieve maximum crunch.
Can I adjust the sweetness or spiciness of the sauce?
Absolutely! Adjust the sugar to your preferred level of sweetness. Add more or less red pepper flakes to control the spiciness.
What kind of rice is best to serve with this?
White rice is a classic pairing, but fried rice or even brown rice would also work well.
Can I make the sauce ahead of time?
Yes, you can make the sauce ahead of time and store it in the refrigerator. Just reheat it gently before adding the chicken.
This detailed guide ensures you can confidently create a delicious and authentic Panda Express Orange Chicken copycat recipe at home. Enjoy!
