How to Make Orange Chicken with Panda Express Sauce: The Definitive Guide

Want to conquer the craving for that tangy, sweet, and utterly addictive Panda Express Orange Chicken without leaving your kitchen? You’ve come to the right place. This guide breaks down the process into digestible steps, ensuring you recreate that signature flavor and crispy texture, all while using a homemade version of that crave-worthy sauce. Get ready to become the master of your own orange chicken destiny!

The Secret: Deconstructing the Panda Express Orange Chicken

The key to replicating any dish is understanding its core components. Panda Express Orange Chicken hinges on three critical elements: the perfectly crispy chicken, the vibrant orange sauce, and the execution of combining them. Let’s tackle each individually.

Step 1: Achieving Chicken Crispy Perfection

Forget soggy chicken! We want shatteringly crisp pieces that hold their own even after being bathed in sauce.

• The Cut: Use boneless, skinless chicken thighs cut into 1-inch pieces. Thighs are more forgiving and retain moisture better than chicken breasts during frying.
• The Marinade: A simple marinade is your friend. Combine 1 tbsp soy sauce, 1 tsp ginger (grated), 1 tsp garlic (minced), and a pinch of white pepper with your chicken. Marinate for at least 30 minutes, or ideally, up to 4 hours in the refrigerator. This infuses flavor and tenderizes the chicken.
• The Breading: This is crucial. Create a mixture of 1 cup cornstarch, ½ cup all-purpose flour, 1 tsp baking powder, and ½ tsp salt. The baking powder is the secret weapon for extra crispiness.
• The Frying: Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Dredge the marinated chicken in the breading, ensuring it’s fully coated. Fry in batches (don’t overcrowd the pot) for 5-7 minutes, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack to drain excess oil.

Step 2: Crafting the Copycat Panda Express Orange Sauce

This is where the magic happens! This sauce replicates the sweet, tangy, and slightly spicy profile of the original.

• The Foundation: In a saucepan, combine ½ cup orange juice, ¼ cup rice vinegar, ¼ cup soy sauce, ¼ cup granulated sugar, 2 tbsp honey, 1 tbsp brown sugar, 1 tbsp grated orange zest, 1 tbsp ginger (minced), 1 tbsp garlic (minced), ½ tsp red pepper flakes (adjust to your spice preference), and 1 tbsp cornstarch mixed with 2 tbsp water (this is your slurry to thicken the sauce).
• The Simmer: Bring the mixture to a boil over medium heat, then reduce heat and simmer for 5-7 minutes, or until the sauce thickens to your desired consistency. Stir constantly to prevent sticking and ensure the cornstarch is fully incorporated.
• The Taste Test: Adjust seasonings as needed. More sugar for sweetness, rice vinegar for tang, soy sauce for savory depth, or red pepper flakes for a kick.

Step 3: The Grand Finale – Combining and Serving

Now for the satisfying part!

• Toss and Coat: In a large bowl, toss the fried chicken with the Panda Express orange sauce, ensuring each piece is evenly coated.
• Garnish and Serve: Serve immediately over steamed rice or noodles. Garnish with sliced green onions and sesame seeds for an authentic touch.

Additional Tips for Orange Chicken Mastery

• Oil Temperature is Key: Maintaining the correct oil temperature is paramount for crispy, non-greasy chicken. Use a thermometer to ensure accuracy.
• Don’t Overcrowd the Pan: Frying in batches prevents the oil temperature from dropping, which leads to soggy chicken.
• Wire Rack is Your Friend: Placing the fried chicken on a wire rack allows excess oil to drip off, keeping the chicken crispy.
• Fresh Ingredients Matter: Using fresh orange juice, zest, ginger, and garlic will significantly enhance the flavor of the sauce.
• Adjust the Spice Level: The ½ teaspoon of red pepper flakes provides a mild kick. Increase or decrease the amount to suit your preference.
• Make it Gluten-Free: Substitute tamari for soy sauce and use gluten-free all-purpose flour in the breading.

Frequently Asked Questions (FAQs) about Making Panda Express Orange Chicken

1. Can I use chicken breast instead of chicken thighs?

Yes, you can. However, be mindful of overcooking. Chicken breast tends to dry out faster. Cut the breast into similarly sized pieces and consider brining it for 30 minutes before marinating to help retain moisture. Reduce frying time slightly.

2. Can I bake the chicken instead of frying it?

While frying delivers the authentic crispy texture, you can bake the chicken. Preheat your oven to 400°F (200°C). Place the breaded chicken on a baking sheet lined with parchment paper and spray lightly with cooking oil. Bake for 20-25 minutes, flipping halfway through, until cooked through and golden brown. The texture won’t be quite the same, but it’s a healthier option.

3. Can I make the orange sauce ahead of time?

Absolutely! The orange sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop before tossing with the chicken.

4. What if my sauce is too thick?

If your sauce becomes too thick, simply add a tablespoon or two of water until you reach your desired consistency.

5. What if my sauce is too thin?

If your sauce is too thin, mix a teaspoon of cornstarch with a tablespoon of cold water and add it to the sauce. Simmer for another minute or two until it thickens.

6. Can I use bottled orange juice?

While fresh orange juice is ideal, bottled orange juice can be used in a pinch. Opt for a high-quality, pulp-free variety for the best flavor.

7. Can I add vegetables to the orange chicken?

Definitely! Broccoli florets, bell peppers (red and orange), and snap peas are excellent additions. Lightly stir-fry them before adding the sauce and chicken.

8. What’s the best way to reheat leftover orange chicken?

Reheating can be tricky as the chicken can lose its crispness. The best method is to reheat in a single layer in an oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also use an air fryer for a few minutes to crisp it up. Microwaving is not recommended as it will make the chicken soggy.

9. Can I use a store-bought orange sauce instead of making my own?

Yes, but the flavor won’t be quite the same. If you do, look for a high-quality orange sauce and adjust the seasonings to your liking. You may need to add a little more orange zest, ginger, or garlic to enhance the flavor.

10. How do I prevent the breading from falling off the chicken?

Ensure the chicken is properly marinated and patted dry before breading. Press the breading firmly onto the chicken to ensure it adheres. Avoid overcrowding the pan during frying, as this can also cause the breading to fall off.

11. Can I add a little vinegar at the end?

Yes! A splash of rice vinegar or even a squeeze of lemon or lime juice at the very end can add a wonderful brightness to the sauce.

12. How do I make it extra spicy?

If you want to crank up the heat, increase the amount of red pepper flakes in the sauce. You can also add a dash of chili oil or a pinch of cayenne pepper. Alternatively, serve with a side of sriracha or your favorite chili sauce for those who want an extra kick.

Armed with this comprehensive guide and these invaluable tips, you’re well on your way to creating restaurant-quality Panda Express Orange Chicken in your own kitchen. Enjoy the delicious journey!