Honestly, we barely eat at Panda Express, but when we do, there’s one dish I never get tired of—their Orange Chicken. I just can’t get enough of it! One day, I thought, why not try cooking it myself?
This recipe is super easy to make, and it tastes just like the one from Panda Express! With just a few simple ingredients, you can whip up this sweet and tangy Orange Chicken right in your own kitchen. The idea came to me when I had some leftover chicken breast from the chicken sopas I made. Instead of refreezing it, I decided to give this recipe a shot. I’m so happy I nailed it on the first try! My son loved it so much that he’s already asking when I’ll make it again.
Where does the orange chicken recipe come from?
Orange Chicken, as we know it today, comes from American Chinese cuisine, specifically popularized by the fast-food chain Panda Express. It was created by Chef Andy Kao in 1987 when he was asked to develop a new dish that would appeal to American tastes. The dish combines sweet, tangy, and savory flavors, making it a hit with customers. While it’s inspired by traditional Chinese flavors, the recipe is tailored to suit Western preferences, making it a unique and beloved dish in the U.S. and beyond.
Orange Chicken Ingredients
Chicken Breast & Cooking Oil: The chicken breast is cut into bite-sized pieces, perfect for frying until golden and crispy using the cooking oil.
Batter Ingredients (Flour, Cornstarch, Salt, Chicken Powder, White Pepper, Eggs, Water, Cooking Oil): These ingredients make a light and crispy coating for the chicken, adding flavor and crunch.
Sauce Ingredients (Cooking Oil, Chili Flakes, Ginger, Garlic): These add a bit of heat and a lot of flavor, making the sauce tasty and aromatic.
Sweet & Tangy Ingredients (White Sugar, Brown Sugar, Orange Juice, Vinegar): These give the sauce its sweet and tangy taste that makes the dish so delicious.
Soy Sauce & Sesame Oil: These add a savory and slightly nutty flavor to the sauce, giving it an authentic taste.
Cornstarch & Water (for slurry): This mixture thickens the sauce, helping it stick nicely to the chicken.
How To Cook Orange Chicken
Prepare the Batter
First, grab a mixing bowl and combine the flour, cornstarch, salt, chicken powder, and white pepper. Then, add the water, eggs, and 2 tablespoons of cooking oil. Mix everything together until you have a smooth batter. Now, add the chicken breast pieces, making sure they’re fully coated. Cover the bowl and chill the marinated chicken in the fridge for 30 minutes.
Fry the Chicken
Next, heat enough cooking oil in a deep pan or wok over medium heat. Once the oil is hot, carefully add the marinated chicken pieces in batches. Fry them until they’re golden brown and crispy, which should take about 4-5 minutes per batch. After frying, remove the chicken and drain it on paper towels to get rid of any excess oil.
Make the Sauce
In a separate pan, heat 1 tablespoon of cooking oil over medium heat. Add the chili flakes, minced ginger, and garlic. Sauté them until they’re fragrant and aromatic. Then, add the white sugar, brown sugar, orange juice, vinegar, and soy sauce. Stir well and bring it to a simmer.
Thicken the Sauce
Slowly stir in the cornstarch slurry while continuously stirring the sauce until it thickens. Once it’s thickened to your liking, turn off the heat.
Coat the Chicken and Serve
Add the fried chicken to the sauce, tossing to coat each piece evenly. Pour in the sesame oil to boost the flavor of the sauce. Serve the Orange Chicken hot, and if you like, you can garnish it with sesame seeds or green onions. Enjoy!
Tips for the Best Orange Chicken
1. Use Fresh Orange Juice
Freshly squeezed orange juice gives the sauce a brighter, more natural flavor compared to bottled juice. It makes a big difference in taste.
2. Don’t Skip the Marinating Time
Letting the chicken sit in the batter for at least 30 minutes helps the flavors really soak in and makes the chicken extra tender.
3. Fry in Batches
Avoid overcrowding the pan when frying the chicken. Fry in small batches to ensure each piece cooks evenly and stays crispy.
4. Control the Heat
Keep an eye on the oil temperature while frying. Too hot, and the chicken might burn; too low, and it could become greasy. Medium heat is usually just right.
5. Thicken the Sauce Gradually
When adding the cornstarch slurry, pour it in slowly while stirring to avoid lumps. If the sauce gets too thick, you can thin it out with a little more orange juice or water.
6. Serve Immediately
For the best texture and flavor, serve the Orange Chicken right after tossing it in the sauce. This keeps the chicken crispy and the sauce fresh.
7. Garnish for Extra Flavor
Add a sprinkle of sesame seeds or chopped green onions on top for a little extra crunch and flavor. It also makes the dish look more appetizing!
Frequently Asked Questions
Yes, you can use chicken thighs. They’re juicier and add more flavor to the dish, but the cooking process remains the same.
Yes, you can make the sauce ahead of time and store it in the fridge for up to 3 days. Just reheat it gently before tossing it with the fried chicken.
If you don’t have chicken powder, you can substitute it with a bit more salt and a pinch of garlic or onion powder to enhance the flavor.
Yes, you can bake the chicken for a healthier option. Just coat the chicken pieces well and bake at 400°F (200°C) until they’re golden and crispy.
Orange Chicken
Ingredients
- 500 grams Chicken Breast cut into bite-sized pieces
- Cooking oil for frying
For the Batter:
- 2 cups All Purpose Flour
- 1 cup Cornstarch
- 1 tsp Salt
- 1 tbsp Chicken Powder
- 1 tbsp White Pepper
- 2 [pcs Eggs
- 1 1/2 cups Water
- 2 tbsp Cooking Oil
For the Sauce:
- 1 tbsp Cooking Oil
- 1/4 tsp Chili Flakes
- 1 tsp Ginger minced
- 1 tbsp Garlic minced
- 1/4 cup White Sugar
- 1/4 cup Brown Sugar
- 1/4 cup Orange Juice fresh
- 1/4 cup Vinegar
- 2 tbsp Soy Sauce
- 2 tbsp Cornstarch for slurry
- 2 tbsp Water for slurry
- 1 tsp sesame oil
Instructions
- In a mixing bowl, combine the flour, cornstarch, salt, chicken powder, and white pepper. Add the water, eggs and 2 tablespoons of cooking oil. Mix until you have a smooth batter. Add the chicken breast pieces to the batter, ensuring they are fully coated. Cover the bowl and chill the marinated chicken in the fridge for 30 minutes.
- Heat enough cooking oil in a deep pan or wok over medium heat for frying. Once the oil is hot, carefully add the marinated chicken pieces in batches, frying until golden brown and crispy, about 4-5 minutes per batch. Remove the fried chicken and drain on paper towels to remove excess oil.
- In a separate pan, heat 1 tablespoon of cooking oil over medium heat. Add the chili flakes, minced ginger, and garlic. Sauté until fragrant.
- Add the white sugar, brown sugar, orange juice, vinegar, and soy sauce. Stir well and bring to a simmer.
- Slowly stir in the cornstarch slurry, continuously stirring until the sauce thickens. Once the sauce has thickened to your desired consistency, turn off the heat.
- Add the fried chicken to the sauce, tossing to coat each piece evenly. Pour in the sesame oil to give more flavor to the sauce.
- Serve the Orange Chicken hot, garnished with sesame seeds or green onions if desired.
