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Panda Express Copycat Orange Chicken at Home
Panda Express is one of my favorite places to do for a quick lunch, and I have fallen in love with their Orange Chicken. Tangy, sweet, and just a little hot, this dish is not only my favorite at Panda Express, it’s my favorite of any Chinese restaurant. So I figured out how to make it at home, fresh and hot, from ingredients I know. Panda Express Copycat Orange Chicken was a hit at my house and didn’t last for leftovers!
Orange Chicken is Worth the Effort
I’d have to say on a scale of 1 to 5, with 5 being the most involved, this recipe is a solid 4, but being able to have Panda Express Copycat Orange Chicken at home is well worth the effort. I used a few bowls to make this one, but even the kids didn’t complain at having to do a few dishes. It was totally worth it!
Making Panda Express Copycat Orange Chicken for a Crowd
If you’d like to make Panda Express Copycat Orange Chicken for a crowd, simply double or triple the recipe. To keep the chicken warm, place it on a paper towel lined cookie sheet in the oven set to its lowest temperature setting. As you cook the chicken, keep adding it to the sheet. When you’re done, place it all in a bowl and toss with the sauce.
2 lbs chicken breast, boneless and cut into bite sized pieces
1 ½ t salt
¼ t white pepper
1 T olive or sesame oil
1 C corn starch
½ c flour
3 T soy sauce
⅔ C sugar
⅔ C white wine vinegar
½ C orange juice
zest of 2 oranges
2 T cornstarch
2 T gingerroot, grated
2 t garlic, finely minced or grated
1 T olive oil
1 t crushed red pepper
½ C green onion, sliced thin
2 T rice (or white) cooking wine
oil for frying
In a large bowl, whisk the egg, salt, white pepper, and 1 T oil until well mixed. Add the chicken and toss to coat.
In a large stock pot, heat about 3 inches of oil over medium-high heat.
In another bowl, mix the 1 cup of corn starch with the flour. Add chicken in batches, tossing to coat completely. Shake off any excess.
When the oil is hot, carefully add the chicken in batches, frying to golden brown. Remove to a paper towel covered plate to drain.
While the chicken is cooking, mix the soy sauce, sugar, white wine vinegar, orange juice and zest, and cornstarch. Set aside.
In a medium saucepan, heat the 1 T olive oil over medium heat.
Saute the gingerroot and garlic until the flavors are pungent, about 30 seconds.
Add the crushed red pepper and green onion. Saute until the onion turns clear.
Add the cooking wine and simmer 1 minute.
Add the orange juice mixture, simmering until a thick sauce forms, stirring occasionally. Remove from heat and set aside.
When all of the chicken is cooked, place in a large bowl. Pour the sauce over the top and toss gently to coat.
Serve with steamed rice.
Why go through the drive thru when you can have Panda Express Copycat Orange Chicken at home?