panda express

Here's what you need: boneless, skinless chicken thighs, salt, white pepper, cornstarch, flour, egg, water, oil, oil, oil, chili flake, garlic, ginger, sugar, brown sugar, orange juice, white distilled vinegar, soy sauce, water, cornstarch, sesame oil

Original Orange Chicken By Panda Express  Recipe by Tasty

lb boneless, skinless chicken thighs

salt

white pepper

cornstarch

flour

water

oil,

¼ teaspoon chili flake

garlic, minced

½ teaspoon ginger, minced

sugar

brown sugar

orange juice

white distilled vinegar

soy sauce

sesame oil

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On a cutting board, cut chicken into 1x1-inch (2x2-cm) cubes and set aside.

In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine.

Add the egg, water, and oil until it reaches the consistency of pancake batter.

Add the chicken to the batter and refrigerate at least 30 minutes.

Heat oil in a wok or heavy bottom pan to 350˚F (180˚C).

Gently add the chicken and cook for 5-6 minutes until lightly golden brown.

Remove the chicken from the pan and transfer to a paper towel-lined plate.

Set a heavy bottomed pot over medium- high heat and add the oil.

Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.

Add the sugar and brown sugar, and stir to combine.

Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.

Add in the vinegar and soy sauce, and stir to combine.

Add the cornstarch and water together and whisk to combine. Add to the pan and stir.

Continue to cook the sauce until maple syrup consistency is achieved.

Add in the fried chicken and stir until completely coated in the sauce.

https://vid.tasty.co/output/74275/landscape_480/1516728642

Try this Panda Express Mushroom Chicken Copycat recipe! Tender pan seared chicken stir fried with mushrooms and zucchini in a delicious Asian soy ginger garlic sauce!

Panda Express Mushroom Chicken Copycat Recipe

lb chicken breast (thinly sliced, about ¼ inch thick)

vegetable oil

mushrooms (sliced)

zucchini

sesame seeds (for garnish)

Shaoxing wine (can substitute cooking wine)

corn starch

chicken stock

oyster sauce

Chinese black vinegar (can substitute rice vinegar)

garlic (minced)

ginger (grated)

In a medium size bowl, combine the ingredients for the marinade and add in the thinly sliced chicken breast. I recommend letting this marinate in the fridge for at least 30 minutes to overnight. Otherwise, let this sit while you prep the other ingredients.

Combine all the ingredients for the sauce in a small bowl and set it aside.

Heat a wok or pan over high heat. Wait until the pan is hot and then add the vegetable oil and lay the chicken pieces flat in a single layer - leave out the marinade. In order to get a good sear, don&#039;t crowd the pan and leave the chicken pieces alone until you get a golden brown sear, anywhere from 30 seconds to 1 minute. Flip over the chicken and repeat. Remove the chicken from the pan.

Add the mushrooms and zucchini to the pan and saute for 2 - 3 minutes. Lower the heat to medium and add the chicken back in.

Next add in the sauce - use about half if you prefer less sauce(stir the sauce before adding it as the cornstarch will settle). Saute everything together for 1 - 2 minutes until the sauce has thickened. Top with sesame seeds. Serve immediately.

This Panda Express Orange Chicken consists of crispy chicken tossed in a sweet and spicy orange sauce. It&#039;s super easy to make at home!

Panda Express Orange Chicken

canola oil

lb chicken breasts, diced

green onions, sliced

Sesame seeds,

orange juice (preferably

tbsp honey

hoisin sauce

tbsp rice vinegar

garlic,

orange

ginger,

white rice

butter

Mix together sauce ingredients in a bowl and set aside. Add rice ingredients to a rice cooker and cook.

Toss chicken with cornstarch in a large bowl. Heat canola oil in a large skillet over med-high heat. Once oil is smoking, add chicken and stir fry for 6-7 minutes until browned and cooked through.

Toss chicken with sauce, then serve over rice. Garnish with green onions and sesame seeds, then serve and enjoy!

https://www.youtube.com/watch?v=yW_rgRsiJos

This Panda Express Orange Chicken consists of crispy chicken tossed in a sweet and spicy orange sauce. It's super easy to make at home!

• 449 calories/8 freestyle points per serving •

PRINT RECIPE: https://thegirlonbloor.com/panda-express-orange-chicken/

Check out this easy recipe for the best Sticky Orange Chicken recipe from Delish.com!

Sticky Orange Chicken

eggs,

c. all-purpose flour

Kosher salt

black pepper

lb. boneless skinless chicken breasts, cut into 1” pieces

Canola oil

ginger

red pepper flakes

tbsp. low-sodium soy sauce

apple cider vinegar

tbsp. sweet chili sauce

lemon

green onions, thinly sliced

white rice,

Very, very good! Made this for my family and they all loved it even the picky eater. Better then Panda. Easy to make too!

Absolutely loved it. Will make it again and again

This turned out quite well in the end, although the chicken in egg and cornstarch mixture was something of a mess to work with. I didn't use quite all of the cornstarch and water at the end after reading some of the comments, and the sauce ended up with a perfect consistency.

I’ve never had orange chicken before so I gave this a try tonight.  I won’t be making it again for a couple of reasons.  First, frying the chicken was very time consuming (40 mins) and I had a big greasy mess to clean up afterward.  (Definitely too much work for a  weeknight meal.)  Second, neither of us were impressed by the flavors to make me want to prepare this again.  It was much too tart for us, and I even used Meyer lemon juice.  Even if I loved it, there was literally no extra sauce so it was weird eating chicken over dry rice.

Great dish! had to do extra for a family of 8. Perfect tasty dish! LOVE IT

I love this recipe ... the orange chicken turned out delicious and much appreciated by the family. Easy to make!

I make coconut jasmine rice to go along with this and we NEVER have leftovers. The frying is a bit time consuming but oh my GAWD is it worth it. Absolutely delicious meal

oh my gosh sooo  good! super moist and very flavorful. this is definitley going in my own home cookbook!!

I'm a kid and the dinner turned out amazing for me, loved it and make more stuff like that

Very good but it takes a while to prepare

It's a great recipe second time I've made it! My husband loves it ❤

I am so so so DISAPPOINTED!!!
This is a horrible misrepresentation of orange chicken
 
This recipe honestly sucks. It tasted nothing at all like Chinese orange chicken. Nothing like the restaurants. Nothing like take out.

It does resemble orange chicken. But the flavor is a mess. Taste like cheap panda Express. I will never use this recipe again. 

And thanks for wasting my money on ingredients when you don't even know what orange chicken is suppose to taste like. 
Zero stars if I could

Soooooo much better than take-out!  I doubled the recipe (tripled the OJ) and it came out delicious!!  Thank you for this great recipe!  P.S. Thickened a bit more, this sauce would also make a perfect dipping sauce for potstickers (dumplings).

Made this last night for dinner.  Awesome!  I used tapioca flour instead cornstarch.  Delicious!

https://streaming.hearstdigitalstudios.com/manual_upload/58fa18edd55930328ecd3299/mp4/Sticky_Orange_Chicken_FINAL_1492785405_4000_hd_v3.mp4

We cracked the code on Panda Express' most popular recipe.

This Sticky Orange Chicken Is Sweet, Sour, Savory and DELICIOUS

This orange chicken recipe is a copycat of the classic dish from Panda Express - with a tiny fraction of the carbs! Sugar free and keto friendly.

Low Carb Orange Chicken

tbs soy sauce (or tamari)

tbs lime juice

tsp orange extract

garlic paste

ginger paste

lb chicken breast,

lemon juice

tbs brown Lakanto

tbs rice vinegar

tbs orange extract

hot sauce

½ tsp red chili flakes

¼ tsp xanthan gum

sesame seeds

onion

Make the marinade by combining all the ingredients...

Make the marinade by combining all the ingredients in a bowl. Add the chicken and stir well. Cover and marinate in the fridge for at least 30 minutes.

In a separate bowl, make the sauce by...

In a separate bowl, make the sauce by combining the water, lemon juice, sweetener, rice vinegar, soy sauce, orange extract, hot sauce, red chili flakes. Taste for seasoning, sweetness, and spice and adjust as necessary.

Next, whisk in a little xanthan gum and...

Next, whisk in a little xanthan gum and set aside.

Heat a tablespoon of oil in a large...

Heat a tablespoon of oil in a large skillet and place over a medium-high. Drain the marinade from the chicken and discard it. Place the chicken in the skillet in a single layer and cook for 5 minutes.

Turn the chicken pieces over and add the...

Turn the chicken pieces over and add the sauce. Continue to cook until the chicken is done and the sauce has thickened.

Serve, garnished with the toasted sesame seeds and...

Serve, garnished with the toasted sesame seeds and chopped green onion tops. 

This crispy Orange Chicken Recipe is better than take out with a sweet and slightly spicy orange sauce.

Orange Chicken Recipe

tsp sesame oil

chicken

rice wine vinegar (or dry sherry)

chicken broth

tbsp corn starch

tsp minced ginger

garlic (finely minced)

red pepper flakes (optional)

green onions

orange slices

Pour 1 to 2 inches of canola oil in a small deep fryer or heavy bottomed pot and heat to 375 degrees F.*

In a large bowl combine the sesame oil, egg, 3 tbsp soy sauce and 1/3 cup corn starch until a thin batter forms. Toss in the chicken pieces and let sit for a few minutes while the oil heats up. Fry the chicken in batches and drain on a paper towel lined plate. Meanwhile, prepare the sauce.

Combine the orange zest, orange juice, 3 tbsp soy sauce, 3 tbsp water, 1/3 cup sugar, 1/3 cup rice wine vinegar (or dry sherry), 1/3 cup chicken broth and 2 tbsp corn starch in a bowl and set aside.

Once chicken is finished cooking, heat 1 tsp canola oil in a large wok or skillet over medium high heat. Toss in the ginger, garlic and red pepper flakes (if using) and stir until fragrant, about 30 seconds. Pour in the sauce and cook over medium heat until thickened, stirring occasionally.

Once thickened (about 3 to 4 minutes) add the chicken to the wok and stir to coat with sauce. Garnish with sliced green onions and orange slices and serve over hot steamed rice if desired. Enjoy!

For the Sauce:

This Panda Express Kung Pao Chicken copycat has tender chicken, zucchini, peppers, peanuts &amp; chilis stir fried in a spicy, sweet &amp; savory kung pao sauce!

Panda Express Kung Pao Chicken Copycat

red bell pepper

red chilis

peanuts

scallions (chopped)

Tablespoons vegetable oil

Shaoxing wine

Tablespoons chicken stock (can substitute with water)

Chinese black vinegar

Tablespoon dark soy sauce

Tablespoon Lao Gan Ma Spicy Chili Crisp (optional for spice)

white pepper powder (optional for spice)

chili pepper flakes (optional for spice)

Add all the ingredients for the kung pao sauce in a bowl and set aside.

Heat a wok or pan over high heat and add the oil. Wait until the pan is hot and then lay the chicken pieces flat in a single layer – leave out the marinade. In order to get a good sear, don&#x27;t crowd the pan and leave the chicken pieces alone until you get a golden brown color, anywhere from 30 seconds to 1 minute. Flip over the chicken and repeat. Remove the chicken from the pan.

Add the zucchini, red bell pepper, dried red chilis, and peanuts to the pan and saute for 2 - 3 minutes. Lower the heat to medium and add the chicken back in.

Next add in the sauce (stir the sauce before adding it as the cornstarch will settle). Saute everything together for 1 - 2 minutes until the sauce has thickened. Top with chopped scallions. Serve immediately.

Tender chunks of white meat chicken with crispy breading and a sweet, tangy glaze — learn how to make the famous Panda Express Orange Chicken at home!

Panda Express Orange Chicken (Copycat Recipe)

lbs chicken breast

pepper

Tablespoons oil

corn starch (plus 1 TB)

all purpose flour

Tablespoon ginger root (minced)

red chili pepper flakes

Tablespoons Mirin (rice cooking wine)

Tablespoons soy sauce

Tablespoons sugar

Tablespoons white vinegar

Mix together egg, salt, pepper and 2 TB vegetable oil in a medium bowl and set aside.

In a separate medium sized bowl, add 1/2 cup corn starch and 1/4 cup flour and whisk together. Set aside.

Heat about 3 cups oil in a deep-fryer or large frying pot to 375 degrees. The amount of oil may vary based on your fryer or pot.

Chop your boneless and skinless chicken into bite-sized chunks. Dip chicken pieces in the egg mixture, roll in the corn starch mixture until lightly coated, and place in your fryer for 3 to 4 minutes.

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Top Tags

Original Orange Chicken By Panda Ex...

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The most viewed panda express recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine