Introduction
Are you a fan of Panda Express Orange Chicken but want to recreate this delicious dish at home? Look no further! In this recipe guide, we will show you how to make a copycat version of Panda Express Orange Chicken that is not only easy to prepare but also incredibly addictive. By following these simple steps and using the right ingredients, you can enjoy this popular Chinese-American dish in the comfort of your own kitchen.
One of the best things about making your own Orange Chicken at home is that you can control the quality of ingredients, adjust the level of sweetness or spiciness according to your taste preferences, and even make healthier swaps if desired. This recipe will guide you through the process of creating a flavorful and satisfying dish that will surely become a favorite among your family and friends.
So, roll up your sleeves, gather your ingredients, and get ready to embark on a culinary adventure as we dive into the world of homemade Copycat Panda Express Orange Chicken.
Before we get started, here are the key ingredients you will need to make this delicious dish:
Ingredients
For the Chicken:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 cup cornstarch
– 2 eggs
– Salt and pepper to taste
– Oil for frying
For the Orange Sauce:
– 1 1/2 cups orange juice
– 1/2 cup low-sodium soy sauce
– 1/4 cup rice vinegar
– 1/3 cup brown sugar
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 teaspoon red pepper flakes (optional)
Steps
1. In a bowl, whisk together the eggs with a pinch of salt and pepper. Dip the chicken pieces into the egg mixture, making sure each piece is well coated.
2. Place the cornstarch in a separate bowl. Dredge the egg-coated chicken in the cornstarch, ensuring an even coating on all sides.
3. Heat oil in a large skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
4. In a separate saucepan, combine the orange juice, soy sauce, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes. Bring the mixture to a simmer over medium heat.
5. In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Slowly pour the slurry into the simmering sauce, stirring constantly until the sauce thickens.
6. Add the fried chicken to the sauce, tossing to coat each piece evenly. Continue to cook for an additional 2-3 minutes until the sauce coats the chicken and thickens further.
7. Remove from heat and garnish with sesame seeds and sliced green onions, if desired. Serve hot over steamed rice or your choice of side dishes.
Variations
1. For a healthier version, you can bake the chicken instead of frying it. Simply place the coated chicken on a baking sheet lined with parchment paper and bake in a preheated oven at 400°F for 20-25 minutes, or until crispy and cooked through.
2. To add a kick of heat to your Orange Chicken, increase the amount of red pepper flakes in the sauce or add a dash of sriracha for extra spiciness.
3. If you prefer a vegetarian option, you can substitute the chicken with tofu or cauliflower florets. Follow the same steps for coating and cooking the tofu or cauliflower before tossing them in the orange sauce.
4. Experiment with different citrus flavors by using lemon or tangerine juice instead of orange juice for a unique twist on this classic dish.
Tips
1. To achieve crispy chicken, make sure the oil is hot enough before frying the chicken pieces. You can test the oil by dropping a small piece of cornstarch-coated chicken into the pan – if it sizzles and floats to the surface, the oil is ready.
2. For extra flavor, marinate the chicken pieces in a mixture of soy sauce, garlic, and ginger for at least 30 minutes before coating and frying.
3. Adjust the sweetness of the orange sauce by adding more or less brown sugar according to your taste preference.
4. Keep the sauce warm until ready to serve to prevent it from thickening too much. If the sauce becomes too thick, you can thin it out with a little water or orange juice.
Conclusion
By following this easy and addictive Copycat Panda Express Orange Chicken recipe, you can enjoy a homemade version of this popular dish that rivals the flavors of your favorite takeout spot. With simple ingredients and straightforward steps, you can whip up a delicious meal that will impress your taste buds and those of your loved ones.
So, why wait? Gather your ingredients, get cooking, and savor the sweet, tangy, and savory flavors of this irresistible Orange Chicken dish today!
FAQs
Q: Can I use chicken breast instead of chicken thighs?
A: While chicken thighs are preferred for their juiciness, you can certainly use chicken breast if that’s your preference. Just be mindful of not overcooking the chicken breast to keep it tender.
Q: How can I make this dish gluten-free?
A: To make this dish gluten-free, you can use gluten-free soy sauce or tamari in place of regular soy sauce. Ensure that all other ingredients are also gluten-free.
Q: Can I prepare the sauce ahead of time?
A: Yes, you can make the orange sauce in advance and store it in the refrigerator for up to 3 days. Reheat the sauce before tossing it with the chicken.
Q: Is Orange Chicken spicy?
A: The level of spiciness in Orange Chicken can be adjusted based on your preference. You can omit the red pepper flakes for a milder version or increase them for a spicier kick.
Copycat Panda Express Orange Chicken – Easy & Addictive
Learn how to make a delicious copycat version of Panda Express Orange Chicken at home with this easy-to-follow recipe. Enjoy the sweet, tangy, and savory flavors of this addictive Chinese-American dish.
Ingredients
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1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
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1 cup cornstarch
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2 eggs
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Salt and pepper to taste
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Oil for frying
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1 1/2 cups orange juice
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1/2 cup low-sodium soy sauce
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1/4 cup rice vinegar
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1/3 cup brown sugar
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3 cloves garlic, minced
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1 tablespoon grated fresh ginger
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1/4 teaspoon red pepper flakes
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2 tablespoons water
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Sesame seeds and sliced green onions for garnish
Directions
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In a bowl, whisk together the eggs with a pinch of salt and pepper. Dip the chicken pieces into the egg mixture, ensuring each piece is well coated.
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Place the cornstarch in a separate bowl. Dredge the egg-coated chicken in the cornstarch, ensuring even coating on all sides.
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Heat oil in a large skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and cooked through. Drain excess oil on a paper towel-lined plate.
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In a saucepan, combine orange juice, soy sauce, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes. Simmer over medium heat.
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Mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Pour into the simmering sauce, stirring constantly until thickened.
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Add the fried chicken to the sauce, tossing to coat evenly. Cook for 2-3 minutes until the sauce thickens further.
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Remove from heat, garnish with sesame seeds and green onions. Serve hot over rice or side dishes.
