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Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs give juicy and tender results. If you prefer, you can use chicken breasts, but they might be a bit drier. For a healthier option, consider using firm tofu for a vegetarian version.
Cornstarch: This ingredient creates that crispy coating on your chicken. If you’re avoiding gluten, use a gluten-free flour blend in place of all-purpose flour and keep the cornstarch. Just be sure to check labels to confirm they’re gluten-free!
Orange Juice: Freshly squeezed orange juice offers the best flavor. If you don’t have any, bottled juice works too, just look for 100% juice with no added sugars. Lemon juice can provide a tangy twist in a pinch, but the flavor shifts significantly.
Soy Sauce: Regular soy sauce adds a great umami flavor. For a low-sodium version, use low-sodium soy sauce. If you’re gluten-free, opt for tamari which has a similar taste.
Rice Vinegar: This helps brighten the sauce. If not available, apple cider vinegar can work, but it will change the flavor slightly. Lemon juice could also be a substitute if needed.
How Do I Ensure My Chicken is Crispy?
Getting that perfect crispy texture is key for this dish. Start by making sure your chicken pieces are dry before coating them. Pat them with paper towels to eliminate moisture. Also, allowing your batter to adhere can be improved by letting the coated chicken rest for about 10 minutes before frying.
- Heat the oil to the right temperature. You can check this by dropping a tiny amount of batter in; if it sizzles immediately, it’s ready!
- Fry in small batches, so you don’t overcrowd the pan. This keeps the oil hot and helps create a fabulous crunch.
- Drain the fried chicken on paper towels right away to keep them crispy!
How to Make Panda Express Copycat Orange Chicken?
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- 1-2 cups vegetable oil (for frying)
For the Orange Sauce:
- 1 cup orange juice (freshly squeezed is best)
- 2 tbsp soy sauce
- 1/4 cup sugar
- 1 tbsp rice vinegar
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 1 tbsp cornstarch (mixed with 1 tbsp water, for thickening)
- Zest of 1 orange
- Green onions (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and about 20 minutes to cook, totaling around 40 minutes. You’ll be busy frying the chicken, making the delicious orange sauce, and combining everything—it’s a fun and tasty process!
Step-by-Step Instructions:
1. Preparing the Chicken:
Start by getting the chicken ready! In a bowl, mix together the flour, cornstarch, salt, and black pepper. In another bowl, beat the eggs well. Take each piece of chicken, dip it into the egg, and then coat it thoroughly with the flour mixture. Place the coated chicken pieces on a plate and set them aside while you heat the oil.
2. Heating the Oil:
Now, in a large skillet or wok, pour in enough vegetable oil to cover the bottom, about 1-2 cups, and heat it over medium-high heat. Wait until the oil is hot—this is important for getting that nice crispy texture.
3. Frying the Chicken:
When the oil is hot, carefully add a few pieces of chicken at a time. Don’t overcrowd the pan! Fry the chicken for about 4-5 minutes on each side or until they turn golden brown and are cooked all the way through. Once done, use a slotted spoon to remove the chicken and let them drain on some paper towels to soak up any extra oil.
4. Making the Orange Sauce:
While the chicken is frying, it’s time to whip up the orange sauce! In a separate saucepan over medium heat, combine the orange juice, soy sauce, sugar, rice vinegar, minced garlic, minced ginger, and orange zest. Heat this mixture until it starts to simmer gently.
5. Thickening the Sauce:
Next, add the cornstarch mixed with water to the simmering sauce while stirring continuously. Keep stirring for about 1-2 minutes until the sauce thickens up nicely. This will give your orange chicken that sticky, sweet-sour finish!
6. Combining Chicken and Sauce:
Now, it’s time to bring it all together! Carefully add the crispy fried chicken pieces to the saucepan with the thickened orange sauce. Toss the chicken gently to coat each piece evenly in that delicious sauce.
7. Serving:
Last but not least, transfer your fabulous orange chicken to a serving dish. Don’t forget to sprinkle some sliced green onions on top for a pop of color and flavor. Serve it hot, and it goes perfectly with fried rice or some steamed veggies. Enjoy your homemade Panda Express Orange Chicken!
## FAQ Section
Can I Use Chicken Breast Instead of Thighs?
Yes, you can absolutely use boneless, skinless chicken breasts instead of thighs! Just keep in mind that breasts may be slightly less juicy, so be sure not to overcook them. Aim for a cooking time of around 3-4 minutes per batch until they are golden brown and cooked through.
How Can I Make This Recipe Gluten-Free?
To make this recipe gluten-free, substitute regular all-purpose flour with gluten-free flour and use gluten-free soy sauce (such as tamari). The cornstarch is naturally gluten-free, so it will work perfectly as is!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat to maintain the chicken’s crispiness, adding a splash of water to the pan to avoid drying out.
Can I Make the Orange Sauce Ahead of Time?
Absolutely! You can prepare the orange sauce in advance and refrigerate it for up to 3 days. When you’re ready to use it, simply reheat it on the stovetop over low heat, adding a little extra water if necessary to achieve the desired consistency.
