Orange Chicken, a beloved dish from Panda Express, has captured the hearts of many food enthusiasts with its sweet, tangy, and slightly spicy flavors. The crispy chicken, coated in a vibrant orange sauce, has become a staple on countless menus and home tables. In this exploration, we’ll delve into the origins of Orange Chicken, the key ingredients that make it so special, and popular variations enjoyed by fans.
INGREDIENTS
For the Chicken:
- 2 lb (905 g) boneless, skinless chicken thighs
- 1 tablespoon salt
- 1 teaspoon white pepper
- 1 cup (125 g) cornstarch
- 3 cups (375 g) flour
- 1 egg
- 1 ½ cups (360 mL) water
- 2 tablespoons oil
- 6 cups (1 ½ L) oil for frying
For the Orange Sauce:
- 1 tablespoon oil
- ¼ teaspoon chili flakes
- 1 tablespoon minced garlic
- ½ teaspoon minced ginger
- ¼ cup (50 g) sugar
- ¼ cup (55 g) brown sugar
- ¼ cup (60 mL) orange juice
- ¼ cup (60 mL) white distilled vinegar
- 2 tablespoons soy sauce
- 2 tablespoons water
- 2 tablespoons cornstarch
- 1 teaspoon sesame oil
INSTRUCTIONS
- Prepare the Chicken:
On a cutting board, cut the chicken into 1×1-inch (2×2-cm) cubes and set aside. - Make the Batter:
In a medium bowl, combine the salt, white pepper, cornstarch, and flour. Whisk until well mixed.
Add the egg, water, and oil, stirring until the batter reaches a pancake-like consistency.
Fold the chicken pieces into the batter and refrigerate for at least 30 minutes. - Fry the Chicken:
Heat the oil in a wok or heavy-bottomed pan to 350°F (180°C).
Carefully add the chicken to the hot oil and fry for 5-6 minutes, or until golden brown.
Remove the chicken and place it on a paper towel-lined plate to drain excess oil. - Prepare the Orange Sauce:
In a heavy-bottomed pot over medium-high heat, add 1 tablespoon of oil.
Once the oil is shimmering, add the chili flakes, ginger, and garlic. Cook for about 30 seconds, stirring continuously.
Add the sugar and brown sugar, stirring until combined.
Pour in the orange juice, allowing the sugars to dissolve while stirring occasionally.
Then, add the vinegar and soy sauce, mixing well. - Thicken the Sauce:
In a separate bowl, whisk together the cornstarch and water until smooth.
Add this mixture to the sauce and stir until the sauce thickens to a maple syrup-like consistency. - Combine Chicken and Sauce:
Add the fried chicken to the sauce, stirring until each piece is completely coated.
Drizzle with sesame oil before serving. - Serve and Enjoy!
HOW TO STORE ORIGINAL ORANGE CHICKEN BY PANDA EXPRESS
- Cool Down:
- Allow the Orange Chicken to cool down to room temperature (but do not leave it out for more than 2 hours to prevent bacterial growth).
- Use Airtight Containers:
- Transfer the chicken to an airtight container. If you have the original packaging, make sure it’s tightly sealed or transfer it to a suitable container to maintain freshness.
- Refrigerate:
- Store the container in the refrigerator. Leftover Orange Chicken can be kept in the fridge for up to 3-4 days.
- Freezing (Optional):
- If you want to store it for a longer period, you can freeze it. Place the Orange Chicken in a freezer-safe container or a resealable freezer bag, making sure to remove as much air as possible. It can be frozen for up to 2-3 months.
