Best Panda Express Orange Chicken Recipes

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PANDA EXPRESS ORANGE CHICKEN



Panda Express Orange Chicken image

A copycat recipe from Panda Express. This chicken is tangy and flavorful. Give it a try! I'm sure you and your family will enjoy it.

Provided by flume027

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 20

2 lbs boneless skinless chicken, chopped into bite-sized pieces
1 egg
1 1/2 teaspoons salt
white pepper
oil (for frying)
1/2 cup cornstarch
1/4 cup flour
3 tablespoons soy sauce
3/4 cup orange juice
1/2 cup brown sugar
1 orange, zest of
1 tablespoon oil
2 tablespoons gingerroot, minced
2 teaspoons garlic, minced
1 teaspoon red chili pepper flakes
1/2 cup green onion, chopped
2 tablespoons rice wine
1/2 cup water
2 tablespoons cornstarch
1 teaspoon sesame oil

Steps:

  • Place chicken pieces in a large bowl, set aside.
  • In a medium bowl, stir egg, salt, pepper and 1 tablespoon oil and mix well, set aside.
  • In a medium bowl, stir together 1/2 cup of the cornstarch and the flour.
  • Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
  • Dip chicken pieces into egg mixture, then into the flour mixture, shaking off any excess.
  • Add chicken to wok in small batches and fry for 3 to 4 minutes or until golden brown.
  • (Do not overcook chicken).
  • Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
  • FOR THE SAUCE:.
  • In a small bowl, combine the soy sauce, orange juice, brown sugar and orange zest. Set aside.
  • Clean wok and heat 15 seconds over high heat.
  • Add 1 tablespoon oil, the gingerroot, garlic, crushed red chili pepper flakes and green onions and stir-fry for just a few seconds until fragrant.
  • Now, add the rice wine and the soy sauce mixture you set aside above.
  • Add cooked chicken, stirring until well mixed.
  • In a small bowl, stir together the water and cornstarch, then add it to the wok and stir until sauce has thickened. Add sesame oil if desired.
  • Serve over jasmine rice.

ORIGINAL ORANGE CHICKEN BY PANDA EXPRESS RECIPE BY TASTY



Original Orange Chicken by Panda Express Recipe by Tasty image

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

Provided by Pierce Abernathy

Categories     Dinner

Time 1h5m

Yield 8 servings

Number Of Ingredients 21

2 lb boneless, skinless chicken thighs
1 tablespoon salt
1 teaspoon white pepper
1 cup cornstarch
3 cups flour
1 egg
1 ½ cups water
2 tablespoons oil
6 cups oil, for frying
1 tablespoon oil
¼ teaspoon chili flake
1 tablespoon garlic, minced
½ teaspoon ginger, minced
¼ cup sugar
¼ cup brown sugar
¼ cup orange juice
¼ cup white distilled vinegar
2 tablespoons soy sauce
2 tablespoons water
2 tablespoons cornstarch
1 teaspoon sesame oil

Steps:

  • 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.
  • Top with sesame oil.
  • Enjoy!

ORANGE CHICKEN (INSPIRED BY PANDA EXPRESS) RECIPE BY TASTY



Orange Chicken (Inspired By Panda Express) Recipe by Tasty image

Here's what you need: egg, white pepper, salt, chicken breasts, cornstarch, flour, vegetable oil, oil, garlic, ginger, chili flakes, rice wine, soy sauce, vinegar, water, sugar, orange zest, scallion, cornstarch, water

Provided by Tasty

Categories     Lunch

Yield 2 servings

Number Of Ingredients 20

1 egg
1 teaspoon white pepper
1 ½ teaspoons salt
2 chicken breasts, cubed
½ cup cornstarch
¼ cup flour
vegetable oil, for frying
1 tablespoon oil
2 teaspoons garlic, minced
1 tablespoon ginger, minced
½ teaspoon chili flakes
1 tablespoon rice wine
1 ½ tablespoons soy sauce
5 tablespoons vinegar
1 ½ tablespoons water
3 ½ tablespoons sugar
1 tablespoon orange zest
scallion, chopped, for garnish
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Combine the egg, white pepper and salt in a mixing bowl. Add the cubed chicken breast, make sure it's coated with the egg mixture.
  • In another bowl, combine corn starch and flour. Add the coated chicken to the flour mixture. Stir to coat.
  • Working in batches, fry the coated chicken until golden and done. Remove with a slotted spoon and set aside.
  • In a large pan or wok, add oil, garlic, ginger and red chili flakes. Stir fry until fragrant.
  • Add rice wine and stir for a few seconds. Proceed to add all of the other sauce ingredients, including soy sauce, vinegar, water, sugar and orange zest.
  • Add the fried chicken. Stir to coat in sauce. Thicken the sauce with the cornstarch slurry.
  • Garnish with chopped scallions and serve with rice.
  • Enjoy!

Nutrition Facts : Calories 750 calories, Carbohydrate 64 grams, Fat 29 grams, Fiber 1 gram, Protein 53 grams, Sugar 17 grams

PANDA EXPRESS ORANGE CHICKEN COPYCAT



Panda Express Orange Chicken Copycat image

Copy Cat Recipe. I received a ton from my mom.. Here's another. I haven't adjusted anything :O) On some I had to guess on the time and servings if I haven't tried them.

Provided by MissTiff16

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 20

2 lbs boneless skinless chicken, chopped into pieces
1 egg
1 1/2 teaspoons salt
white pepper
oil (for frying)
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1 dash hot red chili pepper, crushed
1/4 cup green onion, chopped
1 tablespoon rice wine
1/4 cup water
1/2-1 teaspoon sesame oil
2 teaspoons orange zest, minced
1/4 cup orange juice
1/2 teaspoon sugar
2 tablespoons chicken stock
1 tablespoon light soy sauce

Steps:

  • For Sauce: Combine all ingredients in a small bowl and set aside.
  • Chicken: Cut chicken pieces in 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 TB oil and mix well. Stir cornstarch and flour together.
  • Add chicken pieces, stirring to coat.
  • Heat oil for deep-frying in wok or deep-fryer to 375°F Add chicken pieces, a small batch at a time, and fry 3 to 4 minutes or until golden and crisp.
  • (Do not overcook chicken or chicken will be tough). Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
  • Clean wok and heat 15 seconds over high heat. Add 1 TB oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 TB cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 ts sesame oil. Serve at once.

ORANGE CHICKEN SAUCE (PANDA EXPRESS) RECIPE - (4.5/5)



Orange Chicken Sauce (Panda Express) Recipe - (4.5/5) image

Provided by teachskinner

Number Of Ingredients 22

SAUCE:
1 1⁄2 tablespoons soy sauce
1 1⁄2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
1 orange, zest of
CHICKEN:
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1⁄2 teaspoons salt
white pepper
oil (for frying)
1 ⁄2 cup cornstarch, plus
1 tablespoon cornstarch
1 ⁄4 cup flour
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1 ⁄2 teaspoon crushed hot red chili pepper
1 ⁄4 cup green onion, chopped
1 tablespoon rice wine
1 ⁄4 cup water
1 ⁄2 teaspoon sesame oil

Steps:

  • SAUCE: Mix ingredients over low heat until slightly thickened CHICKEN STIR FRY Place chicken pieces in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Coat with egg mixture. Coat with flour mixture. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. (Do not overcook chicken). Remove chicken from oil with slotted spoon and drain on paper towels; set aside. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant; about 10 seconds. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken. Heat until sauce is thickned. Stir in sesame oil and orange zest if desired. Serve over jasmine rice.

ORANGE FLAVORED CHICKEN (PANDA EXPRESS COPY CAT)



Orange Flavored Chicken (Panda Express Copy Cat) image

This orange chicken is a recipe featured in "America's Most Wanted Recipes" and is a copy cat recipe for Panda Express' Orange Chicken. Orange Chicken is a dish from the Hunan Province in South Central China.It is prepared with crispy boneless chicken bites tossed in a wok with a sweet, spicy and tangy orange sauce. Don't forget...

Provided by Hope Vaillancourt

Categories     Chicken

Time 45m

Number Of Ingredients 18

1 lb chicken breast, boneless & skinless
1 egg white
1 tsp salt
1 tsp sugar
ORANGE SAUCE
1 c water
1/2 c ketchup
1/2 c sugar
2 Tbsp apple cider vinegar
1 Tbsp soy sauce
1 Tbsp cornstarch
1 tsp cornstarch
2 tsp sesame oil
2 Tbsp vegetable oil
1 Tbsp orange zest, grated
2 Tbsp green onion, chopped
4 c vegetable oil, for frying
1 c cornstarch

Steps:

  • 1. Cut the chicken breast into 1/2 inch cubes; set aside.
  • 2. Combine the egg white, salt, and sugar in a bowl and stir vigorously until the ingredients are thoroughly mixed. Add the chicken cubes to the egg white mixture and stir to coat well.
  • 3. To make the orange sauce, combine the water, ketchup, sugar, vinegar, soy sauce, 1 tablespoon plus 1 teaspoons cornstarch, and sesame oil; stir and set aside. Place a pot over high heat. When the pot is hot, add the 2 tablespoons vegetable oil and heat. Add the orange zest and green onions and cook, stirring, for about 20 seconds, taking care not to burn the orange zest.
  • 4. Pour the combined sauce ingredients into the pot and cook over medium heat, stirring frequently, until the sauce has thickened, 12 to 15 minutes.
  • 5. Preheat the 4 cups oil to 350°F in a wok or deep-fryer.
  • 6. Meanwhile, put the coated chicken in a resealable plastic bag containing the 1 cup cornstarch. Shake the chicken well for about 20 seconds, until the chicken is covered with the cornstarch. Shake off all the excess cornstarch and deep-fry the chicken in the hot oil until golden brown, about 2 1/2 minutes. Remove the chicken from the oil with a slotted spoon, drain well on paper towels, and set aside. Add the fried chicken to the pot with the hot orange sauce, stir for about 30 seconds, then serve immediately.

PANDA EXPRESS-STYLE ORANGE CHICKEN RECIPE - (4.5/5)



Panda Express-Style Orange Chicken Recipe - (4.5/5) image

Provided by Harleygirl

Number Of Ingredients 19

2 pounds chicken pieces, boneless and skinned
1 egg
1 1/2 teaspoons salt
White pepper
Oil for frying
1/2 cup plus 1 tablespoon cornstarch
1/4 cup flour
1 tablespoon ginger root, minced
1 teaspoon garlic minced
1 dash red hot chilies
1/4 cup green onions, chopped
1 tablespoon white rice wine
1/4 cup water
1 teaspoon sesame oil
2 teaspoons orange zest, minced
1/4 cup orange juice
1/2 teaspoon granulated sugar
2 tablespoons chicken stock
1 tablespoon light soy sauce

Steps:

  • ORANGE SAUCE: Combine zest, orange juice, granulated sugar, chicken stock and soy sauce in a small bowl and set aside. Cut chicken in 2-inch cubes and place in a large bowl. Stir in egg, salt, pepper, and 1 tablespoon oil and mix well. Heat oil for deep-frying in wok or deep-fryer to 375°F. Coat all chicken pieces with the flour and corn starch mixture. Add chicken pieces, a small batch at a time, and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Set aside. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil, add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add orange sauce and bring to a boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon of cornstarch until smooth. Add to chicken and heat until sauce is thick. Still in 1 teaspoon sesame oil.

ORANGE CHICKEN (PANDA EXPRESS STYLE)



Orange Chicken (Panda Express Style) image

This recipe is what I ended up making after eating Panda Express's Orange Chicken. I started with Recipe #103215, but I didn't want to batter and fry the chicken. Some of the measurements may not be exact because I wasn't measuring everything. We like lots of sauce, so you can play with the amounts on the sauce. It's quick and easy with simple clean up (mixed in the one pan). I hope you enjoy!

Provided by morganfam7

Categories     Chicken Breast

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

2 lbs boneless skinless chicken breasts, cut in 2-inch cubes
2 tablespoons garlic powder
1 teaspoon crushed hot red chili pepper flakes, to taste
fresh black pepper, to taste
6 tablespoons soy sauce
1 cup water
1 cup sugar
1 cup apple cider vinegar
1 1/2 teaspoons orange zest
1 teaspoon ginger
2 tablespoons tamari soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch (optional)
1/4 cup water (optional)

Steps:

  • Mix all ingredients except the cornstarch and water in a large pan. (Add the chicken last).
  • Cook on medium high heat until chicken is done.
  • Dissolve some cornstarch in water (depending on how thick you want the final sauce).
  • Add to bubbling pan and stir until thickened and mixed throughout.
  • Serve over rice.

Nutrition Facts : Calories 248.9, Fat 1.5, SaturatedFat 0.4, Cholesterol 65.8, Sodium 1103, Carbohydrate 28.6, Fiber 0.5, Sugar 26.2, Protein 28.5

PANDA EXPRESS ORANGE CHICKEN COPYCAT



Panda Express Orange Chicken Copycat image

Panda Express Orange Chicken! Need I say more...

Provided by Jody Wood

Categories     Chicken

Time 45m

Number Of Ingredients 19

2 lb boneless, skinless chicken breast, chopped into bite sized pieces
1 egg
1 1/2 tsp salt
white pepper, to taste
2 Tbsp oil, divided, plus more for frying
1/2 c corn starch, plus 1 tbsp
1/4 c flour
1 Tbsp ginger root, minced
1 tsp garlic, minced
1/2 tsp hot red chili pepper, crushed
1/4 c green onion, chopped
1 Tbsp shaoxing rice wine
1/4 c water
1/2 tsp sesame oil
1 1/2 Tbsp soy sauce
1 1/2 Tbsp water
5 Tbsp sugar
5 Tbsp white vinegar
1 orange, zest grated

Steps:

  • 1. Orange Sauce: In a bowl, combine soy sauce, 1 1/2 tablespoons water, sugar, white vinegar, and orange zest. Set aside.
  • 2. Chicken: In another bowl, mix egg, salt, pepper and 1 tablespoon oil. In a separate bowl, add 1/2 cup corn starch and flour and mix well. In a third small bowl, dissolve 1 tablespoon cornstarch in 1/4 cup water and set aside. Heat oil in a wok or deep-fryer to 375 degrees F (190 degrees C). Working in small batches, dip chicken pieces in the egg mixture, then the corn starch mixture and fry for 3 to 4 minutes or until golden and crisp. Transfer to a paper towel lined plate and repeat with remaining chicken.
  • 3. Discard oil and clean wok. Heat for 15 seconds over high heat. Add 1 tablespoon oil, ginger root, and garlic and stir fry until fragrant, about 10 seconds. Add chili peppers and green onions, then stir fry for a few seconds. Add rice wine and stir for 3 seconds. Add orange sauce and bring to boil. Add cooked chicken and stir until well mixed. Stir water and corn starch mixture if it has separated, then add to the pan. Heat until the sauce has thickened. Stir in sesame oil.

PANDA EXPRESS ORANGE CHICKEN RECIPE - (4.4/5)



Panda Express Orange Chicken Recipe - (4.4/5) image

Provided by DeBruynC1

Number Of Ingredients 21

Orange sauce for stir fry:
2lbs.2 lbs. boneless chicken pieces, skinned
11 egg
1 1/21 1/2 teas. salt
white pepper
oil (for frying)
1/2cup1/2 cup plus 1 Tbl. cornstarch
1/4cup1/4 cup flour
1Tbl.1 Tbl. minced ginger root
11 teas.minced garlic
dashdash crushed hot red chiles
1/4cup1/4 cup chopped green onions
1Tbl.1 Tbl. rice wine
1/4cup1/4 cup water
1/2 to 11/2 to 1 teas. sesame oil
22 teas. Minced zest and
1/4c1/4 c Juice from
1lg1 lg Orange
1/21/2 teas. Sugar
2Tbl.2 Tbl. Chicken stock
1Tbl.1 Tbl. Light soy sauce

Steps:

  • 1. Combine all ingredients in small bowl and set aside. Cut chicken pieces in 2″ squares and place in a large bowl. Stir in egg, salt, pepper and 1 T oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. 2. Heat oil for deep frying in wok or deep fryer to 375. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp, do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Set aside. 3. Clean wok and heat 15 seconds over high heat. Add 1 T oil. Add ginger and garlic and stir fry until fragrant. Add and stir fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add orange sauce and bring to a boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 T cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 tsp sesame oil. Serve at once.

PANDA EXPRESS ORANGE FLAVORED CHICKEN RECIPE



Panda Express Orange Flavored Chicken Recipe image

Found this recipe on: http://topsecret-restaurant-recipes.blogspot.com/search?updated-max=2009-03-02T20:55:00-08:00&max-results=3

Provided by Foodhauliv

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb chicken breast
1 egg white
1 teaspoon salt
1 teaspoon sugar
4 cups vegetable oil, to be used (for frying)
1 cup cornstarch
1 cup water
1/2 cup ketchup
1/2 cup sugar
1/8 cup vinegar
1 tablespoon soy sauce
4 teaspoons cornstarch
2 teaspoons sesame oil
2 tablespoons vegetable oil
1 tablespoon grated orange peel
2 tablespoons chopped scallions

Steps:

  • Cut chicken breast into 1/2-inch cubes, set aside.
  • To make marinade - combine egg white, salt and sugar in a bowl and stir vigorously until ingredients are thoroughly mixed. Add chicken cubes to marinade and stir to coat well.
  • To make orange sauce - combine water, ketchup, sugar, vinegar, soy sauce, 4 teaspoons cornstarch and sesame oil; stir and set aside. Place a pot over high heat. When pot is hot, add the 2tablespoons vegetable oil and heat. Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange peel.
  • Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12-15 minutes.
  • Preheat 4 cups oil to 350-375°F. Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch. Shake chicken well for about 20 seconds or until chicken is covered with cornstarch. Shake off all excess cornstarch and fry chicken in hot oil until golden brown, approximately 2 1/2 minutes. Remove chicken from oil with a slotted spoon, drain well and set aside. Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, and then serve immediately.
  • Serve with steamed rice.

Nutrition Facts : Calories 2475.1, Fat 237.7, SaturatedFat 32.5, Cholesterol 72.6, Sodium 1258, Carbohydrate 66.1, Fiber 0.7, Sugar 33, Protein 25.7

PANDA EXPRESS ORANGE CHICKEN



Panda Express Orange Chicken image

Categories     Chicken

Number Of Ingredients 17

2 pounds Chicken pieces (boneless)
1 Egg
1/2 cup Corn Starch
1 tablespoon Corn Starch
1/4 cup Flour
1 tablespoon Ginger Root (minced)
1 teaspoon Garlic (minced)
1 dash Red Pepper
1/4 cup Green Onions (chopped)
1 tablespoon Rice Wine
1/4 cup Water
1 teaspoon Sesame Oil
1 1/2 tablespoons Soy Sauce
1 1/2 tablespoons Water
5 tablespoons Sugar
5 tablespoons White Vinegar
1 dash White Pepper, Salt

Steps:

  • Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat.
  • Heat oil for deep-frying in wok or deep-fryer to 375 degrees F.
  • Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
  • Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once.

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