Are you craving that crunchy orange zesty flavor of Panda Express’s orange chicken but have a large family to feed? Look no further, we’ve got you covered with a simple copycat recipe that can feed 6 people for less than half the price (and even healthier).
How Panda Express Got Its Start
You probably had your first bite of Panda Express while taking a break from shopping in the mall. This food court option was one of the best, and a huge bonus if they were handing out samples. I mean, who doesn’t like a bite of free food?
Panda Express was founded by the Cherng family who came from China. Ming Tsai Cherng was a master chef who partnered with his son Andrew and Andrew’s wife, Peggy, to open Panda Inn in 1973, a sit-down restaurant in California. Like many restaurants before and after, the Cherng family found that it was not easy to do, and a chance connection with Terry Donahue of UCLA football fame was what led to them devising a fast food version of their restaurant in 1983 that would soon spread to malls across the country in the coming years.
Why Everyone Loves The Panda Express Orange Chicken Recipe
It has been said that Andy Kao created the epic Panda Express orange chicken dish in 1987 at a Panda Express location in Hawaii. Wherever it came from, if you’ve had it, you know exactly what I’m talking about.
I know why I like it, but I can take a guess as to why you do too. The orange chicken has a perfectly sweet sauce that isn’t cloying yet is thick enough to bond to the chicken. It’s got a hint of orange for tanginess and a little heat, making it balanced. The chicken itself is juicy inside, making it a sublime dish all around.
While orange chicken by Panda Express is inspired in part by the flavors found in the Hunan province of China’s mainland, it is a fully American creation. Panda Express may not be authentic Chinese, but everyone likes it because it has been adapted to fit the American palate.
Panda Express’s orange chicken is often credited as the dish that sparked a nationwide craving for Chinese food. To this day, Chinese restaurants are one of the most popular kinds of cuisine found in any city in the U.S.
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My Experience with Orange Chicken from Panda Express
The first time I ever had orange chicken from Panda Express, I was in my local mall. I remember all those aromas swirling around the food court and being so hungry that I wanted to eat everything.
As I wandered through looking at my options, past the pizza place, the Taco Bell, and almost stopping at the Chick-Fil-A, I was instantly drawn to Panda Express because there were 2 employees standing in front of it, each with trays of samples.
“Try our orange chicken?” one of them said cheerfully. I grabbed a toothpick with a piece of chicken speared through it off the tray and popped it in my mouth.
I may have had orange chicken tons of times ever since, and I really can’t recall those experiences. But I’ll tell you this…I remember that moment trying that orange chicken for the first time and it was so good that I had to have a whole plate of it.
I know plenty of people like their other dishes too, and I agree, though if I ever am anywhere near a Panda Express, orange chicken is my go-to order.
Since there are no locations near me now, the best I can do is make copycat Panda Express orange chicken. This recipe has a lot of ingredients but you likely have most of these pantry staples in your kitchen right now, and it is incredibly easy. Whether you want to save money on takeout or are craving Panda Express orange chicken, make it today!
Panda Express Orange Chicken Recipe
Panda Express has perfected the orange chicken recipe and is one of my favorite fast food dishes for a weekend craving. But let's be honest, the cost of a bowl or a plate is pretty high especially when you have to feed a family. So let's break out the copycat so you can have zero guilt with this amazing recipe.
If you're ready to elevate your rice game, I'm throwing in a rice cooker and some Japanese grade sushi rice which melts in your mouth every time!
- Rice Cooker
- Wok
- 2 lbs boneless skinless chicken (chop into bite sized pieces)
- 1 egg (room temperature)
- 1 1/2 teaspoons salt
- 1 pinch white pepper (add to taste)
- 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 (use the orange zest)
- 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
- 2 cup white rice (uncooked)
Place chicken pieces in a large bowl, set aside, bring to room temperature (45 minutes from refrigeration).
- 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.
In a small bowl, combine the soy sauce, rice wine, 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 from earlier prep.
- 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 your favorite rice: Jasmin or short grain white rice (sushi grade).