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Copycat Panda Express Orange Chicken
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Make your favorite Panda Express recipe at home with this easy copycat recipe for orange chicken. The recipe is best made with chicken thighs but you can substitute white meat if desired (just don't overcook it).
serves/makes:
ready in:
under 30 minutes
under 30 minutes
86 reviews
9 comments
ingredients
Orange Sauce
1 tablespoon cornstarch
1 1/2 tablespoon soy sauce
1/3 cup water
5 tablespoons sugar
5 tablespoons white vinegar
3 tablespoons fresh orange zest
1 tablespoon rice wine
Chicken
oil (for frying)
2 pounds boneless, skinless chicken, cut in 2-inch pieces
1 egg, beaten
1 1/2 teaspoon salt
1 dash white pepper
1 tablespoon oil
1/2 cup cornstarch
1/4 cup flour
1 tablespoon minced fresh ginger
1 teaspoon minced garlic
1 dash crushed red pepper flakes
1/4 cup chopped green onions
1 teaspoon sesame oil
directions
Prepare the orange sauce by whisking together the cornstarch, soy sauce, water, sugar, vinegar, orange zest, and rice wine. Set aside.
Heat the oil in a wok or deep fryer to 375 degrees F.
Combine the chicken, egg, salt, pepper, and oil in a bowl and mix well so the chicken is completely coated.
In a shallow dish, combine the cornstarch and flour and mix well. Add the chicken, in batches, to the cornstarch mixture and coat it completely shaking off any excess.
Add the chicken to the hot oil in small batches and cook for 3-4 minutes or until golden brown and crisp. Remove the chicken from the oil with a slotted spoon and let drain on a wire rack or paper toweling. Repeat with remaining chicken.
Wipe out the wok and heat 1 tbsp of oil over high heat. Add the ginger and garlic and cook, stirring constantly, for 30 seconds. Add the crushed red pepper and green onions. Stir in the reserved orange sauce and bring the mixture to a boil. Cook until the sauce thickens (2-3 minutes). Add the chicken and sesame oil and stir well to coat the chicken in the sauce.
Serve hot.
recipe tips
Make sure the oil is hot enough before adding the chicken so it gets crispy, not greasy (it will absorb oil if the oil isn't hot enough).
Coat the chicken evenly in the cornstarch mixture and don't make the coating too thick.
Adjust the sweetness and tanginess of the orange sauce as desired by adding more or less sugar, vinegar, etc.
For a healthier version, you can bake the chicken instead of frying it.
Try adding other vegetables such as bell peppers or snow peas.
common recipe questions
What type of chicken should I use for orange chicken?
Chicken thighs are best for orange chicken, but you can substitute with white meat if desired. Just be careful not to overcook it, as white meat tends to dry out more easily.
Can I make orange chicken ahead of time?
While it's best served fresh and hot, you can prepare the components (sauce and fried chicken) ahead of time and assemble and reheat just before serving.
What kind of oil should I use for frying the chicken?
Use a neutral oil with a high smoke point for frying, such as vegetable, peanut, or canola oil.
Can I adjust the level of spiciness in the dish?
You can adjust the spiciness by increasing or decreasing the amount of crushed red pepper flakes added to the dish.
Can I use frozen chicken nuggets instead of frying the chicken myself?
Sure, why not? Cook the nuggets as directed (oven or airfryer work better for getting a crispy texture but you could microwave them in a pinch) then add to the sauce as directed. The texture won't be the same as nuggets have a thicker coating but they'll work in a pinch.
Can I use orange juice instead of orange zest?
Orange zest provides a more intense orange flavor, you can substitute with orange juice if needed but you won't have the same amount of flavor and the sauce will probably need more cornstarch to thicken.
How do I store and reheat leftover orange chicken?
Store leftover orange chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or in the oven to crisp up the chicken slightly.
Can I freeze cooked orange chicken?
You can freeze cooked orange chicken by placing it in a freezer-safe container. Thaw in the refrigerator before reheating.
tools needed
Wok or Deep Fryer: For frying the chicken pieces at a high temperature (375 degrees F) until they are golden brown and crispy. A deep fryer can provide more consistent heat, while a wok offers versatile cooking space.
Measuring Cups and Spoons: For measuring ingredients such as soy sauce, vinegar, sugar, and water, as well as for measuring cornstarch and flour.
Bowl: For mixing the egg, salt, pepper, and oil with the chicken.
Whisk: For thoroughly combining the orange sauce ingredients in a mixing bowl.
Slotted Spoon: For removing the fried chicken from the oil, allowing excess oil to drain off as it transfers to a wire rack or paper towels.
Wire Rack or Paper Towels: A wire rack is preferable for allowing the fried chicken to cool and drain, which helps maintain its crispiness. Paper towels can also be used to absorb excess oil if a wire rack is not available.
Shallow Dish: For the cornstarch and flour mixture, which allows easy coating of the chicken pieces.
Tongs or Fork: For managing and flipping the chicken pieces while frying and for handling the chicken during the coating process.
Sharp Knife: For cutting the chicken thighs into 2-inch pieces.
Cooking Thermometer (optional): To monitor the oil temperature, making sure it reaches and maintains 375 degrees F for proper frying.
Cutting Board(s): For prepping the chicken and any other chopping tasks, such as preparing the ginger and garlic (use a separate or thoroughly washed cutting board from the one used for chicken).
what goes with it?
Fried Rice: serve your orange chicken over a bed of fried rice for a complete meal.
Steamed Broccoli: a classic side that adds a pop of color and nutrition. The mild taste of broccoli balances out the richness of the dish.
Wonton Soup: sip on a warm wonton soup alongside your orange chicken. The delicate flavors in the soup provide a nice counterpoint to the bold, sticky sweetness of the chicken.
Asian Slaw: a bright, crunchy asian slaw made with cabbage, carrots, and garlic-ginger dressing brings a refreshing contrast to your orange chicken.
Basmati Rice: serve orange chicken over basmati rice for a subtle, simple accompaniment. The delicate, fluffy texture allows for the orange sauce to soak in without overpowering the dish.
Egg Rolls: crispy egg rolls add a nice crunch and an additional savory component.
Chili Oil: a drizzle of chili oil on top of your orange chicken gives it a little heat and a depth of flavor. It's a simple way to spice things up if you like a kick!
Sesame Noodles: a cold sesame noodle salad offers anice contrast to the warmth of the orange chicken.
Crispy Tofu: for a vegetarian option, crispy tofu can be a great stand-in for chicken.
Pickled Ginger: serve pickled ginger as a palate cleanser in between bites.
Chopped Peanuts: sprinkle roasted peanuts on top for a bit of a crunch. They bring texture and a nutty flavor that complements the sweetness of the chicken.
beverage pairings
Wine Pairings
Pinot Grigio: This white wine offers a refreshing acidity and light body that complements the orange sauce. Look for one that has citrus notes to really enhance the orange flavor without overwhelming the chicken.
Chardonnay: If you prefer a more robust option, a lightly oaked Chardonnay can work wonders. It's creamy and buttery, which pairs nicely with the crispy chicken while the hints of apple and pear balance out the sweet and tangy sauce. Aim for one that says "lightly oaked" on the label.
Riesling: A dry or off-dry Riesling will cut through the sweetness of the sauce, and the fruity notes will mingle nicely with the ginger and garlic flavors.
Other Alcohol Pairings
Sake: This rice wine can bring a whole new vibe to your orange chicken. Look for a Junmai sake, which has a nice roundness and subtle sweetness that resonates with the citrusy sauce without being too overpowering. Sip it chilled for best flavor.
Moscow Mule: The ginger beer's zing will play off the ginger in the dish, while the lime adds a zesty contrast.
IPA (India Pale Ale): If you're more of a beer fan, go for a citrus-forward IPA. Its hoppy bitterness can balance the sweetness of the orange sauce and complement a crispy chicken texture. Just be mindful of how much flavor you're bringing or it may clash.
Non-Alcoholic Pairings
Iced Green Tea: This refreshing beverage can add a touch of lightness to your meal. Look for a lightly sweetened iced green tea that gives you a nice balance to the richness of the fried chicken.
Coconut Water: Feeling tropical? Coconut water can play well with the orange flavors while hydrating you.
Mango Lassi: If you want to make a splash with something a little different, go for a mango lassi. This creamy yogurt drink adds a nice fruity sweetness that can balance out the tanginess of the orange sauce.
nutrition data
307 calories, 4 grams fat, 27 grams carbohydrates, 37 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
January 15, 2024
This was fantastic! Made exactly as written. Fam loved it.
January 29, 2016
My daughter and I love this dish. I do double the orange sauce portions to make a saucier chicken.
February 23, 2014
Very good!
October 27, 2013
Love this recipe!
July 3, 2013
We make this about once every two weeks. It's one recipe that the whole family loves and we can't always eat at Panda Express
July 2, 2013
This orange chicken is fantastic! I haven't tried Panda Express but if it's anything as good as this I'll have to. I did find it odd that the orange isn't listed in the orange sauce but I see it in the directions.
April 15, 2012
I love this recipe When I first tried it from Panda express I fell in love it is now my favorite meal.!!!!! Thank you thus recipe was a help as well as delicious!!
December 31, 2011
sauce was awesome. i had to double it though cause i love chinese food!
May 19, 2011
This is a wonderful recipe. It's fairly easy, and tastes great! My son no longer begs non stop to go to panda express for their orange chicken!
January 3, 2011
This is a Great recipe! My family loves it. The only thing I do different is use "McCormick Valencia Orange Peel" in the sauce. One time I did not have the orange peel and everyone could tell. Other than that I love this recipe!
October 3, 2010
Not exactly the same but even my pickiest eaters loved it! (we didn't tell them there was green onions in it - lol!) I did buy a bottle of the Panda Express orange sauce to have just in case and some used it but we didn't need it. thanks!
September 16, 2010
I really enjoyed this recipe. I have never really cooked any type of "asian cuisine" and it came out great. I would have liked to see a little more orange flavor but I only bought the one orange for the rinde, which i used as well. I did use the brown sugar instead of regular sugar. All n all not the best orange chicken I've ever had but definitely a recipe I will use again and improve upon.
September 14, 2010
I used brown sugar and did add a tablespoon of orange juice (not sure it needed it). Everything else I did per the recipe. My family loved it!
May 23, 2010
Pretty well done, however, reduce the ginger amount! Other than that and the soggy-ness (which is what real orange chicken is anyways), it's great.
April 2, 2010
I just tried this, and it was really good. I changed the directions a little bit. Instead of using egg, salt, pepper, oil, and flour together, I just use corn-starch to coat the chicken.
February 19, 2010
I tried this recipe and even made a trip to the store for all the ingredients and I was a little disappointed. I felt the zest was too much and it did not taste like pandas. I am going to try Bobs suggestions for substitutions and see if that doesn't do the trick!
January 18, 2010
In the sauce, increase vinegar to 5 tbsp, decrease sugar to 4 tbsp and use 1.5 tbsp orange juice instead of water. Perfect!!! Enjoyed by everyone and got rave reviews.
Can someone tell me if you add the cornstarch and flour to the egg mixture(making a batter) or if you coat the chicken with the cornstarch and flour after dipping the chicken in the egg mixture(making a breading)...sorry the directions are a bit fuzzy.
November 30, 2009
you need to add orange juice (either squeeze it yourself or buy if from supermarket) for the sauce, just mix it with the rest of the sauce. Panda express didn't use orange juice instead they used artificial orange flavor, you can use that too, but i prefer the orange juice. i used to work in panda express as a chef before being promoted as a GM. i never mix the sauce with the chicken, i usually put it on the side so it'll act like a dipping sauce or just pour it on the rice/chicken, that way the chicken will stay crispy for a little longer.
November 21, 2009
The food came out awesome. This recipe is really good. It did take a little bit under an hour because i didn't have the right pans. I would highly recommend this recipe. Thanks
November 3, 2009
This is by far the best Orange Chicken I have ever had in my life. I added peel from one orange to the sauce and let it sit while I cooked the chicken. Also didn't have the rice wine but substitued white cooking wine. Didn't seem to hurt it any. my husband loves orange chicken so I tried this for him and you know it's good when he say's OMG after every bite. LOL ENJOY
October 11, 2009
I just tried this recipe and it turned out pretty good. I fudged on some of the ingredients like using garlic powder instead of minced garlic. I also replaced the crushed red chilies with chili powder. Also, I didn't use sesami oil or rice wine. The only thing that didn't turn out the best was the orange sauce. If you are not a fan of savory and sweet, I would not put in as much sugar and orange zest. I rinsed off the sauce and it tasted really good. It's a good foundation recipe to tweak to your liking.
October 6, 2009
I've been in Europe for the past 1 1/2 years, was just craving for PE Orange Chicken. Tried this, and would say it's as close as it gets. Absolutely delicious! I made a mistake with the batter. Mixed the chicken/egg, and then dipped those in the dry flour mix. It worked out too. Have to be quick when mixing the sauce so as to keep it crispy. Highly recommend this.
September 17, 2009
I marinated the chicken in Olive oil, fresh squeezed orange juice, orange zest,grated garlic, salt and pepper for 1 hour. I omitted the ginger, chilies, and rice wine because I didnt have it. I added white onion and then the sauce..It was amazing..New favorite
September 16, 2009
Verrrry close to Panda. I used 1/2 the amount of chicken called for in the recipe, and chunked the chicken pieces into half-thumb pieces (I have a medium-large male hand). These two changes allowed for a heavier coating per piece of chicken, and allowed the chicken to cook perfectly with a golden, crisp batter. Yummmmy! Best orange chicken I've ever had!
August 9, 2009
Very good, it tastes like orange chicken from a restaurant. I did use orange in place of the water and added the cornstarch mixture and oil in before adding the chicken. Its a little time consuming but worth it.
June 3, 2009
I just made this for my grandson's birthday. He proclaimed it better than Panda Express! It is definitely worth trying.
March 25, 2009
OMG...this recipe was incredible. The first time that my all of my kids liked somethin. The only time consuming part was frying the chicken, but other than that great recipe that works and not complicated
March 14, 2009
I love Panda Express Orange Chicken. This is pretty close. Double up on the orange sauce and use orange zest!
February 21, 2009
My kids and I are ORANGE CHICKEN fanatics when it comes to Panda Express so it can become quite expensive. I decided to try this recipe without letting them know and they couldn't tell the difference. We love it! I forgot the orange peel this time but I'll try it next time for sure.
February 14, 2009
I loved it- But I do have one question? Do you add the egg mixture to the chicken 1st & then add the flour/cornstarch on top of it? Mine became a mess, but I managed to cook it. I am just wondering how everyone else did theirs. I got confused with that part. Other than that----loved it. Next time I will make more of a sauce.
January 24, 2009
I read all the reviews before making it. And then I made it. The direction are a bit tricky. However my first batch with some error was really good. The second try I managed to follow the recipie exactly. And it came out!! Very similar to Pandas taste and I will make it over and over again!! I like a little less of the seasamie oil but thats me. I do recomend follow the recipie as written exactly, at the first time.
January 21, 2009
tried it and it came out wonderful. I did cheat and add extra's a dash of Chinese 5 spice sauce, 1 small mandarin orange, juiced and a dash of grated orange peel. Also, I didn't like the fact that at the restaurant and in this recepie there is so much sugar used. I think going with a small orange took out the need for the sugar. Thanks!!
December 30, 2008
My family and I enjoyed it. However, next time around I will add less ginger and try the orange cest.
November 2, 2008
practically perfection!!! I didnt have rice wine (you dont really need it) I didnt use red chilies or onions or white pepper because of the kids and it probably turned out just as good BIG HIT with the kids.definately add orange zest and an optional dash(1-3 tablespoons) of orange juice is good too. chicken is nice and crispy but I would make sauce and add cornstarch mix and let it thicken a bit first, THEN turn off heat and add chicken to coat it. turns out delicious and still crispy and the sauce will continue to thicken as heat is cooling and chicken wont get soggy from sauce being too watery. but you should definately double the sauce recipe. nothing worse than not enough sauce for the chicken. I also used half sugar and other half brown sugar. It was the best recipe ive made in a while.
Super tasty! I first copied this recipe 2 years ago and have made it several times since. I use chicken tenders and cut them in chunks. I make a double recipe of sauce so I have enough to serve over rice and I add the grated zest of one orange to the sauce. At the end, I stir in sesame oil only. I made it one time without the ginger or green onion and it's still great!
August 24, 2008
i liked it. so it wasnt just like pandas, but we also have different ways off cooking. i used 1 tbs of orange juice in the sauce and i used 2 eggs instead of 1 ( by batter was too thick) i loved it and so did my family
August 14, 2008
the first time i made this, the sauce didnt cover the chicken well enough to make it taste like orange chicken but i have made it 3 or 4 times since and have made many changes. Now i have a recipe that everyone loves and i make once a week. 1. No chilies. 2. No rice wine. 3. I double the sauce. 4. I use rice vinegar instead of white vinegar for the sauce and I use 8 tbsp. 5. Instead of orange zest, I use about 5 tbsp. of orange extract. This was a great tasting recipe to experiment with :)
July 22, 2008
This recipe is fantastic! I was a bit of a spaz and accidentaly bought rice vinegar and white wine instead of Rice Wine and White Vinegar. Even so, I made it anyways, and it turned out fantastic! Soooooo delicious! Take THAT Panda Express! ^_^
July 2, 2008
My boyfriend and I thought this recipe was decent. It was kind of bland, and surprisingly dry. At the very least the sauce needs to be doubled. I even added fresh squeezed orange and zest, but it just didn't taste exactly right. Panda Express now sells 3 different kinds of 15.5 oz bottles of sauce for around $4. I'm gonna "cheat" and make it with the pre-made sauce next time. Also, this took me a good hour to make.
June 21, 2008
THE TASTE OF THE SAUCE WAS REALLY GOOD AND VERY CLOSE TO THE TASTE OF THE PANDA CHICKEN. I STRONGLY FEEL THAT THE EXCESSIVE AMOUNT OF CORNSTARCH CONTRIBUTED TO THE SOGGINESS. NEXT TIME I WILL PROBABLY ONLY USE FLOUR. IT WAS LACKING THE 'CRISP' THAT PANDA CHICKEN HAS. I ALSO TRIED THE TRIPLE SEC FOR THE ORANGE SAUCE SINCE I DIDNT HAVE AN ORANGE FOR THE ZEST AND IT GAVE IT A GREAT ORANGE KICK.
April 11, 2008
Followed the recipe exactly and found that it was not even remotely like PE Orange Chicken. For that matter, I would not have called it orange chicken at all. The ginger was overpowering, imo, and the instructions for the recipe are not written very clearly. The batter barely covered the chicken pieces and did not turn ''golden'' when I fried it at all, as the batter hardly covered the pieces. I was sorely disappointed as I had been looking forward to some tangy orange chicken for the entire day.
April 6, 2008
This is really good. My husband and both sons LOVE the restaurant version, and having not EVER tasted it myself, decided to surprise them. And I loved it too. So I had to compare it with the restaurant the next time we went, and I have to say that I liked this recipe better. We do double the sauce, too. TIP-Try using the Tyson mini chicken nuggets, the popcorn chicken size, instead of breading your own. Thaw first, but it works great when you are in a hurry. This is the only "processed" food you will find in my home. And then, only when it's on the menu for that month!
April 6, 2008
I don't like Panda Express because there isn't much sauce on the chicken, so I tripled the sauce recipe for this. I used regular onion minced very fine instead of green onion and I didn't have rice wine or sesame oil. I added a tablespoon of orange juice concentrate to the sauce for orange flavor. I added the cornstarch mixture before the chicken and made it quite thick, then just tossed the chicken with the thick sauce. The chicken stayed nice and crunchy and the sauce was really good. The dish is really good reheated as well, of course it loses its crunch but it doesn't get too soggy and the flavors seemed to marry really well after a day in the fridge. I served it with homemade fried rice and my whole family went gaga over it. We'll never get orange chicken at a Chinese restaurant again because this is just so good. Note* It took me about 2 hours to make this dish, with the cutting up the chicken and frying in small batches. If you had a big deep fryer you could make this a lot faster, but to keep the chicken crispy and from sticking together you can only cook about 8 pieces at a time in a standard sized wok.
March 27, 2008
I have been cooking for over 4 years and my dad has been cooking for over 35 years... this recipe does not tast or look anything like panda express orange chicken. it is an ''ok recipe'' I was alittle awed becuase i followed this recipe "to the book" wok and all... my hunt for pandas will remain and i will do some expiriments!
March 23, 2008
this was an "ok recipe" but...i didnt follow it exactly. i used baslmic vinigar instead of white and i used flour where the cornstarch was needed. Note:chop garlic very fine and make sure it doesnt overcook! personal note:ginger is not needed tasted nothing like pandas, so i am going to make it agian buy the books... i will post another review. tip: follow cooking directions EXACTLY and use a wok tip:fry chicken in peanut oil!(unless allergic like me:{)
March 3, 2008
IT WAS SO GOOD!!!!!! DELICIOUS!!!! i did however add 2 eggs instead of one and added more cornflour and flour...i found that this made the chickent pieces more crunchy when adding the sauce. i also added orange zest and FRESh orange juice SO YUM!!!!
February 29, 2008
We made this recipe tonight and it was delicious. We used the brown sugar instead of white. Wonderful recipe thanks for posting it!
February 2, 2008
The sauce is suppose to only lightly coat the chicken pieces. The recipe was really good, but I tweaked it up a bit. I used 4 tbsp of Vinegar and I juiced 1/2 an orange. I let it boil over the stove for about 4-5 minutes until it reduced a bit and then added the chicken. :] good stuff!
January 21, 2008
this recipe was great! really enjoyed it. since i didn't have an orange to zest or any orange juice, i used the juices from a can of mandarin oranges. right before i was about to serve i threw the oranges into the sauce mixture and it really added a great texture. next time i'm going to add broccoli as well! kudos for who ever posted this recipe!
January 20, 2008
Taste soo good and was cheaper than the real Panda!!! Great meal!!!
This recipe is very confusing and hard to follow, the end product was not satisfactory. Im sure if the directions were more clear, the end product wud be better. Please clear up the instructions!!!!
December 29, 2007
We loved this recipe and it was fun to make. I thought the egg and cornstarch was a batter and it was too dry so I added water to coat chicken . I think I really messed up that step but it still turned out great. We thickened the sauce before adding the chicken at the end which worked. The chicken wasn't crisp but who cares with flavor like that!! Next time we will reduce the ginger. ps the orange zest made the dish!!
November 28, 2007
That was perfect! I can`t find orange chicken in Japan and I have been craving it sssoooo badly! It took me a little over an hour to make it, but it was absolutely worth it! Thanks for the tips! I did orange juice instead of water and I thickened the sauce before adding the chicken. Turned out perfect!
November 26, 2007
I made this for my family a few nights ago, and it was awesome, I eat at the Panda Express almost everyday and I know how it tastes and this was very close. I have already made it again and love it!
November 24, 2007
A blast to cook. I also used orange juice to replace water and added a tsp of orange extract at the end. bob's suggestion were a big help.
November 14, 2007
Very tasty! Did use brown sugar. Omitted corn starch, chilies and orange (due to allergies) Also did not have ginger on hand. But everyone loved it and wanted more! Will definitely have again real soon!!!
October 24, 2007
What a dish! Everyone at work loved it! I'm not sure if I breaded the chicken correctly. I marinated it in the egg mixture then put it in the flour/cornstarch combo and repeated like I do my fried chicken. My chicken was crunchy after I added the sauce. The only thing I did differently was I stirfry the orange zest before I added the garlic and ginger to add more orange flavor and give it some texture. The sauce is perfect for an authentic Chinese orange sauce. Thanks!!
October 14, 2007
I just made this tonight with a friend - amazing! We both agreed that it was better than what is served at Panda Express! The sauce is perfect in every way and the breading is delicious! Thanks!
September 20, 2007
I was very disappointed with this recipe. It was horrible and very soggy. It calls for way too much ginger. This was the biggest waste of a time recipe for me. It took a long time and came out nasty. Tastes nothing like panda.
August 23, 2007
Very Delish! For those of you with the uncrispiness woes: When making the sauce for the chicken, first bring the sauce up to a boil, and add about about 1/4 to 1/2 a cup of flour. Mix and let the sauce thicken up. Then toss the chicken in. This mill make the sauce thicker, and the chicken more crispier because it does not make it as soggy.
uhh yes I too work for panda and that is the recipe they use for the sauce...They have now added a very small amount of orange extract. Its about 1/8 tsp for 7 quarts of sauce or something like that. The only difference is panda uses a basic sauce instead of soy sauce...the basic sauce is soy sauce with a few other things added.Not sure what else is added because we just get it in 5 gallon buckets.
July 3, 2007
We liked this recipe a lot, although we did modify it as others did. Our suggestions are to use less ginger, double the sauce and use brown sugar as others did. Instead of using orange zest, which can be bitter, we used a little orange oil. A few drops will do as it has a very pungent flavor.
I have not tried it yet bet it sounds great.
June 13, 2007
I really thought this was very good and I didn't even have all the ingredients. I did not have rice wine or green onions, but it was great anyway. I can't wait to try it with all the ingredients. It may not taste exactly the same as Panda Express, but I thought it was close. I may try the sauce with stir fried chicken next time and leave out the flouring and frying step. The sauce is good enough to handle it like that.
June 3, 2007
This recipe was great with the following modifications: Add 1/4 cup of brown sugar to the 'orange' sauce. It helps balance the flavor of the ginger. Cook the chicken for 2.5 minutes per side, until lightly browned, in small batches. Change out the oil in the wok after every batch or it'll turn the coating a dark color. When simmering the sauce down in the wok, add the water and cornmeal before putting the chicken back in the wok. It only takes a minute or two to thicken it; this way it won't make the chicken too soggy. (Putting crispy chicken into a wok and pouring water over it would make it soggy... DUH!)
April 27, 2007
I dont even know how to cook, and I attempted this dish. It turned out awesome. I was always questioning why I needed all these ingredients that I have never heard before, but I added them anyways,it did take me a long time to find them in the store, but I did find them. Now I wish I had a girl friend that I can cook this for. aNYONE HAVE A RECIPE FOR A GIRLFRIEND.
I'm going to try this recipe tomorrow night... is the rice wine called for a rice vinegar, or sake...?
Rice wine for cooking is often called Mirin (or Aji Mirin). Do not use rice vinegar or sake. Mirin should be available in any large grocery store that has a half decent Asian food section.
April 13, 2007
i tried to subtute orange juice for orange soda and gave it a great flavor...something extra this dish took me about 45 minutes to make and i got to make it with some pork fried rice it was grat you should really get more sauce if you make it with rice
March 17, 2007
My family has made this tasty dish several times. Every time it has turned out wonderful. We are semi-celebrities in our small community. We have friends over for dinner who are consistently amazed. Great dish. PS> Add the orange juice and green pepper. How about peanuts too? Brian
March 17, 2007
I made this recipe twice. The first go was OK. The second time I used 2 tablespoons of triple-sec for the orange flavor. Now I am sure Panda doesnt use that but holy cow did it taste perfect. I also took it easy on myself and used Sonics popcorn chicken.
I tried making this late one night because i was really hungry and decided to not include a few things and it turned out alright but just wasnt that great, i think though the main problem was i didnt have regular orange chk sauce, i had garlic orange chk sauce so it made it extra garlicly and so thats my fault but besides that its ok...
February 18, 2007
Great recipe!!!!! I love orange chicken and this was by far the best! The whole family loved it! I used a peach wine instead of rice wine and it was great!
February 8, 2007
I have made this for my family countless times and they all love it. I do have a few substitutions I use. I substitute the water for fresh squeezed orange juice and I defintely need more sauce since they all love it plus if you eat the chicken with rice, you need extra. I have even tripled it.
February 1, 2007
Definitely need to double up the sauce for a good flavor. Also, cut the chicken smaller as well. That way the flavor can coat/soak into the meat more.
We tried this recipe using Bobs suggestions and it was very disapointing. This tastes nothing like the Panda Express we have around here. If we were to try it again we definately would leave out the Orange zest. The chicken had that bitter orange peel after taste. It also needed to be a little sweeter, but I don't know what you would use. Perhaps a little more sugar.
If it was bitter you probably had some pith in with the peel
this is for bob how many punds of chicken did you use and was it enough to serve 7 ppl or more
December 12, 2006
I was a GM for Panda Express a few years back. First of all they don't use any orange at all on their orange flavor recipie. It's only "basic sauce"(pre maid to keep recipie a secret), sugar (lots), water, and vinigar. Thats it! But man, it tasted great!!!
November 27, 2006
It was okay. I didnt use White Pepper, so im not sure if that made a difference. I most likely messed up. but it helped me from starving!
November 8, 2006
I tried making this last night and it came out great. When it was just about done I tasted it and it needed a little something so I added orange soda instead of juice it tasted terrific
November 2, 2006
This didn't taste anything like Panda Express Orange Chicken, but it was good. I missed the part about the orange zest. I bet that would have made a difference. If I make this again, I'll use some of Bob's suggestions.
October 5, 2006
took a little longer than 30mins (about 1hr, but i was have stove issues...i was cooking it at my friend's house), and defintly add a little orange juice and zest. Very good served over rice. oh, dont use a full 2 puonds of chicken, use more like 1lb, or double the recipe.
August 5, 2006
YUM! I've made this twice now, with the modifications suggested by bob and a little of my own. For those that like a crispier chicken in the final dish, try reversing the proportions of corn starch and flour. Also, highly recommend doubling the amount of orange sauce (also the water/cornstarch and sesame oil at the end) and letting it reduce just a bit. Very good over fried rice.
August 1, 2006
This was by far the best copy cat recipe I've made!! Candy chicken. It was so so so delicious! I didn't have the rice wine or chili's but it was absolutely a hit!! I put in green and red peppers at the finish for looks and I did use the orange juice instead of water. Excellent!
April 5, 2006
You have to modify this recipe a little bit. As it reads for 6 servings you Must reduce the amount of ginger to 1/2 tsp. Use 2 egg whites instead of 1 egg. Next substitute brown sugar for the sugar and reduce to 4 Tbsp. Next substitute orange juice for the water, 1 and 1/2 Tbsp. I also substituted chili paste for the dash of dried chili pepper Added a green pepper cut into chuncks. These small modifications to the ingredients will make a huge difference!
March 30, 2006
The first time I made this was for some friends and we all loved it. I had improvised a little, and the second time making it I forgot what I changed and made it straight from the recipe...WAY too strong on the ginger. It is a fabulous recipe tho. A keeper!
March 9, 2006
March 3, 2006
Just great! It tasted so much better than the orange chicken at Panda Express, and I used the jars of Iron Chef Orange Sauce and Glaze with Ginger, and General Tso's Sauce and Glaze, and it tasted so much better it was just amazing.
January 24, 2006
I made the mistake of substituting the water for orange juice...Not a good idea , simply because it was a bit of an overkill with the orange taste... otherwise good recipie !
June 22, 2005
Delicioso!!! I didnt have orange zest but it still turned out delish. My hubby loves it!!!
June 2, 2005
the kids love panda express,my son finished the chicken b4 my husband got home from work! it' best if you prepare everything in advance.have your ingredients cut and sauces made, you can measure as you go.after the chicken was gone, i grabbed some frozen chicken breasts from the freezer, put them in water and started the dishes, about 5 min. later i used a fresh pan, a little oil and garlic and ginger. i seasoned them and cooked tightly covered for about 20 min turning halfway through. than i added all the leftover sauce and had something good for my husband who works 2nd. shift!!! yummy
May 12, 2005
This recipe is delicious! I made it for our friends and can't wait to serve it again. True, the chicken isn't crispy after I added the sauce, but it wasn't ever crispy at Panda Express, either. I also added some orange juice concentrate, at the end, and it made this an exquisite meal!
November 24, 2004
We loved this!! Definately add the orange zest to the sauce before mixing the sauce with chicken. I did add 1 tablespoon orange juice to sauce. Mmmmmm
September 24, 2004
I tried this recipe, but I was dissapointed because the batter of the chicken came out very soggy eventhough it was very crunchy before I mixed it with the orange sauce. Also, it was not that tasty.
March 21, 2004
It was not as close as I had hoped. However, when I tried it again I added 1/4 cup of brown sugar and less ginger to the sauce (and a couple drops of orange flavoring) and it made a huge difference...was very good.