Orange Chicken Copycat Recipes

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PANDA EXPRESS ORANGE CHICKEN



Panda Express Orange Chicken image

Panda Express Orange Chicken with tender chicken thighs fried crisp and tossed in a magical perfect-copycat sauce!

Provided by Sabrina Snyder

Categories     Main Course

Time 30m

Number Of Ingredients 18

2 lb boneless (skinless chicken thighs, cut into 1" pieces)
1 egg
1 1/2 tsp salt
1 pinch black pepper
2 tbsp oil (divided, plus more for frying)
1/2 cup cornstarch
1/4 cup flour
1 tablespoon corn starch
2 tablespoons rice wine
1/4 cup water
1 teaspoon sesame oil
3 tablespoons soy sauce
10 tablespoons sugar
10 tablespoons white vinegar
zest of 1 orange
1 1/2 tablespoons ginger root (minced)
2 teaspoons garlic (minced)
1/2 tsp hot red chili pepper (crushed)

Steps:

  • To make the sauce combine the 1 tablespoon cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar and orange zest.
  • To coat the chicken add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.
  • In a separate bowl, add 1/2 cup corn starch and flour and mix well.
  • In a large frying pan or a wok, heat oil in a wok 375 degrees.
  • Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
  • Fry the chicken for 3 to 4 minutes or until golden and crisp.
  • Transfer to a cooling rack and repeat with remaining chicken.
  • When you are done with the chicken, drain most of the oil from the pan (leave about a tablespoon).
  • Add the ginger, garlic and crushed red peppers, cooking for about 10 seconds.
  • Add the orange sauce and bring to boil.
  • Turn off the heat, and add cooked chicken and stir until well mixed.

Nutrition Facts : Calories 419 kcal, Carbohydrate 36 g, Protein 36 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 122 mg, Sodium 1171 mg, Sugar 20 g, ServingSize 1 serving

HOW TO MAKE ORANGE CHICKEN (PANDA EXPRESS COPYCAT RECIPE)



How to Make Orange Chicken (Panda Express Copycat Recipe) image

This Orange Chicken recipe tastes just like the popular Panda Express dish, but made with simple ingredients right at home! Tender chicken in tangy sauce beats restaurant take-out any day!

Provided by Erica Walker

Categories     Dinner     Lunch     Main Course

Time 30m

Number Of Ingredients 19

2 pounds boneless skinless chicken thighs ((or chicken breast) cut into 1-1/2" cubes)
1 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 eggs (beaten)
vegetable oil (for frying)
1 cup water
2 tablespoons FRESH orange juice
1/4 cup FRESH lemon juice
1/3 cup rice vinegar
3 tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
1 teaspoon ginger root (minced)
1 teaspoon garlic (minced)
2 tablespoons green onion (chopped)
red pepper flakes ((to taste))
3 tablespoons cornstarch
1/4 cup water

Steps:

  • Combine cornstarch salt, and pepper. Dip chicken in beaten eggs and shake in cornstarch mixture to coat.
  • Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked. Remove chicken pieces from pan or fryer and allow to drain on paper towels.
  • Meanwhile, in a large saucepan combine 1 cup water, lemon juice, orange juice, rice vinegar, and soy sauce. Whisk ingredients together over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
  • Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens.
  • Place fried chicken in a large bowl and pour sauce over the top. Fold the sauce into the chicken or toss gently to coat. If desired add red pepper flakes and garnish with green onions.

Nutrition Facts : Calories 580 kcal, Carbohydrate 62 g, Protein 32 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 175 mg, Sodium 1036 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving

ORANGE CHICKEN - COPYCAT RECIPE



Orange Chicken - Copycat Recipe image

This is in response to a request from the boards. You could also use thin slices of sirloin steak instead of chicken for Orange beef. This originally came from Top Secret Recipes. Note that there is 2 hours marinade time that is listed under prep.

Provided by Mysterygirl

Categories     Chicken

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 22

1 1/2 cups water
2 tablespoons orange juice
1 cup packed dark brown sugar
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1/4 cup lemon juice, plus
1 teaspoon lemon juice
1 teaspoon minced water chestnut
1/2 teaspoon minced fresh ginger
1/4 teaspoon minced garlic
1 1/2 teaspoons chopped green onions
1/4 teaspoon crushed red pepper flakes
5 teaspoons cornstarch
2 teaspoons arrowroot
3 tablespoons water
4 boneless skinless chicken breasts, sliced in bite-sized chunks
1 cup ice water
1 egg
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups unsifted cake flour
2 -4 cups vegetable oil

Steps:

  • For the sauce,in a small saucepan over high heat, combine everything listed except for the cornstarch, arrowroot, and 3 tablespoons of water.
  • Stirring frequently bring the sauce mixture to a boil.
  • When it starts to boil, remove the pan from the heat and allow it to cool just a tad, uncovered.
  • Remove exactly 1 cup of the sauce mixture and pour it over the chicken in a large resealable plastic bag or other container which allows the chicken to be completely covered.
  • The chicken should marinate for at least a couple hours.
  • Set aside the remaining sauce until the chicken is ready.
  • When chicken has marinated, preheat 2 inches of vegetable oil in a wok or skillet to 350 degrees.
  • Combine cornstarch with arrowroot in a small bowl, then add 3 tablespoons of water.
  • Stir until cornstarch and arrowroot have dissolved.
  • Pour this mixture into the sauce and set the pan over high heat.
  • When sauce begins to bubble and thicken, cover and remove it from heat.
  • Beat together the ice water and egg in a medium bowl.
  • Add baking soda and salt.
  • Add 3/4 cup of the flour and stir with a fork just until the flour in blended into the mixture.
  • The batter will still be lumpy.
  • Sprinkle another 1/4 cup of flour on top of the batter and mix with only one or two strokes.
  • Most of the new flour will still floating on top of the mixture.
  • Put the remaining 1/2 Cup of flour into a separate medium bowl or baggie.
  • Dip each piece of chicken first into the flour, then into the batter.
  • Let some of the batter drip off and then slide the chicken into the oil.
  • Fry up to 1/2 of the chicken pieces at a time for 3 to 4 minutes, or until golden brown.
  • Turn the chicken over halfway through the cooking time.
  • Remove the chicken to a rack or paper towels to drain.
  • As the chicken cooks, reheat the sauce left covered on the stove stirring occasionally.
  • When all of the chicken is done, pour it into a large bowl, and cover with the thickened sauce.
  • Stir gently until all of the pieces are well coated.
  • Serve with steamed rice and garnish with orange slices.

Nutrition Facts : Calories 574.4, Fat 3.2, SaturatedFat 0.8, Cholesterol 121.3, Sodium 973.1, Carbohydrate 101, Fiber 1.2, Sugar 54.4, Protein 34.4

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