Post #6: Orange Chicken, a Panda Express copycat

 I love Panda Express.  Love it.  No, really.  I could eat there every day!  My wallet, however, does not love Panda Express, and when it costs me and the Mr. almost $20 to go there, we pass more often than not!   

What that being said, this recipe is not 100% exactly like the deliciousness you can find at Panda Express, but it hits the spot, is tangy, spicy, orangey, and a heck of a lot more "ass friendly".  I credit this recipe to a user on what was once, and through the years, I have adapted it for my tastes, but it is incredibly easy to adapt it to yours!  

A few things I change:
1. MORE GARLIC!  1 tsp?!  WTF?  No way.  I need more. 
2. I juice the orange too.  The peel makes it slightly orangey, the juice just brings the business. 
3. More hot pepper flakes.  
4. I always double the sauce.  I like a little more for my rice.  ;) 
5. I put some rice vinegar in the water for my rice.  It gives it some zing!
6. If you don't have fresh ginger, ginger powder will work in a pinch too.

Also, a few helpful hints working with this recipe in particular.  It happens fast.  I get my mise en place like no other.  The garlic is crushed, the ginger is microplaned, the orange sauce already sitting to the side.  I mean everything is done.  That way all you have to do is toss it together.  It saves tons of time and stress.  Trust me!  Plus, it keeps the kitchen way cleaner.  

Orange 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

Orange Sauce for Stir Fry

  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons water
  • 5 tablespoons sugar
  • 5 tablespoons white vinegar
  • 1 orange


Prep Time: 15 mins
Total Time: 45 mins
  1. Place chicken pieces in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
  2. Stir cornstarch and flour together.
  3.  Dredge the chicken pieces in the flour/cornstarch until coated.
  4.  Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
  5. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
  6.  Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
  7. Put the hot oil aside and in a fresh pan, heat 1 tbsp. oil.
  8.  Add and stir-fry crushed chiles, ginger and garlic, and green onions.
  9. Add rice wine.
  10. Add Orange Sauce and bring to boil.
  11. Stir water into remaining 1 tablespoon cornstarch until smooth and starting to thicken.
  12. Add cooked chicken, stirring until well mixed


Anna said...

This looks delicious!

Barbie said...

Love the bowls!