Orange Chicken {copycat Panda Express}

I've been on a quest to find an orange chicken recipe that tops the one from the chain with the happy panda. 

I'm a little obsessed with orange chicken because, if you ask my oldest grandson what is all time favorite food is, he will tell you that it is orange chicken, and I have been on a quest to find the recipe that beats his favorite take-out version.

The first orange chicken I tried was the recipe from the Chinese Take-Out Cookbook from Diana Kuan. It's really good but it's not quite like the Panda Express version. 

P.S. The General Tso's Chicken in Diana's book is out of this world. 

Fast forward to five years later. I was listening to a local radio food show, and Jet Tila was a guest. He was promoting his book, 101 Asian Dishes You Need to Cook Before You Die. I immediately ordered it, and received an autographed. copy! When I found the recipe for this chicken in his book, I had to give it a try. 

In the book, the author introduces the Orange-Flavored Chicken recipe with, "OK, you can judge me all you want, but you know you love orange chicken!" 

When I knew my grandson was coming to our house after school, I made a batch of this orange chicken, and instructed Mr. Kitchen to heat some up for him as an after school snack. Later, when I walked in the door after work, my grandson immediately declared, "Grandma, the orange chicken is amazing! I loved it!" 

Happy dance time! This orange chicken is crispy, tangy, and sweet, and there is plenty of sauce. And he loved it!! I've since made it several times and it's my most requested treat from this boy (now a man!). 

Ingredients in this Orange Chicken:

For the Sauce: 

Oyster sauce, hoisin sauce, orange juice, sugar, vinegar, soy sauce, paprika, ginger, garlic, cornstarch, and an optional drop of red food coloring. 

Ingredients to Prep the Chicken: 

Chicken thighs, oil, water, tempura flour (see Notes), onion, and scallions. 

To Make This Orange Chicken:

First, prepare the sauce by simmering the ingredients for about five minutes, until it thickens. Set it aside. 

Next, dredge the chicken pieces in the tempura flour and then dip it in a tempura flour and water mixture. 

After that, heat about 1 1/2 quarts of oil to 375 degrees F and then deep fry the chicken pieces in two batches for about seven minutes. I use a wok for deep frying, but a saucepan or large skillet will work too. 

Next, drain the chicken on a paper towel lined place and heat two tablespoons of oil, cook the chicken, onions, and scallions and cook for about 30 seconds. 

Finally, add the sauce and stir to coat the chicken and onions. Simmer for about two minutes. Garnish with some sliced scallions. 

My favorite pan for deep frying the chicken is a 14-inch flat bottomed carbon steel wok. It's also great for tossing the fried chicken with the sauce. 

Deep frying in your wok is a great way to further the nonstick properties of the pan. 

Notes:

1. This recipe calls for tempura flour. I made my own by combining two cups of all purpose flour, and two tablespoons each of white rice flour and cornstarch. 
2. One of the ingredients in this recipe is oyster sauce, which I think is key to this dish's deliciousness. If you can, find the Lee Kum Kee brand, with the picture of a mother and child in a small boat on the label. I find it in Chinese and Viet grocery stores. Another premium brand is Megachef. 
3. By the way, the book is loaded with so many recipes I want to try, including Korean spicy grilled chicken, chicken pho, Thai green curry with chicken and sweet potato, and wonton soup. 
4. Jet Tila also had two more books, both of which are wonderful. They are 101 Thai Recipes to Cook Before you Die, and 101 Epic Recipes, written with his wife, Ali.

About Panda Express:

Panda Express is a Chinese American fast food chain that grew out of a wonderful restaurant, the Panda Inn, in Pasadena, California (where I'm from) in 1973. Back when I was in a sales role I used to take clients to lunch at this restaurant, and later to the La Palma location in Orange County. Clients loved it. 

Evidently, about 12 years after the restaurant's founding, the owners were invited to open a fast food version at the Glendale Galleria. Thus, the Panda Express chain was born. There are still four Panda Inn fine dining restaurants, and the only franchised versions of Panda Express are on college campuses (which I enjoyed during my second career on a college campus)! 

Sunday Funday: Fast Food Copycat Recipes!

• Amy's Cooking Adventures: Copycat Arby's Roast Beef & Arby's Sauce 
• Sneha's Recipe: Big Mac Chaffle Burger 
• Culinary Cam: McMateo's Memories, A Copycat Filet-O-Fish, and Peanut Butter Cups 
• Karen's Kitchen Stories: Orange Chicken (copycat Panda Express) 
• A Day in the Life on the Farm: Panera Turkey Chili

Orange Chicken {copycat Panda Express}

Yield: 6 servings

Author: Karen Kerr

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

I've been on a quest to find an orange chicken recipe that tops the one from the chain with the happy panda. 

Ingredients

For the Sauce

• 1/2 cup oyster sauce
• 1 tablespoon hoisin sauce
• 3 ounces orange juice
• 1/2 cup sugar
• 3 ounces white vinegar
• 2 tablespoons soy sauce
• 1/2 tablespoon ground paprika
• 1/2 tablespoon minced ginger
• 3 large garlic cloves, minced
• 1 tablespoon cornstarch whisked with 1 tablespoon water
• 1 drop red food coloring (optional)

For the Chicken

• 1 1/2 quarts plus 2 tablespoons vegetable oil, divided
• 2 pounds boneless skinless chicken thighs, cut into 2 inch pieces
• 2/3 cup cold water
• 2 cups tempura flour, divided in half (see Note above recipe)
• 1/2 onion, diced
• 4 scallions, cut into 2 inch pieces

Instructions

1. In a 1 or 2 quart saucepan, add all of the sauce ingredients and cook over medium heat. As it begins to simmer, whisk and cook for about five minutes, until it thickens. Set aside.
2. In a wok, deep fryer, or 4 quart saucepan, bring 1 1/2 quarts of oil to 375 degrees F. Mix 1 cup of the tempura flour with the cold water into a batter. Dredge the chicken pieces in the dry flour, and then lightly roll them in the tempura batter. Deep fry the chicken in two batches until golden brown, about 7 to 8 minutes. Drain on paper towels.
3. Heat a wok or large skillet on high and add 2 tablespoons of oil. When the oil is shimmering, add the chicken, onion, and scallions and cook for 30 seconds. Add the sauce and stir to coat all of the chicken and onions. Simmer for about 2 minutes while gently tossing the ingredients in the pan. Serve with rice.

Nutrition Facts

Calories

475

Fat (grams)

11 g

Sat. Fat (grams)

2 g

Carbs (grams)

59 g

Fiber (grams)

1 g

Net carbs

58 g

Sugar (grams)

19 g

Protein (grams)

32 g

Cholesterol (grams)

144 mg

https://www.karenskitchenstories.com/2017/11/orange-chicken-copycat-panda-express.html

Karen's Kitchen Stories

Panda Express, Orange Chicken, fast food, copycat

Main dish

Chinese American

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