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Panda Express Orange Flavored Chicken

By Todd Wilbur


Score: 4.44. Votes: 9
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This delicious crispy chicken in a citrusy sweet-and-sour chicken is the most popular dish at the huge Chinese take-out chain. Panda Express cooks all of its food in woks. If you don't have one of those, you can use a heavy skillet or a large saute pan.

Source: Even More Top Secret Recipes by Todd Wilbur.

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Sauce
  • 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 plus 1 teaspoon lemon juice
  • 1 teaspoon minced water chestnuts
  • 1/2 teaspoon minced fresh ginger
  • 1/4 teaspoon minced garlic
  • 1 rounded teaspoon chopped green onion
  • 1/4 teaspoon crushed red pepper flakes
  • 5 teaspoons cornstarch
  • 2 teaspoons arrowroot
  • 3 tablespoons water
Chicken
  • 4 chicken breast fillets
  • 1 cup ice water
  • 1 large egg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups unsifted cake flour
  • 2 to 4 cups vegetable oil
  • Do This
    • Restaurant/Brand
      Panda Express
    • Instructions

      1. Combine all of the sauce ingredients—except the cornstarch, arrowroot, and 3 tablespoons of water—in a small saucepan over high heat. Stir often while bringing the mixture to a boil. When the sauce reaches a boil, remove it from the heat and allow it to cool a bit, uncovered.

      2. Slice the chicken breasts into bite-size chunks. Remove exactly 1 cup of the marinade from the pan and pour it over the chicken in a large resealable plastic bag or other container that allows the chicken to be completely covered with the marinade. The chicken should marinate for at least a couple hours. Cover the remaining sauce and leave it to cool until the chicken is ready.

      3. When the chicken has marinated, preheat 2 inches of vegetable oil in a wok or skillet to 350 degrees F.

      4. Combine the cornstarch with arrowroot in a small bowl, then add 3 tablespoons of water. Stir until the cornstarch and arrowroot have dissolved. Pour this mixture into the sauce and set the pan over high heat. When the sauce begins to bubble and thicken, cover and remove it from heat.

      5. Beat together the ice water and egg in a medium bowl. Add the baking soda and salt.

      6. Add 3/4 cup of the flour and stir with a fork just until the flour in blended into the mixture. The batter should still be lumpy.

      7. 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 be floating on top of the mixture. Put the remaining flour (1/2 cup) into a separate medium bowl.

      8. 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. Flip the chicken over halfway through the cooking time. Remove the chicken to a rack or paper towels to drain.

      9. As the chicken cooks, reheat the sauce left covered on the stove. Stir occasionally.

      10. 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.

      Serves 4.

Reviews
Average rating:

Score: 4.44. Votes: 9
Rating of votes (9)
5
 
 
6 customers
4
 
 
1 customers
3
 
 
2 customers
2
 
 
0 customers
1
 
 
0 customers
 
Linda S.
Oct 1, 2015, 22:00

I have made this a couple of times and it is great. Better than restaurant.

Ian
Jun 20, 2008, 22:00

The batter comes out soggy when fried. This needs a little bit of crisp before it can really compare to the original.

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