Hot Orange Chicken Panda Express Recipe

Steam curls up from the valve and your stomach starts talking back. You get this kinda tingle in your nose as the kitchen fills up with a tangy sweet smell. Its that moment when you know dinner's not gonna be just regular tonight.

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That valve hiss from your pressure cooker is telling you everythings cooking right. You spot the broth depth rising inside, bubbles chasing one another under that sealing ring. The steam cues are straight up teasing you, making waiting feel extra hard but kinda exciting at the same time.

You remember the last time you tried making orange chicken without the pressure cooker and it took forever. Now, here you are with dinner almost ready in less than 40 minutes. The crispy chicken thighs are gonna soak up that hot and spicy orange sauce real good. Dang, youre gonna love this!

The Real Reasons You Will Love This Method

• The pressure cooker seals in flavors way better than frying or baking.
• You get crispy chicken 'cause you brown it first before pressure cooking.
• That natural release slows down cooking so everything stays juicy and tender.
• The sauce thickens up perfect, clinging to each bite like it should.
• You save time because the chicken cooks faster under pressure.
• Cleanup is easier since all the sauce makes the pan a breeze to wipe down.

Your Simple Ingredient Checklist

• 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
• ½ cup cornstarch for that crispy coating
• ½ cup all-purpose flour to mix with cornstarch
• 2 eggs beaten to help the coating stick
• ¼ cup vegetable oil for frying chicken until golden
• 1 tablespoon minced ginger bringing spicy warmth
• 2 cloves garlic minced because duh, garlic makes everything better
• ¼ teaspoon red pepper flakes for that spicy kick
• ½ cup orange juice freshly squeezed or store bought works fine
• 2 tablespoons soy sauce and 2 tablespoons rice vinegar for tang and umami
• ¼ cup sugar to balance the heat
• 1 tablespoon cornstarch mixed with 2 tablespoons water to thicken the sauce
• 1 teaspoon sesame oil drizzled at the end for that nutty finish
• Sliced green onions to sprinkle on top when serving

Walking Through Every Single Move

Step 1 you wanna mix cornstarch and flour in a bowl, then dunk your chicken pieces into beaten eggs. Coat 9em well with that flour mix. Get each piece covered like you mean it.

Step 2 heat up vegetable oil in a big skillet or wok over medium-high heat. Toss chicken pieces in and fry until they look golden brown and crispy. It takes about 6 to 8 minutes. Drain 9em on paper towels after.

Step 3 keep the skillet hot but get ready to saute9 minced ginger, garlic, and red pepper flakes. Just 30 seconds till theyre smelling really fragrant and your kitchens buzzing with good smells.

Step 4 add your orange juice, soy sauce, rice vinegar, and sugar to that skillet sauce mix. Bring it to a boil and watch the steam rise. Thats the fun part.

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Step 5 time to thicken! Stir in your cornstarch-water mix and simmer for 2 to 3 minutes till the sauce gets all thick and shiny.

Step 6 toss your crispy chicken back into the skillet with the sauce. Stir it around gently so every bit gets that hot and spicy glaze.

Step 7 drizzle the sesame oil over the chicken for a little extra depth. Youre almost done, dang!

Step 8 finish by sprinkling sliced green onions on top before you serve. It adds a fresh snap that just works real good with the spicy sweet chicken.

Valve Hacks You Need to Know

• Before sealing, check that sealing ring for any cracks or bits of food that might mess with your pressure cooker. Its gotta be tight or steamll sneak out.
• When the recipe says natural release, dont rush it. Letting pressure drop slowly helps keep the chicken juicy and stops sauce from splattering when you open the valve.
• If you wanna speed the release, carefully move the valve to vent right after cooking but watch out for the valve hiss and steam blast so you dont get burnt.

Your First Taste After the Wait

As you take that first bite, the crispy coating crunches just right, giving way to tender juicy chicken inside. The hot and spicy orange sauce hugs every piece perfectly.

You notice the balance between sweetness from the orange juice and sugar, and that spicy tingle from red pepper flakes that doesnt overpower but keeps your taste buds dancing.

Then theres that little hint of garlic and ginger beneath all that, warming you up like a hug from the inside. And the sesame oil drizzle? Yeah, it ties everything together with that subtle nutty kick.

Green onion slices add a fresh, light crunch that kinda makes every bite feel lively. Dang, its the kinda dinner you want again and again.

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Smart Storage That Actually Works

Leftovers? You can pop the orange chicken into an airtight container and stick it in the fridge for up to 3 days. Just reheat in a skillet to bring back some crispiness.

If you wanna save it longer, freezing is your friend. Wrap the chicken tightly in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

When reheating frozen leftovers, avoid microwaving if you can. It kinda makes the chicken soggy. Instead, heat it gently in a pan with a splash of water or oil to freshen things up.

Common Questions and Real Answers

• Can I use chicken breast instead of thighs? Yeah you can, but thighs stay juicy better in pressure cooking. Breast might get dry real quick.
• What if I dont have rice vinegar? You can swap with apple cider vinegar or white vinegar, but rice vinegars got that mild sweetness that works best.
• How spicy is this dish? Its got a nice kick from the red pepper flakes but not too crazy. You can add more or less based on your heat love.
• Do I really need to brown the chicken first? For sure yes! Browning adds that crispy crust and flavor you dont get if you skip it.
• Whats natural release and why not quick release? Natural release means letting pressure drop slowly which keeps chicken tender. Quick release can make sauce splatter and chicken tough.
• Can I make the sauce ahead? Totally, just make it and keep it in the fridge a day before. Warm it up in the skillet, toss your cooked chicken in, and youre good to go.

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Hot and Spicy Orange Chicken Pressure Cooker Style

This pressure cooker version of hot and spicy orange chicken delivers crispy golden bites glazed in a sticky tangy-sweet sauce that hugs every piece — all ready in under 40 minutes!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 480 kcal

Equipment

• 1 Mixing bowl for coating mixture
• 1 Skillet or Wok for frying and making sauce
• 1 Pressure Cooker for cooking chicken quickly

Ingredients

  

Main Ingredients

• 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
• ½ cup cornstarch for that crispy coating
• ½ cup all-purpose flour to mix with cornstarch
• 2 eggs beaten to help the coating stick
• ¼ cup vegetable oil for frying chicken until golden
• 1 tablespoon minced ginger bringing spicy warmth
• 2 cloves garlic minced
• ¼ teaspoon red pepper flakes for that spicy kick
• ½ cup orange juice freshly squeezed or store bought
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• ¼ cup sugar to balance the heat
• 1 tablespoon cornstarch mixed with 2 tablespoons water to thicken the sauce
• 1 teaspoon sesame oil drizzled at the end for nutty finish
• sliced green onions to sprinkle on top when serving

Instructions

 

Instructions

• Mix cornstarch and flour in a bowl, then dunk chicken pieces into beaten eggs. Coat well with the flour mix.
• Heat vegetable oil in a skillet or wok over medium-high heat. Fry chicken pieces until golden brown and crispy, about 6 to 8 minutes. Drain on paper towels.
• Keep the skillet hot and sauté minced ginger, garlic, and red pepper flakes for about 30 seconds until fragrant.
• Add orange juice, soy sauce, rice vinegar, and sugar. Bring to a boil and let it simmer.
• Stir in cornstarch-water mix and simmer for 2 to 3 minutes until sauce thickens.
• Return crispy chicken to skillet and stir to coat with sauce evenly.
• Drizzle sesame oil on top and finish with sliced green onions before serving.

Notes

Serve immediately while hot. Leftovers can be refrigerated for up to 3 days or frozen up to 2 months. Reheat in a skillet for best texture.