Panda Express Orange Chicken Recipe

The pressure builds and you start counting down minutes until you eat. That smell from the kitchen kinda teases ya, making your tummy rumble even before the timer hits zero. It’s like you’re waiting on something real good, and you know it.

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As the pressure cooker begins the pressure build, you hear the valve hiss and it just means the flavors are locking in tight. You can almost imagine the tender pull of the chicken once it’s done, all juicy and coated in that sticky orange sauce.

With every hiss, you get closer to tasting. You’ve done the work prepping, and now it’s just a few more minutes. You’re ready to dig in with hot cooked rice and maybe sprinkle some sesame seeds on top for that extra yum.

Why Your Cooker Beats Every Other Pot

• You get broth depth that’s richer since the flavors don’t escape during cooking.
• The pressure build happens quick so dinner is ready faster than traditional methods.
• It locks in juices for that tender pull you want in chicken thighs.
• It’s like having a deep fryer and slow cooker rolled into one, less mess too.
• Quick release lets you stop cooking fast so food doesn’t get overdone and dry.

The Complete Shopping Rundown

Gather what you need for this tasty hit of flavor. You gonna want 1-½ cups all-purpose flour and ½ cup cornstarch to get that crispy crust just right. Don’t forget a half tablespoon of salt and half teaspoon of pepper to season things up.

Make sure you got 1 large egg at room temp, and 1-¼ cups sparkling water chilled to mix the batter so it’s light and crisp. Sesame oil, just a tablespoon, adds that little nutty hint in the chicken coating.

For the star, grab 1-½ pounds boneless skinless chicken thighs cut into 1-inch pieces. You’ll also need canola oil for frying to get that golden crunch.

The sauce needs some love too: 1 tablespoon canola oil, half teaspoon crushed red pepper flakes, 1 tablespoon minced garlic, and 1-½ teaspoons minced fresh ginger root. Sweeten it up with 2 tablespoons sugar and 2 tablespoons light brown sugar.

Balance it out with 2 tablespoons rice vinegar, 2 tablespoons orange juice, 1 tablespoon reduced-sodium soy sauce, plus 1 teaspoon grated orange zest. Mix 1 tablespoon water and 1 tablespoon cornstarch for thickening, and you’re set.

For serving, have hot cooked rice ready and some sliced green onions plus toasted sesame seeds for garnish. You got this.

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Walking Through Every Single Move

First, get a big bowl and whisk together flour, cornstarch, salt, and pepper. Mix those dry ingredients real good so every bite tastes perfect.

Then add your egg, the chilled sparkling water, and sesame oil to the dry stuff. Whisk it until you see a smooth batter forming. This is what makes the coating light and crispy.

Now toss your chicken pieces into the batter. Stir gently so each piece gets covered like a crispy little jacket.

Heat your oil in a deep fryer or big saucepan to 350 degrees F. Be careful, but when it’s ready, drop your chicken in batches. Fry those babies for about 4-5 minutes till they’re golden and cooked through.

Don’t forget to scoop them out with a slotted spoon and drain on paper towels to get rid of extra oil. Repeat till all chicken’s done and looking crispy.

To finish, cook up the sauce in your pressure cooker or stove. Canola oil, red pepper flakes, garlic, and ginger hit the pan first. Then add sugars, vinegar, orange juice, soy sauce, and zest. Thick it up with your cornstarch mix and pour it hot over your crispy chicken. Serve with rice, green onions, and toasted sesame seeds.

Smart Shortcuts for Busy Days

You can totally make this faster without sacrificing yum. Try using pre-cut chicken thighs from your store. It shaves off a bunch of prep time.

Swap out fresh garlic and ginger for the jarred minced versions in a pinch. They work real good and cut your chopping out.

If deep frying feels like too much, pan-fry the chicken pieces in batches instead. It’s not as speedy but still results in crunchy chicken.

Make the sauce in advance and store it in the fridge. When you wanna eat, just heat it and toss it with your chicken. Super simple and fast.

The Flavor Experience Waiting for You

Once you bite in, you get that crispy outside with a tender pull of juicy chicken inside. It’s a texture kinda like what you crave when you hit the takeout spot.

The sauce is where the good stuff’s at. Sweet, tangy, and just a bit spicy with that crushed red pepper kick. Orange zest brings brightness that kinda wakes up your taste buds.

The garlic and ginger give depth to the sauce, making it more than just sweet. You notice that little warmth that rounds out every bite.

Finished with some sesame seeds and green onion, every mouthful feels fresh and lively. It’s more than dinner; it’s a little experience right in your own kitchen.

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Smart Storage That Actually Works

For leftovers start by cooling the chicken completely. Place it in an airtight container then store in the fridge. It’ll stay good for about 3-4 days if you remember to eat it soon.

If you wanna freeze, flash cool the chicken on a tray so it doesn’t clump, then pack in freezer bags or containers. It lasts up to 2 months frozen.

Reheat gently in your pressure cooker or on the stove with a splash of water to keep that sauce saucy and the chicken tender. Avoid the microwave if you want to keep the crust from getting soggy.

The FAQ Section You Actually Need

• Can I use chicken breast instead of thighs? Yeah, you can. Just keep an eye on cooking time since breasts get dry easier. Thighs are more forgiving with tender pull.
• What if I don’t have sparkling water? No biggie. You can use regular water but the batter won’t be quite as crispy.
• Is deep frying necessary? Frying makes it best but pan-frying is okay if you don’t wanna heat up a lot of oil.
• How do I get the sauce thicker? Make sure you mix the cornstarch with water before adding, then simmer till it thickens nice and slow.
• Can I make it ahead? Totally. Keep the sauce separate and reheat together. That way the chicken stays crispy.
• How do I know when the pressure is ready to quick release? Once the cooker’s on and you hear the valve hiss steadily, your timer’s on. When time’s up, quick release carefully to stop cooking fast.

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Copycat Panda Express Orange Chicken

This delicious copycat orange chicken recipe brings crispy fried chicken pieces coated in a sweet, tangy, and slightly spicy orange sauce, just like your favorite takeout — made right at home!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 420 kcal

Equipment

• 1 Mixing bowl Large
• 1 Whisk
• 1 Deep fryer or large saucepan
• 1 Slotted spoon
• 1 Paper towels For draining
• 1 Saucepan or pressure cooker

Ingredients

  

Chicken Batter

• 1 ½ cups All-purpose flour
• ½ cup Cornstarch
• ½ tablespoon Salt
• ½ teaspoon Black pepper
• 1 Egg large, at room temperature
• 1 ¼ cups Sparkling water chilled
• 1 tablespoon Sesame oil
• 1 ½ pounds Boneless skinless chicken thighs cut into 1-inch pieces
• Canola oil for deep frying

Orange Sauce

• 1 tablespoon Canola oil
• ½ teaspoon Crushed red pepper flakes
• 1 tablespoon Minced garlic
• 1 ½ teaspoons Minced fresh ginger root
• 2 tablespoons Granulated sugar
• 2 tablespoons Light brown sugar
• 2 tablespoons Rice vinegar
• 2 tablespoons Orange juice
• 1 tablespoon Reduced-sodium soy sauce
• 1 teaspoon Grated orange zest
• 1 tablespoon Cornstarch for thickening
• 1 tablespoon Water for slurry

For Serving

• Hot cooked rice
• Green onions sliced
• Toasted sesame seeds

Instructions

 

Instructions

• In a large bowl, whisk together flour, cornstarch, salt, and black pepper until combined.
• Add the egg, chilled sparkling water, and sesame oil. Whisk until smooth to form the batter.
• Dip chicken thigh pieces into the batter, stirring gently to coat all pieces evenly.
• Heat canola oil in a deep fryer or heavy-bottomed pot to 350°F. Fry battered chicken in batches for 4-5 minutes until golden and cooked through.
• Remove chicken from oil with a slotted spoon and place on paper towels to drain excess oil. Repeat until all chicken is fried.
• To prepare sauce, heat canola oil in a saucepan or pressure cooker. Add red pepper flakes, garlic, and ginger. Sauté until aromatic.
• Add sugars, vinegar, orange juice, soy sauce, and zest. Simmer briefly. Mix cornstarch with water and stir into sauce to thicken.
• Pour hot sauce over the crispy chicken and toss to coat. Serve over rice and garnish with green onions and sesame seeds.

Notes

Make sauce ahead and reheat for quick meals. Use pre-chopped chicken and jarred garlic and ginger for shortcuts. Store leftovers in the fridge for 3-4 days or freeze up to 2 months.