orange chicken recipe

Trader Joe&#x27;s orange chicken is SUPER simple to make at home with my homemade spicy orange sauce. You&#x27;ll never need to question what kind of chicken or ingredients are in your orange chicken again when you make it at home. This recipe is easy and delish!

Orange Chicken (Trader Joe's Copycat)

chicken broth

orange juice

½ tsp finely grated orange zest

tbsp white vinegar

soy sauce

brown sugar (dark

garlic,

tbsp fresh ginger, grated

cayenne pepper

½ lbs boneless chicken thighs

cornstarch

water

orange peel (optional)

½ tsp baking soda

½ cups each peanut and canola oil

To make the marinade and sauce: Combine the...

To make the marinade and sauce: Combine the chicken broth, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper in a large saucepan; whisk to blend well. Measure out ¾ cup of the mixture and transfer it to a large zipper lock plastic bag. Add the chicken pieces to the bag, pressing out the excess air and sealing well. Refrigerate and let marinate 30-60 minutes, but no longer. 

Add the remaining mixture to a saucepan on...

Add the remaining mixture to a saucepan on the stove and heat over medium-high heat. Bring to a simmer. In a small bowl, whisk together the cornstarch and water until smooth. Add the mixture to the saucepan with the sauce. Continue simmering until the sauce is thick and translucent, about 1 minute. Remove from the heat and stir in the strips of orange peel, if using.

To prepare the coating: Place the egg whites...

To prepare the coating: Place the egg whites in a pie plate and whisk until frothy. In a second pie plate combine the cornstarch, baking soda and cayenne pepper; whisk to blend. Drain the chicken of the marinade in a colander or large strainer; pat dry with paper towels. Place half of the chicken pieces in the egg whites and turn to coat. Transfer the pieces to the cornstarch mixture and coat thoroughly, shaking off the excess. Transfer to a plate and repeat with the remaining chicken pieces.

To fry the chicken, heat the oil in...

To fry the chicken, heat the oil in a 11- or 12-inch round Dutch oven or straight-sided sauté pan until the oil reaches 350˚ F. Carefully place half of the chicken pieces in the oil and fry until golden brown, about 5 minutes, turning the pieces halfway through cooking. Remove from the oil with a skimmer or slotted spoon and transfer to a paper towel-lined plate. Return the oil to 350˚ F and repeat with the remaining chicken pieces.

Reheat the sauce if necessary and toss with...

Reheat the sauce if necessary and toss with the cooked chicken pieces. Serve over rice, if desired.

Crispy orange chicken in a sweet, sticky sauce made with ginger, garlic and fresh orange juice is the better-than-takeout dinner your family will love.

Crispy orange chicken

tsp ginger (crushed)

garlic

chicken stock

sugar

rice vinegar

orange

tbsp corn starch/cornflour

large skinless boneless chicken breasts

eggs (beaten)

flour

corn starch / cornflour

salt

oil (for frying)

To make the sauce, fry the ginger and garlic in a tablespoon of canola oil until fragrant.

Add the rest of the sauce ingredients (except for the cornstarch) and bring to a simmer.

Pour in the cornstarch slurry and cook, stirring, until the sauce has thickened.

Season to taste (if needed).

To make the chicken, combine the flour, cornstarch and salt in a shallow bowl suitable for coating the chicken.

Whisk the eggs into a similar bowl.

Slice the chicken into bite-sized pieces then coat first in the flour, then in the egg and finally again in the flour.

Heat 10cm / 4 inches of canola oil in a pot set over high heat.

Once the oil is hot, carefully add the coated chicken. Fry for 5-7 minutes or until the chicken is golden brown, crispy and cooked through.

Remove with a slotted spoon and drain on kitchen paper.

Pour the sauce over the chicken and toss to coat well.

Serve with chopped spring onion and rice.

Slow Cooker Orange Chicken is easy to make and insanely delicious! You&#x27;ll love the sticky sweet sauce with juicy chicken and just the right amount of spice. Better than takeout!

Slow Cooker Orange Chicken

chicken

orange juice concentrate, thawed

light brown sugar, packed

Tablespoons white vinegar

red pepper flakes

garlic, pressed

green onion, sesame seeds, and jasmine rice,

In a large slow cooker, combine chicken with...

In a large slow cooker, combine chicken with soy sauce, orange juice, brown sugar, vinegar, water, red pepper, garlic, and salt.

Heat on low, covered, for 6 hours.

Fifteen minutes before serving, combine water with cornstarch...

Fifteen minutes before serving, combine water with cornstarch (whisking them together).

Pour into slow cooker, mix and allow to...

Pour into slow cooker, mix and allow to thicken (15 minutes to an hour).

Serve over cooked rice and add green onions...

Serve over cooked rice and add green onions and sesame seeds for garnish. ENJOY!

With succulent chicken thighs cooked crisp and coated in a miraculous perfect-copycat sauce, Panda Express Orange Chicken is a must-try! Panda Express Orange Chicken is by far the most famous food on the menu, and I'm sure you can see why. This dish will make you dance in your chair as you devour it since&nbsp;it is so amazing!

If you're hungry for&nbsp;Chinese food that's both economical and easy to prepare, this is the meal for you. From start to end, it's crunchy, savory, and ready in under 30 minutes.

If you like this recipe be sure to check this Panda Express Beijing Beef Recipe!
Recipe for Panda Express Orange Chicken (Copycat)
The flavor of this Orange Chicken dish&nbsp;is identical to that of the popular Panda Express restaurant meal. The only exception is that it's simple to create at home for a cheaper price. This recipe produces extremely soft chicken meat that has been marinated in a zesty orange sauce. I believe it easily outperforms the take-out equivalent!

Another advantage of creating it at home is that you have complete control over the ingredients and can change them as needed. For example, suppose you have a bigger family or are having a party. In that case, you may simply double or quadruple the recipe.

There may be a huge amount of ingredients involved and a lot of plates to clean, but this really does go together easily. Once you have a platter of delicious chicken ready to eat, you'll forget about the mountain of pans you left behind!


How to Prepare Panda Express Orange Chicken:

 	Begin by making the sauce: Mix cornstarch, rice wine, water, orange juice, sesame oil, white sugar, brown sugar, white vinegar, orange zest, ginger, garlic, and red pepper flakes to produce the renowned sauce. You stir it first, then leave it until&nbsp;later.
 	Getting the chicken ready: To cook the chicken, get&nbsp;two shallow dishes, add&nbsp;a whisked and salted egg to one, and put the&nbsp;flour and cornstarch combination in the other. The chicken chunks should then be dipped in the egg mix before being dredged in the flour dish.
 	Fry: In a large skillet or frying wok, heat the oil to 375 degrees F and fry the chicken chunks&nbsp;in groups until brown and cooked completely. When you're finished, set it to the side.
 	Bring the sauce to a boil: Remove all but one tablespoon of the oil from the pan and add the sauce. Then, while stirring constantly, heat it until&nbsp;boiling.
 	Return the&nbsp;Chicken to the Sauce: Return the fried chicken to the sauce and toss until fully mixed. Once the sauce has thickened, the meal is ready. Serve with a side of rice.

Variations on the Panda Express Orange Chicken Recipe:

 	Vegetables: To make it healthy, stir-fry some vegetables in the pan before pouring the sauce back in. Chopped bell peppers, chopped red onion, broccoli, bok choy, and sugar snap peas would be some wonderful additions.
 	Make it Hotter: If you want your Chinese food fiery, add extra red pepper flakes, as well as some hot sauce or cayenne pepper, to the sauce.
 	Make it better for you: Replace sweets with honey or maple syrup for a healthier alternative. Alternatively, the chicken can be gently fried or baked and then chopped into bits.
 	Alternative Meats: This dish can also be made using pig or beef.
 	Vegetarian: Use tofu to make it vegetarian. You may fry or bake firm tofu until golden and then use it in this dish.
 	Add crushed peanuts, red pepper flakes, sliced scallions, and sesame seeds to customize your dish.

How do you keep orange chicken fresh?

 	Store them in the fridge for up to 3 days in an airtight jar. Keep in mind that the meat may get somewhat wet and less crunchy in the fridge.
 	You can alternatively prepare the chicken and sauce separately and freeze them for up to 3 months. When ready to serve, thaw and mix.

Tips for making a panda orange chicken copycat formula:

 	Use chicken thighs for the most remarkable results since they are more tender.
 	For a healthy alternative, you could even use chicken&nbsp;breast.
 	Don't leave off the orange zest; it gives the meal a lovely scent.
 	You can also use the sauce to BAKE the chicken in for a healthier choice.
 	If you don't have brown sugar on hand, add white sugar.
 	If you're going to cook the chicken, make sure it's on a wire rack beforehand. Then, if desired, use a paper towel.

Share the image below to your Pinterest board if you like this Panda Express Orange Chicken Recipe!


List of Ingredients

 	1 pinch of black pepper
 	1 1/2 tsp salt
 	2 tbsp canola oil
 	1/4 cup flour
 	1/2 cup cornstarch
 	1 egg
 	2 lb boneless skinless chicken thighs

The Sauce:

 	1/4 tsp hot pepper flakes (add more for extra heat!)
 	1 tsp sesame oil
 	1 tbsp corn starch
 	1 tbsp ginger root (minced)
 	2 tbsp rice wine
 	2 tbsp water
 	4 tbsp white sugar
 	4 tbsp brown sugar
 	8 tbsp white vinegar
 	zest of 1 orange
 	3 cloves garlic (minced)
 	1/4 cup orange juice
 	1/4 cup soy sauce

Directions

 	In a mixing dish, whisk together all of the sauce ingredients and put aside.
 	In a small dish, mix together the egg, salt, pepper, and 1 tablespoon of oil.
 	Put&nbsp;1/2 cup of&nbsp;cornstarch and flour into a shallow dish and whisk well to combine.
 	Add enough oil to a big frying pan over medium-high heat to deep fry the chicken pieces. Preheat the oil to 375 degrees Fahrenheit.
 	As soon as&nbsp;the oil is heated, dunk the chicken chunks&nbsp;in the beaten eggs first, then in the flour mix before placing them in the pan.
 	Do not overfill the pan with chicken pieces; if necessary, cook in groups.
 	Fry the chunks&nbsp;for 3 to 4 minutes on each side, or until golden and crunchy. Place&nbsp;on&nbsp;a cooling rack once fried.
 	Remove the majority of the oil from the pan, reserving about 1 tablespoon. Pour in the orange sauce and&nbsp;bring it&nbsp;to a boil.
 	Take the pan off the heat and mix in the cooked chicken until thoroughly covered.
 	Serve with rice with a garnish of orange zest, sesame seeds, and green onions, if preferred.

Conclusion
I hope you've liked this Panda Express Orange Chicken, as much as I did preparing the recipe! If you have any questions, or suggestions for this Copycat recipe, please share your thoughts in the comments section. Share this Panda Express Recipe on your social media. Thanks!

Copycat Panda Express Orange Chicken Recipe

black pepper

tsp salt

canola oil

chicken thighs

Sauce:

hot pepper flakes (add more for extra heat!)

tsp sesame oil

tbsp corn starch

tbsp ginger root (minced)

tbsp rice wine

tbsp white sugar

tbsp brown sugar

garlic (minced)

In a mixing dish, whisk together all of the sauce ingredients and put aside. In a small dish, mix together the egg, salt, pepper, and 1 tablespoon of oil. Put 1/2 cup of cornstarch and flour into a shallow dish and whisk well to combine. Add enough oil to a big frying pan over medium-high heat to deep fry the chicken pieces. Preheat the oil to 375 degrees Fahrenheit. As soon as the oil is heated, dunk the chicken chunks in the beaten eggs first, then in the flour mix before placing them in the pan. Do not overfill the pan with chicken pieces; if necessary, cook in groups. Fry the chunks for 3 to 4 minutes on each side, or until golden and crunchy. Place on a cooling rack once fried. Remove the majority of the oil from the pan, reserving about 1 tablespoon. Pour in the orange sauce and bring it to a boil. Take the pan off the heat and mix in the cooked chicken until thoroughly covered. Serve with rice with a garnish of orange zest, sesame seeds, and green onions, if preferred.

Better than take-out, this Orange Chicken Recipe is easy to make at home. It is full of flavor and will have you wanting more!

Orange Chicken

all-purpose flour

lbs boneless chicken thighs,

Vegetable oil,

mirin

ginger

sesame oil

Green onions, for serving, optional

In a large bowl, combine the egg, 1/2 cup cornstarch, water, flour and salt. Mix until combined. Add the chicken and stir until the chicken is completely coated.

Preheat the oven to 200ºF. Place a cooling rack on a baking sheet and set aside.

Pour about 2 inches of vegetable oil into a heavy skillet. Heat over medium-high heat.

Once the oil is hot, add about 1/4 of the chicken to the hot oil in a single layer.  Cook for about 2-3 minutes, then turn the chicken to cook on the second side. Fry until the chicken is cooked through. Once cooked, transfer the chicken to the baking sheet and place in the oven to keep it warm while you cook the rest of the chicken.

Working in batches, cook the remaining chicken.

While the chicken is cooking, make the sauce.

In a saucepan, combine the orange juice, soy sauce, sugar, mirin, rice vinegar, ginger, sesame oil and red pepper flakes. Set over medium heat.

In a small bowl, whisk the 2 tablespoons of cornstarch and 2 tablespoons of water together.

When the sauce comes to a boil, whisk in the cornstarch mixture. Continue to cook until the sauce has thickened, then lower the heat to keep warm until the chicken is cooked.

When all of the chicken is cooked, place it in a large bowl. Pour the sauce over the top and stir to coat.

Serve topped with green onions, if desired.

Sweet, spicy and flavorful – this makeover Asian Orange Chicken is a lighter and healthier alternative to the popular Chinese fast food take-out dish and it&#x27;s quick and easy to make!

Orange Chicken Makeover

tbsp soy sauce (Tamari

tbsp raw sugar

Chinese rice wine

tbsp sriracha (or more to taste)

tbsp rice vinegar

white pepper

corn starch

oz skinless (boneless chicken breast,

kosher salt (to taste)

tbsp sesame oil

1- inch grated ginger

orange zest

tbsp chopped scallions

tsp sesame seeds (for garnish)

Mix the orange sauce ingredients and set aside.

Season the chicken lightly with salt and coat evenly with corn starch, set aside.

Heat a wok on high heat, add 1 teaspoon of sesame oil and add half of the chicken. Cook 2 to 3 minutes on each side until well browned, set aside.

Add 1 teaspoon of oil and chicken and repeat cooking 2 to 3 minutes on each side. Set aside with the rest of the chicken.

Add remaining teaspoon of oil and quickly stir-fry the minced garlic and ginger until fragrant, about 1 minute.

Add the orange zest then return the chicken to the pan.

Quickly stir the chicken then add the orange sauce and cook until the sauce thickens,about 1 to 2 minutes.

Divide between 4 plates and garnish with the scallion and sesame seeds.

This Orange Chicken has tender bites of chicken coated in a sweet and savory orange sauce. It&#39;s ready in just 30 minutes and perfect for a busy weeknight. Serve the chicken with rice and a green vegetable for a quick, tasty dinner.

Easy Orange Chicken

orange juice (from 1 large orange)

brown sugar

apple cider vinegar

red pepper flakes (or more if you like spicy)

olive oil oil

½ pounds boneless skinless chicken breasts

salt and pepper (to taste)

rice (for serving)

green onions

Combine the orange zest, orange juice, soy sauce, brown sugar, apple cider vinegar, cornstarch, ginger, garlic and red pepper flakes in a small bowl. Whisk until well combined.

In a large skillet, heat the oil over medium-high heat. Add the chicken pieces to the pan and season with salt and pepper. Let the chicken brown on the first side for a few minutes and then flip, and continue cooking, stirring occasionally, until cooked through. (This will take about 7-10 minutes, depending on the size of your chicken pieces. Thighs take a bit longer to cook through than chicken breasts.) If the pan gets too hot, reduce the heat to medium.

Whisk the sauce again to make sure everything is well combined and then pour the sauce into the pan with the chicken. Cook, stirring, for 1-2 minutes, until the sauce thickens.

Serve chicken and sauce over rice, topped with green onions and sesame seeds if desired.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1691846901/q2d5y7nyvtsplp7nilok.mp4

Making this orange chicken is as simple as mixing up the sauce, browning the chicken and then adding the sauce to the skillet. It couldn't be easier! Watch the video!

The best, crispy air fryer orange chicken recipe with the perfect aromatic sauce. A healthier alternative to classic orange chicken.

Air Fryer Orange Chicken

750 g (1lb) skinless boneless chicken thighs

tsp minced ginger

tbsp orange zest

garlic (crushed/minced)

Cut the chicken into bite-size pieces and add to a medium bowl.

Add the soy sauce, egg white, ginger and garlic and mix well. Allow to marinate for at least 10 minutes or up to 2 hours in the fridge.

Combine the cornstarch and a pinch of salt in another bowl then coat the chicken in the cornstarch mixture.

Grease the basket of an air fryer then add the chicken in a single layer. Spray with oil spray.

Air fry the chicken for 15 minutes at 200°C/400°F until crisp and golden, flipping over halfway through cooking.

To make the sauce, whisk together all the orange sauce ingredients then transfer to a large frying pan set over medium heat.

Cook until the sauce is thick and glossy then add the crisp chicken and stir fry for a minute or two until the chicken is coated in the sauce.

Serve with your side dishes of choice.

These spicy orange chicken wings are the appetizer version of orange chicken, perfectly sweet and savory with a bit of kick!

Spicy Orange Chicken Wings

organic chicken drumettes (or wings)

garlic, pressed through garlic press

Sesame seeds,

Scallions,

honey

Begin by gathering and prepping all of your chicken wings ingredients according to the ingredient list above to have ready and organized for use.

Place the drumettes (and wings, if using) into a large bowl, and toss together thoroughly with the soy sauce, the garlic, and the ginger. Marinate for at least 2 hours, or for best flavor results, overnight.

While the chicken marinates, gather and prep all of your spicy orange glaze ingredients according to the ingredient list above to have ready and organized for use.

To prepare the sauce, add all ingredients into a small saucepan and whisk to completely blend and to dissolve the cornstarch.

Place over medium heat and bring to the simmer, whisking occasionally, until glossy and thickened. Remove from heat and allow to slightly cool before tossing the wings in the sauce.

To bake the chicken wings, preheat the oven to 450° and line a baking sheet with foil, and top with a rack if you have one. Place the chicken pieces evenly onto the rack with some space between them (if you don't have a rack, place directly onto the foil in a single layer), and bake on the center/lower rack of the oven for 28 minutes.

After 28 minutes, turn the broiler on high, and broil for 2 minutes until crispy, and charred golden-brown.

To finish, toss the wings in the spicy orange chicken sauce to coat, place onto a serving platter, then sprinkle over some sesame seeds and scallions, and serve while hot.

This crispy golden chicken that&#039;s tossed in a sticky orange sauce packs in as much flavor as possible in every single bite! Homemade orange chicken comes together quickly on the stovetop with flavorful ingredients.

chicken breasts

eggs

vegetable oil

orange juice (freshly squeezed or bottled)

Tablespoon minced garlic

ginger (jarred

Tablespoon rice wine vinegar

Chop chicken into chunks.

Create a dipping station, 1 cup flour on a plate, whisked eggs in a dish, 1 cup flour on a plate.

Dredge chicken pieces in flour, dip in whisked egg, then dredge in flour again. Place chicken on wire rack.

Repeat for all chicken pieces.

Heat vegetable oil in a heavy bottomed skillet over medium-high heat until shimmering.

Add chicken pieces to the hot oil, being careful not to crowd, and cook about 2 minutes, then turn and cook a few minutes more. The finished chicken will be golden brown.

Remove chicken to paper towels.

To a clean skillet or wok, add all sauce ingredients except the cornstarch. Whisk together and cook over medium heat until bubbling.

Meanwhile, whisk enough water into the cornstarch to make a slurry (about 1/2 cup). When well combined, pour slowly into sauce mixture, whisking continuously. Allow to thicken then add cooked chicken in. Gently stir, you don’t want to tear off the coating.

Learn how to make Orange Chicken from a 2x James Beard Award Winning Chinese Chef with 50+ years of experience

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