Panda Express Orange Chicken
Reverse-engineered from Panda Express's official ingredient list, former employee accounts, and training materials. This recipe uses the same three-layer batter system (dried egg powder marinade, dual-starch dry dredge, flour-dominant wet batter), the Basic Sauce that serves as the foundation for every Panda Express sauce, and a double fry with a freeze in between that keeps the crust crispy in a sauce that's almost half vinegar. The key discovery: orange extract, not juice, in the "contains less than two percent" section of the label.
Servings 2 servings
Calories 620kcal
Equipment
- 1 14-inch Mandarin Wok for stir-frying
- 1 Made-In Carbon Steel Wok for deep-frying
- 1 Made-In Sauicer (saucepan) for the basic sauce
- 1 Whisk
- 1 Deli Containers for sauce storage
- 1 Fine Mesh Strainer for skimming fry oil
Ingredients
Aromatic Infusions
- 1 tbsp garlic minced
- 2 tsp ginger grated
- 1 tsp vegetable oil
- 1 tsp water
- 1/4 cup crushed red pepper flakes
- 2 tbsp water
- 2 tbsp vegetable oil
The Basic Sauce
- 2 tbsp soy sauce Chinese light soy sauce
- 2 tbsp granulated sugar
- 2 tbsp dark corn syrup
- 2 1/4 tsp table salt
- 3/4 tsp MSG
- 1/8 tsp white pepper
- 2 tbsp water
- 1/16 tsp xanthan gum a small pinch
The #2 Sauce Mix
- 4 1/2 tbsp granulated sugar
- 4 1/2 tbsp distilled white vinegar not rice vinegar
- 1 1/2 tbsp Basic Sauce from above
- 1 1/2 tbsp water
- 1/8 tsp citric acid
- 2 1/4 tsp cornstarch
- 1/16 tsp xanthan gum a small pinch
- 1/4 tsp McCormick Pure Orange Extract
The Marinade
- 1 lb boneless skinless chicken thighs cut into 1-inch pieces
- 1 tbsp dried whole egg powder
- 1/2 tsp table salt
- 1/4 tsp white pepper
- 1 tbsp cornstarch
- 1 tsp vegetable oil
The Starch Coating (Dry Dredge)
- 1/3 cup cornstarch
- 1/3 cup potato starch
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp white pepper
The Wet Batter
- 1 cup all-purpose flour
- 2/3 cup cornstarch
- 1/2 cup potato starch
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp white pepper
- 1/2 tsp baking powder
- 1/2 tsp table salt
- 3 tbsp dried whole egg powder
- 1 1/3 cups ice water
For Frying
- vegetable oil enough to deep fry
The Wok (per batch)
- 1-2 tsp vegetable oil
- 1 tsp ginger garlic infusion from above
- 1/4 tsp chili flakes in oil from above
- 1 tsp Shaoxing cooking wine
- 3/4 cup #2 Sauce Mix stir well before pouring
- 1/4 tsp toasted sesame oil
Instructions
Make the Aromatic Infusions
- Whisk together the grated ginger, minced garlic, vegetable oil, and water for the ginger garlic infusion. The water pulls the aromatics out of the ginger and prevents the garlic from scorching in the wok later. Set aside for at least 15 minutes. You'll use 1 tsp for this recipe.
- Stir the water into the crushed red pepper flakes until evenly wet. Heat the vegetable oil to 275°F and slowly pour it over the wet chili flakes. It will foam up. The water absorbs the initial heat while the oil extracts color and aroma instead of burning the chilis. You'll use 1/4 tsp for this recipe.
Make the Basic Sauce
- Combine soy sauce, sugar, dark corn syrup, salt, MSG, white pepper, and water in a small saucepan. Warm over medium heat just until the sugar and MSG dissolve. Do not boil.
- Remove from heat and whisk in the xanthan gum while the sauce is still warm. Transfer to a jar and cool to room temperature. You'll use 1 1/2 tablespoons for the #2 Sauce. Refrigerate the rest for up to 2 months.
Make the #2 Sauce Mix
- Combine sugar, distilled white vinegar, Basic Sauce, water, and citric acid in a bowl. Stir until sugar and citric acid dissolve.
- Whisk in the cornstarch and xanthan gum until completely dissolved. Then stir in the orange extract. The sauce is ready to pour. Stir well before using because the cornstarch settles to the bottom.
Marinate the Chicken
- Toss the chicken thigh pieces with dried egg powder, salt, white pepper, cornstarch, and vegetable oil until evenly coated. Transfer to a zip-lock bag and massage the marinade into the chicken through the bag. Refrigerate for at least 30 minutes, up to 4 hours.
Dredge and First Fry
- Heat fry oil to 350°F before you begin dredging. Whisk together the dry dredge ingredients (cornstarch, potato starch, onion powder, garlic powder, white pepper) in a large bowl.
- Whisk together all wet batter ingredients in a separate bowl. Keep the batter over an ice bath between batches. The batter must stay between 35-41°F.
- Working a few pieces at a time, press marinated chicken firmly into the dry dredge. Shake off excess. Dip into the cold wet batter, let excess drip off, and place directly into the 350°F oil.
- Fry in batches for 2-3 minutes until the crust sets. Do not crowd the pot. The chicken is not fully cooked at this stage. Drain on a wire rack. Skim debris from the oil between batches.
Freeze
- Cool par-fried chicken to room temperature. Transfer to a baking sheet in a single layer and freeze for at least 6 hours. Overnight is optimal. Ice crystals form in the crust and evaporate during the second fry, leaving air pockets that make the crust crunchier.
Second Fry and Wok Assembly
- Reheat oil to 350°F. Fry half the frozen chicken (do not thaw) for about 7 minutes until deep golden brown and internal temperature reaches 165°F. Drain on a wire rack.
- Heat a clean wok over medium-high heat until lightly smoking. Add vegetable oil and swirl to coat. Add the ginger garlic infusion and chili flakes in oil. Stir for 10-20 seconds. The chili is for aroma and color, not heat.
- Add Shaoxing cooking wine. Stir the #2 Sauce Mix well before pouring (the cornstarch settles), then pour in all 3/4 cup. Stir until the sauce reaches a rapid bubble and thickens. Look for tiny bubbles across the entire surface. That's the sugar caramelizing. Do not add the chicken until the sauce is at the right viscosity.
- Add the double-fried chicken and toss to coat for 30-45 seconds until every piece is glazed. Drizzle toasted sesame oil around the rim, toss once more, and serve immediately over rice.
Video
Notes
Eat Immediately. This dish has about a 30-minute window before the crust starts to soften. At the store, Panda Express remakes it every 45 minutes. Serve the moment it comes out of the wok.
About the Basic Sauce. This is the foundation for every Panda Express sauce. You only need 1.5 tablespoons for one batch of orange chicken. Store the rest in a jar in the fridge for up to two months and use it as the base for Kung Pao Chicken, Beef & Broccoli, or any other PE sauce.
Why Orange Extract, Not Orange Juice? The official ingredient list and Panda's head of product development confirm it: orange extract, not juice. The "orange" in orange chicken is barely there. A quarter teaspoon of McCormick Pure Orange Extract is all you need.
Why Dried Egg Powder? Fresh eggs add too much moisture to the marinade. Dried egg powder bonds to the chicken surface without the extra liquid, creating a tacky layer the dry dredge grabs onto. It also enhances chicken flavor. Available in the baking aisle (Judee's or Bob's Red Mill) or on Amazon.
Why Distilled White Vinegar? Do not substitute rice vinegar, apple cider vinegar, or wine vinegar. Distilled white vinegar has a cleaner acidity that doesn't compete with the orange extract. Note for international viewers: European white vinegar is typically 20% acidity vs. American 5%. Adjust quantity accordingly.
Do Not Skip the Freeze. The freeze step is what keeps the crust from going soggy in the sauce. Ice crystals form in the coating, evaporate on the second fry, and leave air pockets behind. This produces a lighter, crunchier crust than a standard double fry.
Batch Cooking. The chicken prep yields enough for two meals. After the first fry, freeze everything. When you're ready for the second batch, make a fresh #2 Sauce Mix and skip straight to the second fry. Frozen chicken keeps for up to 2 months.
Why Xanthan Gum in Both Sauces? In the Basic Sauce, xanthan gum keeps the sugar and corn syrup from separating during storage. In the #2 Sauce, it compensates for the vinegar breaking down the cornstarch. Both amounts are tiny (1/16 tsp each).
Nutrition
Calories: 620kcal