Panda Express Recipe
Make Panda Express Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Orange Chicken
Orange Sauce
Fried Rice
Method
Orange Chicken
- 1
Prep chicken
Cut chicken thighs into 1 to 1.25-inch bite-size pieces. In a bowl combine 2 tbs soy sauce and 1 tbs rice vinegar, add chicken and toss to coat. Let marinate 10–15 minutes at room temperature.
- 2
Make batter
In a shallow bowl whisk together 1 egg, 1 cup cornstarch, 1/4 cup flour, 1/2 tsp baking powder and 1/2 tsp salt until a thick, slightly lumpy batter forms. Add a tablespoon of water if too stiff — batter should cling to chicken.
- 3
Coat and fry
Heat 3 to 4 cups vegetable oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). Working in batches, dip marinated chicken pieces into the batter, allowing excess to drip off, then carefully add to hot oil. Fry batches 4–6 minutes until golden brown and cooked through (internal temp 165°F / 74°C). Remove to a wire rack or paper towel-lined plate to drain. Keep warm in a 200°F oven if needed.
- 4
Make slurry
Whisk 1 tsp cornstarch with 1 tsp cold water in a small bowl until smooth; set aside.
- 5
Toss with sauce
When sauce (see Orange Sauce section) is bubbling and reduced, stir in the cornstarch slurry and simmer 30–60 seconds until sauce thickens and becomes glossy. Add fried chicken to the skillet and toss to coat, cooking 1–2 minutes to marry flavors. Remove from heat and sprinkle with extra orange zest if desired.
Orange Sauce
- 6
Combine ingredients
In a small saucepan combine 1/2 cup fresh orange juice, 1/2 cup water, 1/2 cup granulated sugar, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp hoisin, 1 tsp grated ginger, 2 cloves minced garlic and 1 tsp orange zest. Add 1/4 tsp red pepper flakes if you want heat.
- 7
Simmer
Bring the mixture to a simmer over medium heat, stirring to dissolve sugar. Reduce heat to medium-low and simmer 5–7 minutes until slightly reduced and fragrant.
- 8
Finish sauce
Just before the sauce finishes, whisk in the reserved cornstarch slurry from the Orange Chicken section and simmer 30–60 seconds until glossy and thick enough to coat the back of a spoon. Keep warm until ready to toss with fried chicken.
Fried Rice
- 9
Prep wok or pan
Heat a large skillet or wok over medium-high heat until hot. Add 2 tbs vegetable oil and swirl to coat.
- 10
- 11
- 12
Fry rice
Add 3 cups cold, day-old jasmine rice to the pan, breaking up clumps. Stir-fry 3–4 minutes until grains are heated through and starting to brown lightly.
- 13
Season and finish
Return the scrambled eggs to the pan. Add 2 tbs soy sauce, 1 tsp sesame oil, 1/4 tsp salt and 1/8 tsp white pepper. Toss to combine and taste, adjusting seasoning as needed. Stir in sliced green onions and remove from heat.
