Orange chicken recipe inspired from the chain Panda Express. Crispy sauce coated orange chicken recipe. Asian Chinese inspired orange chicken recipe. Serve with rice or fried rice . Copycat Recipe. With step by step pictures.
We used to live in Del Mar, San Diego and just next to our apartment complex was a small little mall and they had Panda Express. It was my number one place for my fast food craving once a month. Sometimes twice. We all loved Panda Express and settled for orange chicken and rice. The sweet, tangy, spicy, crispy orange chicken was divine. I tried a lot of recipes and I am so happy to have finally found this recipe after a lot of tweaking that’s so good. Its really easy to make and I am sure you will love it.
For the Copycat Panda Express Orange Chicken marinade Take a bowl and add in the egg white, a tablespoon of dark soy sauce, a tablespoon of rice vinegar, a tablespoon of sugar and 1/2 teaspoon of salt. Whisk well. Add in the boneless diced chicken pieces and mix well to coat. Top the mixture with 1/4 cup of all purpose flour (maida), 1 tablespoon of corn starch, 1/4 teaspoon baking powder.
Note: Keep the chicken pieces small so it cooks even and crisps quickly. The marinade penetrates well if the pieces are small.
Combine well to coat the chicken pieces. Marinate the chicken for at-least 30 minutes to an hour. The egg whites and vinegar makes the chicken juicy and moist.
Deep Fry Heat oil in a pan until hot. Slide the marinated chicken pieces one by one in oil. If the pieces stick to the bottom, gently loosen with a fork to release. Do not crowd the pan. The pieces will stick together if crowded. Fry till golden and crisp. It will take about couple of minutes. Remove the pieces once they are golden and drain it on paper towels. Repeat until all the chicken pieces are fried.
For the Copycat Panda Express Orange Chicken Sauce Take a bowl and add in a tablespoon of minced garlic, a tablespoon minced ginger, a teaspoon of red chilli flakes, 1/2 cup orange juice, a tablespoon dark soy sauce, a tablespoon rice vinegar, a tablespoon sugar, 2.5 tablespoon tomato ketchup, 1/4 teaspoon salt. Whisk well to form a sauce. Take a wide pan and bring it to heat. Add in the sauce and let it simmer for five minutes till syrupy.
Add in the fried chicken pieces. Gently toss to coat for a minute. Add in the finely chopped spring onions and toss for one last time.
Tasty Panda Express Style Orange Chicken is ready. Get ready to eat. We made some serious copycat orange chicken. Serve with rice or fried rice.
For the marinade
- 1 egg white
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 cup all purpose flour (maida)
- 1 tablespoon corn starch
- 1/4 teaspoon baking powder
- 500 grams chicken, boneless, diced
For the Sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon red chilli flakes
- 1/2 cup orange juice
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 2.5 tablespoon tomato ketchup
- 1/4 teaspoon salt
- 4 spring onions, chopped fine
Other Ingredients
- 500 ml sunflower oil / vegetable oil to deep fry
For the marinade
- Take a bowl and add in the egg white, dark soy sauce, rice vinegar, sugar and salt. Whisk well. Add in the boneless diced chicken pieces and mix well to coat. Top the mixture with all purpose flour (maida), corn starch and baking powder. Combine well to coat the chicken pieces. Marinate the chicken for atleast 30 minutes to an hour.
Deep Fry
- Heat oil in a pan until hot. Slide the marinated chicken pieces one by one in oil. Fry till golden and crisp. Remove the pieces once they are golden and drain it on paper towels.
For the Panda Express Orange Chicken Sauce
- Take a bowl and add in the minced garlic, minced ginger, red chilli flakes, orange juice, dark soy sauce, rice vinegar, sugar, tomato ketchup and salt. Whisk well to form a sauce.
- Take a wide pan and bring it to heat. Add in the sauce and let it simmer for five minutes till syrupy.
- Add in the fried chicken pieces. Gently toss to coat for a minute. Add in the finely chopped spring onions and toss for one last time.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: Asian
For the marinade
- 1 egg white
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 cup all purpose flour (maida)
- 1 tablespoon corn starch
- 1/4 teaspoon baking powder
- 500 grams chicken, boneless, diced
For the Sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon red chilli flakes
- 1/2 cup orange juice
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 2.5 tablespoon tomato ketchup
- 1/4 teaspoon salt
- 4 spring onions, chopped fine
Other Ingredients
- 500 ml sunflower oil / vegetable oil to deep fry
For the marinade
- Take a bowl and add in the egg white, dark soy sauce, rice vinegar, sugar and salt. Whisk well. Add in the boneless diced chicken pieces and mix well to coat. Top the mixture with all purpose flour (maida), corn starch and baking powder. Combine well to coat the chicken pieces. Marinate the chicken for atleast 30 minutes to an hour.
Deep Fry
- Heat oil in a pan until hot. Slide the marinated chicken pieces one by one in oil. Fry till golden and crisp. Remove the pieces once they are golden and drain it on paper towels.
For the Panda Express Orange Chicken Sauce
- Take a bowl and add in the minced garlic, minced ginger, red chilli flakes, orange juice, dark soy sauce, rice vinegar, sugar, tomato ketchup and salt. Whisk well to form a sauce.
- Take a wide pan and bring it to heat. Add in the sauce and let it simmer for five minutes till syrupy.
- Add in the fried chicken pieces. Gently toss to coat for a minute. Add in the finely chopped spring onions and toss for one last time.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: Asian
Find it online : https://www.kannammacooks.com/orange-chicken-panda-express-style-orange-chicken-recipe/
How to make Mysore Rasam. Rasam preparation with tomatoes, dal and coconut. Using home made rasam podi / powder.
Mysore rasam is a very popular recipe in the Tamil brahmin households. Its also called as araithu vitta rasam as coconut is ground and added. I will be using home made rasam powder / saaru podi / rasam podi for this recipe. The saaru podi is made with byadagi chillies. Byadagi chillies are native Karnataka chillies that are very bright red in colour but not very spicy. It has a unique flavour and that’s important for the rasam. Its also sold as Mangalorean chillies.
Boil the toor dal with a cup of water in a pressure cooker for 10 minutes. Remove from heat and set aside to cool. Once the pressure is released, open the cooker and mash with the back of a cup. Set aside.
Soak the tamarind in 3/4 cup of water for 20 minutes. Extract the pulp of the tamarind and discard the seeds and the fibre. Set aside the tamarind pulp / juice.
Heat coconut oil in a pan and add in the mustard seeds. Let the mustard seeds splutter. Add in the curry leaves. Add in the saaru podi / rasam powder. Fry for 2-3 seconds. Do not fry for long. The spices will get burnt if fried.
Grind a tomato in a mixie and add it to the pan. Fry for 2-3 minutes till the tomatoes are completely cooked.
Add in the tamarind extract and the cooked dal along with the water used for cooking the dal.
Add in the salt and jaggery. Let it simmer for a couple of minutes.
Grind two tablespoon of coconut with half cup of water to a smooth paste. Add it to the pan. Simmer for two minutes. Do not simmer for long after adding coconut paste.
Add in the chopped coriander leaves and remove from heat.
I like to serve the rasam with Potato Kara Kari or Cheppankizhangu Fry.
- 1 teaspoon coconut oil
- 1/4 teaspoon mustard seeds
- 1 sprig curry leaves
- 1 heaped teaspoon saaru podi
- 1 ripe tomato
- 3/4 teaspoon salt
- 1 teaspoon jaggery
- 2 tablespoon fresh grated coconut
- 3 sprigs coriander leaves, chopped
- 3 tablespoon toor dal
- Half a gooseberry size tamarind
- Boil the toor dal with a cup of water in a pressure cooker for 10 minutes. Remove from heat and set aside to cool. Once the pressure is released, open the cooker and mash with the back of a cup. Set aside.
- Soak the tamarind in 3/4 cup of water for 20 minutes. Extract the pulp of the tamarind and discard the seeds and the fibre. Set aside the tamarind pulp / juice.
- Heat coconut oil in a pan and add in the mustard seeds. Let the mustard seeds splutter. Add in the curry leaves. Add in the saaru podi / rasam powder. Fry for 2-3 seconds.
- Grind a tomato in a mixie and add it to the pan. Fry for 2-3 minutes till the tomatoes are completely cooked.
- Add in the tamarind extract and the cooked dal along with the water used for cooking the dal.
- Add in the salt and jaggery. Let it simmer for a couple of minutes.
- Grind two tablespoon of coconut with half cup of water to a smooth paste. Add it to the pan. Simmer for two minutes.
- Add in the chopped coriander leaves and remove from heat.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Rasam / Broth
- Cuisine: South Indian
