This orange chicken is a kosher at home recipe for Panda Express's orange chicken. Orange chicken is crispy chicken in a sweet and tangy orange sauce.
I feel a little funny calling this recipe "chinese orange chicken" because it is a really Chinese-American dish.
In fact, this version of orange chicken is almost unknown in China. Like sesame chicken, orange chicken is actually a variation of General Tso's chicken.
Traditional Chinese orange chicken is made with sliced fresh chicken, not the battered and fried like in American "Chinese" restaurants. Also, it is flavored with dried orange or tangerine peel.
This version of orange chicken is claimed to have been developed in a Panda Express in 1987.
Supposedly, Chef Andy Kao was working on developing a new recipe when customers came in, smelled the dish, and ordered it right away.
Serve with white rice or fried rice.
Jump to:
- should i use dark meat or white meat?
- How to Dredge Chicken
- What Temperature should the oil be heated to?
- Gluten Free Option
- Is kosher chicken better than regular chicken?
- Should you wash chicken?
- How can I clean my chicken without washing it?
- What's the best way to defrost chicken?
- Can you refreeze raw chicken?
- Should you brine the chicken first?
- Should chicken rest after cooking?
- SNAFU
- How to store
- How to freeze
- How to reheat
- Other recipes you may like:
- Kosher Orange Chicken
should i use dark meat or white meat?
Most people have a preference between eating white meat or dark meat. They both certainly have their benefits and detriments in this recipe.
White meat has the benefit of being lean, more readily available as boneless and skinless, and it cooks quickly.
Dark meat is juicier and does not dry out as quickly, making it a safer choice.
At the end of the day, you can use either white or dark meat for this recipe. The choice is yours. I often just choose based on what I have on hand.
How to Dredge Chicken
Dredging the chicken is what it's called when you coat the chicken. There are a few good ways to do this.
Double Handed
Use one hand to dip the chicken in the egg and the other to roll it in flour.
By using both hands, you avoid getting thick layers of batter on your fingers which will pull off the flour from the chicken, leaving balled spots.
If you start to notice one of your hands getting a little tick with flour, press your hands together and rub it over the flour bowl.
The little bits of flour that fall off into the bowl add texture to the chicken.
Bag Technique
Place the flour in a bag. For the first layer, you can throw in a bunch of pieces together.
Then, shake them off, and dip each piece in egg one by one.
Next, let the excess egg drip off and then re-coat with flour one at a time in the bag.
Shake off any excess flour and fry.
Container Technique
Place half the flour at the bottom of a container. Add the chicken and cover with the remaining flour.
Cover with a lid and shake for a minute. Each piece should come out well coated.
What Temperature should the oil be heated to?
When frying chicken, the temperature of the oil is important. If it's too cold, the chicken will be oily. On the other hand, if the oil is too hot, the crust will fall off.
When using a cooking thermometer, the oil should be about 350°F or 175°C to 375°F or 190°C degrees.
If you don't have a thermometer: when the oil seems hot, drop a little flour into the oil. If the flour sizzles and floats on the top, it's hot enough.
To make sure it's not too hot, keep it around medium-low and adjust as needed.
Gluten Free Option
For a gluten-free alternative, use cornstarch or potato starch instead of flour. They both fry very nicely.
Is kosher chicken better than regular chicken?
Kosher animals are kept in better conditions than non-kosher animals due to strict kosher health requirements of the animals.
Also, the salting process used as part of the process of making meat kosher is similar to dry brining, and therefore the meat may be juicer.
While I've only eaten kosher meat so I cannot compare, I've been told by non-Jews who do not keep kosher that they've noticed that kosher chicken is of superior quality to cook with.
Should you wash chicken?
According to the USDA, you should not wash meat or poultry, since water can splash bacteria up to 3 feet surrounding your sink.
A study done by Drexel University shows that it is best to move meat and poultry directly from package to pan. The heat from cooking will get rid of any bacteria that may be present.
Always wash your hands with soap and water after handling raw chicken.
How can I clean my chicken without washing it?
If you want to clean your chicken without washing it, wipe it down with a wet paper towel.
Just make sure the paper towel doesn't touch anything else and toss the paper towel right away.
What's the best way to defrost chicken?
The two best options are in the fridge and in cold water.
How to defrost in the Fridge
Defrosting chicken in the fridge is the most highly recommended.
To do this, place the frozen chicken in a pan and let it thaw. Oftentimes, when chicken thaws, it releases liquids that can leak onto your fridge, so the pan is really helpful.
Chicken typically takes a full day to thaw. Once thawed, it can remain in the refrigerator for a day or two before cooking.
How to defrost using cold water
A whole 3- to 4-pound chicken or a package of chicken parts should take about two to three hours to thaw.
Submerge your sealed chicken in a pot or bowl full of cold water. Change out the water every 30 minutes or so.
Do not use hot water because it can start cooking your chicken.
Once thawed, cook the chicken immediately.
Can you refreeze raw chicken?
Yes, but you do lose quality when refreezing previously defrosted meat.
Thawing can cause meat to lose moisture, which can also lead to some loss in quality and flavor. To compensate for this, marinate the chicken to add more flavor and juiciness.
Should you brine the chicken first?
Brining actually doesn't do much to improve poultry. In fact, it can make it soggy rather than juicy, with watered-down flavor.
Aromatic brines don't add much flavor either. This is because salt penetrates the meat much more readily than most of the larger flavor compounds in herbs and other aromatics.
Dry brining
A dry brine, on the other hand, helps the chicken retain more of its natural moisture without adding any excess liquid.
Initially, the salt draws moisture out, then it dissolves in this liquid, creating a concentrated brine, which eventually gets reabsorbed. This leads to more intensely flavored results.
An added benefit is that it also requires less space and mess than a water brine. Not to mention the fact that it allows for crispier skin.
How do you dry brine chicken?
Begin by patting the chicken with paper towels. This will help the salt adhere to the chicken.
Grab pinches of kosher salt and sprinkle it over the chicken until the chicken is generously salted and evenly coated.
Place the dry-brined chicken on a rack or a plate and refrigerate it. Refrigerate chicken pieces for at least 1 hour, skinless pieces for 30 minutes to 1 hour or up to about 12 hours, and a whole chicken for 8-24 hours.
Once the waiting period is up, there is no need to rinse off the chicken. Just cook it as usual.
Should chicken rest after cooking?
Letting chicken rest for 5 to 10 minutes before cutting allows the juices to redistribute and gives the meat time to firm up.
SNAFU
The first time I made this recipe the batter came out much too thick. I thought of cutting down the flour by half a cup. Instead, I decided to add a tablespoon of water at a time until I reached the right consistency.
How to store
Place cooled chicken in an airtight container or wrap in heavy-duty aluminum foil or plastic wrap. Store in the fridge for up to 4 days.
How to freeze
Freeze leftovers within 3 to 4 days. Place cooled chicken in an airtight container or resealable freezer bag.
Freeze for 4 to 6 months. After that, it is still safe to eat, but the quality begins to degrade.
How to reheat
Preheat your oven to 350°F (175°C) and heat until the chicken is warmed through.
The exact time will depend on the size and type of chicken, but smaller pieces typically take about 10 to 15 minutes, while larger pieces may take longer.
Other recipes you may like:
Kosher Orange Chicken
This orange chicken is a Panda Express copycat with crispy chicken in a sweet and tangy orange sauce.
Ingredients
Chicken
- 1 ½ cups all-purpose flour (190 grams)
- ½ cup cornstarch (65 grams)
- ½ tablespoon salt
- 1 egg
- ⅔ cup water (155 milliliters)
- 1 tablespoons oil
- 1 lb boneless, skinless chicken thighs (455 grams), cut into 1-inch cubes (2.5 centimeters)
- 3 cups oil, for frying (700 milliliters)
ORANGE SAUCE
- ½ tablespoon oil
- pinch chili flake
- ½ tablespoon garlic, minced
- ¼ teaspoon ginger, minced
- 2 tablespoons white sugar
- 2 tablespoons brown sugar
- 2 tablespoons orange juice
- 2 tablespoons distilled white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 tablespoon cornstarch
- ½ teaspoon sesame oil, optional
Instructions
- Whisk together salt, cornstarch, and flour in a medium size mixing bowl.
- Add the egg, water, and oil until it reaches the consistency of pancake batter. If for some reason it comes out too thick, add a little water at a time until it reaches the right consistency.
- Add the chicken to the batter. Refrigerate at least 30 minutes.
- Heat oil to 350˚F or 175˚C. If you don’t have a thermometer, drop a little batter into the pan and see if it fries. If it does, the oil is hot enough.
- Gently add the chicken, making sure not to crowd the pan. Fry until lightly golden brown.
- Remove the chicken and place on a paper towel lined plate.
Sauce
- Heat oil in a heavy bottomed pot over medium-high heat. Once the oil begins to shimmer, add chili flakes, ginger, and garlic. Cook for 30 seconds, stirring constantly.
- Add orange juice, vinegar, soy sauce, sugar, and brown sugar. Stir to combine.
- Combine cornstarch and water to make a slurry.
- Continue to cook until the sauce has a syrup consistency.
- Add in the fried chicken and stir until completely coated in the sauce. Top with sesame oil, if desired.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 548Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 185mgSodium: 1237mgCarbohydrates: 65gFiber: 2gSugar: 12gProtein: 34g
Made this for the fam last week. They loved it. The only change I made is I doubled the sauce because we like our sauce!
I'm glad to hear that you're family enjoyed the orange chicken so much 🙂