Try our mouth-watering recipe for Orange Chicken… I mean Sugar Chicken. Well, we’ve taken the hint and decided to make our own version of Panda Express’ famed Orange Chicken. Little known fact, Orange Chicken was invented by Panda E’s very own executive chef, Andy Kao, way back in 1987. No offense to Chef Kao, but we tried our best to bring this classic into the 21st century.

Ingredients

Basic Tempura Chicken Ingredients: 

• ¾ Cup cornstarch 

• 1 ½ Cup all-purpose flour 

• 1 egg

• 1 Cup + 2 Tbsp water 

• ¼ Cup vodka 

• 2 tsp salt

• 1 ½ lb boneless and skinless chicken thighs, cut into bite-size pieces

• 72 oz peanut oil 

Basic Orange Sauce Ingredients:

• 1 Tbsp vegetable oil

• 2 cloves garlic, minced

• 1 Tbsp. ginger, grated

• ¼ tsp red pepper flakes

• ¼ Cup white sugar

• ¼ Cup brown sugar, packed 

• ¼ Cup store-bought orange juice 

• ¼ Cup white vinegar 

• 2 Tbsp soy sauce 

• 1.5 tsp sesame oil  

• 2 Tbsp cornstarch 

• 2 Tbsp water

• 1 tsp sesame oil 

• Fried chicken 

• White rice

Oleo Saccharum Ingredients:

• 6 oranges

• 1 cup sugar

Improved Orange Sauce Ingredients:

• 1 tsp ginger 

• 2 garlic cloves, minced

• ⅓ Cup oleo saccharum liquid

• 2 Tbsp brown sugar, packed 

• ½ tsp MSG

• ¼ Cup rice wine vinegar

• 1 Tbsp Chinese cooking wine 

• ¼ Cup soy sauce 

• 2 Tbsp Shaoxing wine

• 1 Tbsp reserved orange peel, finely sliced 

• ¼ Cup freshly squeezed orange juice

• 1 small bird’s eye chili, seeds removed + finely sliced

Improved Sugar Chicken Ingredients: 

• 1.5 lb chicken breasts, cut into bite-size pieces 

• 2 eggs

• 1 Tbsp rice wine vinegar

• 1 Tbsp Shaoxing wine

• 72 oz peanut oil

• 1 Cup rice flour 

• 2 tsp kosher salt

• ½ tsp baking powder 

• ¼ tsp MSG

• ½ tsp white pepper

• 2 Tbsp cornstarch 

• 2 Tbsp water

• Reserved orange sauce 

• 1 tsp sesame oil

• To garnish: green onions, thinly sliced 

• White rice

Method

Basic Sugar Chicken: Serves: 2-4

Recipe Adapted from: Tasty

Basic Tempura Chicken Method:

1. Combine cornstarch, flour, egg, water, vodka, and salt in a large bowl. Whisk to combine.

2. Transfer the chicken to the batter, fold to thoroughly coat the chicken.

3. Cover and allow the chicken to rest for 20-30 minutes.

4. Meanwhile, in a large high-sided skillet, heat the peanut oil to 350 °F. 

5. Working in batches, add the chicken to the fry oil and cook for 5-7 minutes or until the chicken has reached an internal temperature of 175 °F. 

6. Transfer the fried chicken to a rimmed baking sheet lined with paper towels and repeat with the remaining chicken.

7. Reserve until ready to use.

Orange Sauce Method:

1. Add vegetable oil to a large skillet and heat over medium heat. 

2. Add the garlic cloves, ginger, and red pepper flakes. Cook for 30 seconds - 1 minute or until fragrant. 

3. Add the sugar, brown sugar, orange juice, white vinegar, rice wine vinegar, and soy sauce.

4. Stir to dissolve the sugar and cook over medium-high heat until boiling. 

5. Meanwhile, combine the cornstarch and water in a small bowl to form a slurry. 

6. Once boiling, add the slurry and cook the sauce while stirring constantly until thickened. 

7. Finish the sauce with a drizzle of the sesame oil and whisk to combine.

8. Turn the heat to low and add the chicken. Toss or fold to combine and serve over rice.

Improved Sugar Chicken: Serves: 2-4

Oleo Saccharum Method:

1. Using a paring knife, cut off the rind of the orange into large strips. Try to avoid cutting off the white pith of the fruit, you only want the zest.

2. Combine the orange peels with the sugar in a bowl. Crush or mash the peels with a muddler or potato masher.

3. Cover the bowl or transfer the mixture to a sealable container, and let sit at room temperature overnight or up to 24 hours. 

4. Strain the mixture and reserve the liquid. Use immediately or store in the refrigerator until ready to use (up to 4 days).

Improved Orange Sauce Method:

1. Add vegetable oil to a large skillet and heat over medium heat. 

2. Add the ginger and garlic cloves. Cook for 30 seconds - 1 minute or until fragrant. 

3. Combine oleo Saccharum, brown sugar, MSG, rice wine vinegar, Chinese cooking wine, soy sauce, Shaoxing wine, orange peels, and orange juice. Stir to dissolve the sugar and cook over medium-high heat until boiling. 

4. Turn off the heat, add the sliced chilis, and cover the pan. Reserve until ready to use.

Improved Sugar Chicken Method

1. Combine the chicken with the eggs, rice wine vinegar, and Shaoxing wine in a medium bowl. Let marinate at room temperature for 20-30 minutes.

2. Meanwhile, start heating the peanut oil, in a large high-sided skillet, to 350 °F. 

3. In a small baking sheet or pie pan, combine rice flour, salt, baking powder, MSG, and white pepper.

4. Transfer the pieces of chicken to the dry dredge and toss to combine.

5. Working in batches, add the chicken to the oil and fry for 5-7 minutes or until the internal temperature reached 175°F. Transfer the chicken to a large rimmed baking sheet lined with paper towels. Repeat with the remaining chicken. 

6. Combine the cornstarch and water in a small bowl. 

7. Bring the reserved orange sauce back to a boil and add the cornstarch slurry. Cook until the sauce begins to thicken.

8. Finish the sauce with a drizzle of sesame oil and stir to combine.

9. Add the chicken and toss to combine.

10. Garnish with sliced green onions and serve with white rice.