Copycat Panda Express Orange Chicken

The pressure builds and you start counting down minutes until you eat. You spot that float valve rise and you know it ain’t far now. The kitchen smells kinda sweet with a hint of zest, teasing you to stick around just a little longer.

You notice how your stress from the day kinda melts away while the pressure cooker does its thing. You got the broth depth just right and you’re waiting for that natural release to make the moment perfect. Quick release feels tempting but you hold back, knowing it’s worth it.

Every tick of the timer feels like forever but you keep reminding yourself it’s gonna be so good. You feel the crispy crunch in your mind already. The wait is real but when it’s done, it’s gonna be worth that little bit of patience.

The Real Reasons You Will Love This Method

• You get crispy chicken without standing by frying forever.
• The sauce soaks in just right thanks to the pressure building up inside.
• Natural release helps keep that juicy tenderness in each bite.
• You don’t gotta babysit the pan, freeing up time for other stuff.
• Using sparkling water in the batter gives a light, airy crunch.
• The float valve lets you know exactly when pressure is ready for the next step.
• Quick release at the end helps you serve the meal hot and fresh fast.

What Goes Into the Pot Today

• 1 1/2 cups all-purpose flour for that crunchy base
• 1/2 cup cornstarch to add extra crispiness you notice instantly
• 1/2 tablespoon salt and 1/2 teaspoon pepper to season just right
• 1 large egg at room temp to bind it all together
• 1 1/4 cups sparkling water chilled — gives batter that airy texture
• 1 tablespoon sesame oil for a little something extra in flavor
• 1 1/2 pounds boneless skinless chicken thighs cut into 1-inch chunks
• Oil for deep-fat frying to get you that perfect golden crisp

• For the sauce:
• 1 tablespoon canola oil to start off the flavor
• 1/2 teaspoon crushed red pepper flakes add a mild kick
• 1 tablespoon minced garlic and 1 1/2 teaspoons minced fresh gingerroot for that zing
• 2 tablespoons sugar and 2 tablespoons light brown sugar for balanced sweetness
• 2 tablespoons rice vinegar and 2 tablespoons orange juice—punchy and fresh
• 1 tablespoon reduced-sodium soy sauce for that umami pop
• 1 teaspoon grated orange zest for extra citrus brightness
• 1 tablespoon water mixed with 1 tablespoon cornstarch to thicken the sauce up just right

The Full Pressure Cooker Journey

First, you get the dry mix ready. Whisk the flour, cornstarch, salt, and pepper in a big bowl so everything is just blended together. It’s the start of that crispiness you want.

Now add the egg, chilled sparkling water, and sesame oil to the dry stuff. Stir it until it’s smooth but don’t overdo it; it’s gotta stay kinda light. This batter is your secret to crunchy chicken.

Heat your oil in either a deep-fryer or heavy pot to about 350 degrees Fahrenheit. The smell of that heating oil always gets you prepared for the next step.

Dip each piece of chicken one at a time into the batter. Let the excess drip off because you don’t want clumps. Then, carefully drop them into the hot oil. Don’t crowd the pot or your chicken won’t get that golden crunch.

Fry in batches for about 4 to 5 minutes until golden and cooked through. Use a slotted spoon to scoop them out. Lay ’em on paper towels so they can drain all that extra oil.

While the chicken rests, start on the orange sauce in a separate pan. Heat canola oil, crushed red pepper flakes, garlic, and ginger. Then stir in sugars, vinegar, orange juice, soy sauce, and zest. Thicken with your cornstarch slurry made from water plus cornstarch. Toss the fried chicken in the sauce and let it soak just a little before serving.

Time Savers That Actually Work

• Cut your chicken into pieces ahead of time and keep ’em in the fridge for a quick meal anytime.
• Mix your batter ingredients right in the bowl you’re using, so less cleanup afterward.
• Use sparkling water chilled in the fridge to keep your batter nice and bubbly instantly.
• Make the sauce in advance and just reheat it when your chicken is fried and ready.

When You Finally Get to Eat

That first bite is crisp and a little tangy, giving way to juicy, tender chicken underneath. It’s kinda addicting how the flavor kicks in just right without being too spicy. You feel the freshness of the orange with a sweet balance that makes you wanna eat more.

The crunch kinda sings in your mouth while the sticky sauce clings to every piece. You remember that it ain’t like eating out but still hits that craving very well. The toasted sesame seeds and green onions add a fun little pop at the end.

Eating over a bed of fluffy steamed rice helps level out the flavors, making every forkful a cozy, satisfying bite. By the time you’re done, you notice how easy it was to make yourself smile with this homemade dish.

Your Leftover Strategy Guide

• Store leftover chicken and sauce separately in airtight containers in the fridge to keep the crispy texture longer.
• Reheat gently in a skillet over medium heat. This helps bring back some crunch without making it soggy.
• You can freeze leftovers but remove the sauce before freezing. Freeze chicken pieces in a single layer on a tray then bag ’em up for longer storage.
• If reheating from frozen, thaw in the fridge overnight then warm up slowly on the stove or in your pressure cooker with a quick release to avoid drying out.

Your Most Asked Questions Answered

Can I use chicken breast instead of thighs? Yeah, you can. Just keep in mind breasts are leaner and sometimes dry out quicker. Watch your cooking time or natural release closely when you swap.

What if I don’t have sparkling water? Tap water works fine but sparkling adds that extra lightness to your batter. If you skip it, batter might be a little heavier but still tasty.

Is there a way to make this less spicy? Totally, just reduce or skip the crushed red pepper flakes. The sauce will still be sweet and tangy without the heat.

Why do I need to let the pressure cooker natural release? Natural release helps keep the chicken tender and juicy. Quick release can sometimes make the meat tougher or dry out faster.

Can I bake the chicken instead of frying? You sure can try. Baking will be less crispy but if you coat the chicken well and broil at the end, you can get closer to that fried texture.

How long can leftovers last in the fridge? Usually 3 to 4 days if stored properly in airtight containers. Just reheat well and always check smell and look before eating.

Enhance your cooking skills with our Easy Copycat KFC Chicken Recipe, perfect for crispy chicken fans. For a delicious side, try our Easy Healthy Chicken Broccoli Soup to complement your meals. Also, don’t miss the Copycat Chick Fil A Nuggets Recipe for more crispy delights.