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81M views · 637K reactions | The Original Orange Chicken by Panda Express | You're gonna want to make Original Orange Chicken recipe from Panda express at home ASAP 😍! FULL RECIPE:... | By Tasty | My name is Jimmy Wang I'm the director of Culinary Innovation for Panda Express here's how we're going to make the original orange chicken at home start with fresh chicken we feel like when you cut the thigh meat into about a one inch cube it kind of gives you the best texture out of every bite and also retains the best moisture so we wanted to use the dark meat to help to sort of keep that moisture in there while the outside is crispy the inside is nice and tender and juicy so using the wet batter to coat the chicken it gives a little bit of aeration to the crust and it also coats the chicken better so the batter itself has a lemoning agent such as egg and we also use cornstarch plus AP flour to help to have some sort of a crust with the wheat and then also a little bit of starch so that there's a crunch is the originator of orange chicken the story goes back to 87 chef Andy Cow was working with local chicken he was testing couple different badges people smelled it so the customer was just is I want that instead founder and chairman Andrew saw the whole thing he was like this might be it we actually want to fry the chicken in badges at 350 degrees it's roughly about 25 pieces at a time so that way the pot doesn't get overcrowded we want to fry at least six minutes one of the things that we also need to remind people is that the shade of the color that you fry in here by the time you take it out and rest is going to go one shade darker so we also want to go a little bit lighter When people think of fast food, they think it's processed. With Chinese food, there is no way to cheat it. You always have to do it exactly the way it is or else it doesn't come out with the right result. Everything is very technical. That's one thing that we're really proud of. I think orange juice definitely give the acidity that is needed the vinegar have to be the potency of it so you want it to the nose if you boil it earlier the vinegar comes off then you don't get it so that's why you can always smell the orange chicken when you go to the stores because that vinegar really hits at the end so we're looking for almost like maple syrup consistency when the chicken is nice and hot when you drop it into the sauce it's going to absorb by the way so it could be a little bit wetter the sesame oil. It gives a extra sheen and also a toasted nuttiness to the dish. One of the reason why I think it becomes such an iconic dish. There's a certain nostalgia about a taste of sweet and sour. Think about ketchup, coleslaw, barbecue sauce. When you think about a sweet and sour flavor combined with sort of something very iconic as fried chicken that really really hits home. That's really good.

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