Panda Express Orange Chicken With Bacon
August 14th, 2014 12 Comments

Panda Express Orange Chicken With Bacon

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Copycat Panda Express Orange Chicken With Bacon Recipe

Serves 2 | Prep Time: 20 Minutes | Cook Time: 10 Minutes


8 oz boneless chicken breast, cut into bite-sized pieces
2 teaspoons cooking oil 2 cloves garlic, minced
3 thick slices Applewood-smoked bacon (pan-fried/baked till crisp), cut into pieces
Oil for deep-frying
Salt and sugar, to taste

Frying Batter:

1 egg
1/4 cup all-purpose flour, sifted
2 tablespoon cornstarch
1/2 teaspoon baking powder
1/4 cup water, ice cold
1/2 tablespoon cooking oil
Pinch of salt

Orange Sauce:

1/4 cup orange juice
1 teaspoon chili garlic sauce sauce (Huy Fong “Rooster” brand), optional
3 tablespoons water
2 tablespoons soy sauce
5 teaspoons sugar
1 teaspoon Apple cider vinegar, red wine vinegar or Chinese white vinegar
1 teaspoon corn starch


In a bowl, mix in all the Orange Sauce ingredients. Set aside.

Make the Frying Batter. In a large bowl, whisk eggs and mix in the rest of the Frying Batter ingredients until batter is smooth. Drop in the chicken cubes and mix well. Heat up a pan or wok with deep-frying oil. Gently drop in the battered chicken cubes, one by one, making sure it is spread out to prevent sticking and overcrowding the wok. Deep-fry until color changes to golden brown and completely cooked. Dish out and drain on paper towels.

Heat up the pan/wok or over medium-high heat with 2 teaspoons of cooking oil. Stir-fry the garlic until fragrant.

Gently pour in the Orance Sauce mixture, stir until the sauce thicken. You may adjust additional seasoning as per taste, ie. water (if sauce is too thick, cornstarch solution, to thicken the sauce), add salt, sugar, chili sauce, to taste. Toss in the deep-fried chicken and bacon, stir well, dish out and ready to serve with warm steamed white rice.

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12 comments... read them below or add one

  1. Nadia says:

    It does tastes great! I made this for yesterday’s dinner and it’s definitely great to be eaten with rice (after all, i’m Asian) Thanks for such a great recipe!

  2. bearlakenana says:

    I’m so pleased to have found your wonderful site. Your recipes are delicious and easy to follow. My daughter in law is a native born Chinese and being able to follow your recipes is like having my sweet bonus daughter close to me :-)

  3. Sing says:

    Hi Bee,
    I was wondering whether the recipe stated red wine vinegar or just red wine?
    Thank you! Can’t wait to try this recipe:)

  4. Janet says:

    I’m very got at taking short cuts – I start with honey breaded nuggets and follow the rest of the recipe.

  5. Tammy says:

    I know this is pretty random, but someone gave me your book a couple of years ago and having no experience in asian cooking at all, it turned me into first passable and then quite skilled and I just want to thank you for writing the book and sharing the valuable information about technique, as well as your many wonderful recipes. So happy to finally found you online as well.

  6. Amber says:

    what utensils did you use to make this like exact precise cooking/ frying pans?

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