When the Chinese creator of an iconic Chinese-American dish passed away last month, his chicken—General Tso’s—was on the end of everyone’s chopsticks. If we didn’t know it yet, we learned that the dish’s journey from a Chinese-style stir-fry with tangy sauce to a bowl of chicken nuggets doused in spicy sauce was emblematic of the way that Chinese food became Americanized. 

General Tso's chicken inspired countless tributes, and even feature-length documentaries, but Peng Chang-keui's invention isn't the only take-out staple to have a cult following. Cue the General’s close brethren, Orange Chicken, which is just as sweet and sour and crunchy and saucy. To find out more about this celebrated dish, we went to the source: Panda Express. 

“The recipe was created by Panda Express Executive Chef Andy Kao in 1987, and has since been a fan favorite,” explains current Panda Express chef, Jimmy Wang. “Sweet and crispy with a touch of heat, the combination of flavors struck a chord with people in a way that few dishes do.”

Kao's popular dish in the States tapped into a proven formula: “It’s quintessentially American Chinese because it combines crispy boneless chicken that Americans love with a sweet, tangy and slightly spicy flavor profile that has existed for thousands of years in Chinese cuisine,” he says.

To taste that bit of history, we spoke with Panda Express chef Jimmy Wang to help us fine-tune the ultimate recipe for their Orange Chicken. 

Add flavor and tenderness to the chicken from the get go with a simple marinade: Combine 2 tablespoons each of soy sauce and white wine (or rice wine, if you have it), 2 teaspoons of minced ginger, and 1 clove of minced garlic. Mix together in a big bowl—big enough to hold the chicken. 

At Panda Express, chef Wang elects to use dark meat because it’s juicier. At home, you can take your pick between leg and thigh meat, or boneless, skinless chicken if you prefer—the texture will just be a little less melt-in-your mouth. Either way, cut about 1½ pounds of chicken into one-inch cubes, then add them to the marinade. Let them sit for at least half an hour at room temperature, but longer is okay too (if it’s a really long time, put back in the fridge).

You have a big choice here: Do you take the easier-to-do-at-home route and toss marinated chicken in cornstarch, or go for the thick-coated fried chicken gold? To take the first route, you drain off the extra liquid from the marinade, then sift about ¼ cup of cornstarch over the chicken, and toss lightly to coat. This creates something like a thin batter, which helps the chicken get nice and crispy when you fry. If you want more of a chicken finger coating, add egg to the marinade, says chef Wang, which helps the cornstarch adhere. And, if you want to get the gold medal for frying, then read J. Kenji López-Alt’s tutorial on General Tso’s chicken frying.

However you proceeded through the coating step, frying is a method that remains straightforward. You want to cook the chicken pieces in batches in about 1/3-inch of hot vegetable oil. You can use a big skillet or a wok, just make sure pieces sizzle immediately upon entering. Cook, tossing to be sure all sides get fried, for about four minutes, then take the pieces out and let them drain on a paper towel. 

The orange flavor is the part of this dish that’s most true to its Chinese roots, as the Chinese rendition uses dried orange peels. For the Panda Express version, you’ll look to two sources to capture the orange flavor: orange juice, which builds the sauce, and marmalade, which adds complexity. If you want to go further, says chef Wang, try adding dry tangerine peels to help enhance the flavor and fragrance.

To make the sauce, simmer 2/3 cup orange juice, 1 tablespoon each of marmalade, honey, rice vinegar, and soy sauce, pinch of red chili flakes, and a drizzle or two of sesame oil, plus the dried peels if you’re using them. When it comes to a boil, turn it down to a simmer. In a little bowl, mix together 2 tablespoons of cornstarch with 2 tablespoons of water, then slowly pour this mixture in and cook until the sauce thickens.

Take the pieces of fried chicken and add them to the pot with the sauce, tossing to coat, and making sure that the sauce enrobes every last morsel. 

Make your plate up like Panda Express and serve the chicken with rice and steamed broccoli (or you can mix the broccoli in—neither is authentic, but that’s not the point!), and garnish with sesame seeds.