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Panda Express Orange Chicken

by Rebecca June 16, 2021

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 6 servings

I love Panda Express Orange Chicken. It’s one of my most favourite chicken dishes on the Panda Express menu and with this simple recipe, I can easily make it at home. Tender, crisp fried chicken thighs covered in a delicious sauce! Enjoy a different experience with this Orange Chicken coated in a mixture of barbecue sauce and orange marmalade instead of just the usual orange marmalade.

Ingredients

CHICKEN:

2 pounds boneless skinless chicken thighs, cut into 1-inch pieces

1 Egg

1 1/2 teaspoons salt

1 pinch black pepper

2 tablespoons oil divided, plus more for frying

1/2 c. cornstarch

1/4 c. flour

SAUCE:

1 tbsp corn starch

2 tbsp rice wine

1/4 c. water

1 tsp sesame oil

3 tbsp soy sauce

10 tbsp sugar

10 tbsp white vinegar

zest of 1 orange

TO FINISH:

1 1/2 tbsp ginger root minced

2 tsp garlic minced

1/2 teaspoon hot red chilli pepper crushed

How to make Panda Express Orange Chicken

Step 1: In a bowl, place a tbsp cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar, and orange zest. Mix to make the sauce until well combined.

Step 2: Into a bowl, whisk the egg, salt, pepper, and a tbsp oil.

Step 3: Place half a cup of cornstarch with flour in another bowl and mix well.

Step 4: Heat the oil in a large frying pan or wok to 375 degrees.

Step 5: In the meantime, dip the pieces of chicken in the egg mixture, then coat in the flour mixture. Once the oil is hot, add the chicken to the frying pan and fry for about 3 to 4 minutes until golden and crisp. When done, transfer the chicken to a cooling rack.

Step 6: When done frying the chicken, discard most of the oil from the pan, leaving only about a tbsp. Then, add the ginger, garlic, and crushed red peppers and cook for about 10 seconds. Pour in the orange sauce and bring to a boil. Turn the heat off, then return the cooked chicken to the pan and stir to coat with the sauce.

Nutrition Facts:

Yield: 6 servings, Amount per serving: Calories: 419g | Carbohydrates: 36g | Protein: 36g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 122mg | Sodium: 1171mg | Potassium: 601mg | Sugar: 20g | Vitamin A: 40g | Vitamin C: 0.3g | Calcium: 15g | Iron: 1.5g

Panda Express Orange Chicken

Rebecca Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 6 servings I love Panda Express Orange Chicken. It’s one of my most favourite… General Recipes Panda Express Orange Chicken European Print This
Serves: 6 Prep Time: 15 mins Cooking Time: 15 mins 15 mins
Nutrition facts: 419 calories 12 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • CHICKEN:
  • 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 Egg
  • 1 1/2 teaspoons salt
  • 1 pinch black pepper
  • 2 tablespoons oil divided, plus more for frying
  • 1/2 c. cornstarch
  • 1/4 c. flour
  • SAUCE:
  • 1 tbsp corn starch
  • 2 tbsp rice wine
  • 1/4 c. water
  • 1 tsp sesame oil
  • 3 tbsp soy sauce
  • 10 tbsp sugar
  • 10 tbsp white vinegar
  • zest of 1 orange
  • TO FINISH:
  • 1 1/2 tbsp ginger root minced
  • 2 tsp garlic minced
  • 1/2 teaspoon hot red chilli pepper crushed

Instructions

Step 1: In a bowl, place a tbsp cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar, and orange zest. Mix to make the sauce until well combined.

Step 2: Into a bowl, whisk the egg, salt, pepper, and a tbsp oil.

Step 3: Place half a cup of cornstarch with flour in another bowl and mix well.

Step 4: Heat the oil in a large frying pan or wok to 375 degrees.

Step 5: In the meantime, dip the pieces of chicken in the egg mixture, then coat in the flour mixture. Once the oil is hot, add the chicken to the frying pan and fry for about 3 to 4 minutes until golden and crisp. When done, transfer the chicken to a cooling rack.

Step 6: When done frying the chicken, discard most of the oil from the pan, leaving only about a tbsp. Then, add the ginger, garlic, and crushed red peppers and cook for about 10 seconds. Pour in the orange sauce and bring to a boil. Turn the heat off, then return the cooked chicken to the pan and stir to coat with the sauce.

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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