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
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.
