Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 6 servings
Perfectly fried, tender, and crisp chicken thigh pieces tossed in an incredible sauce. This copycat of our favourite Panda Express Orange Chicken will make everybody happy as this hits the bucks. A pretty easy recipe to whip up, quick, and satisfying. Make this in just under thirty minutes and serve with steamed rice for that full Panda Express experience at home.
Ingredients
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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: Mix well a tbsp cornstarch with rice wine, water, sesame oil, soy sauce, sugar, white vinegar, and orange zest to make the sauce.
Step 2: Into a large bowl, add the egg, salt, pepper, and a tbsp oil. Whisk until well mixed.
Step 3: Mix half a cup of corn starch and flour in another bowl.
Step 4: Heat oil in a large frying pan or wok to about 375 degrees.
Step 5: In the egg mixture, dredge the pieces of chicken, then coat in the flour mixture. Add the pieces to the hot oil and fry for about 3 to 4 minutes until crisp and golden. When done, transfer the fried pieces of chicken to a cooling rack, then fry the rest.
Step 6: Drain most of the oil from the pan when done, leaving only about a tbsp of grease. Add the ginger, garlic, and crushed red peppers to the pan and cook for approximately 10 seconds. Then, add in the orange sauce, Bring the sauce to a boil before turning the heat off. Lastly, add back the cooked chicken and toss to coat.
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: Mix well a tbsp cornstarch with rice wine, water, sesame oil, soy sauce, sugar, white vinegar, and orange zest to make the sauce.
Step 2: Into a large bowl, add the egg, salt, pepper, and a tbsp oil. Whisk until well mixed.
Step 3: Mix half a cup of corn starch and flour in another bowl.
Step 4: Heat oil in a large frying pan or wok to about 375 degrees.
Step 5: In the egg mixture, dredge the pieces of chicken, then coat in the flour mixture. Add the pieces to the hot oil and fry for about 3 to 4 minutes until crisp and golden. When done, transfer the fried pieces of chicken to a cooling rack, then fry the rest.
Step 6: Drain most of the oil from the pan when done, leaving only about a tbsp of grease. Add the ginger, garlic, and crushed red peppers to the pan and cook for approximately 10 seconds. Then, add in the orange sauce, Bring the sauce to a boil before turning the heat off. Lastly, add back the cooked chicken and toss to coat.
