Panda Express Orange Chicken (Copycat Recipe)
May 28, 2023 1:31:38 GMT -5
Post by bloodbought on May 28, 2023 1:31:38 GMT -5
Panda Express Orange Chicken
Yield 6 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
For the Sauce
▢1 tablespoon cornstarch
▢2 tablespoons rice wine
▢1/4 cup water
▢1 teaspoon sesame oil
▢3 tablespoons low sodium soy sauce
▢10 tablespoons sugar
▢10 tablespoons white vinegar
▢orange zest , from large orange
For the Chicken
▢2 pounds chicken thighs (or other parts), boneless, skinless, cut into 1-inch pieces
▢1 large egg
▢1 1/2 teaspoon kosher salt
▢1 teaspoon black pepper
▢2 tablespoon vegetable oil divided, plus more for frying
▢1/2 cup cornstarch
▢1/4 cup flour
To Finish
▢1 1/2 tablespoons ginger , freshly minced
▢2 cloves garlic , freshly minced
▢1/2 teaspoon crushed red pepper flakes
Instructions
To make the sauce, combine the 1 tablespoon cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar, and orange zest.
To coat the chicken, add the egg, salt, pepper and 1 tablespoon oil into a large bowl and whisk together.
In a separate bowl, add ½ cup cornstarch and flour and mix well.
In a large frying pan or a wok, heat oil to 375ºF.
Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
Fry the chicken for 3 to 4 minutes or until golden and crisp.
Transfer to a cooling rack and repeat with remaining chicken.
When you are done with the chicken, drain most of the oil from the pan (leave about a tablespoon).
Add the ginger, garlic, and crushed red peppers, cooking for about 10 seconds.
Add the orange sauce and bring to boil.
Turn off the heat, add cooked chicken, and stir until well mixed.
link
Yield 6 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
For the Sauce
▢1 tablespoon cornstarch
▢2 tablespoons rice wine
▢1/4 cup water
▢1 teaspoon sesame oil
▢3 tablespoons low sodium soy sauce
▢10 tablespoons sugar
▢10 tablespoons white vinegar
▢orange zest , from large orange
For the Chicken
▢2 pounds chicken thighs (or other parts), boneless, skinless, cut into 1-inch pieces
▢1 large egg
▢1 1/2 teaspoon kosher salt
▢1 teaspoon black pepper
▢2 tablespoon vegetable oil divided, plus more for frying
▢1/2 cup cornstarch
▢1/4 cup flour
To Finish
▢1 1/2 tablespoons ginger , freshly minced
▢2 cloves garlic , freshly minced
▢1/2 teaspoon crushed red pepper flakes
Instructions
To make the sauce, combine the 1 tablespoon cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar, and orange zest.
To coat the chicken, add the egg, salt, pepper and 1 tablespoon oil into a large bowl and whisk together.
In a separate bowl, add ½ cup cornstarch and flour and mix well.
In a large frying pan or a wok, heat oil to 375ºF.
Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
Fry the chicken for 3 to 4 minutes or until golden and crisp.
Transfer to a cooling rack and repeat with remaining chicken.
When you are done with the chicken, drain most of the oil from the pan (leave about a tablespoon).
Add the ginger, garlic, and crushed red peppers, cooking for about 10 seconds.
Add the orange sauce and bring to boil.
Turn off the heat, add cooked chicken, and stir until well mixed.
link