Panda Express Orange Chicken
Easy
Prep
3h
Cook
30m
| Category: | Main Dish Poultry |
| Cuisine Type | Asian |
Ingredients
For
6
Person(s)
Chicken
| 2 pounds Boneless chicken (thighs) cut into 1 |
| 1 Egg (beaten) |
| 1 tsp Salt |
| 1 tsp White Pepper (ground) |
| 1 cup Cornstarch |
| 3 cup AP Flour |
| 2 cups Water |
| 2 tbsp Oil |
| Oil for frying |
Orange Sauce
| 1 tbsp Oil |
| 1/4 tsp Chili Flakes |
| 1 tbsp Minced Garlic |
| 1/2 tsp Ginger minced |
| 1/4 cup White Sugar |
| 1/4 cup Brown Sugar |
| 1/4 cup Orange Juice |
| 1/4 cup White Vinegar |
| 2 tbsp Soy Sauce |
| 2 tbsp Water |
| 2 tbsp Cornstarch |
| 1 tsp Seame Oil |
Panda Express Orange Chicken Directions
- On a cutting board, cut chicken into 1x1-inch (2x2-cm) cubes and set aside.
- In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine.
- Add the egg, water, and oil until it reaches the consistency of pancake batter. (2 -2.5 cups water)
- Add the chicken to the batter and refrigerate at least 30 minutes.
- Heat oil in a wok or heavy bottom pan to 350˚F (180˚C).
- Gently add the chicken and cook for 5-6 minutes until lightly golden brown.
- Remove the chicken from the pan and transfer to a paper towel-lined plate.
- Set a heavy bottomed pot over medium- high heat and add the oil.
- Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.
- Add the sugar and brown sugar, and stir to combine.
- Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.
- Add in the vinegar and soy sauce, and stir to combine.
- Add the cornstarch and water together and whisk to combine. Add to the pan and stir.
- Continue to cook the sauce until maple syrup consistency is achieved.
- Add in the fried chicken and stir until completely coated in the sauce.
- Top with sesame oil.
- Enjoy!
