Orange Chicken - Copycat Recipe

READY IN: 2hrs 20mins
Recipe by Mysterygirl

This is in response to a request from the boards. You could also use thin slices of sirloin steak instead of chicken for Orange beef. This originally came from Top Secret Recipes. Note that there is 2 hours marinade time that is listed under prep.

Top Review by Tarteausucre

I used about 4 tbsp orange juice, cooked it up with a load of peppers, onions, onions and served it over brown rice. I used a can of water chestnut. minced some for the sauce and used more with the peppers, onions and mushrooms. I didn't have arrowroot, so I just used a touch more cornstarch. My boyfriend chowed down on this, he said that the batter chicken was a little lighter then Panda Express, but in a better way. I suppose if you wanted it lighter you could use rice flour instead to make more of a light tempura like batter. The only thing he says is missing is that Panda Express Garnishes with Sesame Seeds... I really enjoyed this. A little more labor intensive then I would want to take on for the work week, but a wonder weekend meal.

Ingredients Nutrition


  1. For the sauce,in a small saucepan over high heat, combine everything listed except for the cornstarch, arrowroot, and 3 tablespoons of water.
  2. Stirring frequently bring the sauce mixture to a boil.
  3. When it starts to boil, remove the pan from the heat and allow it to cool just a tad, uncovered.
  4. Remove exactly 1 cup of the sauce mixture and pour it over the chicken in a large resealable plastic bag or other container which allows the chicken to be completely covered.
  5. The chicken should marinate for at least a couple hours.
  6. Set aside the remaining sauce until the chicken is ready.
  7. When chicken has marinated, preheat 2 inches of vegetable oil in a wok or skillet to 350 degrees.
  8. Combine cornstarch with arrowroot in a small bowl, then add 3 tablespoons of water.
  9. Stir until cornstarch and arrowroot have dissolved.
  10. Pour this mixture into the sauce and set the pan over high heat.
  11. When sauce begins to bubble and thicken, cover and remove it from heat.
  12. Beat together the ice water and egg in a medium bowl.
  13. Add baking soda and salt.
  14. Add 3/4 cup of the flour and stir with a fork just until the flour in blended into the mixture.
  15. The batter will still be lumpy.
  16. Sprinkle another 1/4 cup of flour on top of the batter and mix with only one or two strokes.
  17. Most of the new flour will still floating on top of the mixture.
  18. Put the remaining 1/2 Cup of flour into a separate medium bowl or baggie.
  19. Dip each piece of chicken first into the flour, then into the batter.
  20. Let some of the batter drip off and then slide the chicken into the oil.
  21. Fry up to 1/2 of the chicken pieces at a time for 3 to 4 minutes, or until golden brown.
  22. Turn the chicken over halfway through the cooking time.
  23. Remove the chicken to a rack or paper towels to drain.
  24. As the chicken cooks, reheat the sauce left covered on the stove stirring occasionally.
  25. When all of the chicken is done, pour it into a large bowl, and cover with the thickened sauce.
  26. Stir gently until all of the pieces are well coated.
  27. Serve with steamed rice and garnish with orange slices.

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