Panda Express Orange Chicken

Name: Panda Express Orange Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 2 lbs boneless skinless chicken, chopped into bite-sized pieces; 1 egg; 1 1/2 teaspoons salt; white pepper; oil (for frying); 1/2 cup cornstarch; 1/4 cup flour; 3 tablespoons soy sauce; 3/4 cup orange juice; 1/2 cup brown sugar; 1 orange, zest of; 1 tablespoon oil; 2 tablespoons gingerroot, minced; 2 teaspoons garlic, minced; 1 teaspoon red chili pepper flakes; 1/2 cup green onion, chopped; 2 tablespoons rice wine; 1/2 cup water; 2 tablespoons cornstarch; 1 teaspoon sesame oil

(375)

Recipe by flume027

A copycat recipe from Panda Express. This chicken is tangy and flavorful. Give it a try! I'm sure you and your family will enjoy it.

watch

438

People talking

Join In Now Join the conversation!

READY IN: 45mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

2

lbs boneless skinless chicken, chopped into bite-sized pieces
1

egg
1 ¹⁄₂

teaspoons salt
white pepper
oil (for frying)
¹⁄₂

cup cornstarch
¹⁄₄

cup flour
Orange Sauce
3

tablespoons soy sauce
³⁄₄

cup orange juice
¹⁄₂

cup brown sugar
1

orange, zest of
1

tablespoon oil
2

tablespoons gingerroot, minced
2

teaspoons garlic, minced
1

teaspoon red chili pepper flakes
¹⁄₂

cup green onion, chopped
2

tablespoons rice wine
¹⁄₂

cup water
2

tablespoons cornstarch
1

teaspoon sesame oil

DIRECTIONS

Place chicken pieces in a large bowl, set aside.
In a medium bowl, stir egg, salt, pepper and 1 tablespoon oil and mix well, set aside.
In a medium bowl, stir together 1/2 cup of the cornstarch and the flour.
Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
Dip chicken pieces into egg mixture, then into the flour mixture, shaking off any excess.
Add chicken to wok in small batches and fry for 3 to 4 minutes or until golden brown.
(Do not overcook chicken).
Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
FOR THE SAUCE:
In a small bowl, combine the soy sauce, orange juice, brown sugar and orange zest. Set aside.
Clean wok and heat 15 seconds over high heat.
Add 1 tablespoon oil, the gingerroot, garlic, crushed red chili pepper flakes and green onions and stir-fry for just a few seconds until fragrant.
Now, add the rice wine and the soy sauce mixture you set aside above.
Add cooked chicken, stirring until well mixed.
In a small bowl, stir together the water and cornstarch, then add it to the wok and stir until sauce has thickened. Add sesame oil if desired.
Serve over jasmine rice.