Panda Express Orange Chicken
Easy orange chicken with a delicious homemade orange sauce has just the right amount of flavor and spice to enjoy this popular fast food joint menu right at home.
Servings: 5 cups
Calories: 449kcal
Equipment
- 4 Mixing Bowls
- 2 skillets
Ingredients
Orange Marinade Mixture
- 1/2 cup brown sugar
- 3/4 cup orange juice
- 3 tablespoons soy sauce
- zest of one orange
Chicken Coating
- 1/2 cup cornstarch
- 1/4 cup all purpose flour
- 1 egg
- 1-1/2 teaspoons salt
- 1/2 teaspoon ground pepper
- 1 tablespoon vegetable oil
- 2 lbs boneless, skinless chicken breast cut into 1" pieces
- vegetable oil for frying
Flavor Base for Stir Fry
- 1 tablespoon vegetable oil
- 1 teaspoon ground ginger
- 2 teaspoons minced garlic
- 1 teaspoon red pepper flakes
- 3 green onions sliced (and extra for additional topping)
Sauce Thickening and Final Touches
- 2 tablespoons rice wine
- 1/2 cup cold water mixed with 2 tablespoons cornstarch
- 1 teaspoon sesame oil
Instructions
Ingredients Preparation:
- In a small bowl, whisk together 1/2 cup brown sugar, 3/4 cup orange juice, 3 tablespoons soy sauce, and the zest of one orange. Put this aside for later use.
- Mix 1/2 cup cornstarch with 1/4 cup all-purpose flour in a different bowl.
- In a third bowl, combine one egg, 1.5 teaspoons salt, and 1/2 teaspoon ground pepper. Whisk together well.
Frying the Chicken
- Heat a depth of 1 inch of vegetable oil in a pan over high heat until hot.
- Take the chicken pieces, add them to the egg bowl, and mix until they are well coated, then remove and dredge the chicken pieces in the cornstarch and flour. Shake off excess flour from the chicken.
- Fry the flour-covered chicken pieces in batches in the hot oil for 6-8 minutes each, or until they turn golden brown and the chicken is cooked through. Once cooked, transfer to a plate lined with paper towels to drain the excess oil. Do not leave chicken on paper towel too long or they can stick.
How to make Orange Chicken
- In a separate skillet, heat one tablespoon of vegetable oil over high heat. Add 1 teaspoon ground ginger, 2 teaspoons minced garlic, 1 teaspoon red pepper flakes, and sliced green onions. Stir constantly for about a minute.
- Lower the heat, then pour in two tablespoons of rice wine and previously prepared orange juice mixture. Wait until the mixture starts bubbling.
- In a small bowl, combine 1/2 cup cold water with two tablespoons of cornstarch to create a slurry. Add this to the sauce to thicken. Once thickened, about 1 minute, move to the next step.
- Carefully add the cooked fried chicken to the sauce skillet and toss gently to coat each piece with the sauce. Continue heating for another 2-3 minutes until everything is combined and hot.
- Garnish with additional sliced green onions on top and serve.
Notes
Please see full article for side dish and serving suggestions for this dish.
Nutrition
Serving: 1.5cups | Calories: 449kcal