Panda Express Orange Chicken
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 ⓘ
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1063
kcal
53% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).