Best Orange Chicken Copycat Recipes

PANDA EXPRESS ORANGE CHICKEN COPYCAT

Steps:

• For Sauce: Combine all ingredients in a small bowl and set aside.
• Chicken: Cut chicken pieces in 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 TB oil and mix well. Stir cornstarch and flour together.
• Add chicken pieces, stirring to coat.
• Heat oil for deep-frying in wok or deep-fryer to 375°F Add chicken pieces, a small batch at a time, and fry 3 to 4 minutes or until golden and crisp.
• (Do not overcook chicken or chicken will be tough). Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
• Clean wok and heat 15 seconds over high heat. Add 1 TB oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 TB cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 ts sesame oil. Serve at once.

PANDA EXPRESS ORANGE CHICKEN COPYCAT

Steps:

• 1. Orange Sauce: In a bowl, combine soy sauce, 1 1/2 tablespoons water, sugar, white vinegar, and orange zest. Set aside.
• 2. Chicken: In another bowl, mix egg, salt, pepper and 1 tablespoon oil. In a separate bowl, add 1/2 cup corn starch and flour and mix well. In a third small bowl, dissolve 1 tablespoon cornstarch in 1/4 cup water and set aside. Heat oil in a wok or deep-fryer to 375 degrees F (190 degrees C). Working in small batches, dip chicken pieces in the egg mixture, then the corn starch mixture and fry for 3 to 4 minutes or until golden and crisp. Transfer to a paper towel lined plate and repeat with remaining chicken.
• 3. Discard oil and clean wok. Heat for 15 seconds over high heat. Add 1 tablespoon oil, ginger root, and garlic and stir fry until fragrant, about 10 seconds. Add chili peppers and green onions, then stir fry for a few seconds. Add rice wine and stir for 3 seconds. Add orange sauce and bring to boil. Add cooked chicken and stir until well mixed. Stir water and corn starch mixture if it has separated, then add to the pan. Heat until the sauce has thickened. Stir in sesame oil.

ORANGE CHICKEN - COPYCAT RECIPE

Steps:

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