Best Original Orange Chicken By Panda Express Recipe By Tasty Recipes

Orange Chicken (Inspired By Panda Express) Recipe by Tasty image

Provided by Tasty

Categories Lunch

Yield 2 servings

Number Of Ingredients 20

1 egg
1 teaspoon white pepper
1 ½ teaspoons salt
2 chicken breasts, cubed
½ cup cornstarch
¼ cup flour
vegetable oil, for frying
1 tablespoon oil
2 teaspoons garlic, minced
1 tablespoon ginger, minced
½ teaspoon chili flakes
1 tablespoon rice wine
1 ½ tablespoons soy sauce
5 tablespoons vinegar
1 ½ tablespoons water
3 ½ tablespoons sugar
1 tablespoon orange zest
scallion, chopped, for garnish
1 tablespoon cornstarch
1 tablespoon water

Steps:

Combine the egg, white pepper and salt in a mixing bowl. Add the cubed chicken breast, make sure it's coated with the egg mixture.
In another bowl, combine corn starch and flour. Add the coated chicken to the flour mixture. Stir to coat.
Working in batches, fry the coated chicken until golden and done. Remove with a slotted spoon and set aside.
In a large pan or wok, add oil, garlic, ginger and red chili flakes. Stir fry until fragrant.
Add rice wine and stir for a few seconds. Proceed to add all of the other sauce ingredients, including soy sauce, vinegar, water, sugar and orange zest.
Add the fried chicken. Stir to coat in sauce. Thicken the sauce with the cornstarch slurry.
Garnish with chopped scallions and serve with rice.
Enjoy!

Nutrition Facts : Calories 750 calories, Carbohydrate 64 grams, Fat 29 grams, Fiber 1 gram, Protein 53 grams, Sugar 17 grams

Original Orange Chicken by Panda Express Recipe by Tasty image

Provided by Pierce Abernathy

Categories Dinner

Time 1h5m

Yield 8 servings

Number Of Ingredients 21

2 lb boneless, skinless chicken thighs
1 tablespoon salt
1 teaspoon white pepper
1 cup cornstarch
3 cups flour
1 egg
1 ½ cups water
2 tablespoons oil
6 cups oil, for frying
1 tablespoon oil
¼ teaspoon chili flake
1 tablespoon garlic, minced
½ teaspoon ginger, minced
¼ cup sugar
¼ cup brown sugar
¼ cup orange juice
¼ cup white distilled vinegar
2 tablespoons soy sauce
2 tablespoons water
2 tablespoons cornstarch
1 teaspoon sesame oil

Steps:

On a cutting board, cut chicken into 1x1-inch (2x2-cm) cubes and set aside.
In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine.
Add the egg, water, and oil until it reaches the consistency of pancake batter.
Add the chicken to the batter and refrigerate at least 30 minutes.
Heat oil in a wok or heavy bottom pan to 350˚F (180˚C).
Gently add the chicken and cook for 5-6 minutes until lightly golden brown.
Remove the chicken from the pan and transfer to a paper towel-lined plate.
Set a heavy bottomed pot over medium- high heat and add the oil.
Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.
Add the sugar and brown sugar, and stir to combine.
Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.
Add in the vinegar and soy sauce, and stir to combine.
Add the cornstarch and water together and whisk to combine. Add to the pan and stir.
Continue to cook the sauce until maple syrup consistency is achieved.
Add in the fried chicken and stir until completely coated in the sauce.
Top with sesame oil.
Enjoy!