The Original Orange Chicken by Panda Express Recipe
The Original Orange Chicken by Panda Express Recipe
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Main Course
Cuisine: American, Chinese
Servings: 4servings
Calories:
Equipment
Wok or Skillet
Ingredients
FOR THE CHICKEN:
1lbChicken ThighsBoneless, skinless, trimmed of fat and cut into bite-sized pieces
3/4tspSalt
1/8tspPepper
1/4cCornstarch
3/4cAll Purpose Flour
1Egg
3/4cWateror more if too thick
1 1/2tspOil
FOR FRYING:
Neutral Oil for frying
FOR THE ORANGE SAUCE:
2tspOil
1/4tspChili Flakesoptional
2tspGarlicminced
1/2tspGingerminced
1/4cSugar
1/4cBrown Sugar
1/4cOrange Juice
1/4cWhite Vinegar
2tbspSoy Saucereduced sodium is best
2tbspCornstarch + 2 tbsp Orange Juice
FOR SERVING:
1tspSesame Oil
2Green Onionsfor garnish
Instructions
TO MAKE THE CHICKEN:
Cut chicken into approximately 1" cubes. Set aside.
In a medium mixing bowl, combine salt, 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, cover with plastic wrap and refrigerate at least 30 minutes.
Heat oil in a wok or heavy bottom pan to 350˚F. Gently add the chicken and cook for 5-6 minutes until lightly golden brown. Be sure to monitor, flipping as needed for even browning. Remove the chicken from the pan and transfer to a paper towel-lined plate.
TO MAKE THE SAUCE:
In a pan over medium-high heat, add the oil. Once the oil begins to shimmer, add the red pepper flakes (optional), grated ginger and garlic and cook for 30 seconds, stirring constantly.
Add the sugar and brown sugar, stirring to combine.
Add the orange juice and allow the white and brown sugars to dissolve, stirring occasionally.
Add in the vinegar and soy sauce, stirring to combine.
Add the cornstarch and water together and whisk to combine forming a slurry. Add to the pan and stir. Continue to cook the sauce until honey or maple syrup consistency is achieved.
Add in the fried chicken and stir until completely coated in the sauce until heated through.
FOR SERVING:
Top with a drizzle of sesame oil.
Garnish with green onions and serve with white rice.