Description
This Panda Express Orange Chicken recipe features tender, crispy fried chicken thighs coated in a tangy, sweet, and zesty orange sauce.
Ingredients
Scale
- 1 tablespoon cornstarch
- 2 tablespoons rice wine
- 1/4 cup water
- 1 teaspoon sesame oil
- 3 tablespoons low sodium soy sauce
- 10 tablespoons sugar
- 10 tablespoons white vinegar
- Orange zest from 1 large orange
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large egg
- 1 1/2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 2 tablespoons vegetable oil, divided, plus more for frying
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 1/2 tablespoons freshly minced ginger
- 2 cloves garlic, freshly minced
- 1/2 teaspoon crushed red pepper flakes
Instructions
- In a medium bowl, combine 1 tablespoon cornstarch, 2 tablespoons rice wine, 1/4 cup water, 1 teaspoon sesame oil, 3 tablespoons low sodium soy sauce, 10 tablespoons sugar, 10 tablespoons white vinegar, and orange zest from one large orange. Whisk well to dissolve all ingredients and set aside.
- In a large bowl, whisk together 1 large egg, 1 1/2 teaspoons kosher salt, 1 teaspoon coarse ground black pepper, and 1 tablespoon vegetable oil until blended.
- In a separate bowl, combine 1/2 cup cornstarch and 1/4 cup all-purpose flour and mix thoroughly.
- In a large frying pan or wok, heat vegetable oil to 375°F (190°C), ensuring there is enough oil for frying the chicken pieces evenly.
- Dip each piece of chicken into the egg mixture, letting excess drip off, then dredge in the cornstarch and flour mixture to coat evenly.
- Fry the chicken pieces in batches for 3 to 4 minutes or until golden brown and crisp. Avoid overcrowding the pan to maintain oil temperature.
- Transfer the fried chicken to a cooling rack or paper towels to drain excess oil. Repeat the coating and frying process with remaining chicken pieces.
- Drain most of the oil from the pan, leaving about 1 tablespoon. Add 1 1/2 tablespoons freshly minced ginger, 2 cloves minced garlic, and 1/2 teaspoon crushed red pepper flakes. Cook for about 10 seconds until fragrant.
- Pour the prepared orange sauce into the pan with aromatics and bring to a boil, stirring frequently to thicken the sauce.
- Turn off the heat, add all the cooked chicken pieces back into the pan, and stir thoroughly to coat the chicken with the orange sauce.
- Serve the orange chicken hot with steamed rice or your favorite side dishes.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 501
- Sugar: 20 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 140 mg