Orange Chicken Panda Express Style Recipes

PANDA EXPRESS ORANGE CHICKEN

Steps:

• To make the sauce combine the 1 tablespoon cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar and orange zest.
• To coat the chicken add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.
• In a separate bowl, add 1/2 cup corn starch and flour and mix well.
• In a large frying pan or a wok, heat oil in a wok 375 degrees.
• Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
• Fry the chicken for 3 to 4 minutes or until golden and crisp.
• Transfer to a cooling rack and repeat with remaining chicken.
• When you are done with the chicken, drain most of the oil from the pan (leave about a tablespoon).
• Add the ginger, garlic and crushed red peppers, cooking for about 10 seconds.
• Add the orange sauce and bring to boil.
• Turn off the heat, and add cooked chicken and stir until well mixed.

ORANGE CHICKEN (PANDA EXPRESS STYLE)

Steps:

• Mix all ingredients except the cornstarch and water in a large pan. (Add the chicken last).
• Cook on medium high heat until chicken is done.
• Dissolve some cornstarch in water (depending on how thick you want the final sauce).
• Add to bubbling pan and stir until thickened and mixed throughout.
• Serve over rice.

ORIGINAL ORANGE CHICKEN BY PANDA EXPRESS RECIPE BY TASTY

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!

PANDA EXPRESS ORANGE CHICKEN

Steps:

• 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.

PANDA EXPRESS-STYLE ORANGE CHICKEN RECIPE - (4.5/5)

Steps:

• ORANGE SAUCE: Combine zest, orange juice, granulated sugar, chicken stock and soy sauce in a small bowl and set aside. Cut chicken in 2-inch cubes and place in a large bowl. Stir in egg, salt, pepper, and 1 tablespoon oil and mix well. Heat oil for deep-frying in wok or deep-fryer to 375°F. Coat all chicken pieces with the flour and corn starch mixture. Add chicken pieces, a small batch at a time, and fry 3 to 4 minutes or until golden and crisp. Do not overcook 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 tablespoon 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 a boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon of cornstarch until smooth. Add to chicken and heat until sauce is thick. Still in 1 teaspoon sesame oil.