PANDA EXPRESS ORANGE CHICKEN
A copycat recipe from Panda Express. This chicken is tangy and flavorful. Give it a try! I'm sure you and your family will enjoy it.
Provided by flume027
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 20
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 ORANGE CHICKEN
Panda Express Orange Chicken with tender chicken thighs fried crisp and tossed in a magical perfect-copycat sauce!
Provided by Sabrina Snyder
Categories Main Course
Time 30m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 419 kcal, Carbohydrate 36 g, Protein 36 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 122 mg, Sodium 1171 mg, Sugar 20 g, ServingSize 1 serving
ORIGINAL ORANGE CHICKEN BY PANDA EXPRESS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, salt, white pepper, cornstarch, flour, egg, water, oil, oil, oil, chili flake, garlic, ginger, sugar, brown sugar, orange juice, white distilled vinegar, soy sauce, water, cornstarch, sesame oil
Provided by Pierce Abernathy
Categories Dinner
Time 1h5m
Yield 8 servings
Number Of Ingredients 21
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 RECIPE - (4.4/5)
Provided by DeBruynC1
Number Of Ingredients 21
Steps:
- 1. Combine all ingredients in small bowl and set aside. Cut chicken pieces in 2″ squares and place in a large bowl. Stir in egg, salt, pepper and 1 T oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. 2. Heat oil for deep frying in wok or deep fryer to 375. Add chicken pieces, a small batch at 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. 3. Clean wok and heat 15 seconds over high heat. Add 1 T 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 T cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 tsp sesame oil. Serve at once.
ORANGE CHICKEN (INSPIRED BY PANDA EXPRESS) RECIPE BY TASTY
Here's what you need: egg, white pepper, salt, chicken breasts, cornstarch, flour, vegetable oil, oil, garlic, ginger, chili flakes, rice wine, soy sauce, vinegar, water, sugar, orange zest, scallion, cornstarch, water
Provided by Tasty
Categories Lunch
Yield 2 servings
Number Of Ingredients 20
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
PANDA EXPRESS ORANGE CHICKEN COPYCAT
Copy Cat Recipe. I received a ton from my mom.. Here's another. I haven't adjusted anything :O) On some I had to guess on the time and servings if I haven't tried them.
Provided by MissTiff16
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 20
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.
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