Tender chunks of white meat chicken with crispy breading and a sweet, tangy glaze — learn how to make the famous Panda Express Orange Chicken at home!
Course Main Course
Cuisine Chinese
Keyword chicken, fried chicken, orange, Panda Express
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 4
Calories 408kcal
Author Stacey aka the Soccer Mom
Cost $12
Equipment
Wok or large Saute Pan
Deep Fryer or Large Pot of Oil for frying
2 Mixing bowls
Ingredients
2lbschicken breastchopped into bite sized pieces
1egg
1 1/2teaspoonsalt
1pepper
2Tablespoonsoil
1/2cupcorn starchplus 1 TB
1/4cupall purpose flour
1Tablespoonginger rootminced
1teaspoongarlicminced
1/2teaspoonred chili pepper flakes
1/4cupgreen onionchopped
1TablespoonsMirinrice cooking wine
1/4cupwater
1/2teaspoonsesame oil
For the Orange Sauce:
1 1/2Tablespoonssoy sauce
1 1/2Tablespoonswater
5Tablespoonssugar
5Tablespoonswhite vinegar
zest of 1 orange
Instructions
To prepare the chicken:
Mix together egg, salt, pepper and 2 TB vegetable oil in a medium bowl and set aside.
In a separate medium sized bowl, add 1/2 cup corn starch and 1/4 cup flour and whisk together. Set aside.
Heat about 3 cups oil in a deep-fryer or large frying pot to 375 degrees. The amount of oil may vary based on your fryer or pot.
Chop your boneless and skinless chicken into bite-sized chunks. Dip chicken pieces in the egg mixture, roll in the corn starch mixture until lightly coated, and place in your fryer for 3 to 4 minutes.
When chicken turns a golden brown, remove from the fryer and place on a paper towel lined plate.
Fry chicken in small batches to prevent lowering the oil temperature.
To Make the Orange Sauce:
Whisk together sauce ingredients in a small bowl until well combined.
Put it all together:
In a small bowl, dissolve 1 tablespoon cornstarch in 1/4 cup water. Set aside.
Using a wok or large skillet add oil, ginger root, and garlic to a large wok or skillet and stir fry for about 1 minute, stirring constantly.
Stir in chili peppers and green onions.
Add rice wine and stir to combine for less than a minute.
Add orange sauce to wok and bring mixture to a boil.
Add fried chicken pieces and stir until coated in sauce.
Stir in your small bowl of water/corn starch mixture and continue stirring until sauce thickens.
Add sesame oil and stir until all ingredients are well incorporated and chicken is coated in a rich, thick orange sauce.
Best enjoyed warm.
Notes
Nutrition information is an estimate only and will vary based on exact ingredients used and serving size.