Panda Express Orange Chicken (Copycat)

2 lb boneless, skinless chicken thighs, cut into 1" pieces 
1 egg 
1½ tsp salt 
1 pinch black pepper 
2 tbsp oil, divided, plus more for frying 
½ cup corn starch, plus 1 tbsp 
¼ cup flour 
1½ tablespoons ginger root, minced 
2 teaspoons garlic, minced 
½ tsp hot red chili pepper, crushed 
4 green onions, chopped from tip to tail (not including root) 
2 tablespoons Shaoxing rice wine 
¼ cup water 
1 teaspoon sesame oil 
3 tablespoons soy sauce 
3 tablespoons water 
10 tablespoons sugar 
10 tablespoons white vinegar 
zest of 2 oranges 

  1. To make the sauce combine the soy sauce, 3 tablespoons water, sesame oil, sugar, white vinegar, and orange zest. T
  2. o make the cornstarch mixture, dissolve 1 tablespoon cornstarch in ¼ cup water and set aside. 
  3. To make the chicken we are going to set up a dredging station. 
  4. Add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl. 
  5. In a separate bowl, add ½ cup corn starch and flour and mix well. 
  6. In a large frying pan or a wok, heat oil in a wok 375 degrees. 
  7. Dip chicken pieces in the egg mixture, then dredge in the flour mixture. 
  8. Fry the chicken for 3 to 4 minutes or until golden and crisp. 
  9. Transfer to a cooling rack and repeat with remaining chicken. 
  10. When you are done with the chicken, drain the oil from the pan and wipe it clean. 
  11. Add 1 tablespoon oil, ginger and garlic and cook for about 10 seconds. 
  12. Add crushed red peppers and green onions, and cook for just a few seconds. 
  13. Add rice wine and orange sauce and bring to boil. 
  14. Add the cornstarch mixture to the pan and cook for just a few seconds until it thickens. 
  15. Turn off the heat, and add cooked chicken and stir until well mixed.

Original Recipes: Panda Express Orange Chicken (Copycat) @

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