Orange Chicken

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Crunchy Orange Chicken (Panda Express CopyCat Recipe)

2 lbs boneless, skinless chicken pieces
1 egg
1 1/2 tsp salt
1 tsp fresh ground pepper
1/2 c cornstarch
1/4 c flour
Orange Chicken Sauce
1 tsp minced garlic
1 Tbsp mincer ginger root
1 dash crushed hot red chilies
1/4 c chopped green onions
1 Tbsp rice wine
1/4 c water
1 1/2 Tbsp soy sauce
1 1/2 Tbsp water
5 Tbsp sugar
5 Tbsp white vinegar
1 Tbsp cornstarch
1 tsp sesame oil
1. Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
2. Stir cornstarch and flour together in separate dish. Add chicken pieces, stirring to coat.
3. Heat oil for deep-frying in wok or deep-fryer to 375 degrees.

4. Add chicken pieces, 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.
5. Mix soy sauce, water, sugar, and vinegar in separate bowl. 
6. 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 chilies and green onions. Add rice wine and stir 3 seconds.
7. Add sauce mixture to wok and bring to boil.
8. Add cooked chicken, stirring until well mixed.
9. Stir water into remaining 1 tablespoon cornstarch until smooth.  Heat until sauce is thickened.
10. Stir in 1 tablespoon sesame oil and grated orange zest to the sauce for flavor.  Serve immediately, while hot

Serve with white Jasmine rice and vegetables (suggestions: bok choy and baby carrots.)

Meal   DinnerCuisine   Chinese
Dish   Main DishCooking Method   Deep Fried
Main Ingredient   ChickenPrep Time   less than 15 minutes
Cooking Time   15 to 30 minutes

Catherine Ko

Member since Jan 2008

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