Panda Express Orange Chicken

Panda Express Orange Chicken

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The tangy orange sauce really jazzes up this chicken.

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IL

Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

6 servings

Ingredients

  • jasmine rice
  • 2 lbs boneless skinless chicken, chopped into bite sized pieces
  • 1 egg
  • 1 1/2 tsp. salt white pepper oil
  • 1/2 C. + 1 tsp. cornstarch
  • 1/4 C. flour
  • 1 Tbs. gingerroot, minced
  • 1 tsp. garlic, minced
  • 1/2 tsp. crushed hot red chili pepper
  • 1/4 C. green onion, chopped
  • 1 Tbs. rice wine
  • 1/4 C. water
  • 1/2 tsp. sesame oil
  • Orange Sauce for Stir Fry:
  • 1 1/2 Tbs. soy sauce
  • 1 1/2 Tbs. water
  • 5 Tbs. sugar
  • 5 Tbs. white vinegar
  • zest of 1 orange

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Directions


  1. Place chicken pieces in large bowl.

  2. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.

  3. Stir cornstarch and flour together.

  4. Mix flour mixture and egg mixture.

  5. Add chicken pieces, stirring to coat.

  6. Heat oil for deep-frying in wok or deep-fryer to 375 degrees.

  7. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.

  8. Remove chicken from oil with slotted spoon and drain on paper towels; set aside.

  9. Heat wok over high heat.

  10. Add 1 tablespoon oil.

  11. Add ginger and garlic and stir-fry until fragrant, about 10 seconds.

  12. Add and stir-fry crushed chiles and green onions.

  13. Add rice wine and stir 3 seconds.

  14. Add orange sauce ingredients and bring to boil.

  15. Add cooked chicken, stirring until well mixed.

  16. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.

  17. Heat until sauce is thickned.

  18. Stir in sesame oil and orange zest if desired.

  19. Serve over jasmine rice.

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