Orange Flavored Chicken Panda Express Copy Cat Recipes

Steps:

• 1. Cut the chicken breast into 1/2 inch cubes; set aside.
• 2. Combine the egg white, salt, and sugar in a bowl and stir vigorously until the ingredients are thoroughly mixed. Add the chicken cubes to the egg white mixture and stir to coat well.
• 3. To make the orange sauce, combine the water, ketchup, sugar, vinegar, soy sauce, 1 tablespoon plus 1 teaspoons cornstarch, and sesame oil; stir and set aside. Place a pot over high heat. When the pot is hot, add the 2 tablespoons vegetable oil and heat. Add the orange zest and green onions and cook, stirring, for about 20 seconds, taking care not to burn the orange zest.
• 4. Pour the combined sauce ingredients into the pot and cook over medium heat, stirring frequently, until the sauce has thickened, 12 to 15 minutes.
• 5. Preheat the 4 cups oil to 350°F in a wok or deep-fryer.
• 6. Meanwhile, put the coated chicken in a resealable plastic bag containing the 1 cup cornstarch. Shake the chicken well for about 20 seconds, until the chicken is covered with the cornstarch. Shake off all the excess cornstarch and deep-fry the chicken in the hot oil until golden brown, about 2 1/2 minutes. Remove the chicken from the oil with a slotted spoon, drain well on paper towels, and set aside. Add the fried chicken to the pot with the hot orange sauce, stir for about 30 seconds, then serve immediately.

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!

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.