ORANGE CHICKEN (INSPIRED BY PANDA EXPRESS) RECIPE BY TASTY
Here's what you need: egg, white pepper, salt, chicken breasts, cornstarch, flour, vegetable oil, oil, garlic, ginger, chili flakes, rice wine, soy sauce, vinegar, water, sugar, orange zest, scallion, cornstarch, water
Provided by Tasty
Categories Lunch
Yield 2 servings
Number Of Ingredients 20
Steps:
- Combine the egg, white pepper and salt in a mixing bowl. Add the cubed chicken breast, make sure it's coated with the egg mixture.
- In another bowl, combine corn starch and flour. Add the coated chicken to the flour mixture. Stir to coat.
- Working in batches, fry the coated chicken until golden and done. Remove with a slotted spoon and set aside.
- In a large pan or wok, add oil, garlic, ginger and red chili flakes. Stir fry until fragrant.
- Add rice wine and stir for a few seconds. Proceed to add all of the other sauce ingredients, including soy sauce, vinegar, water, sugar and orange zest.
- Add the fried chicken. Stir to coat in sauce. Thicken the sauce with the cornstarch slurry.
- Garnish with chopped scallions and serve with rice.
- Enjoy!
Nutrition Facts : Calories 750 calories, Carbohydrate 64 grams, Fat 29 grams, Fiber 1 gram, Protein 53 grams, Sugar 17 grams
ORIGINAL ORANGE CHICKEN BY PANDA EXPRESS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, salt, white pepper, cornstarch, flour, egg, water, oil, oil, oil, chili flake, garlic, ginger, sugar, brown sugar, orange juice, white distilled vinegar, soy sauce, water, cornstarch, sesame oil
Provided by Pierce Abernathy
Categories Dinner
Time 1h5m
Yield 8 servings
Number Of Ingredients 21
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!
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