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Original Orange Chicken By Panda Express

Original Orange Chicken By Panda Express

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Original Orange Chicken By Panda Express

8 servingsINGREDIENTSChicken905 g (2 lb) boneless, skinless chicken thigh1 tablespoon salt1 teaspoon white pepper125 g (1 cup) cornstarch375 g (3 cups) flour1  egg355 mL (1 1/2 cups) water2 tablespoons oil470 mL (2 cups) oil, for fryingOrange Sauce1 tablespoon oil1/4 teaspoon chili flake1 tablespoon garlic, minced1/2 teaspoon ginger, minced50 g (1/4 cup) sugar55 g (1/4 cup) brown sugar60 mL (1/4 cup) orange juice120 mL (1/2 cup) white distilled vinegar2 tablespoons soy sauce2 tablespoons water2 tablespoons cornstarch1 teaspoon sesame oilPREPARATION1. On a cutting board, cut chicken into 1x1-inch (2x2-cm) cubes and set aside.2. In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine.3. Add the egg, water, and oil until it reaches the consistency of pancake batter.4. Add the chicken to the batter and refrigerate at least 30 minutes.5. Heat oil in a wok or heavy bottom pan to 350˚F (180˚C).6. Gently add the chicken and cook for 5-6 minutes until lightly golden brown.7. Remove the chicken from the pan and transfer to a paper towel-lined plate.8. Set a pan to medium-high heat and add the oil.9. Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.10. Add the sugar and brown sugar, and stir to combine.11. Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.12. Add in the vinegar and soy sauce, and stir to combine.13. Add the cornstarch and water together and whisk to combine. Add to the pan and stir.14. Continue to cook the sauce until maple syrup consistency is achieved.15. Add in the fried chicken and stir until completely coated in the sauce.16. Top with sesame oil.17. Enjoy!
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8 servings

INGREDIENTS

Chicken

905 g (2 lb) boneless, skinless chicken thigh

1 tablespoon salt

1 teaspoon white pepper

125 g (1 cup) cornstarch

375 g (3 cups) flour

1 egg

355 mL (1 1/2 cups) water

2 tablespoons oil

470 mL (2 cups) oil, for frying

Orange Sauce

1 tablespoon oil

1/4 teaspoon chili flake

1 tablespoon garlic, minced

1/2 teaspoon ginger, minced

50 g (1/4 cup) sugar

55 g (1/4 cup) brown sugar

60 mL (1/4 cup) orange juice

120 mL (1/2 cup) white distilled vinegar

2 tablespoons soy sauce

2 tablespoons water

2 tablespoons cornstarch

1 teaspoon sesame oil

PREPARATION

1. On a cutting board, cut chicken into 1x1-inch (2x2-cm) cubes and set aside.

2. In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine.

3. Add the egg, water, and oil until it reaches the consistency of pancake batter.

4. Add the chicken to the batter and refrigerate at least 30 minutes.

5. Heat oil in a wok or heavy bottom pan to 350˚F (180˚C).

6. Gently add the chicken and cook for 5-6 minutes until lightly golden brown.

7. Remove the chicken from the pan and transfer to a paper towel-lined plate.

8. Set a pan to medium-high heat and add the oil.

9. Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.

10. Add the sugar and brown sugar, and stir to combine.

11. Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.

12. Add in the vinegar and soy sauce, and stir to combine.

13. Add the cornstarch and water together and whisk to combine. Add to the pan and stir.

14. Continue to cook the sauce until maple syrup consistency is achieved.

15. Add in the fried chicken and stir until completely coated in the sauce.

16. Top with sesame oil.

17. Enjoy!

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