Panda Express Hot Orange Chicken
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0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
509 kcal
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Course
Main Course
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Cuisine
Chinese
Panda Express Hot Orange Chicken
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You can make hot orange chicken like Panda Express with this copycat recipe.
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Ingredients
Orange Chicken Sauce
- 1/4 cup white vinegar
- 1/4 cup sugar
- 2 tablespoons water
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon orange extract
- 1/2 teaspoon salt
- orange zest if desired
Chicken
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1 tablespoon vegetable oil plus additional for frying
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 pound chicken thigh cut into 1-inch pieces, boneless, skinless
- vegetable oil for frying
- 2 tablespoons sesame oil
- 4 to 6 Tianjin peppers dried
- 2 teaspoons chili flakes
- 1 teaspoon garlic minced
- 1/2 teaspoon ginger minced
Instructions
- To make the orange chicken sauce, whisk all the ingredients together in a small bowl. Set aside.
- Prepare a dredging station for the chicken: In a large bowl, whisk the egg, salt, white pepper, and vegetable oil. In a second bowl, stir together the cornstarch and flour.
- Dip the chicken pieces into the egg mixture. Shake off any excess and dredge the chicken in the cornstarch mixture. Press down lightly so the cornstarch adheres on all sides.
- In a deep fryer or Dutch oven, heat 4 inches of vegetable oil to 350°F. Working in batches, drop the chicken pieces into the oil one at a time. Deep-fry until the breading turns golden brown and the chicken reaches an internal temperature of 165°F, about 3 to 4 minutes. Remove the chicken from the oil and transfer to a rack to drain.
- When the chicken has almost finished frying, heat the sesame oil in a large skillet over medium heat. Add the dried chilis and cook until lightly toasted, about 1 minute. Add the chili flakes and cook until fragrant, about 1 minute. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the reserved orange chicken sauce to the skillet and bring the mixture to a simmer. Cook, stirring, until the sugar dissolves and the sauce thickens, 1 to 2 minutes. Add the chicken to the skillet and toss to coat. Serve immediately.
Nutrition Information
Show Details
Calories
509kcal
(25%)
Carbohydrates
56g
(19%)
Protein
25g
(50%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.1g
(5%)
Cholesterol
128mg
(43%)
Sodium
1505mg
(63%)
Potassium
356mg
(8%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
486IU
(10%)
Vitamin C
0.4mg
(0%)
Calcium
25mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 56g | 19% |
| Protein | 25g | 50% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 128mg | 43% |
| Sodium | 1505mg | 63% |
| Potassium | 356mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 486IU | 10% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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