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Panda Express Hot Orange Chicken
You can make hot orange chicken like Panda Express with this copycat recipe.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
4
Calories:
509 kcal
Course:
Main Course
Cuisine:
Chinese
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.
Cup of Yum
Nutrition Information
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: 4 Serving
Amount Per Serving
Calories 509
% 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.