Panda Express Orange Chicken!
User Reviews
5.0
171 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
55 mins
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Servings
6 servings
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Calories
675 kcal
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Course
Main Course
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Cuisine
Asian
Panda Express Orange Chicken!
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Orange Chicken recipe from Cook's Illustrated magazine. The chiles are merely for decoration. They shouldn't be eaten, and are optional.
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Ingredients
Marinade and sauce:
- 1 1/2 pounds boneless skinless chicken thighs trimmed and cut into 1 1/2 inch pieces.
- 3/4 cup chicken broth
- 2 oranges zest and juice one orange. Then cut the peel of the second into 8 strips about 2 inches long by 1/2 inch wide, then juice. You should have 3/4 cup orange juice.
- 6 Tablespoons white vinegar
- 1/4 cup soy sauce
- 1/2 cup packed dark brown sugar
- 3 cloves garlic minced, about 1 Tablespoon
- 1 piece ginger (about 1 inch) minced, about 1 Tablespoon
- 1/4 teaspoon cayenne pepper
- 1 Tablespoon cornstarch
- 2 teaspoons cornstarch
- 2 Tablespoons cold water
- 8 small whole dried red chiles optional
Coating and frying
- 3 large egg whites
- 1 cup corn starch
- 1/4 teaspoon cayenne
- 1/2 teaspoon baking soda
- 3 cups peanut oil or avocado oil
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Instructions
For the marinade
- Mix broth, juice, zest, vinegar, soy sauce, sugar, garlic, ginger and cayenne pepper in a large bowl.
- Measure out 3/4 cup of marinade and pour over chicken pieces. Set aside for 30 to 60 minutes.
- While chicken is marinating, place remaining 1 1/2 cups marinade in a medium saucepan and bring to a boil.
- In a small bowl, stir together cold water and 1 Tablespoon and 2 teaspoons cornstarch.
- Whisk cornstarch mixture into sauce and reduce heat to a simmer. Stir occasionally until sauce is thick and translucent, about 1 minute. Remove from heat and add chiles and orange peel.
For the coating
- In one pie plate, whisk egg whites. In a second pie plate mix cornstarch, 1/2 teaspoon cayenne and 1/2 teaspoon baking soda.
- Drain the chicken and discard marinade. Pat chicken dry with paper towels.
- Dip each chicken piece in egg whites and then in cornstarch mixture. Set chicken on wire rack until ready to fry.
To fry the chicken
- Heat oil in a large Dutch oven, fry baby or electric skillet to 350 degrees F. (Use a clip on thermometer if you don't have an electric fryer.)
- Carefully place chicken pieces in hot oil, one piece at a time, and fry until golden brown, about 2-3 minutes per side, frying about 1/4 of the chicken at a time.
- Drain pieces on a paper towel lined platter or baking sheet.
Finishing
- Reheat orange sauce over medium heat until simmering. Add chicken and gently toss until even coated and heated through. Serve immediately.
Notes
- Oranges. You'll need two. This recipe uses both the zest and orange peel. So zest the first one, and cut the second one into strips. Save the juice from both oranges for a total of 3/4 cup.
- nutritional note: Calorie count per serving has been adjusted to compensate for discarded oil after frying.
Nutrition Information
Show Details
Serving
1serving
Calories
675kcal
(34%)
Carbohydrates
51g
(17%)
Protein
27g
(54%)
Fat
113g
(174%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
36g
Monounsaturated Fat
52g
Trans Fat
0.02g
Cholesterol
108mg
(36%)
Sodium
882mg
(37%)
Potassium
641mg
(18%)
Fiber
2g
(8%)
Sugar
26g
(52%)
Vitamin A
732IU
(15%)
Vitamin C
110mg
(122%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 675 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 675kcal | 34% |
| Carbohydrates | 51g | 17% |
| Protein | 27g | 54% |
| Fat | 113g | 174% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 36g | 212% |
| Monounsaturated Fat | 52g | 260% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 108mg | 36% |
| Sodium | 882mg | 37% |
| Potassium | 641mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 732IU | 15% |
| Vitamin C | 110mg | 122% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
171 reviews
Excellent
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