Panda Express Orange Chicken!
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
25 mins
-
Total Time
55 mins
-
Servings
6 servings
-
Calories
675 kcal
-
Course
Main Course
-
Cuisine
Asian
Panda Express Orange Chicken!
Description
This recipe begins with marinating chicken thigh pieces in a flavorful blend of chicken broth, orange zest and juice from two oranges, white vinegar, soy sauce, dark brown sugar, fresh garlic and ginger, and cayenne pepper for some heat. The chicken is dipped first in beaten egg whites and then in a mixture of corn starch, cayenne, and baking soda before frying in hot peanut or avocado oil until golden and crispy.
The marinade is reduced and thickened with a separate corn starch slurry to form a translucent glaze, into which dried whole red chiles and strips of orange peel are added for additional aromatic notes. The fried chicken pieces are tossed in this glossy orange sauce, creating the signature tangy-sweet coating of Panda Express Orange Chicken. The crispy exterior contrasts with the moist interior, enlivened by the bright citrus flavor and gentle spice.
This dish works well served over steamed rice or alongside stir-fried vegetables. Using boneless skinless thighs offers a juicy texture that holds up well to frying and saucing.
The recipe’s note on using two oranges highlights the importance of zest and peel for authentic orange flavor. Additionally, the calorie count reflects adjustments for oil discarded after frying. Proper pressing of drained marinade and drying chicken before coating is key to maintaining a crispy finish.
Ingredients
Marinade and sauce:
- 1 1/2 pounds chicken thigh trimmed and cut into 1 1/2 inch pieces, boneless, skinless
- 3/4 cup chicken broth
- 2 orange 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 dark brown sugar packed
- 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 water cold
- 8 small whole dried red chile optional
Coating and frying
- 3 large egg white
- 1 cup corn starch
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon baking soda
- 3 cups peanut oil or avocado oil
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
- Use zest and peel from two oranges to achieve the characteristic orange flavor in both the marinade and sauce.
- Discard the marinade used for soaking the chicken after draining to avoid contamination.
- Pat the chicken dry before coating with egg white and corn starch mixture for a crispier fried exterior.
- Calorie counts consider that some frying oil is discarded after cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
