Panda Express Orange Chicken
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
551 kcal
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Course
Main Course
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Cuisine
Chinese
Panda Express Orange Chicken
Description
This recipe features boneless, skinless chicken thighs cut into bite-sized pieces, coated in an egg wash seasoned with salt and pepper, and dredged in a mix of cornstarch and flour. Fried at 375°F until golden and crisp, the chicken is then tossed in a freshly made orange sauce containing sugar, white vinegar, soy sauce, rice wine, sesame oil, and bright orange zest. Ginger, garlic, and crushed red pepper flakes are briefly sautéed in the pan before adding the sauce to infuse flavor.
The resulting dish has a crispy exterior with juicy chicken inside, balanced by a sauce that is both sweet and tangy with a mild spicy kick. This combination makes it suitable as a main for a meal, paired with steamed rice or vegetables to complement the bold sauce.
The method recommends frying chicken in batches to maintain oil temperature and crispness. After frying, excess oil is removed from the pan before making the sauce to prevent greasiness. Stirring the cooked chicken in off-heat sauce helps retain the chicken’s crispy texture while coating well.
Ingredients
For the Sauce
- 1 tablespoon cornstarch
- 2 tablespoons rice wine
- 1/4 cup water
- 1 teaspoon sesame oil
- 3 tablespoons soy sauce low sodium
- 10 tablespoons sugar
- 10 tablespoons white vinegar
- orange zest , from large orange
For the Chicken
- 2 pounds chicken thighs , boneless, skinless, cut into 1-inch pieces
- 1 large egg
- 1 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoon vegetable oil divided, plus more for frying
- 1/2 cup cornstarch
- 1/4 cup flour
To Finish
- 1 1/2 tablespoons ginger , freshly minced
- 2 cloves garlic , freshly minced
- 1/2 teaspoon red pepper flakes crushed
Instructions
- To make the sauce, combine the 1 tablespoon cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar, and orange zest.
- To coat the chicken, add the egg, salt, pepper and 1 tablespoon oil into a large bowl and whisk together.
- In a separate bowl, add 1/2 cup cornstarch and flour and mix well.
- In a large frying pan or a wok, heat oil to 375 degrees.
- Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
- Fry the chicken in batches for 3 to 4 minutes or until golden and crisp.
- Transfer to a cooling rack and repeat with remaining chicken.
- When you are done with the chicken, drain most of the oil from the pan (leave about a tablespoon).
- Add the ginger, garlic, and crushed red peppers, cooking for about 10 seconds.
- Add the orange sauce and bring to boil.
- Turn off the heat, add cooked chicken, and stir until well mixed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 37g | 12% |
| Protein | 27g | 54% |
| Fat | 31g | 48% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 179mg | 60% |
| Sodium | 1003mg | 42% |
| Potassium | 377mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 214IU | 4% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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