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Panda Express Orange Chicken!

Orange Chicken recipe from Cook's Illustrated magazine. The chiles are merely for decoration. They shouldn't be eaten, and are optional.

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 6 servings
Calories: 675 kcal
Course: Main Course
Cuisine: Asian

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

Instructions

For the marinade
    Cup of Yum
  1. Mix broth, juice, zest, vinegar, soy sauce, sugar, garlic, ginger and cayenne pepper in a large bowl.
  2. Measure out 3/4 cup of marinade and pour over chicken pieces. Set aside for 30 to 60 minutes.
  3. While chicken is marinating, place remaining 1 1/2 cups marinade in a medium saucepan and bring to a boil.
  4. In a small bowl, stir together cold water and 1 Tablespoon and 2 teaspoons cornstarch.
  5. 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
  1. In one pie plate, whisk egg whites. In a second pie plate mix cornstarch, 1/2 teaspoon cayenne and 1/2 teaspoon baking soda.
  2. Drain the chicken and discard marinade. Pat chicken dry with paper towels.
  3. 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
  1. 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.)
  2. 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.
  3. Drain pieces on a paper towel lined platter or baking sheet.
Finishing
  1. 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

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

% 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.