Like many people, I am a huge fan of orange chicken from Panda Express. I didn’t think any other recipe could live up to this high standard, but the one I am about to share with you is easily comparable… maybe even better! The flavor and consistency of the sauce is amazing. It has a great orange flavor with the perfect amount of spiciness. Another plus is that there is just enough crunch, but not too much! You get more meat and zero fried chicken-less pieces. Hope you enjoy it as much as I did!
- 3 boneless skinless chicken breasts, chopped into bite-sized pieces
- 1 egg
- 1 1/2 tsp. salt
- 1/2 tsp. sesame oil
- 1/2 cup cornstarch (plus 1 Tbsp., which is used later)
- 1/4 cup flour
- 1 Tbsp. ginger, minced
- 1 tsp. garlic, minced
- 1/2 tsp. red pepper flakes
- 1 Tbsp. rice wine
- 1/4 cup water
- Canola oil for frying
- 1 1/2 Tbsp. soy sauce
- 1 1/2 Tbsp. water
- 5 Tbsp. sugar
- 5 Tbsp. white vinegar
- 2 Tbsp. orange zest
- In a small bowl, mix egg, salt and sesame oil
- In a separate small bowl, mix flour and cornstarch
- Working with one piece at a time, dip chicken in egg mixture, then coat with cornstarch mixture.
- Heat oil for deep-frying in wok (a deep fat fryer would work, too). Add chicken, small batches at a time, and fry until golden and crispy (about 3-4 minutes)
- Remove chicken with slotted spoon and place on paper towel to drain; set aside.
- In a medium-sized bowl, combine ingredients for sauce and set aside.
- Clean wok (or use a different one) and heat 1 Tbsp. of oil over high heat. Add ginger and garlic, stir-fry for 10 seconds, until fragrant. Stir in red pepper flakes. Stir in rice wine.
- Once combined, add orange sauce and bring to boil.
- Add cooked chicken, stirring until chicken is coated.
- In a small bowl, combined remaining tablespoon cornstarch and 1/4 cup water. Stir until smooth, then add to chicken. Heat until sauce is thickened.
- Serve with rice or chow mein (we used fried rice).