Orange Flavored Chicken (Panda Express Copy Cat)

1
Hope Vaillancourt

By
@MissHopie87

This orange chicken is a recipe featured in "America's Most Wanted Recipes" and is a copy cat recipe for Panda Express' Orange Chicken. Orange Chicken is a dish from the Hunan Province in South Central China.It is prepared with crispy boneless chicken bites tossed in a wok with a sweet, spicy and tangy orange sauce. Don't forget to steam some rice with this one! Enjoy!

Rating:

★★★★☆ 3 votes

Comments:
Serves:
4
Prep:
25 Min
Cook:
20 Min

Ingredients

  • 1 lb
    chicken breast, boneless & skinless
  • 1
    egg white
  • 1 tsp
    salt
  • 1 tsp
    sugar
  • ORANGE SAUCE

  • 1 c
    water
  • 1/2 c
    ketchup
  • 1/2 c
    sugar
  • 2 Tbsp
    apple cider vinegar
  • 1 Tbsp
    soy sauce
  • 1 Tbsp
    cornstarch
  • 1 tsp
    cornstarch
  • 2 tsp
    sesame oil
  • 2 Tbsp
    vegetable oil
  • 1 Tbsp
    orange zest, grated
  • 2 Tbsp
    green onion, chopped
  • 4 c
    vegetable oil, for frying
  • 1 c
    cornstarch

How to Make Orange Flavored Chicken (Panda Express Copy Cat)

Step-by-Step

  1. Cut the chicken breast into 1/2 inch cubes; set aside.
  2. Combine the egg white, salt, and sugar in a bowl and stir vigorously until the ingredients are thoroughly mixed. Add the chicken cubes to the egg white mixture and stir to coat well.
  3. To make the orange sauce, combine the water, ketchup, sugar, vinegar, soy sauce, 1 tablespoon plus 1 teaspoons cornstarch, and sesame oil; stir and set aside. Place a pot over high heat. When the pot is hot, add the 2 tablespoons vegetable oil and heat. Add the orange zest and green onions and cook, stirring, for about 20 seconds, taking care not to burn the orange zest.
  4. Pour the combined sauce ingredients into the pot and cook over medium heat, stirring frequently, until the sauce has thickened, 12 to 15 minutes.
  5. Preheat the 4 cups oil to 350°F in a wok or deep-fryer.
  6. Meanwhile, put the coated chicken in a resealable plastic bag containing the 1 cup cornstarch. Shake the chicken well for about 20 seconds, until the chicken is covered with the cornstarch. Shake off all the excess cornstarch and deep-fry the chicken in the hot oil until golden brown, about 2 1/2 minutes. Remove the chicken from the oil with a slotted spoon, drain well on paper towels, and set aside. Add the fried chicken to the pot with the hot orange sauce, stir for about 30 seconds, then serve immediately.

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