Description
A delicious copycat recipe of Panda Express’s famous Orange Chicken, featuring crispy chicken pieces coated in a sweet and tangy orange sauce.
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon coarse black pepper
- 1 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/2 cup milk
- 1 large egg
- 1 tablespoon vegetable oil
- Vegetable oil for frying
- 1 tablespoon sesame oil
- 1 teaspoon red chili pepper paste
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 tablespoon light soy sauce
- 1 tablespoon orange zest
- 1/4 cup rice vinegar
- 1/2 cup granulated sugar
- 1/2 cup orange juice
- 1 tablespoon cornstarch
- 2 green onions, thinly sliced (for garnish, optional)
Instructions
- Heat at least 4 to 5 inches of vegetable oil in a heavy pot until it reaches 375°F.
- In a shallow bowl, combine flour, cornstarch, paprika, black pepper, garlic salt, and onion powder.
- In another bowl, whisk together milk, egg, and vegetable oil.
- Dip chicken pieces into the milk mixture, then into the flour mixture to coat evenly.
- Once oil is hot, fry coated chicken pieces in batches for 2-3 minutes until golden brown.
- Use a slotted spoon to remove and place on paper towels to drain excess oil.
- For the sauce, heat sesame oil in a saucepan over medium heat. Add chili paste, garlic paste, and ginger paste; sauté for 1-2 minutes.
- Add soy sauce, orange zest, rice vinegar, and sugar to the pan. Whisk cornstarch with orange juice, then add to the saucepan. Stir and simmer until thickened.
- Toss the fried chicken in the sauce to coat thoroughly.
- Garnish with green onions if desired and serve immediately.
Notes
Best served over steamed rice or fried rice. Adjust sweetness of the sauce as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese