Cooked - Orange Chicken (Panda Dup.)

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Home Pricing Community My Recipes

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Orange Chicken (Panda Dup.)

4.0

1½ lb boneless, skinless chicken thighs, cut into 1-inch pieces

1 egg

1 tsp salt

½ tsp white pepper

½ cup cornstarch

¼ cup all-purpose flour

Vegetable oil, for frying

½ cup orange juice

1 tbsp orange zest

¼ cup soy sauce

⅓ cup sugar (adjust to taste)

2 tbsp rice vinegar

1 tbsp rice wine or dry sherry (optional)

2 cloves garlic, minced

1 tsp grated fresh ginger

¼–½ tsp crushed red pepper flakes

1 tsp sesame oil

1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

Mix the chicken with the egg, salt, and white pepper. Coat with the cornstarch and flour until evenly covered.
Heat oil to 350°F (175°C). Fry the chicken in batches for 4–5 minutes until golden and cooked through. For extra crispiness, let it rest 2 minutes and fry again for 1–2 minutes.
In a saucepan, combine the orange juice, zest, soy sauce, sugar, vinegar, rice wine (if using), garlic, ginger, and red pepper flakes. Bring to a simmer.
Stir in the cornstarch slurry and cook 1–2 minutes until the sauce thickens. Finish with the sesame oil.
Toss the hot fried chicken in the sauce until evenly coated.
Serve immediately over steamed jasmine rice with broccoli or stir-fried vegetables.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Chicken

Cuisine🇨🇳Chinese

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created last week

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