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Panda Express
The Real Panda Express Orange Chicken Recipe
What You Need:
• 4 boneless, skinless chicken breasts
• 3 Tbsp. soy sauce, divided
• 2 Tbsp. white wine (or rice wine)
• 2 tsp. minced ginger
• 1 clove of garlic, minced
• ¼ cup plus 1 Tbsp. cornstarch, divided
• Canola oil, for frying
• 1 Tbsp. honey
• 2/3 cup orange juice
• 1 Tbsp. orange marmalade
• 1 Tbsp. rice vinegar
• ¼ tsp. crushed red chili flakes
• ¼ tsp. sesame oil
Step 1: Marinate Chicken
Start by cutting the chicken into small, bite-size pieces—about 1 to 1-1/2 inches long. Then, whisk together two tablespoons of soy sauce, wine, ginger and garlic in a large bowl. Add the chicken and stir until the pieces are well coated. Marinate in the refrigerator for at least 25 minute
Step 2: Toss to Coat
Once time is up, use a large slotted spoon to move the chicken cubes out of the marinade and into a new bowl. Discard the marinade mixture. Then, sprinkle 1/4 cup of cornstarch over the chicken. Toss lightly to coat.
Step 3: Brown Chicken
Next, heat up the oil to fry the chicken pieces in a large pot—between 1/4- and 1/3-inch of oil will be enough. Then, working in batches, add a single layer of marinated chicken pieces to the hot oil. Fry, turning occasionally until the chicken is well-browned and cooked through. Each batch should take about four minutes, total. When cooked through, move the chicken pieces out of the fryer and onto a paper towel-lined plate so the excess oil can drain away.
Editor’s Tip: At this point, the chicken will be delicious on its own. Sample a piece or two, but resist the urge to eat them all. The end result is much better. Trust us.
Step 4: Make Sauce
Place a small saucepan over medium heat and add the remaining soy sauce, honey, orange juice, marmalade, rice vinegar, chili flakes and sesame oil. Stir to combine. Then, in a small bowl, mix together the remaining cornstarch and two tablespoons water. This mixture is called a slurry. Bring the orange sauce to a low boil, and add the slurry—one spoonful at a time—while whisking. Keep adding the slurry until the sauce is thickened.
Step 5: Toss Together
Combine the chicken pieces and the sauce in a large bowl. Serve with cooked rice and broccoli.
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Panda Express Orange Chicken Recipe
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Category: Recipes
Prep Time: Cook Time: Total Time:
Panda Express
The Real Panda Express Orange Chicken Recipe
What You Need:
• 4 boneless, skinless chicken breasts
• 3 Tbsp. soy sauce, divided
• 2 Tbsp. white wine (or rice wine)
• 2 tsp. minced ginger
• 1 clove of garlic, minced
• ¼ cup plus 1 Tbsp. cornstarch, divided
• Canola oil, for frying
• 1 Tbsp. honey
• 2/3 cup orange juice
• 1 Tbsp. orange marmalade
• 1 Tbsp. rice vinegar
• ¼ tsp. crushed red chili flakes
• ¼ tsp. sesame oil
Step 1: Marinate Chicken
Start by cutting the chicken into small, bite-size pieces—about 1 to 1-1/2 inches long. Then, whisk together two tablespoons of soy sauce, wine, ginger and garlic in a large bowl. Add the chicken and stir until the pieces are well coated. Marinate in the refrigerator for at least 25 minute
Step 2: Toss to Coat
Once time is up, use a large slotted spoon to move the chicken cubes out of the marinade and into a new bowl. Discard the marinade mixture. Then, sprinkle 1/4 cup of cornstarch over the chicken. Toss lightly to coat.
Step 3: Brown Chicken
Next, heat up the oil to fry the chicken pieces in a large pot—between 1/4- and 1/3-inch of oil will be enough. Then, working in batches, add a single layer of marinated chicken pieces to the hot oil. Fry, turning occasionally until the chicken is well-browned and cooked through. Each batch should take about four minutes, total. When cooked through, move the chicken pieces out of the fryer and onto a paper towel-lined plate so the excess oil can drain away.
Editor’s Tip: At this point, the chicken will be delicious on its own. Sample a piece or two, but resist the urge to eat them all. The end result is much better. Trust us.
Step 4: Make Sauce
Place a small saucepan over medium heat and add the remaining soy sauce, honey, orange juice, marmalade, rice vinegar, chili flakes and sesame oil. Stir to combine. Then, in a small bowl, mix together the remaining cornstarch and two tablespoons water. This mixture is called a slurry. Bring the orange sauce to a low boil, and add the slurry—one spoonful at a time—while whisking. Keep adding the slurry until the sauce is thickened.
Step 5: Toss Together
Combine the chicken pieces and the sauce in a large bowl. Serve with cooked rice and broccoli.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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