Orange Chicken Copycat Food

HOW TO MAKE ORANGE CHICKEN (PANDA EXPRESS COPYCAT RECIPE)

Steps:

• Combine cornstarch salt, and pepper. Dip chicken in beaten eggs and shake in cornstarch mixture to coat.
• Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked. Remove chicken pieces from pan or fryer and allow to drain on paper towels.
• Meanwhile, in a large saucepan combine 1 cup water, lemon juice, orange juice, rice vinegar, and soy sauce. Whisk ingredients together over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
• Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens.
• Place fried chicken in a large bowl and pour sauce over the top. Fold the sauce into the chicken or toss gently to coat. If desired add red pepper flakes and garnish with green onions.

PANDA EXPRESS ORANGE CHICKEN

Steps:

• To make the sauce combine the 1 tablespoon cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar and orange zest.
• To coat the chicken add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.
• In a separate bowl, add 1/2 cup corn starch and flour and mix well.
• In a large frying pan or a wok, heat oil in a wok 375 degrees.
• Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
• Fry the chicken for 3 to 4 minutes or until golden and crisp.
• Transfer to a cooling rack and repeat with remaining chicken.
• When you are done with the chicken, drain most of the oil from the pan (leave about a tablespoon).
• Add the ginger, garlic and crushed red peppers, cooking for about 10 seconds.
• Add the orange sauce and bring to boil.
• Turn off the heat, and add cooked chicken and stir until well mixed.

PANDA EXPRESS ORANGE CHICKEN

Steps:

• Place chicken pieces in a large bowl, set aside.
• In a medium bowl, stir egg, salt, pepper and 1 tablespoon oil and mix well, set aside.
• In a medium bowl, stir together 1/2 cup of the cornstarch and the flour.
• Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
• Dip chicken pieces into egg mixture, then into the flour mixture, shaking off any excess.
• Add chicken to wok in small batches and fry for 3 to 4 minutes or until golden brown.
• (Do not overcook chicken).
• Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
• FOR THE SAUCE:.
• In a small bowl, combine the soy sauce, orange juice, brown sugar and orange zest. Set aside.
• Clean wok and heat 15 seconds over high heat.
• Add 1 tablespoon oil, the gingerroot, garlic, crushed red chili pepper flakes and green onions and stir-fry for just a few seconds until fragrant.
• Now, add the rice wine and the soy sauce mixture you set aside above.
• Add cooked chicken, stirring until well mixed.
• In a small bowl, stir together the water and cornstarch, then add it to the wok and stir until sauce has thickened. Add sesame oil if desired.
• Serve over jasmine rice.

ORANGE CHICKEN - COPYCAT RECIPE

Steps:

• For the sauce,in a small saucepan over high heat, combine everything listed except for the cornstarch, arrowroot, and 3 tablespoons of water.
• Stirring frequently bring the sauce mixture to a boil.
• When it starts to boil, remove the pan from the heat and allow it to cool just a tad, uncovered.
• Remove exactly 1 cup of the sauce mixture and pour it over the chicken in a large resealable plastic bag or other container which allows the chicken to be completely covered.
• The chicken should marinate for at least a couple hours.
• Set aside the remaining sauce until the chicken is ready.
• When chicken has marinated, preheat 2 inches of vegetable oil in a wok or skillet to 350 degrees.
• Combine cornstarch with arrowroot in a small bowl, then add 3 tablespoons of water.
• Stir until cornstarch and arrowroot have dissolved.
• Pour this mixture into the sauce and set the pan over high heat.
• When sauce begins to bubble and thicken, cover and remove it from heat.
• Beat together the ice water and egg in a medium bowl.
• Add baking soda and salt.
• Add 3/4 cup of the flour and stir with a fork just until the flour in blended into the mixture.
• The batter will still be lumpy.
• Sprinkle another 1/4 cup of flour on top of the batter and mix with only one or two strokes.
• Most of the new flour will still floating on top of the mixture.
• Put the remaining 1/2 Cup of flour into a separate medium bowl or baggie.
• Dip each piece of chicken first into the flour, then into the batter.
• Let some of the batter drip off and then slide the chicken into the oil.
• Fry up to 1/2 of the chicken pieces at a time for 3 to 4 minutes, or until golden brown.
• Turn the chicken over halfway through the cooking time.
• Remove the chicken to a rack or paper towels to drain.
• As the chicken cooks, reheat the sauce left covered on the stove stirring occasionally.
• When all of the chicken is done, pour it into a large bowl, and cover with the thickened sauce.
• Stir gently until all of the pieces are well coated.
• Serve with steamed rice and garnish with orange slices.

PANDA EXPRESS ORANGE CHICKEN COPYCAT

Steps:

• For Sauce: Combine all ingredients in a small bowl and set aside.
• Chicken: Cut chicken pieces in 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 TB oil and mix well. Stir cornstarch and flour together.
• Add chicken pieces, stirring to coat.
• Heat oil for deep-frying in wok or deep-fryer to 375°F Add chicken pieces, a small batch at a time, and fry 3 to 4 minutes or until golden and crisp.
• (Do not overcook chicken or chicken will be tough). Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
• Clean wok and heat 15 seconds over high heat. Add 1 TB oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 TB cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 ts sesame oil. Serve at once.