Panda Express Style Orange Chicken Recipe 455 Food

ORIGINAL ORANGE CHICKEN BY PANDA EXPRESS RECIPE BY TASTY

Steps:

• On a cutting board, cut chicken into 1x1-inch (2x2-cm) cubes and set aside.
• In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine.
• Add the egg, water, and oil until it reaches the consistency of pancake batter.
• Add the chicken to the batter and refrigerate at least 30 minutes.
• Heat oil in a wok or heavy bottom pan to 350˚F (180˚C).
• Gently add the chicken and cook for 5-6 minutes until lightly golden brown.
• Remove the chicken from the pan and transfer to a paper towel-lined plate.
• Set a heavy bottomed pot over medium- high heat and add the oil.
• Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.
• Add the sugar and brown sugar, and stir to combine.
• Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.
• Add in the vinegar and soy sauce, and stir to combine.
• Add the cornstarch and water together and whisk to combine. Add to the pan and stir.
• Continue to cook the sauce until maple syrup consistency is achieved.
• Add in the fried chicken and stir until completely coated in the sauce.
• Top with sesame oil.
• Enjoy!

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.

PANDA EXPRESS-STYLE ORANGE CHICKEN RECIPE - (4.5/5)

Steps:

• ORANGE SAUCE: Combine zest, orange juice, granulated sugar, chicken stock and soy sauce in a small bowl and set aside. Cut chicken in 2-inch cubes and place in a large bowl. Stir in egg, salt, pepper, and 1 tablespoon oil and mix well. Heat oil for deep-frying in wok or deep-fryer to 375°F. Coat all chicken pieces with the flour and corn starch mixture. Add chicken pieces, a small batch at a time, and fry 3 to 4 minutes or until golden and crisp. Do not overcook 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 tablespoon 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 a boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon of cornstarch until smooth. Add to chicken and heat until sauce is thick. Still in 1 teaspoon sesame oil.

ORANGE CHICKEN (PANDA EXPRESS STYLE)

Steps:

• Mix all ingredients except the cornstarch and water in a large pan. (Add the chicken last).
• Cook on medium high heat until chicken is done.
• Dissolve some cornstarch in water (depending on how thick you want the final sauce).
• Add to bubbling pan and stir until thickened and mixed throughout.
• Serve over rice.

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.

PANDA EXPRESS ORANGE-FLAVORED CHICKEN

Steps:

• Cut the chicken breast into 1/2 inch cubes; set aside.
• 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.
• 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.
• Pour the combined sauce ingredients into the pot and cook over medium heat, stirring frequently, until the suace has thickened, 12 to 15 minutes.
• Preheat the 4 cups oil to 350°F in a deep-fryer.
• 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.

PANDA EXPRESS ORANGE FLAVORED CHICKEN RECIPE

Steps:

• Cut chicken breast into 1/2-inch cubes, set aside.
• To make marinade - combine egg white, salt and sugar in a bowl and stir vigorously until ingredients are thoroughly mixed. Add chicken cubes to marinade and stir to coat well.
• To make orange sauce - combine water, ketchup, sugar, vinegar, soy sauce, 4 teaspoons cornstarch and sesame oil; stir and set aside. Place a pot over high heat. When pot is hot, add the 2tablespoons vegetable oil and heat. Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange peel.
• Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12-15 minutes.
• Preheat 4 cups oil to 350-375°F. Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch. Shake chicken well for about 20 seconds or until chicken is covered with cornstarch. Shake off all excess cornstarch and fry chicken in hot oil until golden brown, approximately 2 1/2 minutes. Remove chicken from oil with a slotted spoon, drain well and set aside. Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, and then serve immediately.
• Serve with steamed rice.