Description
This homemade version of Panda Express’ Orange Chicken is crispy, flavorful, and coated in a sweet and tangy orange sauce that’s sure to satisfy your cravings! Perfect for family dinners or when you’re in the mood for takeout-style food. Serve it with rice or steamed vegetables for the ultimate meal!
Ingredients
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For the Chicken:
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2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
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1/2 cup all-purpose flour
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1/2 cup cornstarch
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1 teaspoon paprika
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1/2 teaspoon coarse black pepper
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1 teaspoon garlic salt
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1/2 teaspoon onion powder
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1/2 cup milk
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1 large egg
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1 tablespoon vegetable oil
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Vegetable oil, for frying
For the Sauce:
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1 tablespoon sesame oil
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1 teaspoon red chili pepper paste
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1 teaspoon garlic paste
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1 teaspoon ginger paste
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1 tablespoon light soy sauce
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1 tablespoon orange zest
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1/4 cup rice vinegar
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1/2 cup granulated sugar
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1/2 cup orange juice
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1 tablespoon cornstarch
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2 green onions (scallions), thinly sliced, for garnish (optional)
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Instructions
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Heat at least 4-5 inches of vegetable oil in a heavy stockpot or Dutch oven until it reaches 375°F.
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Meanwhile, prepare the chicken:
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In a shallow bowl, combine flour, cornstarch, paprika, black pepper, garlic salt, and onion powder.
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In a second bowl, whisk together the milk, egg, and 1 tablespoon of vegetable oil.
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Dip chicken pieces, a few at a time, into the milk mixture, then into the flour mixture, coating evenly.
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When the oil reaches 375°F, carefully drop the battered chicken pieces into the hot oil. Fry for 2-3 minutes or until the chicken is light golden brown. Use a slotted spoon to remove the chicken and drain on paper towels.
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For the sauce:
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In a saucepan, heat 1 tablespoon of sesame oil over medium heat. Add the chili pepper paste, garlic paste, and ginger paste, sautéing for 1-2 minutes until fragrant.
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Add soy sauce, orange zest, rice vinegar, and sugar.
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Whisk the cornstarch into the orange juice and add to the saucepan. Stir and simmer for a few minutes until the sauce thickens.
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Toss the cooked chicken in the sauce to coat. Garnish with green onion slices (optional) and serve immediately.
Notes
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You can adjust the spiciness by adding more or less chili pepper paste.
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For a crispy exterior, ensure the chicken is fried in batches and the oil temperature remains consistent at 375°F.
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Serve with steamed rice or sautéed vegetables for a complete meal.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: ~400 kcal
- Sugar: 24g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg