Description
Panda Express orange chicken brings zesty Chinese-American flavors right to your kitchen, creating a restaurant-quality dish that sparks excitement. Crispy chicken pieces glazed with sweet and tangy sauce promise a delicious meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
Breading:
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon coarse black pepper
- 1 teaspoon garlic salt
- 1/2 teaspoon onion powder
Wet Ingredients and Sauce:
- 1/2 cup milk
- 1 large egg
- 1 tablespoon vegetable oil
- Vegetable oil, for frying
- 1 tablespoon sesame oil
- 1 teaspoon red chili pepper paste
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 tablespoon light soy sauce
- 1 tablespoon orange zest
- 1/4 cup rice vinegar
- 1/2 cup granulated sugar
- 1/2 cup orange juice
- 1 tablespoon cornstarch
- 2 green onions (scallions), thinly sliced, for garnish (optional)
Instructions
- Prepare a deep pot with vegetable oil, heating to 375F for optimal frying depth.
- Create two separate preparation bowls: one with a dry mixture of flour, cornstarch, paprika, black pepper, garlic salt, and onion powder; another with a wet blend of milk, egg, and vegetable oil.
- Dredge chicken pieces thoroughly by first coating in the wet mixture, then completely covering with the seasoned dry mixture, ensuring even and consistent coverage.
- Carefully lower battered chicken into hot oil, maintaining temperature at 375F, and fry for 2-3 minutes until achieving a light golden-brown exterior with crispy texture.
- Remove fried chicken using a slotted spoon, allowing excess oil to drain on absorbent paper towels.
- In a separate saucepan, warm sesame oil over medium heat and introduce chili pepper, garlic, and ginger pastes, sautéing until aromatic for approximately 1-2 minutes.
- Incorporate soy sauce, orange zest, rice vinegar, and sugar into the spice mixture, creating a flavor base.
- Dissolve cornstarch into orange juice, then blend into the saucepan, stirring continuously until the sauce reaches a smooth, thickened consistency.
- Gently coat the crispy chicken pieces with the prepared orange sauce, ensuring complete and even coverage.
- Optional: Garnish with thinly sliced green onions and serve immediately while hot and crisp.
Notes
- Prevent Oil Splatter by using a deep, heavy-bottomed pot and patting chicken dry before coating to reduce moisture.
- Maintain Consistent Oil Temperature around 375F using a digital thermometer for evenly crispy chicken pieces.
- Create Gluten-Free Version by substituting all-purpose flour with rice flour or gluten-free blend for celiac-friendly option.
- Reduce Calories by baking coated chicken instead of deep-frying, using a wire rack on a baking sheet at 425F for 15-20 minutes until golden and crisp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 6
- Calories: 360 kcal
- Sugar: 14 g
- Sodium: 490 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 75 mg