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Friday, April 29, 2016

Panda Express Orange Chicken

How to make Panda Express Orange Chicken Recipe - Panda Express has lots of great dishes, but none is as legendary as the orange chicken. This restaurant copycat recipe lets you make your own version of their delicious favorite.


2 pounds boneless chicken breast
1 egg
Dash of salt
Dash of pepper
Vegetable oil
½ cup plus 1 tablespoon cornstarch
¼ cup flour
1 teaspoon sesame oil
1 teaspoon minced ginger
1 teaspoon minced garlic
¼ teaspoon red pepper flakes
¼ cup chopped green onions
Zest from 1 orange
1½ tablespoons soy sauce
5 tablespoons sugar
5 tablespoons white vinegar
1 tablespoon rice wine
¼ cup water
1½ tablespoons water

Preheat oil in a wok or deep skillet to 375°F.

Cut chicken into small squares and place in a bowl.

In a separate bowl, add egg, salt, pepper and 1 tablespoon of oil and mix well. Add cornstarch and flour and mix well. Add chicken to the mixture and coat well.

Cook chicken until the pieces are cooked through, about 5 minutes. Remove from the pan and drain.

In a clean skillet or wok lightly greased with 1 tablespoon of oil, add ginger and garlic and heat for a few seconds, until you can smell the mixture.

Add pepper flakes and onions to the ginger and garlic mixture and sauté for 15 seconds. Add orange zest.

Add the soy sauce, sugar, vinegar and rice wine and bring the mixture to a boil. Combine the chicken with the orange sauce, mix well.

Combine the chicken with the orange sauce and mix well.

Add water to the remaining 1 tablespoon cornstarch and mix well. Combine cornstarch mixture with chicken and orange sauce and heat for about 5 minutes until sauce has thickened up. Stir in sesame oil. Remove from the heat and serve immediately.

Panda Express, with over 1,200 restaurants, is the largest chain of Chinese fast food restaurants in the United States. No MSG is added to any of the items on the menu. They offer a “create your own combo” meal whereby you choose a 2- or 3-entrée plate, and they offer quite a few low calorie options.
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