Description

This Panda Express Orange Chicken offers an irresistible flavor with tender chicken coated in a tangy orange sauce. Perfect for a quick dinner or a comforting meal, it’s made with key ingredients like fresh orange juice, garlic, and ginger, ensuring a delightful homemade experience.

Ingredients

Scale

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon paprika
1/2 teaspoon fresh ground black pepper
1 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 cup whole milk
1 large egg
1 tablespoon vegetable oil
vegetable oil, for frying
1 tablespoon sesame oil
1 teaspoon red chili paste
1 tablespoon minced garlic, about 3 cloves
1 tablespoon minced fresh ginger, about 1-inch piece
1 tablespoon light soy sauce
1 tablespoon orange zest
1/4 cup rice vinegar
1/2 cup granulated sugar
1/2 cup fresh orange juice
1 tablespoon cornstarch
2 green onions, thinly sliced (optional garnish)

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Instructions

Pour vegetable oil into a heavy Dutch oven or stockpot to about 4 inches deep and heat to 375°F over medium heat.
In a shallow bowl, whisk together ½ cup all-purpose flour, ½ cup cornstarch, 1 teaspoon paprika, ½ teaspoon fresh ground black pepper, 1 teaspoon garlic salt, and ½ teaspoon onion powder.
In a separate bowl, whisk together ½ cup whole milk, 1 large egg, and 1 tablespoon vegetable oil until smooth.
Dip the chicken pieces into the milk mixture, then coat evenly with the flour mixture.
Carefully add several coated chicken pieces into the hot oil and fry for 2 to 3 minutes until light golden brown and cooked through. Maintain oil temperature between 350°F and 375°F. Remove with a slotted spoon and drain on paper towels. Repeat in batches.
In a saucepan over medium heat, add 1 tablespoon sesame oil. Stir in 1 teaspoon red chili paste, 1 tablespoon minced garlic, and 1 tablespoon minced ginger and cook for 1 to 2 minutes until fragrant.
Add 1 tablespoon light soy sauce, 1 tablespoon orange zest, ¼ cup rice vinegar, and ½ cup granulated sugar. Stir to combine.
Whisk 1 tablespoon cornstarch into ½ cup orange juice until smooth. Pour into the saucepan and simmer for 2 to 3 minutes, stirring constantly, until thickened and glossy.
Add the fried chicken to the sauce and toss until fully coated.
Garnish with sliced green onions if desired and serve immediately.

Notes

For extra crispiness, ensure the oil is hot enough before frying the chicken.
You can adjust the spice level by increasing or decreasing the red chili paste to your preference.

Nutrition

Serving Size: 1 serving
Calories: 478
Sugar: 20g
Sodium: 800mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 30g
Cholesterol: 120mg