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Panda Express Orange Chicken Recipe (Copycat)
Prep Time:
20
minutes
minutes
Cook Time:
35
minutes
minutes
Total Time:
55
minutes
minutes
Servings:
4
Print Recipe
US Customary
-
Metric
Ingredients
Chicken
1 ½
pounds
boneless skinless chicken breasts
cut into 1-inch pieces
salt and pepper
¾
cup
cornstarch
2
large eggs
beaten
1
cup
vegetable oil
or other frying oil
Sauce
1
cup
chicken broth
1
tablespoon
orange zest
½
cup
freshly squeezed orange juice
from 2 to 3 oranges
½
cup
granulated sugar
⅓
cup
distilled white vinegar
¼
cup
soy sauce
2
cloves
garlic
minced
1 ½
teaspoons
Sriracha
more or less to taste
¼
teaspoon
dried ground ginger
or 1 tablespoon fresh minced ginger
¼
teaspoon
pepper
2
tablespoons
cornstarch + 2 tablespoons cold water
Topping
1
green onion
sliced thin
sesame seeds
Instructions
Season cut chicken with salt and pepper.
Add 3/4 cup cornstarch and chicken pieces to a gallon-size resealable bag.
Shake to evenly coat the chicken.
In a medium saucepan whisk together the broth, orange zest, orange juice, sugar, vinegar, soy sauce, garlic, Sriracha, ginger, and pepper.
Bring to a boil over medium heat and stir in the cornstarch dissolved in water. Cook, stirring frequently, until thickened, about 1-2 minutes.
Keep warm.
Add beaten eggs to a shallow dish.
Heat oil in a large skillet or saucepan on medium-high heat.
(The oil needs to be hot, but reduce heat if it starts splattering too much.)
Working in batches (about 3 total) dip each coated piece of chicken in the egg, then add it to the hot oil.
Fry until golden brown and cooked through, about 3 minutes on each side.
Transfer cooked chicken to a paper towel-lined plate.
Serve chicken immediately, tossed or drizzled with the sauce and topped with green onion and sesame seeds.
Nutrition
Calories:
918
kcal
|
Carbohydrates:
53
g
|
Protein:
41
g
|
Fat:
61
g
|
Sodium:
1298
mg
|
Fiber:
1
g
|
Sugar:
28
g