Tuesday, January 8, 2013

Panda Express Orange Chicken

How have I not posted my orange chicken recipe here until now?  It's the dish my family always requests me to make.  Panda Express Orange Chicken is one of my favorite fast food picks.  When I found a copycat recipe online, I tried it once and it worked.  I've probably made this a dozen times now, and I never end up with leftovers.

Looking for a sure bet?  This is it.  But I've tweaked it a little bit for flavor, and added steamed veggies to make it more colorful.

Panda Express Orange Chicken Copycat
adapted from food.com recipe

Ingredients for Chicken
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 teaspoons salt
olive oil
1/2 cup cornstarch, plus
1 T cornstarch
1/4 cup flour
2 tsp garlic, minced
1/2 tsp sesame oil

Steamed Asian Vegetables (like Birds Eye Asian Medley)

Ingredients for Orange Sauce
3 T soy sauce
3 T orange juice
10 T sugar
10 T white vinegar

Place chicken pieces in large bowl.
Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
Stir cornstarch and flour together.
Mix flour mixture and egg mixture.
Add chicken pieces, stirring to coat.
(Update: As of 2015, I'm lazy and just put the flour mixture and chicken pieces into a plastic bag and shake them until coated.)

Heat oil in frying pan.
Add chicken to pan, small batches at a time, and fry until golden crisp.
Remove chicken from oil with slotted spoon and drain on paper towels; set aside.

Clean wok and heat 15 seconds over high heat.
Add 1 tablespoon oil.
Add garlic and stir-fry until fragrant; about 10 seconds.
Add Orange Sauce and bring to boil.
Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
Heat until sauce is thickened.

Steam vegetables according to packaging.
Add to pan and add into chicken and sauce.

Serve over sticky white rice.

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