I’ve been using this recipe from dinnerthendessert for a few yrs now, & it’s supposed to be a copycat of Panda Express’s Orange Chicken. Honestly, if done right, I think that this is even better than PE’s - the sauce is definitely richer, & it has a real orangey flavor from the zest. Here’s the recipe:
For the Sauce
1 TBSP cornstarch2 TBSP rice wine
1/4 cup water
1 tsp sesame oil
3 TBSP low sodium soy sauce
10 TBSP sugar
10 TBSP white vinegar
zest of large 🍊(organic is even better)
For the Chicken
2 lbs chicken thighs, boneless, skinless, cut into 1”pcs
1 large egg
1.5 tsp kosher salt
1.5 tsp black pepper
2 TBSP cooking oil divided, plus more for frying
1/2 cup cornstarch
1/4 cup flour
To Finish
1.5 TBSP minced ginger
2 cloves minced garlic
.5 tsp crushed red pepper flakes
Directions:
🍊In a bowl, combine all of the ingredients for the sauce
🍊Coat the chicken: add the egg, salt, pepper, 1 TBSP oil into a separate bowl & whisk together🍊In another separate bowl, add .5 cup cornstarch & flour; mix well🍊In a large frying pan or a wok, heat oil to 375ºF.🍊Dip chicken pcs in the egg mixture, then dredge in the flour mixture🍊Fry the chicken until golden & crisp🍊Transfer to a cooling rack & repeat w/ remaining chicken🍊When chicken is done, drain most of the oil from the pan & leave about 1 TBSP🍊Add the ginger, garlic, & crushed red peppers & cook for about 10 secs🍊Add the orange sauce & bring to boil🍊Turn off the heat, add cooked chicken, & stir until well mixed
🍊Optional: sprinkle w/ sesame seeds & scallions & serve w/ jasmine 🍚
Follow along for more recipes! 👩🏻🍳
27 авг 2024
