Panda Express Orange Chicken
Created by sweety_Lisa on August 3, 2012
- Servings: 6
- Prep Time: 20m
- Cook Time: 15m
- Recipe #6101
Ingredients
- 2 pounds boneless chicken pieces, skinned
- 1 egg
- 1 1/2 teaspoon salt
- Pepper
- Oil (for frying)
- 1/2 cup plus 1 tablespoon cornstarch
- 1/4 cup flour
- 1 tablespoon minced ginger root
- 1 teaspoon minced garlic
- 1 dash crushed hot red chilies
- 1 small green onion, chopped
- 1 tablespoon rice wine
- 1/4 cup water
- 1 teaspoon sesame oil
- Orange Sauce:
- 1 1/2 tablespoon soy sauce
- 2 tablespoons orange juice
- 5 tablespoons sugar
- 5 tablespoons white vinegar
- Zest of 1 orange
How to Make
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Step 1: In a bowl combine all orange sauce ingredients until blended; set aside. Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat.
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Step 2: Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
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Step 3: Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil.
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Step 4: Add rice wine and stir 3 seconds. Add in Sauce ingredients and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve right away.
Nutritional Facts
- Serving Size: 1 (272.3 g)
- Calories 767.5
- Total Fat - 16.7 g
- Saturated Fat - 3.4 g
- Cholesterol - 27.6 mg
- Sodium - 770.8 mg
- Total Carbohydrate - 146.2 g
- Dietary Fiber - 3 g
- Sugars - 92.4 g
- Protein - 8.4 g
- Calcium - 77.9 mg
- Iron - 2.8 mg
- Vitamin C - 92.2 mg
- Thiamin - 0.2 mg