Description
Crispy fried chicken tossed in a sweet‑tangy orange sauce, copycat of Panda Express’ orange chicken
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into 1‑inch pieces
- ½ cup all‑purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- ½ teaspoon coarse black pepper
- 1 teaspoon garlic salt
- ½ teaspoon onion powder
- ½ cup milk
- 1 large egg
- 1 tablespoon vegetable oil
- Vegetable oil (or other neutral oil) for frying
- — Sauce —
- 1 tablespoon sesame oil
- 1 teaspoon red chili pepper paste
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 tablespoon light soy sauce
- 1 tablespoon orange zest
- ¼ cup rice vinegar
- ½ cup granulated sugar
- ½ cup orange juice
- 1 tablespoon cornstarch
- 2 green onions (thinly sliced, for garnish, optional)
Instructions
- Heat 4–5 inches of vegetable (or other neutral) oil in a heavy stockpot or Dutch oven to 375 °F (190–191 °C).
- Meanwhile, in a shallow bowl, combine flour, cornstarch, paprika, black pepper, garlic salt, and onion powder.
- In a second bowl, whisk together milk, egg, and 1 tablespoon vegetable oil.
- Dip chicken pieces (a few at a time) first into the milk mixture, then into the flour mixture to coat evenly.
- When oil is 375 °F, carefully drop battered chicken pieces in (do not overcrowd). Fry 2–3 minutes or until batter is light golden brown. Remove with a slotted spoon and drain on paper towels or paper bag.
- Make the sauce: In a saucepan over medium heat, heat sesame oil. Add chili pepper paste, garlic paste, and ginger paste; sauté 1–2 minutes until fragrant.
- Add soy sauce, orange zest, rice vinegar, and sugar. In a small bowl, whisk cornstarch into orange juice, then add to the saucepan. Stir and simmer until the sauce thickens.
- Toss cooked chicken in the sauce until fully coated. Garnish with sliced green onions if desired and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for 1–2 days; the chicken is crispest when freshly made.
- Keep oil temperature between 350–375 °F; too low → oily, too high → burnt batter.
- You can use vegetable oil, shortening, or peanut oil for frying (they suggest liquid vegetable shortening is typical).
- Adjust amount of chili pepper paste or ginger for more or less heat.
Nutrition
- Serving Size: 1
- Calories: 404 cal
- Sugar: 20 g
- Sodium: 753 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 130 mg
