Orange Chicken
Serves 6.
This orange chicken recipe really does taste like the popular Panda Express dish and is comfort food at its best, but made with simple ingredients right at home. Tender chicken in tangy sauce beats restaurant takeout any day. From “Favorite Family Recipes: Most Requested Copy Cat Dishes” (Shadow Mountain, 2024).
For the chicken:
- 2 lb. boneless skinless chicken thighs or breasts
- 1 c. cornstarch
- ½ tsp. salt
- ¼ tsp. pepper
- 1 egg, beaten
- Vegetable oil, for frying
Orange Sauce:
- 3 tbsp. cornstarch
- 1 ¼ c. water, divided
- 2 tbsp. fresh orange juice
- ¼ c. fresh lemon juice
- ⅓ c. rice vinegar
- 3 tbsp. soy sauce
- 1 c. brown sugar
- 1 tbsp. orange zest
- 1 tsp. minced fresh ginger root
- 1 tsp. minced garlic
- 2 tbsp. chopped green onion, plus more for garnish
- Red pepper flakes, to taste
- Rice, for serving
Directions
For the chicken: Cut chicken into bite-size pieces. Combine cornstarch, salt, and pepper in a resealable plastic bag. Dip chicken in beaten egg. Shake chicken in cornstarch mixture to coat.
Heat oil in a deep fryer or wok to 375 degrees. Deep-fry chicken in batches until completely cooked. Remove to drain on paper towels.
For the orange sauce: In a small bowl, combine cornstarch with ¼ cup water and mix thoroughly. Set aside.
