Description
A copycat version of the chicken that put Panda Express on the map – Crispy Orange Chicken. Golden bite-sized pieces of chicken coated in a thick, sweet and tangy citrus sauce.
Ingredients
Scale
- 2 lbs. Chicken breast, cubed
- 1 ½ Cup Organic Cornstarch
- 2 Large Eggs
- Oil for frying
Marinade:
- ½ Cup Fresh Orange juice (approx 2 medium oranges)
- ⅓ Cup White vinegar
- ¼ Cup Soy sauce
- 1 Tbsp. Orange zest
- Sauce:
- 1 Tbsp. Oil
- 2 Clove Garlic, minced
- 2 Green Onions, sliced
- ¼ Cup Sugar
- 4 Tbsp Soy sauce
- ½ Cup Fresh Orange juice
- 1 Tbsp. Fresh Ginger, shredded
- 1 teaspoon Sriracha sauce (or chili flakes)
- 2 Tbsp. Organic Cornstarch
- ½ Cup Water
To serve:
- 1 teaspoon Sesame seeds
- 1 Green onion, sliced
- 2 Cups Cooked Rice
Instructions
- Mix the ingredients of the marinade into a large bowl. Then, add the chicken pieces and stir to coat. Cover with plastic wrap and refrigerate for 30 minutes to two hours.
- Remove the chicken pieces and discard the marinade liquid.
- Beat two eggs in a small bowl, and put the cornstarch into another bowl. Dip each piece of chicken in the beaten egg, ensuring it is fully coated, and then toss it in the cornstarch, ensuring the chicken is evenly coated. This process creates a crispy outer layer when fried.
- Add enough oil to skillet to cover the bottom of the skillet. Heat the oil to 350°F and carefully cook the chicken in batches until golden brown from both sides. Place the chicken on paper towels to drain any excess oil.
- To make the sauce – Drain any excess oil, leaving 1-2 Tbsp. Add the minced garlic, and sliced green onion into the skillet. Stir for two minutes until soft and fragrant. Then incorporate the remaining sauce ingredients and simmer over medium heat, stirring continuously. Taste and adjust the spiciness.
- Add the cooked chicken to the skillet and stir to coat.
- Serve in individual bowls with a portion of cooked rice. Garnish with green onion and sesame seeds.
