PANDA EXPRESS ORANGE CHICKEN RECIPE [COPYCAT]
Crispy
fried boneless chicken tossed in a hot sweet n sour Asian orange sticky sauce
and garnished with fresh spring onion stalk slices. This is the ultimate panda
express orange chicken copycat recipe!
Prep
Time : 20 mins
Cook
Time : 50 mins
Total
Time : 1 hour 10 mins
Servings:
2 servings
Calories:
434kcal
INGREDIENTS
For the crispy Chicken
·
250
grams/ 8.8 ounces/ 2 cups Boneless Chicken
·
1
large Egg
·
pinch
Salt optional
·
pinch
Black Pepper optional
·
40
grams/ 1.5 ounce/ 1/3 cup Cornflour
·
30
grams/ 1 ounce/ 1/4 cup All Purpose Flour
·
Oil
to deep fry
For the
orange chicken sauce
·
1
Tablespoon Sesame Oil
·
2
Spring Onion Bulbs and green Stalks separated
· 1
Tablespoon Ginger Garlic Paste [homemade] [canned] or 2 clove Garlic + 1/2 inch
Ginger chopped
·
1
Teaspoon Red Chili Flakes
·
Juice
of one Orange
·
Orange
Zest of one Orange
·
2
Tablespoons Soy Sauce
·
1
1/2 Tablespoon Brown Sugar
·
1
Tablespoon Rice Wine Vinegar optional
·
1
Tablespoon Chinese Red Cooking Wine Shaohsing optional
·
100
milliliter/ 3.4 fluid ounce/ about 1/2 cup Water
· 1
1/2 Tablespoon Cornflour mixed in 1-2 Tablespoons warm water this is the
cornflour slur
INSTRUCTIONS
1.
First,
keep all the ingredients ready. That means scrape your orange skin and keep in
a bowl. Juice the same orange and keep the juice at the side (with pulp it's
great!).
2.
Slice
your spring onion bulbs, keep aside. Cut your spring onion stalks and keep
aside in another container as well.
3. Next,
you will prepare the chicken by cutting the boneless chicken into bite-sized
pieces. Then keep two bowls or shallow plates ready. Break the egg into one
bowl and scramble it. Into the other bowl add the cornflour, all-purpose flour
and season with salt and pepper if you want, mix well.
4.
Now
drag each chicken piece through the egg first and then through the flour
mixture so that the chicken is coated and covered on all sides with the flour
mixture. Place the chicken into a plate until we fry it and do the same again
with all chicken pieces.
5. Keep
a bowl or some large container ready and place a paper kitchen towel into it.
This will be the container in which we add the fried oily cooked chicken. The
paper will absorb the excess oil after frying.
6. To
deep fry use a wok because the wok can heat up the oil evenly. Pour enough
cooking oil into the wok and heat up. Wait for the oil to get hot. Use a
thermometer to check once the oil reaches 325-350 Fahrenheit/160-175 Celsius.
7. Slide
your chicken carefully form the side into the hot oil so that the oil doesn't
splash up. Don't over crowd the wok/pan as this will complicate the deep
frying. A overcrowded pan reduced the heat of the oil and the chicken won't fry
golden but get soggy. Keep about 6 chicken pieces at a time in the pan to deep
fry. Cook on all sides golden and take out each chicken piece
8.
and
place on the paper towel into the container. Repeat this until you have cooked
all the chicken.
9. For
the orange chicken sauce. Mix in a bowl the following sauce ingredients
together: orange juice, soy sauce, brown sugar, red wine vinegar and Chinese
red cooking wine. It's ok if the sugar doesn't dissolve, it will dissolve in
the pan.
10.In
another small bowl mix the warm water with the cornflour to create a cornflour
slur which we will need to thicken the sauce.
11.Now
grab another pan or the same wok (but cleaned) from earlier and add your sesame
oil. Stir fry your sliced spring onion bulbs for a minute on high heat, then
add the ginger and garlic and stir fry further for a moment before adding in
the red chili flakes and orange zest
12.Then
reduce the heat and pour in your mixed sauce from the bowl and stir cook for a
little until all ingredients are mixed. Let the sauce simmer down for 2-3
minutes or until it has thickened a bit. Next pour in the cornflour water
mixture slur and mix the whole sauce again and allow the sauce to thicken. The
sauce consistency at the end should be sticky and thick.
13.Toss
your crispy fried chicken pieces through the sauce so that the chicken is
properly covered. Garnish with chopped green spring onion and serve hot over
rice or with chow mein noodles.
Notes
· Use
boneless chicken breast to make it easier or if you want more flavor use
boneless chicken legs.
· You
can skip the rice wine or rice vinegar but both do add a lot of amazing flavors
to the dish.
· Substitute
sesame oil with regular oil if necessary
· Use
only an organic/untreated orange for the scraped zest because of pesticides.
use the juice from the same orange with the pulp for maximum flavor!
· Use
a thermometer to determine when the oil is hot enough. Don't add the chicken to
the oil to fry when the oil is not hot enough or when the oil is smoking.
Please read in the post how to deep fry, to gather some tips.You may skip
adding the cornflour slur (cornflour+water) to the sauce at the end but cook
down your sauce to a sticky consistency instead.
Recipe
from masalaherb.com
Delicious Food Recipes
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