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Panda Express-Style Orange Chicken
Plato principal

Panda Express-Style Orange Chicken

45 minPara 4Nutri-Score D€€
de @sonandtina129 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • boneless skinless chicken thighs (cut into bite-sized pieces)Carne680 g
  • chicken bouillon powderDespensa8 g
  • saltEspecias3 g
  • ground gingerEspecias2 g
  • garlic powderEspecias3 g
  • onion powderEspecias3 g
  • white pepperEspecias1 g
  • Shaoxing cooking wineDespensa15 ml
  • low-sodium soy sauceDespensa15 ml
  • vegetable oil (for frying)Despensa750 ml
  • all-purpose flourDespensa42 g
  • cornstarch (for the coating)Despensa40 g
  • baking powderDespensa2 g
  • salt (for the coating)Especias3 g
  • white pepper (for the coating)Especias1 g
  • orange juiceBebidas240 ml
  • brown sugarDespensa100 g
  • rice vinegarDespensa30 ml
  • low-sodium soy sauce (for the sauce)Despensa30 ml
  • cornstarch (for the sauce)Despensa8 g
  • green onions (sliced)Frutas y verduras2 piezas
  • toasted sesame seedsFrutos secos y semillas8 g

por ración

Nutrición

556kcal

Carbohidratos
44 g
Proteínas
36 g
Grasas
26 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Sartén
  • Olla
  • Varillas
  • Espumadera
  • Termómetro de cocina

paso a paso

Preparación

  1. Marinate the chicken

    • Cut the chicken thighs into bite-sized pieces.
    • Season with the salt, ground ginger, garlic powder, onion powder, white pepper, Shaoxing wine, soy sauce and chicken bouillon powder.
    • Mix everything together and let it marinate.
    Paso 1

  2. Make the coating

    • Mix the flour, cornstarch, baking powder, salt and white pepper.
    Paso 2

  3. Coat the chicken

    • Toss the marinated chicken in the flour mixture until every piece is coated.
    • Shake off any excess.
    Paso 3

  4. Fry the chicken

    • Heat the oil to 175 °C.
    • Fry the chicken in small batches until golden, crispy and cooked through.
    • Drain on a rack or paper towels.
    Paso 4

  5. Make the orange sauce

    • Whisk together the orange juice, brown sugar, rice vinegar, soy sauce and cornstarch until smooth.
    • Pour the sauce into a large pan over medium-low heat and cook until thick, sticky and glossy enough to coat the back of a spoon.
    Paso 5

  6. Toss and serve

    • Throw the crispy chicken into the sauce and toss until every piece is covered.
    • Top with green onions and toasted sesame seeds.
    • Serve right away while the chicken is still crispy.
    Paso 6
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