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Panda Express-Style Orange Chicken
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Panda Express-Style Orange Chicken

45 minPour 4Nutri-Score D€€
par @sonandtina129 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • boneless skinless chicken thighs (cut into bite-sized pieces)Viandes680 g
  • chicken bouillon powderÉpicerie8 g
  • saltÉpices3 g
  • ground gingerÉpices2 g
  • garlic powderÉpices3 g
  • onion powderÉpices3 g
  • white pepperÉpices1 g
  • Shaoxing cooking wineÉpicerie15 ml
  • low-sodium soy sauceÉpicerie15 ml
  • vegetable oil (for frying)Épicerie750 ml
  • all-purpose flourÉpicerie42 g
  • cornstarch (for the coating)Épicerie40 g
  • baking powderÉpicerie2 g
  • salt (for the coating)Épices3 g
  • white pepper (for the coating)Épices1 g
  • orange juiceBoissons240 ml
  • brown sugarÉpicerie100 g
  • rice vinegarÉpicerie30 ml
  • low-sodium soy sauce (for the sauce)Épicerie30 ml
  • cornstarch (for the sauce)Épicerie8 g
  • green onions (sliced)Fruits et légumes2 morceaux
  • toasted sesame seedsFruits à coque et graines8 g

par portion

Nutrition

556kcal

Glucides
44 g
Protéines
36 g
Lipides
26 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Poêle
  • Marmite
  • Fouet
  • Écumoire
  • Thermomètre de cuisine

pas à pas

Préparation

  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.
    Étape 1

  2. Make the coating

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

  3. Coat the chicken

    • Toss the marinated chicken in the flour mixture until every piece is coated.
    • Shake off any excess.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 6
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