Hoofdgerecht
Panda Express-Style Orange Chicken
45 minVoor 4Nutri-Score D€€
D
45 min
45 minPanda Express-Style Orange Chicken
wat je nodig hebt
Ingrediënten
boneless skinless chicken thighs (cut into bite-sized pieces)Vlees680 g
chicken bouillon powderVoorraadkast8 g
saltKruiden en specerijen3 g
ground gingerKruiden en specerijen2 g
garlic powderKruiden en specerijen3 g- onion powderKruiden en specerijen3 g
- white pepperKruiden en specerijen1 g
- Shaoxing cooking wineVoorraadkast15 ml
low-sodium soy sauceVoorraadkast15 ml- vegetable oil (for frying)Voorraadkast750 ml
- all-purpose flourVoorraadkast42 g
- cornstarch (for the coating)Voorraadkast40 g
- baking powderVoorraadkast2 g
- salt (for the coating)Kruiden en specerijen3 g
- white pepper (for the coating)Kruiden en specerijen1 g
orange juiceDranken240 ml- brown sugarVoorraadkast100 g
- rice vinegarVoorraadkast30 ml
- low-sodium soy sauce (for the sauce)Voorraadkast30 ml
- cornstarch (for the sauce)Voorraadkast8 g
green onions (sliced)Groente en fruit2 stukken
toasted sesame seedsNoten en zaden8 g
per portie
Voedingswaarden
556kcal
- Koolhydraten
- 44 g
- Eiwitten
- 36 g
- Vetten
- 26 g
wat je gebruikt
Keukengerei
Mengkom ×2
Koekenpan
Soeppan
Garde
Schuimspaan
Keukenthermometer
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Make the coating
- Mix the flour, cornstarch, baking powder, salt and white pepper.
- Stap 3
Coat the chicken
- Toss the marinated chicken in the flour mixture until every piece is coated.
- Shake off any excess.
- Stap 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.
- Stap 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.
- Stap 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.