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

45 minServes 4Nutri-Score D€€
from @sonandtina129 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • boneless skinless chicken thighs (cut into bite-sized pieces)Meat680 g
  • chicken bouillon powderPantry8 g
  • saltSpices3 g
  • ground gingerSpices2 g
  • garlic powderSpices3 g
  • onion powderSpices3 g
  • white pepperSpices1 g
  • Shaoxing cooking winePantry15 ml
  • low-sodium soy saucePantry15 ml
  • vegetable oil (for frying)Pantry750 ml
  • all-purpose flourPantry42 g
  • cornstarch (for the coating)Pantry40 g
  • baking powderPantry2 g
  • salt (for the coating)Spices3 g
  • white pepper (for the coating)Spices1 g
  • orange juiceBeverages240 ml
  • brown sugarPantry100 g
  • rice vinegarPantry30 ml
  • low-sodium soy sauce (for the sauce)Pantry30 ml
  • cornstarch (for the sauce)Pantry8 g
  • green onions (sliced)Produce2 pieces
  • toasted sesame seedsNuts & seeds8 g

per serving

Nutrition

556kcal

Carbs
44 g
Proteins
36 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Frying pan
  • Stockpot
  • Whisk
  • Slotted spoon
  • Kitchen thermometer

step by step

Method

  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.
    Step 1

  2. Make the coating

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

  3. Coat the chicken

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