Better Than Panda Express Orange Chicken
Here’s our version of Panda Express’ orange chicken. We think it’s better than Panda Express’ version but you be the judge.
Servings: 4
Calories: 349kcal
Ingredients
- 2 pound chicken breasts boneless skinless boneless-skinless, cut into 1” cubes
- frying oil
Dredge
- 2 tablespoons buttermilk
- 1 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon oil
- 1/2 cup cornstarch
- 1/4 cup flour
Sauce
- 1 tablespoon oil
- 1 teaspoon garlic minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup onion chopped (green, yellow, red - your choice)
- 1 tablespoon rice cooking wine
- 1/2 teaspoon sesame oil
- 3 tablespoons soy sauce
- 1/4 cup water plus
- 3 tablespoons water
- 1/2 cup white vinegar plus
- 2 tablespoons white vinegar
- 1/2 cup sugar plus
- 2 tablespoons sugar
- 1 teaspoon ground ginger
- 1 tablespoon orange zest
- 1 tablespoon cornstarch
Instructions
Dredge & Fry Chicken
- Heat frying oil to 375*.
- In shallow dish, combine buttermilk, salt, pepper, and oil. Add chicken cubes.
- In another shallow dish, combine cornstarch and flour.
- Take chicken from wet mixture, dredge through dry mixture and place in fryer. Do not overcrowd fryer.
- Fry for 3-4 minutes or until golden crisp.
- Remove from fryer and drain on paper towels. Repeat until all chicken is cooked.
- Set aside.
Make The Sauce
- In a large skillet, heat 1 tablespoon oil.
- Add garlic and onions and fry until translucent.
- Add remaining sauce ingredients.
- Bring to a boil.
- Cook until sauce thickens slightly.
Combine and Serve
- Add cooked chicken to the sauce, stirring until well mixed.
- Serve over steamed rice.