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Copycat Orange Chicken

This copycat orange chicken rivals the delicious Panda Express takeout. I love trying to make my favorite restaurant foods at home because I can control the ingredients and make sure it’s made fresh. Plus, it’s fun!

Copycat Orange Chicken

Ingredients:

• 2 lb boneless, skinless chicken breast, chopped into bite sized pieces
• 1 egg room temp.
• 1 1⁄2 tsp salt
• 1 pepper
• 2 tbsp oil -separate form frying
• 1⁄2 cup corn starch, plus 1 tbsp
• 1⁄4 cup all purpose flour
• 1 tbsp ginger root, minced
• 1 tsp garlic, minced
• 1⁄2 tsp red chili pepper flakes
• 1⁄4 cup green onion, chopped
• 1 tbsp rice wine
• 1⁄4 cup water
• 1⁄2 tsp sesame oil
• 1 1⁄2 tbsp soy sauce
• 1 1⁄2 tbsp water
• 5 tbsp sugar
• 5 tbsp white vinegar
• 1 orange, zest grated

Directions:

1. Prepare your Orange Sauce first. (This can be prepared and stored cold for a week.)
2. In a bowl, add the soy sauce, water, sugar, white vinegar, and orange zest.
3. Stir to combine.
4. Set aside.
5. Chicken:
6. In a medium sized bowl, mix egg, salt, pepper and vegetable oil.
7. Set aside.
8. In a separate medium sized bowl, add your corn starch and flour and mix well.
9. Set aside.
10. In a small bowl, dissolve your cornstarch in 1/4 cup water. Set aside.
11. Heat the oil in a deep-fryer to 375 degrees
12. Chop your boneless and skinless chicken into small chunks.
13. Dip a small amount of the chicken pieces in the egg mixture, then to the corn starch mixture and place in your fryer for 3 to 4 minutes.
14. While the chicken is frying place a paper towel on a plate and set it next to the fryer.
15. Pull your chicken from the fryer and place on the paper towel lined plate.
16. Repeat these steps with the remaining chicken.
17. Using a wok or large skillet.
18. Add oil, ginger root, and garlic and stir fry about 1 minute stir constantly.
19. Add chili peppers and green onions, then stir fry for a few seconds.
20. Add rice wine and stir to combine for less than a minute
21. Add orange sauce and bring mixture to a boil.
22. Add cooked chicken and stir until well combined.
23. Stir in your corn starch mixture
24. Stir until the sauce has thickened.
25. Stir in sesame oil.
26. Enjoy your delicious Copycat Orange Chicken!!

Copycat Orange Chicken

Published By Jill

This copycat orange chicken rivals the delicious Panda Express takeout. I love trying to make my favorite restaurant foods at home because I can control the ingredients and make sure it’s made fresh.

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Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Course Main Course

Cuisine Asian

Servings 6 servings

Calories 348 kcal

Ingredients

  

1x2x3x

• 2 lb boneless, skinless chicken breast, chopped into bite sized pieces
• 1 egg room temp.
• 1 1/2 tsp salt
• 1 pepper
• 2 tbsp oil -separate form frying
• 1/2 cup corn starch plus 1 tbsp
• 1/4 cup all purpose flour
• 1 tbsp ginger root minced
• 1 tsp garlic minced
• 1/2 tsp red chili pepper flakes
• 1/4 cup green onion chopped
• 1 tbsp rice wine
• 1/4 cup water
• 1/2 tsp sesame oil
• 1 1/2 tbsp soy sauce
• 1 1/2 tbsp water
• 5 tbsp sugar
• 5 tbsp white vinegar
• 1 orange zest grated

Instructions

 

• Prepare your Orange Sauce first.
• ( This can be prepared and stored cold for a week. )
• In a bowl, add the soy sauce, water, sugar, white vinegar, and orange zest.
• Stir to combine.
• Set aside.

Chicken:

• In a medium sized bowl, mix egg, salt, pepper and vegetable oil.
• Set aside.
• In a separate medium sized bowl, add your corn starch and flour and mix well.
• Set aside.
• In a small bowl, dissolve your cornstarch in 1/4 cup water. Set aside.
• Heat the oil in a deep-fryer to 375 degrees
• Chop your boneless and skinless chicken into small chunks.
• Dip a small amount of the chicken pieces in the egg mixture, then to the corn starch mixture and place in your fryer for 3 to 4 minutes.
• While the chicken is frying place a paper towel on a plate and set it next to the fryer.
• Pull your chicken from the fryer and place on the paper towel lined plate.
• Repeat these steps with the remaining chicken.
• Using a wok or large skillet.
• Add oil, ginger root, and garlic and stir fry about 1 minute stir constantly.
• Add chili peppers and green onions, then stir fry for a few seconds.
• Add rice wine and stir to combine for less than a minute
• Add orange sauce and bring mixture to a boil.
• Add cooked chicken and stir until well combined.
• Stir in your corn starch mixture
• Stir until the sauce has thickened.
• Stir in sesame oil.

Nutrition

Calories: 348kcalCarbohydrates: 27gProtein: 34gFat: 9gSaturated Fat: 1gCholesterol: 124mgSodium: 1024mgPotassium: 630mgSugar: 12gVitamin A: 225IUVitamin C: 14.4mgCalcium: 23mgIron: 1.2mg

Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

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