Kitchen Fun With My 3 Sons

Copycat Orange Chicken

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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

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

Copycat Orange Chicken

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

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.
0 from 0 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine Asian
Servings 6 servings
Calories 348 kcal

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

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!

Copycat Orange Chicken

More Delicious Dinner Recipes:

Slow Cooker Teriyaki Chicken

Slow Cooker Chicken Tortilla Soup

Slow Cooker Hash Brown Casserole

Slow Cooker Pineapple Ham

about me

ABOUT JILL

I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

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This sounds delicious and my family loves Panda Express orange chicken. One question, you say add corn starch to the flour then right below it you have desolve cornstarch in water. How much do you put in the flour and how much do you desolve? Thanks

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