Easy Classic Orange Chicken

Orange Chicken is one of the most popular dishes at Chinese restaurants especially Panda Express.Photo byPhoto by: Dotdash Meredith Video Studios

Orange chicken is one of the most popular dishes among Americans when they eat at a Chinese restaurant. The tangy sweetness coupled with the spiciness really is a delicious combination. The chinese food chain Panda Express has had many votes and this is the one dish that has stood the test of time as being customers favorite. In almost every list, it seems that a handful of other dishes also always seem to be on top.

Kung pao chicken, Beef and Broccoli, Beijing Beef also seem to be fan favorites, but orange chicken is still the most popular. The sweet & tangy dish with spicy notes is the one dish that people can't seem to get enough of. Below is a recipe for it.

Ingredients:

https://www.food.com/recipe/panda-express-orange-chicken-103215

• 2 lbs boneless skinless chicken, chopped into bite-sized pieces
• 1 egg
• 1 1⁄2teaspoons salt
• White pepper
• Oil (for frying)
• 1⁄2 cup cornstarch
• 1⁄4 cupflour
• Orange Sauce:
• 3 tablespoons soy sauce
• 3⁄4 cup orange juice
• 1⁄2 cup brown sugar
• 1 orange, zest of
• 1 tablespoon oil
• 2 tablespoons gingerroots, minced
• 2 teaspoons garlic, minced
• 1 teaspoon red chili pepper flakes
• 1⁄2 cup green onion, chopped
• 2 tablespoons rice wine
• 1⁄2 cup water
• 2 tablespoons cornstarch
• 1 teaspoon sesame oil

Directions:

• Place the chicken pieces in a large bowl, set aside.
• In a medium bowl, stir the egg, salt, pepper and 1 tablespoon of oil and mix well, set aside.
• In a medium bowl, stir together 1/2 cup of the cornstarch and the flour.
• Heat oil for deep-frying in a wok or deep-fryer to 375 degrees.
• Dip the chicken pieces into the egg mixture, then into the flour mixture, shaking off any excess.
• Add the chicken to the wok in small batches and fry for 3 to 4 minutes or until golden brown.
• (Do not overcook chicken).
• Remove chicken from oil with a slotted spoon and drain on paper towels; set aside.

For Sauce:

• In a small bowl, combine the soy sauce, orange juice, brown sugar and orange zest. Set aside.
• Clean the wok and heat for 15 seconds over high heat.
• Add 1 tablespoon of oil, the gingerroot, garlic, crushed red chili pepper flakes and green onions and stir-fry for just a few seconds until fragrant.
• Now, add the rice wine and the soy sauce mixture you set aside above.
• Add the cooked chicken, stirring until well mixed.
• In a small bowl, stir together the water and cornstarch, then add it to the wok and stir until the sauce has thickened. Add sesame oil if desired.
• Serve over jasmine rice.