Cooking Index - Cooking Recipes & IdeasTop Secret Recipes' Version Of Panda Express Orange Chicken Recipe - Cooking Index

Top Secret Recipes' Version Of Panda Express Orange Chicken

Cuisine: Chinese
Type: Chicken, Poultry
Courses: Starters and appetizers
Serves: 1 people

Recipe Ingredients

1 1/2 cups 355mlWater
2 tablespoons 30mlOrange juice
1 cup 160g / 5.6ozPacked dark brown sugar
1/3 cup 78mlRice vinegar
2 1/2 tablespoons 37mlSoy sauce
1/4 cup 59mlLemon juice - plus 1 teaspoon
1 teaspoon 5mlMinced water chestnuts
1/2 teaspoon 2.5mlMinced fresh ginger
1/4 teaspoon 1.3mlMinced garlic
1 teaspoon 5mlChopped green onion - (rounded)
1/4 teaspoon 1.3mlCrushed red pepper flakes
5 teaspoons 25mlCornstarch
2 teaspoons 10mlArrowroot
4   Chicken breast fillets
1 cup 237mlIce water
1   Egg
1/4 teaspoon 1.3mlBaking soda
1/4 teaspoon 1.3mlSalt
1 1/2 cups 93g / 3.3ozUnsifted cake flour
3 cups 711mlVegetable oil

Recipe Instructions

1. Combine all the sauce ingredients-except the cornstarch and arrowroot-in a small saucepan over high heat. Stir often while bringing mixture to a boil. When sauce reaches a boil, remove it from heat and allow it to cool a bit, uncovered.

2. Slice chicken breasts into bite-size chunks. Remove exactly 1 cup of marinade from pan and pour it over chicken in a large resealable plastic bag or other container that allows the chicken to be completely covered with marinade. Chicken should marinate for at least a couple of hours. Cover the remaining sauce and leave it to cool until the chicken is ready.

3. When chicken has marinated, preheat 2 inches of vegetable oil in a wok or skillet to 350 degrees.

4. Combine cornstarch with arrowroot in a small bowl, then add 3 tablespoons of water. Stir until cornstarch and arrowroot have dissolved. Pour this mixture into sauce and set pan over high heat. When sauce begins to bubble and thicken, cover and remove it from heat.

5. Beat together ice water and egg in a medium bowl. Add baking soda and salt.

6. Add 3/4 cup of the flour and stir with a fork just until the flour is blended into the mixture. The batter should still be lumpy.

7. Sprinkle another 1/4 cup of flour on top of batter and mix with only one or two strokes. Most of the new flour will still be floating on top of the mixture. Put the remaining flour (1/2 cup) into a separate medium bowl.

8. Dip each piece of chicken first into the flour, then into the batter. Let some of the batter drip off, and then slide the chicken into the oil. Fry up to 1/2 of the chicken pieces at a time for 3-4 minutes, or until golden brown. Flip the chicken over halfway through cooking time. Remove chicken to a rack or paper towels to drain.

9. As chicken cooks, reheat the sauce left covered on the stove. Stir occasionally.

10. When all the chicken is done, pour it into a large bowl, and cover with thickened sauce. Stir gently until all of the pieces are well coated.

Serves 4.

Nancy Lam's Wok Wiz


Average rating:

10 (2 votes)

Submit your rating:

Click a star to rate this recipe.