Panda Express Orange Chicken

600 calories
70 minutes
Servings:
This has been added to your mealplan

Ingredients

Instructions

Nutrition

750 gChicken thighs
1 Eggs
2 clovesGarlic
2 tspGinger
.5 tspRed chili flakes
300 mlSoda water (cold)
2 tbspOrange juice
79 gCornstarch
180 gFlour
1 tbspSesame oil
1 tbspRapeseed oil
2 tbspBrown sugar
2 tbspSugar
2 tbspRice wine vinegar
1 tbspSoy sauce
  1. Start by cutting the chicken into small, bite-size pieces—about 1 to 1-1/2 inches—on a cutting board. Set aside.
  2. To make the batter, whisk together the flour, cornstarch, salt and pepper. Then, beat in the egg, soda or sparkling water and sesame oil until smooth. The mixture should resemble a thick pancake batter.
  3. Toss the chicken pieces in the batter until each piece is evenly coated. Cover, transfer to the refrigerator and let the chicken soak in the batter for at least 30 minutes.
  4. Heat the oil on high heat in a large wok or Dutch oven—between 1/2- and 1-inch of oil will be enough. Working in batches, add a few pieces of the battered chicken to the preheated oil. Cook, turning occasionally until the chicken is deeply golden on all sides and cooked through. Each batch should take about 5-6 minutes. Transfer the fried chicken pieces to a paper towel-lined sheet pan to drain excess oil.
  5. As your last batch of chicken cooks, start the sauce by warming vegetable oil over medium-high heat in a separate pan. Add the red pepper flakes, garlic and ginger, and cook until fragrant; about 30 seconds. Add the sugar, brown sugar, orange juice, rice vinegar and soy sauce. Stir until the sugars dissolve, and the mixture begins to bubble.
  6. Finish the sauce by whisking together 1 tablespoon of cornstarch with 1 tablespoon of water in a small bowl. Add it to the wok and whisk until smooth. Cook the sauce until it thickens and clings to the back of a spoon.
  7. Add the fried chicken pieces to the sauce and gently toss until every inch of the chicken is coated in the sweet and spicy orange sauce.
Cuisines: Chinese, Asian
Courses: Dinner
Fat: 25.7g
Saturates: 5.9g
Sugars: 12.3g
Protein: 24g
Carbs: 66g
Fiber: 1.6g
50%
Calories
66.7%
Carbs
28.2%
Protein
64.3%
Fat
6.4%
Fiber