Orange Chicken (Copycat Panda Express)

Photo by Cindy Q.
Adapted from tablespoon.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tablespoon.com

Ingredients

  • 1/4

    cup orange juice concentrate

  • 3

    tablespoons soy sauce

  • 3

    tablespoons apple cider vinegar

  • 1

    cup brown sugar

  • 1/2

    teaspoon red pepper flakes

  • 2

    boneless skinless chicken breasts, diced

  • 3

    eggs, beaten

  • 1 1/2

    cups cornstarch

  • 3/4

    teaspoon salt

  • 1/2

    teaspoon fresh ground pepper

  • 1

    cup coconut oil (for frying)

  • 2

    cups vegetable oil (for frying)

Directions

Preheat oven to 425°F. In a pot, combine orange juice concentrate, soy sauce, vinegar, sugar and red pepper flakes. Heat until boiling. Set aside. In a large wok or skillet, heat coconut oil and vegetable oil to medium. Add beaten eggs to a large bowl. In another bowl, combine cornstarch, salt and pepper. Dip chicken pieces in egg mixture, then in cornstarch, twice, finishing with a cornstarch layer. Fry the battered chicken pieces in hot oil until golden brown. Transfer to a 9 x 9-inch baking dish. Drizzle sauce over chicken. Bake for 15-20 minutes, stirring every 5 minutes to coat. Serve over sticky rice, if desired.

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