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Orange Chicken – Better than Panda Express

Author Charbel Barker

Ingredients

For the Chicken

  • 1-2 boneless skinless chicken breasts, cut into small bit sized pieces and seasoned with salt, pepper, and paprika.
  • 3/4 cup of corn starch combined with a pinch of salt
  • 3/4 cup of wheat flour combined with a pinch of salt
  • 2 eggs beaten with salt and pepper
  • Vegetable or canola oil for frying.

For the Orange Sauce

  • 1 1/2 cup of fresh orange juice or from a bottle
  • Zest from one lemon
  • 3/4 cup of chicken stock
  • 1/4 cup of soy sauce
  • 2 tablespoons of brown sugar
  • 3 tablespoons of sesame seed oil
  • 2 green onions chopped
  • 2 cloves of garlic chopped
  • 1/4 cup of ground ginger
  • 1 tablespoon of rice vinegar
  • 2 tablespoons of corn starch
  • 2 tablespoons of sesame seeds
  • 1 Tablespoon chili sauce optional
  • salt to taste

Instructions

For the Chicken

  • Heat the oil that you will use to fry in a deep pot or a fryer.
  • First cover each piece of chicken in the corn starch.
  • Next dip in the egg mixture.
  • Finally coat in the flour mixture, shaking off any excess.
  • Fry until golden brown and put in a bowl with a paper towel.
  • Set aside

For the Orange Sauce

  • Heat the sesame seed oil over medium heat with the green onion and garlic and saute for about 3 minutes.
  • Add the orange juice and lemon zest and bring to a slow boil for about 2 minutes.
  • Add the soy sauce, the vinegar, 1/2 cup of chicken stock, ground ginger, chili sauce (optional), and the brown sugar and stir.
  • Separately, in a small bowl, stir together the remaining chicken stock with the corn starch and once combined, add to the sauce.
  • Mix everything well, and let it simmer until it has thickened.
  • Season with more salt or sugar depending on the taste.
  • Toss together with the chicken, add sesame seeds on top and enjoy!