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Quick Notes: Funny story. This was the “original” Orange Chicken recipe from Panda Express that was shared by Tasty about a year ago. Unfortunately, when I went to make it, their recipe was completely fucked up. You can still go there and look at it. It is still the same as it was a year ago, and it’s still completely fucking wrong in so many ways. The ratios are absolute trash and will never work as they’re written. So guess what, I fixed it and now it is my recipe. It is a Panda Express COPYCAT of Orange Chicken. This recipe does make a lot of extra sauce, which I like to put over rice, so do not increase the sauce. Seriously. Enjoy!
Ingredients
- -For Chicken and batter
- 5-6 skinless, boneless chicken thighs, cut into bite-sized pieces
- 3 cups flour
- 1 cup cornstarch
- 2 eggs
- 3 cups water
- 4 tablespoons oil
- Oil for frying, about six cups
- -Sauce
- 2 tablespoons oil
- 2 teaspoons crushed red pepper (dial this back if spice isn't your thing. I made this a little hotter)
- 3 tablespoons minced garlic
- 3 teaspoons grated ginger root
- 1 cup sugar
- 1 cup brown sugar
- 1 cup orange juice (not the cheap shit, please)
- 1 cup distilled white vinegar
- 1/4 cup lite soy sauce
- 4 teaspoons sesame oil
- 6 tablespoons cornstarch mixed with just enough water that it's no longer doing the science thing.
Instructions
- Combine all your batter ingredients. It should be almost literally the consistency of pancake batter. If it is not, please add more flour or water accordingly. Throw all your chicken pieces in there and stir until they are all coated. Cover and refrigerate for at least half an hour.Â
- Bring a pot of oil to boil. You want to bring it to 350 degrees to start. If you don't have a thermometer, get one, but in the interim, you can put the end of a wooden spoon in it and see if bubbles start to form around it. Once that happens, we're ready to start cooking.Â
- Add the chicken piece by piece. I firmly believe doing this by hand is gross but necessary, but you do you boo-boo. Pull each piece out, and shake off excess batter before plopping in the oil. Do not crowd the pan. I did about 10=12 pieces at a time. Cook each piece for about five to six minutes before removing to a paper towel-lined plate or pan. Do this until all your chickens are little tasty nuggets.Â
- Since we now have a fuck ton of chicken, I recommend starting the sauce in a large deep saucepan. A large wok will also do the trick. Whatever you're comfortable with is perfect. Heat the two tablespoons of oil over medium-high heat. Once warmed, toss in your ginger, garlic, and crushed red pepper. Saute together for about 2-3 minutes Don't let the ginger stick. It wants to, but don't let it.Â
- Add in both of your sugars and stir in until they're both fully combined.Â
- Dump in your orange juice. Bring it to a simmer and stir until all the sugar is pretty much dissolved. Â
- Add your vinegar and soy sauce, and let it return to a lively simmer.
- Get your cornstarch/water slurry all mixed together and slowly pour it in. Stir it well. Your sauce will begin to thicken. It should be almost syrupy in consistency. If you want it a little thicker you can make more slurry, just remember it will become even thicker when it cools.Â
- Throw all your chicken chunks into the pot and stir to coat them all with the sauce. Once they're coated, pour over your sesame oil and remove the pot from the heat. Continue stirring it and mixing it to make sure that the sesame flavor is hitting all the pieces. Â
- Let sit for about five minutes, stir it well again before serving. I suggest serving it with rice, but it's cool alone or with other sides as well.Â
Enjoy this with a tasty side of Veggie Eggrolls.
