Panda Express Orange Chicken!
Orange Chicken recipe from Cook's Illustrated magazine. The chiles are merely for decoration. They shouldn't be eaten, and are optional.
Prep Time30 minutes mins
Cook Time25 minutes mins
Total Time55 minutes mins
Course: Entree
Cuisine: Asian
Servings: 6 servings
Calories: 675kcal
Marinade and sauce:
- 1 1/2 pounds boneless skinless chicken thighs trimmed and cut into 1 1/2 inch pieces.
- 3/4 cup chicken broth
- 2 oranges zest and juice one orange. Then cut the peel of the second into 8 strips about 2 inches long by 1/2 inch wide, then juice. You should have 3/4 cup orange juice.
- 6 Tablespoons white vinegar
- 1/4 cup soy sauce
- 1/2 cup packed dark brown sugar
- 3 cloves garlic minced, about 1 Tablespoon
- 1 piece ginger (about 1 inch) minced, about 1 Tablespoon
- 1/4 teaspoon cayenne pepper
- 1 Tablespoon cornstarch
- 2 teaspoons cornstarch
- 2 Tablespoons cold water
- 8 small whole dried red chiles optional
Coating and frying
- 3 large egg whites
- 1 cup corn starch
- 1/4 teaspoon cayenne
- 1/2 teaspoon baking soda
- 3 cups peanut oil or avocado oil
For the marinade
Mix broth, juice, zest, vinegar, soy sauce, sugar, garlic, ginger and cayenne pepper in a large bowl.
Measure out 3/4 cup of marinade and pour over chicken pieces. Set aside for 30 to 60 minutes.
While chicken is marinating, place remaining 1 1/2 cups marinade in a medium saucepan and bring to a boil.
In a small bowl, stir together cold water and 1 Tablespoon and 2 teaspoons cornstarch.
Whisk cornstarch mixture into sauce and reduce heat to a simmer. Stir occasionally until sauce is thick and translucent, about 1 minute. Remove from heat and add chiles and orange peel.
For the coating
In one pie plate, whisk egg whites. In a second pie plate mix cornstarch, 1/2 teaspoon cayenne and 1/2 teaspoon baking soda.
Drain the chicken and discard marinade. Pat chicken dry with paper towels.
Dip each chicken piece in egg whites and then in cornstarch mixture. Set chicken on wire rack until ready to fry.
To fry the chicken
Heat oil in a large Dutch oven, fry baby or electric skillet to 350 degrees F. (Use a clip on thermometer if you don't have an electric fryer.)
Carefully place chicken pieces in hot oil, one piece at a time, and fry until golden brown, about 2-3 minutes per side, frying about 1/4 of the chicken at a time.
Drain pieces on a paper towel lined platter or baking sheet.
- Oranges. You'll need two. This recipe uses both the zest and orange peel. So zest the first one, and cut the second one into strips. Save the juice from both oranges for a total of 3/4 cup.
- nutritional note: Calorie count per serving has been adjusted to compensate for discarded oil after frying.
Serving: 1serving | Calories: 675kcal | Carbohydrates: 51g | Protein: 27g | Fat: 113g | Saturated Fat: 19g | Polyunsaturated Fat: 36g | Monounsaturated Fat: 52g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 882mg | Potassium: 641mg | Fiber: 2g | Sugar: 26g | Vitamin A: 732IU | Vitamin C: 110mg | Calcium: 60mg | Iron: 2mg