Panda Express Orange Chicken recipe is a dish inspired by the Hunan Province in South Central China. It is prepared with crispy boneless chicken bites, tossed in the wok with their secret sweet and spicy orange sauce.
Did you know that Panda’s very own Executive Chef Andy brought this entree to life and it quickly became Panda’s most beloved dish. Now whenever we go to get groceries at this shopping center with a Panda Express, we always smell the mix of asian inspired food filling the air. And inevitably one of our kids will say, “Can we go to Panda Express?” It’s always so tempting to say yes, but most often we stay on track! One of my favorites is the Orange Chicken there so I created my own to make at home!
Panda Express Orange Chicken recipe how-to video
Panda Express Orange Chicken recipe how-to video – another version
Panda Express Orange Chicken recipe
Ingredients:
2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoon salt
white pepper
oil (for frying)
1/2 cup cornstarch PLUS
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
1 dash crushed hot red chilies
1/4 cup chopped green onions
1 tablespoon rice wine
1/4 cup water
1 teaspoon sesame oil
***Orange Chicken Sauce***
1 1/2 tablespoon soy sauce
1 1/2 tablespoon water
5 tablespoons sugar
5 tablespoons white vinegar
Directions:
Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat.
Heat oil for deep-frying in wok or deep-fryer to 375 degrees F.
Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once.
Nutrition:
307 calories, 4 grams fat, 27 grams carbohydrates, 37 grams proteinper serving.
| Calculated: | per serving | ||
| Calories (kcal) | 307 | ||
| % Calories From Fat | 12.7% | ||
| % Calories From Carbs | 37% | ||
| % Calories From Protein | 50.3% | ||
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| Total Fat (g) | 4 | Vitamin B6 (mg) | 0.8 |
| Saturated Fat (g) | 1 | Vitamin B12 (mcg) | 0.7 |
| Monounsat Fat (g) | 1 | Thiamin B1 (mg) | 0.1 |
| Polyunsaturated Fat (g) | 1 | Riboflavin B2 (mg) | 0.2 |
| Cholesterol (mg) | 123 | Folacin (mcg) | 15 |
| Sodium (mg) | 907 | Niacin (mg) | 17 |
| Potassium (mg) | 417 | Caffeine (mg) | 0 |
| Total Carb (g) | 27 | Alcohol (kcal) | 3 |
| Dietary Fiber (g) | trace | % Refuse | 0 |
| Protein (g) | 37 |
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| Calcium (mg) | 33 | Food Exchanges | |
| Iron (mg) | 2 | Grain (Starch) | 1 |
| Zinc (mg) | 2 | Lean Meat | 5 |
| Vitamin C (mg) | 3 | Vegetable | 0 |
| Vitamin A (i.u.) | 101 | Fruit | 0 |
| Vitamin A (r.e.) | 25.5 | NonFat Milk | 0 |
| Fat | 0 | ||
| Other Carbs | 1/2 | ||