PANDA EXPRESS ORANGE CHICKEN SAUCE RECIPE RECIPES

Steps:

• For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
• For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
• Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
• Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
• Toss the chicken in the sauce and serve.

Steps:

• On a cutting board, cut chicken into 1x1-inch cubes; set aside.
• In a medium mixing bowl, combine salt, pepper, cornstarch and flour.
• Whisk to combine.
• Add egg, water and 2 tablespoons oil until the mixture reaches the consistency of pancake batter.
• Add the chicken to the batter and refrigerate for at least 30 minutes.
• Heat oil in a work or heavy bottom put until it reaches 350 degees.
• Gently add the chicken to the oil and cook for 5-6 minutes, until lightly golden brown.
• Remove chicken from the oil and transfer to a paper towel-lined plate.
• Set a heavy-bottomed pot over medium high heat; add the oil.
• Once the oil begins to shimmer, add the red pepper flakes, ginger and garlic.
• Cook for 30 seconds, stirring constantly.
• Be careful not to burn the garlic!
• Add sugar and brown sugar, stir to combine.
• Add in the orange juice and stir constantly until the sugars begin to dissolve in the liquid.
• Add in the vinegar and soy sauce; stir to combine.
• In a separate small bowl, add the cornstarch and water together and whisk to combine.
• Add this mixture to the pot and stir.
• Continue to cook and reduce the sauce until it reaches a consistency of maple syrup.
• Add in the fried chicken to the sauce and stir until all the chicken is covered in sauce.
• Finish by stirring in the sesame oil.