PANDA GARDEN BUFFET RECIPES

Name: Panda Express Orange Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 2 lbs boneless skinless chicken, chopped into bite-sized pieces; 1 egg; 1 1/2 teaspoons salt; white pepper; oil (for frying); 1/2 cup cornstarch; 1/4 cup flour; 3 tablespoons soy sauce; 3/4 cup orange juice; 1/2 cup brown sugar; 1 orange, zest of; 1 tablespoon oil; 2 tablespoons gingerroot, minced; 2 teaspoons garlic, minced; 1 teaspoon red chili pepper flakes; 1/2 cup green onion, chopped; 2 tablespoons rice wine; 1/2 cup water; 2 tablespoons cornstarch; 1 teaspoon sesame oil

More about "panda garden buffet recipes"

PANDA EXPRESS ORANGE CHICKEN RECIPE - FOOD.COM

Panda Express Orange Chicken Recipe - Food.com image

A copycat recipe from Panda Express. This chicken is tangy and flavorful. Give it a try! I'm sure you and your family will enjoy it.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

2 lbs boneless skinless chicken, chopped into bite-sized pieces
1 egg
1 1/2 teaspoons salt
white pepper
oil (for frying)
1/2 cup cornstarch
1/4 cup flour
3 tablespoons soy sauce
3/4 cup orange juice
1/2 cup brown sugar
1 orange, zest of
1 tablespoon oil
2 tablespoons gingerroot, minced
2 teaspoons garlic, minced
1 teaspoon red chili pepper flakes
1/2 cup green onion, chopped
2 tablespoons rice wine
1/2 cup water
2 tablespoons cornstarch
1 teaspoon sesame oil

Steps:

Place chicken pieces in a large bowl, set aside.
In a medium bowl, stir egg, salt, pepper and 1 tablespoon oil and mix well, set aside.
In a medium bowl, stir together 1/2 cup of the cornstarch and the flour.
Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
Dip chicken pieces into egg mixture, then into the flour mixture, shaking off any excess.
Add chicken to wok in small batches and fry for 3 to 4 minutes or until golden brown.
(Do not overcook chicken).
Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
FOR THE SAUCE:.
In a small bowl, combine the soy sauce, orange juice, brown sugar and orange zest. Set aside.
Clean wok and heat 15 seconds over high heat.
Add 1 tablespoon oil, the gingerroot, garlic, crushed red chili pepper flakes and green onions and stir-fry for just a few seconds until fragrant.
Now, add the rice wine and the soy sauce mixture you set aside above.
Add cooked chicken, stirring until well mixed.
In a small bowl, stir together the water and cornstarch, then add it to the wok and stir until sauce has thickened. Add sesame oil if desired.
Serve over jasmine rice.

Nutrition Facts : Calories 383.7, FatContent 8, SaturatedFatContent 1.6, CholesterolContent 128.1, SodiumContent 1288.5, CarbohydrateContent 39.6, FiberContent 0.8, SugarContent 20.9, ProteinContent 35.3

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