When I made this dish my son told me, “It tastes just like the Panda Express one!” I’m not sure how accurate that is, but this recipe was created to be very similar to it. I used a combination of recipes I found online for this dish and of course added my own touch on to what they would use. It took only 3 times making this dish to bring it to a point where I’m satisfied with it. So if you want an orange chicken recipe which is similar to those Chinese take-out places, this should be pretty good for you. You can always add more spice, or add less spice by putting more or less red chili peppers. I don’t like to make it too spicy since there are people in my household that can’t handle the spice. But either way, it’s still delicious.
Chicken thighs (boneless& skinless), cut up to bite size
Oil for Frying
½ C Cornstarch
1 C Whole Wheat Flour
¼ tsp. black (or white) ground pepper
1 T Sesame Oil
Dash of Kosher Salt
Dash of Ground Black Pepper
Dash of Garlic Powder
½ C. Orange Juice Concentrate
¼ C. Splenda Granulated Sugar
1 T. Honey
1 ½ T. Low Sodium Shoyu
2 tsp. Chicken Bullion
¼ C. Water
1 T. Minced Garlic
1 T. Minced Onions
1 tsp Minced Ginger
1 T. Green Onions, chopped
1 T. Rice Wine
1/8 tsp Crushed Chili Peppers
Cornstarch & Water
Combine Flour, cornstarch & pepper in a small bowl and set aside.
In another bowl combine Orange Juice, Sugar, Honey, Shoyu, Chicken Bullion & Water and mix well. Set aside.
In a large bowl whisk together Egg, Sesame Oil, Salt, Pepper & Garlic Powder. Add Chicken pieces and turn until chicken is well coated.
Sprinkle flour mixture over chicken ½ C at a time until chicken is well coated with flour mixture.
Fill a large sauté pan with oil for frying, about 1 inch deep. Heat oil to about 375°F and chicken up individually, a few pieces are a time. Turn when cooked side is golden brown, be careful not to overcook or burn. Drain on wire rack or paper towel and set aside.
Drain frying oil out of pan, make sure there are no food particles that can burn. There should be a little bit oil left in the pan. Replace pan to burner and on Medium Heat, add Ginger, Garlic & Onion for about 1 minute to fragrant.
Add Rice wine and Orange Juice mixture and bring to a slight boil. Add crushed chili peppers and cook sauce until slightly reduced.
Mix cornstarch & water in a small bowl. You don’t need much, about 2 T worth. Add to reduced mixture and mix well. Add your Green onions & fried chicken and turn to fully coat. Remove from heat and serve hot.