Orange Chicken: Take-Out Inspired Cooking that Tastes Just Like the OriginalBrooke McLay
If you’re more of a traditionalist, preferring to stick close to the tried and true Pandra favorites, then this recipe is for you. From time to time, I play host to crazy-mad cravings for orange chicken, and decided it was high time I discover a like-the-original replica of the recipe, rather than slapping down a cool 7 bucks everytime I wanted a bite. Darling, this recipe delivers. The sauce is gloriously thick and sticky with a hint of spice. You’re going to adore it, I guarantee.
Just-Like-Panda-Express Orange Chicken
1 1/2 lbs chicken breast, uncooked
3 well beaten eggs
2 T. milk
1 c. cornstarch
Salt & Pepper to taste
Slice chicken into bite-sized pieces. Dip chicken pieces in egg mixture, coat in cornstarch, then dip again in egg mixture. (It’s really important to follow that order! Egg-cornstarch-egg. Doing so creates a tempura-like batter. Fry in oil heated over a medium or medium-high stove, until lightly browned on both sides. Remove and allow to cool on a paper towel before transferring to a cookie sheet. To cook, make sure chicken pieces are in a single layer on cookie sheet, coat with orange sauce and bake according to directions below.
1/2 c. soy sauce
1/4 c. catsup
1/2 c. honey
1/4 c. orange juice concentrate
2 T. white vinegar
1 T. dried chives
1 T. red pepper flakes
1 T. sliced almonds
In a medium saucepan, combine soy sauce, catsup, honey, orange juice concentrate, chives and red pepper flakes. Stir together over medium heat and bring just to a boil. Drizzle sauce over fried chicken. Bake in an oven preheated to 400 degrees for 20-25 minutes, stirring often to coat the chicken with the glaze. Remove from oven when glaze is no longer puddled around the chicken, it should be sticky and fully coating the chicken. Garnish with chives or chopped scallions, red pepper flakes, orange zest, and sliced almonds. Serve immediately over sticky rice.