Recipe
I dunno if this really tastes the same, never compared it. It's an alarming amount of sugar. I cut it by at least half if not totally and it's still good idk. Sesame oil is too expensive, so I had always used peanut oil, but I got a bottle of sesame for my birthday this year, so we'll see. I also add orange oil or substitute the water for the juice of the orange.
Servings: 6
Ingredients
Chicken
- 2 lb boneless skinless chicken thighs, cut into 1" pieces
- 1 egg
- 1 1/2 tsp salt
- 1 pinch black pepper
- 2 tbsp oil divided, plus more for frying
- 1/2 cup cornstarch
- 1/4 cup flour
Sauce
- 1 tablespoon cornstarch
- 2 tablespoons rice wine
- 1/4 cup water
- 1 teaspoon sesame oil
- 3 tablespoons soy sauce
- 10 tablespoons sugar
- 10 tablespoons white vinegar
- zest of 1 orange
Finish
Steps
- To make the sauce combine the 1 tablespoon cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar and orange zest.
- To coat the chicken add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.
- In a separate bowl, add 1/2 cup corn starch and flour and mix well.
- In a large frying pan or a wok, heat oil in a wok 375 degrees.
- Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
- Fry the chicken for 3 to 4 minutes or until golden and crisp.
- Transfer to a cooling rack and repeat with remaining chicken.
- When you are done with the chicken, drain most of the oil from the pan (leave about a tablespoon).
- Add the ginger, garlic and crushed red peppers, cooking for about 10 seconds.
- Add the orange sauce and bring to boil
- Turn off the heat, and add cooked chicken and stir until well mixed.
(https://dinnerthendessert.com/panda-express-orange-chicken-copycat/)