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Hot Orange Chicken Panda

Irresistible Hot Orange Chicken Panda Recipe You’ll Love

This Hot Orange Chicken Panda brings iconic flavors home with a lively crunch and a sweet, spicy sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 pounds boneless skinless chicken breasts or thighs Thighs for extra juiciness.
For the Coating
  • 0.5 cup cornstarch Essential for crispy texture.
  • 0.25 cup all-purpose flour Gluten-free can be an alternative.
  • 2 large eggs For dredging; a flax egg is a vegan substitute.
For the Sauce
  • 1 cup orange juice Use fresh for best flavor.
  • 1 tablespoon orange zest Adds vibrant citrus flavor.
  • 0.25 cup low-sodium soy sauce Provides saltiness and umami.
  • 2 tablespoons rice wine vinegar Can be substituted with apple cider vinegar.
  • 0.5 cup brown sugar Adds a rich sweetness.
  • 1 tablespoon sesame oil Brings nutty depth.
  • 1 tablespoon cornstarch For thickening.
  • 2 cloves garlic Freshly minced for maximum flavor.
For Heat
  • 2-3 pieces dried whole red chili peppers Creates heat and flavor.
  • 1 teaspoon red pepper flakes Adjust based on spice preference.
For Garnish
  • green onions Optional, add just before serving.

Equipment

  • Medium bowl
  • large skillet or wok
  • shallow dish
  • cooking thermometer
  • slotted spoon

Method
 

Sauce Preparation
  1. In a medium bowl, whisk together 1 cup of fresh orange juice, 1 tablespoon of orange zest, ¼ cup of low-sodium soy sauce, 2 tablespoons of rice wine vinegar, ½ cup of brown sugar, 1 tablespoon of sesame oil, and 1 tablespoon of cornstarch until smooth. Set aside.
Chicken Preparation
  1. Take 1½ pounds of chicken and cut into bite-sized pieces. In a shallow dish, beat 2 eggs. In another bowl, mix ½ cup of cornstarch with ¼ cup of flour. Dredge chicken in the egg wash and then into the cornstarch-flour mixture.
Frying Chicken
  1. In a large skillet or wok, heat ¾ cup of vegetable oil to 375°F. Once hot, fry the chicken in batches for 3-4 minutes until golden and crispy. Transfer to a wire rack.
Stir-Frying
  1. In the same skillet, add 2-3 dried chili peppers, 1 teaspoon of red pepper flakes, and 2 minced garlic cloves. Stir-fry for about 1 minute.
Combining Chicken and Sauce
  1. Pour the prepared sauce into the skillet, stirring continuously. Simmer for 2-3 minutes until thick. Add fried chicken, tossing gently until fully coated.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 12gVitamin A: 10IUVitamin C: 20mgCalcium: 4mgIron: 8mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in a preheated oven to maintain crispiness.

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