Orange Chicken

Orange Chicken - Rebekah and her Ramblings. A homemade copycat version of the wonderful stuff from Panda Express!When I was a sophomore in college, we got a Panda Express on campus. My one experience prior with Panda was not good, but I was willing to give it another try because the line told me that this place was the real deal. Once I ate their orange chicken (and Beijing Beef…), I was sold. I ate that stuff at least once a week. My friend, Matt, ate it, no joke, at least four times a week. That stuff was the stuff of miracles and happy bellies and a cure for fairly average campus food. I haven’t found another place that makes orange chicken that delicious anywhere else, but was willing to try and MAKE my own. OMG the glaze for this chicken is absolutely incredible, tastes just like panda and made my whole apartment smell amazing. Throw in some rice and wontons, and you’ve got homemade takeout! Plus, if you use gluten free soy sauce, you got a gluten free meal! YAY FOR CORN MEAL

Orange Chicken

Orange Chicken - Rebekah and her Ramblings. A homemade copycat version of the wonderful stuff from Panda Express!Serves: 2-3
Prep Time: about 1.5 hours                  Cook Time: 7-8 minutes

What you need:

  • 1.5 pounds chicken breast, diced into bite sized chunks
  • 1 cup chicken broth
  • 1/2 cup fresh orange juice (no pulp!!)
  • 1/2 cup sugar
  • 1/3 cup distilled white vinegar
  • 1/4 cup (gluten free) soy sauce
  • 1 large clove garlic, minced
  • 1 heaping tablespoon orange zest
  • 1/2 teaspoon ground ginger
  • pinch of black pepper
  • 2 tablespoons water
  • 2 tablespoons cornstarch plus 1 cup
  • 2 eggs, beaten
  • at least 1 cup vegetable oil
  • 1 green onion, sliced
  • sesame seeds, to taste

Directions:Orange Chicken - Rebekah and her Ramblings. A homemade copycat version of the wonderful stuff from Panda Express!

  • Combine broth, orange juice, sugar, vinegar, soy sauce, minced garlic, orange zest, ginger, and pepper in a medium sized bowl.
  • Whisk until the sugar dissolves and the mixture is well combined to make your marinade
  • Combine the chicken and about 2/3 cup of the marinade in bowl or ziploc bag – refrigerate for at least 45 minutes or overnight (for easier dinner!)
  • Once the chicken has marinated, remove from the fridge
  • In a medium saucepan, heat the rest of the marinade you didn’t use earlier with 2 tablespoons of cornstarch and the water. Whisk over medium heat until it boils, then reduce heat to low, stirring every so often to keep warm
  • In a separate medium sauce pan, heat the vegetable oil until at least 350*
  • Place 1 cup of cornstarch on a plate. Take your chicken (I did a few pieces at a time) and dip in egg mixture, making sure to shake off the excess
  • Coat the chicken in the corn meal and then fry for at least 3-4 minutes, but up to 8 depending on the chicken size and amount you try to fry. It will turn a golden brown, cut into one piece to make sure it’s done if you wish
  • Drain the chicken to a paper towel lined plate and then put it in a large bowl or plate, Stir the warmed sauce over it and add the green onion and sesame seeds

This recipe is adapted from Damn Delicious.

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