Panda Express Orange Chicken | Gluten Free + Gluten Free Fast Food

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a lower-calorie option, while chicken thighs are often less expensive than breasts.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier thickening agent, while potato starch is usually cheaper.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour is often less expensive.

orange juice

🥗Healthier: freshly squeezed orange juice

💰Cheaper: orange drink

Fresh juice is healthier, while orange drink is a more budget-friendly option.

Start with a whole pack of chicken thighs, removing excess fat but keeping some for flavor.

Crack 5 eggs into a bowl and whisk them together, letting the chicken thighs soak in the egg mixture.

Prepare a flour mixture using gluten-free flour and cornstarch, ensuring all ingredients are gluten-free.

Place the flour mixture in a large bag and add the chicken thighs, shaking to coat them evenly.

Shake off any excess flour to avoid a grainy texture when frying.

Heat peanut oil and sunflower oil in a wok or large pot to medium heat, ensuring it's suitable for high-heat cooking.

Check oil temperature by inserting a wooden chopstick; when bubbles form around it, the oil is ready.

Fry the chicken thighs in batches, making sure they are uniform in size for even cooking, until golden brown.

Remove the chicken from the oil and drain on paper towels.

In the same wok, combine soy sauce, ginger, garlic powder, brown sugar, and orange juice, bringing it to a simmer.

Add a cornstarch-water mixture to thicken the sauce as it simmers.

Once the sauce is ready, add the fried chicken to the wok and toss to coat in the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens