Better than PANDA! Orange Chicken Recipe!

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians; chicken thighs are more affordable than breasts.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener; brown sugar is often cheaper and adds a different flavor.

Cut 500 g of chicken breast into large bite-sized pieces.

Marinate the chicken with 1/2 tbsp soy sauce, 1 tbsp shaoxing wine, and black pepper. Optionally add a pinch of MSG. Cover with plastic wrap and refrigerate for 30 minutes.

Prepare the orange sauce by mixing 4 cloves of minced garlic, a small knob of minced ginger, and 1 chopped red chili (optional).

Squeeze the juice from one orange to get about 1/4 cup and zest the orange to get 1 tsp of zest.

In a small container, combine 1/4 cup sugar, 1/4 cup white vinegar, 1/4 cup fresh orange juice, 1 1/2 tbsp soy sauce, 1 tbsp oyster sauce, and 4 tbsp store-bought orange juice. Mix together.

Heat 2 tbsp of cooking oil in a W pan over medium heat. Add the garlic, ginger, and chili mixture, sautéing for 1 to 2 minutes until the garlic starts to brown.

Add the prepared orange sauce to the pan and bring to a boil. Once boiling, add a cornstarch slurry and stir immediately to avoid lumps. Turn off the heat and add the orange zest and 1/2 tsp toasted sesame oil, mixing well.

In a large mixing bowl, combine 2 cups cake flour, 1 cup potato starch or cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp white pepper. Whisk together.

In a separate bowl, mix 1 cup fried chicken mix with 1 cup water to create a wet batter.

Coat the marinated chicken in the dry batter, then dip it into the wet batter, and back into the dry batter again. Set aside and repeat with remaining chicken pieces.

Heat oil in a W pot to 170°C (340°F). Fry the chicken in batches for 3 to 4 minutes until cooked through. Remove and drain on a wire rack.

Increase the oil temperature back to 170°C (340°F) and fry the chicken again for 2 minutes or until light golden brown. Drain on a wire rack again.

Bring the orange sauce to a boil and add all the fried chicken, quickly stir-frying for about 30 seconds to coat the chicken in the sauce.

Transfer the coated chicken to a serving plate and sprinkle with sesame seeds and chopped green onions. Serve with rice or chow mein.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens