Orange Chicken (Panda Express Copycat Recipe)

Orange Chicken takes center stage whenever we decide to have a Chinese food night. We rarely get take-out anymore because it’s so much easier and cheaper to make it at home. The tangy orange sauce is made with pantry staples you already have on hand, and complements tender chicken chunks perfectly. Whip up a batch for your next Chinese feast and turn take-out into take-in!

INGREDIENTS (with Amazon Links)
Chicken:

• 2 pounds boneless skinless chicken thighs (or chicken breast) cut into 1-1/2” cubes
• 1 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 eggs beaten
• Oil for frying

Orange Sauce:

• 1 cup water
• 2 tablespoons FRESH orange juice
• 1/4 cup FRESH lemon juice
• 1/3 cup rice vinegar
• 3 tablespoons soy sauce
• 1 tablespoon orange zest grated
• 1 cup packed brown sugar
• 1 teaspoon ginger root minced
• 1 teaspoon garlic minced
• 2 tablespoons green onion chopped
• red pepper flakes (to taste)
• 3 tablespoons cornstarch
• 1/4 cup water

INSTRUCTIONS

1. Combine cornstarch salt, and pepper. Dip chicken in beaten eggs and shake in cornstarch mixture to coat.
2. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
3. Meanwhile, in a large saucepan combine 1 cup water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
4. For full instructions : www.favfamilyrecipes.com

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