PANDA EXPRESS ORANGE CHICKEN

We have all heard the proverb “When life gives you lemons you make lemonades”, but what to do when life gives you oranges??? You heard it here first you make the tangy yet sweet and savory ORANGE CHICKEN.

I am sure you must have come across the name orange chicken at some point in your life. It is a famous American Chinese cuisine but it is very hard to find this particular dish on the menu cards of any Chinese restaurant in Pakistan. But worry not we are here to provide a quick and easy recipe that will leave your taste buds refreshed and hearts full of joy.

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                         PREP TIME                             COOK TIME                 

                                   10 MIN                                     15 MIN                           

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                              COURSE                       CUISINE                              SERVINGS

                          MAIN COURSE             AMERICAN-

                             CHINESE                        3-4 SERVINGS

 

INGREDIENTS

FOR THE CHICKEN

9 Boneless Chicken fillets

¾ cup All Purpose Flour

2 Medium Eggs

1 cup Bread Crumbs

Salt

Black Pepper Powder

Garlic Powder

1 tbsp Milk

Vegetable Oil

 

FOR THE ORANGE SAUCE

2 large Oranges

4 tbsp Sugar

6 tbsp Soy Sauce

2 tbsp White Vinegar

¼ cups Water

4 Garlic Cloves (grated)

2-inch Piece of Ginger (grated)

2 thinly sliced Green Chilis

 

FOR THE SLURRY

1 Tbsp Corn Starch

2 Tbsp Water

 

LET’S GET COOKING

THE CHICKEN

• Cut the chicken fillets into bite-sized pieces and pat dry the chicken.
• In a tray take the all-purpose flour and add a pinch or two of salt, black pepper, and garlic Powder.
• In a large bowl crack 2 large eggs and a splash of milk. Whisk well with a fork until the yolk is fully incorporated with the whites.
• You can add salt and black pepper to the whisked eggs for extra flavor.
• In another tray take the bread crumbs and add a pinch or two of salt, black pepper, and garlic Powder.
• Now with one hand toss a handful of chicken pieces in the flour and cover evenly.
• Transfer the flour-coated chicken to the egg bowl and gently cover all the pieces with whisked eggs.
• Lastly with a dry hand coat all the pieces with bread crumbs.
• Let the breaded chicken rest for 5 minutes.

• Till then heat up the vegetable oil for frying.
• Once the oil is all heated up, fry the chicken pieces in batches until golden brown in color.
• Take out on a wire rack to drain excess oil.

 

THE ORANGE SAUCE

• Take the oranges and with the help of the grater peel them to get orange Zest.
• Then cut the oranges in half and squeeze out the orange juice in a bowl.
• grab a a saucepan and set over medium flame.
• Pour in the orange juice and add the zest as well.
• Throw in the salt, black pepper, soy sauce, and white vinegar and mix well.
• Add ¼ cups of water and bring to a boil over high heat.
• Once boiling reduce the heat to medium and let the mixture simmer for about 5 minutes.
• While it is simmering, in a small bowl combine cornstarch and water to make a slurry.
• Slowly add the slurry to the saucepan while continuously whisking the sauce.
• Keep whisking until the sauce is thickened. It will take just a minute so keep a close eye on the sauce.
• Once thickened immediately add the grated ginger and garlic as well as the sliced green chilis.
• On a low flame, add the fried chicken pieces and gently coat them with the sauce.
• If you want you can sprinkle some sesame seeds and black seeds aka kalonji.
• Serve with stir-fried rice or add vegetables like sautéed green beans, broccoli, peas, etc.  
• Bon Appetite!

 

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