I am a newlywed on a budget, just trying to make healthy and inexpensive meals for my husband and I to enjoy. He eats a lot, so cost is a big factor. Though I work 3 jobs, I manage to find time 6 nights a week to cook a full dinner for us both. I am constantly looking for new recipes that are moderately healthy, taste great, and won't break the bank.

On the side, I also own a brownie business called Gersheybars. My passion and love for cooking started when I was just a small child, baking with my mom and grandmother. The brownie recipe has been passed down through 5 generations and I am thrilled to finally have an outlet to share them with everybody else. Friends and family have helped spread the word and made my business as successful as it is today.

Monday, May 23, 2011

Panda Express Orange Chicken

This recipe looks daunting, and time consuming, but it's really fairly simple.  I've tried a few other "copycat" recipes for orange chicken and none seemed authentic, until this one.  I think it's a dead ringer for the real deal!  The only changes I made were to double the orange zest, and add some crushed red pepper to the sauce for some heat.  Otherwise, it was delicious, as is.  Oh, I also used thinly sliced onions instead of green onions, because I didn't have any green ones on hand.

  • 1 lb. chicken breast meat
  • 1 egg white
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 4 cups vegetable oil to be used for frying
  • 1 cup cornstarch

Orange Sauce
  • 1 cup water
  • 1/2 cup ketchup
  • 1/2 cup sugar
  • 1/8 cup vinegar
  • 1 tablespoon soy sauce
  • 4 teaspoons cornstarch
  • 2 teaspoons sesame oil
  • 2 tablespoons vegetable oil
  • 1 tablespoon grated orange peel (I doubled this)
  • 2 tablespoons chopped scallion (I used 1/4 thinly sliced onion instead)


  1. Cut chicken breast into 1/2-inch cubes, set aside.
  2. To make marinade – combine egg white, salt and sugar in a bowl and stir vigorously until ingredients are thoroughly mixed. Add chicken cubes to marinade and stir to coat well.
  3. To make orange sauce – combine water, ketchup, sugar, vinegar, soy sauce, 4 teaspoons cornstarch and sesame oil; stir and set aside. Place a pot over high heat. When pot is hot, add the 2tablespoons vegetable oil and heat. Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange peel.
  4. Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12-15 minutes.
  5. Preheat 4 cups oil to 350-375°F. Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch. Shake chicken well for about 20 seconds or until chicken is covered with cornstarch. Shake off all excess cornstarch and fry chicken in hot oil until golden brown, approximately 2 1/2 minutes. Remove chicken from oil with a slotted spoon, drain well and set aside. Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, and then serve immediately.
  6. Serve with steamed rice.

1 comment:

Virginia said...

Orange chicken is one of my favorites and I've tried a few recipes thru my recipe club in the past. I'm going to add this one to the rotation just to see how they compare.

Virginia O.