Panda Express Orange Chicken
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
▢1/2 cup all-purpose flour
▢1/2 cup cornstarch
▢1 teaspoon paprika
▢1/2 teaspoon coarse black pepper
▢1 teaspoon garlic salt
▢1/2 teaspoon onion powder
▢1/2 cup milk
▢1 large egg
▢1 tablespoon vegetable oil
▢vegetable oil, or other neutral flavored oil, for frying
Sauce
▢1 tablespoon sesame oil
▢1 teaspoon red chili pepper paste
▢1 teaspoon garlic paste
▢1 teaspoon ginger paste
▢1 tablespoon light soy sauce
▢1 tablespoon orange zest
▢1/4 cup rice vinegar
▢1/2 cup granulated sugar
▢1/2 cup orange juice
▢1 tablespoon cornstarch
▢2 green onions (scallions), thinly sliced, for garnish (optional)
INSTRUCTIONS
Heat at least 4 to 5 inches of vegetable or other neutral flavored frying oil in a heavy stockpot or Dutch oven until it reaches 375°F.
Meanwhile, prepare the chicken pieces. In a shallow bowl, combine flour, cornstarch, paprika, black pepper, garlic salt, and onion powder. In a second bowl, whisk together the milk, egg, and 1 tablespoon of vegetable oil.
Dip the chicken pieces, a few at a time, first into the milk mixture and then into the flour mixture to coat evenly.
When the oil heats to 375°F, cook the chicken by carefully dropping several battered pieces at a time into the hot oil. Cook for 2-3 minutes or until the batter is light golden brown. Lift the chicken from the oil with a slotted spoon and place on a paper bag or paper towels to soak up the excess oil.
For the sauce: In a saucepan, heat 1 tablespoon of sesame oil over medium heat. Add the chili pepper paste, garlic paste, and ginger paste and sauté for 1-2 minutes until fragrant.
Add the remaining sauce ingredients: soy sauce, orange zest rice vinegar, and sugar. Whisk the cornstarch into the orange juice and add that too the saucepan as well. Stir and simmer sauce for a few minutes until it has thickened.
Toss the cooked chicken with the finished sauce to coat completely, garnish with green onion slices (if desired) and serve immediately.