Panda Express Copy Cat Orange Chicken

Ingredients

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 egg beaten
• Oil for frying

Orange Sauce:

• 1 cup water
• 2 tablespoons orange juice
• 1/4 cup lemon juice 
• 1/3 cup rice vinegar 
• 3 tablespoons soy sauce 
• 1 tablespoon orange zest grated
• 1 cup pack brown sugar 
• 1 teaspoon giner root minced
• 1 teaspoon garlicminced
• 2 tablespoons green onion hopped
• red pepper flakes
• 3 tablespoons cornstarch
• 1/4 cup water

Instructions

• Combine cornstarch salt, and pepper. Dip chicken in beaten eggs and shake in cornstarch mixture to coat.
• Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
• 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.
• Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. 
• Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.

Egg roll in a bowl

 

INGREDIENTS

• 1 lb (16 ounces) ground pork or beef
• 1 teaspoon minced garlic
• 14 ounces shredded cabbage or coleslaw mix
• 1/4 cup low-sodium soy sauce (or liquid aminos)
• 1 teaspoon ground ginger
• 2 teaspoons sriracha 
• 1 whole egg
• 1 tablespoon sesame oil
• 2 tablespoons sliced green onions

(Optional: added a little ponzu and hosin sauce to the skillet)

INSTRUCTIONS

In a large skillet, brown the pork or beef until no longer pink. Drain the meat if it's really wet. Add the garlic and sautee for 30 seconds. Add the cabbage/coleslaw, soy sauce, ginger, and sautee until desired tenderness. You can add a little water if you need more liquid to sautee the coleslaw down.

Make a well in the center of the skillet and add the egg. Scramble until done over low heat.

Stir in sriracha. Drizzle with sesame oil and sprinkle with green onions. Add additional soy sauce and sriracha if desired.