• Tweet

ORANGE CHICKEN PANDA EXPRESS COPY CAT 4 servings
CHICKEN
1 1/4 pound boneless, skinless chicken thighs, cut into 1 inch cubes
1/2 tablespoon salt
1/2 teaspoon white pepper
1/2 cup cornstarch
1 1/2 cups flour
1 small egg
3/4 cup water
1 tablespoon avocado oil
1 cup coconut oil, for frying

ORANGE SAUCE
1 tablespoon avocado oil
¼ teaspoon chili flake
2 cloves garlic, minced
4 teaspoon ginger, minced
3 tablespoons sugar
3 tablespoons brown sugar
3 tablespoons orange juice
3 tablespoons white distilled vinegar
1 tablespoon Bragg’s liquid aminos
1 tablespoon water
1 tablespoon cornstarch
1/2 teaspoon sesame oil

• In a medium mixing bowl, whisk together the salt, white pepper, cornstarch, and flour.
• Add the egg, water, and oil until it reaches the consistency of pancake batter.
• Add the chicken to the batter and refrigerate at least 30 minutes.
• Heat oil in a wok or heavy bottom pan to 350˚.
• Gently add the chicken and cook for 5-6 minutes until lightly golden brown.
• Remove the chicken from the pan and transfer to a paper towel-lined plate to drain.
• In another saucepan heat oil over medium-high heat.
• Once oil is HOT and shimmering add the red pepper flakes, ginger, and garlic, and cook for 30 seconds or so, stirring constantly until fragrant.
• Add the sugar and brown sugar, stirring to combine.
• Add in the orange juice and allow the sugars to dissolve in the liquid, stirring occasionally.
• Add in the vinegar and liquid aminos, blending well.
• Whisk together the cornstarch and water until combined. Add to the pan and stir to blend. Continue to cook the sauce until maple syrup consistency is achieved.
• Add in the chicken pieces and stir until completely coated in the sauce.
• Top with sesame oil and blend again.
• Enjoy!