It’s time for another homemade takeout dish from Mancktastic, so you can avoid all the mystery ingredients and MSG without sacrificing the dishes you love! This time, I tackled the Panda Express standard, Orange Chicken, with the help of a recipe from Krazy in the Kitchen. This chicken has a delicate cornstarch breading that’s very reminiscent of tempura battering, plus a thick and tasty orange sauce that coats without weighing the dish down. This dish is more family friendly than the traditional dish since it’s not as spicy, but it retains that tangy orange taste that’s so familiar.
- 4 chicken breast halves
- 1 beaten egg mixed with 1 Tablespoon water
- ¼ cup cornstarch
- 2 Tablespoons wok oil
- ½ cup brown sugar
- ¼ cup soy sauce
- ½ cup orange juice
- ¼ cup vinegar
- 1 Tablespoon cornstarch mixed in 2 Tablespoons water
- Preheat oven to 375˚F.
- Cut chicken into bite-sized pieces and dip into egg/water mixture, then coat with cornstarch.
- Heat wok oil in skillet on medium-high heat, then add coated chicken pieces and brown on each side. Place chicken pieces in a baking dish and set aside.
- Combine brown sugar, soy sauce, orange juice and vinegar in a saucepot and bring to a boil. When the mixture is bubbling, add the cornstarch/water mixture and stir well to form a slightly-thickened sauce.
- Pour orange juice mixture over the chicken pieces in baking dish and bake, covered for 20 minutes, then remove the cover and cook for 15 more minutes.
Another takeout favorite that’s easy to duplicate at home, Orange Chicken has the tang you remember, with a little less heat than is traditional. Enjoy this dish with fried rice or noodles to soak up all the delicious sauce!