Orange Chicken/ Panda Express Orange Chicken Recipe

Do you love the ORANGE CHICKEN at Panda Express?

The sweet, sticky sauce, the crispy breading, the incredibly average, but still so satisfying, American-Chinese dining experience. Ugh… It’s so good!!

A flavourful reminiscent of the orange chicken in the comfort of your kitchen…

I’m happy to say the final version of this recipe is the best orange sauce I’ve ever tasted and it’s so easy! So give it a whirl, you’ll be the dinnertime hero.

Why do you wait for take-outs, when you can easily make it at home??


Author: Nathiya Adiseshan

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 2-3

Ingredients

  • 250 grams chicken breasts (boneless)
  • 1 egg
  • 2 tablespoons Cornstarch
  • 1 teaspoon Salt
  • ½ teaspoon Pepper powder
  • 1 cup Orange Juice (Freshly Squeezed)
  • 1 teaspoon Orange Zest
  • 1 tablespoon Ginger, grated
  • ¼ cup Chicken Stock or Water
  • ¼ cup Brown Sugar
  • 3 tablespoons Soy Sauce
  • 1-2 teaspoons Cornstarch
  • 1 teaspoon Crushed Red Pepper
  • Oil, for frying

Instructions

1. Cut chicken breasts into bite sized pieces. In a mixing bowl, whisk together egg, salt, pepper and cornstarch. Submerge chicken breast pieces in mixture and set aside.

2. In a saucepan, stir together orange juice, orange zest, soy sauce, chicken stock, brown sugar, ginger, and red pepper flakes. Bring to a boil.

3. Pour Potato starch slurry into sauce mixture and stir in until thickened. Remove from heat and set aside.

4. Meanwhile, pour vegetable oil into a heavy bottom pot. Working in small batches, fry chicken pieces until cooked through and golden brown, about 3 to 4 minutes. Remove from oil and drain it.

5. Toss fried chicken pieces together with sauce.

6. Serve immediately and garnish with spring onions.

Special Note:

  • Potato starch can be replaced with cornflour.
  • Adding orange zest in excess gives a bitter taste. So add accordingly.
  • Adding chicken broth to the sauce is optional.
  • Soy sauce has salt in it. If using low sodium soy sauce, add a pinch of salt if needed.
  • dissolve 1 tsp potato starch in 1/4 cup of water for the potato starch slurry.

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Thai Green Chicken Curry/ Homemade Thai Green Curry Paste

This Thai Green Curry Chicken recipe features chunks of tender chicken simmered in coconutmilk along with a flavourful curry paste. Unlike most green curry recipes, this one doesn’t call for readymade curry paste – instead, everything is homemade fresh, resulting in the best possible taste.

The secret lies in making amazing Thai Green curry is to use plenty of aromatics (keffir lime, galangal, ginger and garlic), full-fat coconut milk for richness, and little bit of palm sugar, which add loads of intricate flavours.

This deliciously fragrant curry really packs a flavour punch, and it includes lots of healthy combination of vegetables (Bell peppers, Babycorn and Bamboo shoots), so there’s no need to make an additional side dish of veggies. Serve it with Thai jasmine rice for a feast of a dinner any night of the week.

This Thai Green curry tastes so delectable, you won’t believe how fast and easy it is, will be ready in just 20 minutes. I am all about making Thai curry paste from scratch, while you can look for the instant curry paste in the Asian section of the grocery store.


Author: Nathiya Adiseshan

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 2-3 

Ingredients 

For the Green Curry Paste:

  • 3-4 Green chillies
  • 3 to 4 garlic cloves
  • 1 piece galangal, thumb-size, grated
  • 1 stalk lemongrass
  • 1/2 tablespoon coriander seeds
  • 1/2 tablespoon cumin seeds
  • 1 tablespoon shrimp paste (optional)
  • 1 bunch coriander 
  • 1/2 tsp. peppercorns
  • keffir lime

For the curry:

  • 1 1/2 tablespoons oil
  • 2 tablespoons green curry paste
  • 200 grams chicken breast, cut into bite-sized pieces
  • 1 1/2 cups coconut milk
  • 1/2 cup water
  • 4 oz bamboo shoot
  • 5 kaffir lime leaves
  • 1/4 cup Bell peppers
  • 1tablespoon fish sauce
  • 1 tablespoon sugar or palm sugar (preferred)
  • 1 Thai Basil
  • Here we go….

  • Green Curry Paste:

    1. Dry roast cumin and coriander seeds in a hot skillet for 30 seconds to bring out the aroma.
    1. Slice off the green bumpy peels of keffir lime.
    2. Pound all the green curry paste ingredients in a stone mortar and pestle.
    3. Add in shrimp paste, mix well and keep aside.

    1. Heat the oil in a large saucepan over a medium heat and fry the curry paste, sizzle for a few seconds.
    1. Add in the chicken. Toss for a minute.
    2. Pour in one cup of coconut milk. Bring it to boil, then reduce it to simmer, and wait for the oil to rise to the surface.
    1. Reduce heat as necessary to maintain a gentle simmer and cook until the chicken is tender, about 8 to 10 minutes.
    2. Add the vegetables (Bell peppers, Lotusroot, bamboo shoots, Broccoli, Babycorn) and lime leaves, and simmer for 5 minutes or until everything is cooked through.
    1. Add in the remaining coconutmilk and half cup of water.
    2. Add 1 tablespoon of the fish sauce (optional) and a pinch of sugar. Season carefully to taste with sea salt.
    1. The final step is to toss Thai basil, and turn off the heat.
    2. Serve with steamed rice.50144F17-1860-4E89-89CE-B48232ACFB93.jpeg

    Special Note:

    • Always use a mortar and pestle to make Thai green curry paste, and that would work well to extract all the flavor oils from the ingredients.
    • Do a taste-test for salt, adding 1 to 2 tablespoon of fish sauce if not salty enough. If you prefer a sweeter curry, add little sugar.
    • The veggies in this preparation have been chosen to balance colour, flavour and texture.Vegetables can be of your choice.