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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Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry__stomach

Chicken 65

Have you ever wondered why the name “Chicken 65”?

There are so many historical claims for the dish. Chicken 65, comes with an origin story that the dish uses a 65-day old chicken meat, few others say it’s the 65th item on the menulist, some even claim 65 chillies/spices go into the recipe (sounds ill-logical right???). A more believable explanation was that chicken 65 was dish introduced in 1965 at the famous Buhari Hotel in Chennai. But, whatever the reason for the name is, chicken 65 has taken the spotlight. 

There are many versions of the chicken 65 doing the rounds online. For now you do not have to worry about the “65″ of the Chicken 65. Try your hand at sensational flavors with this recipe.

Yes, It’s deep-fried, with this crunchiness to it, and punchy flavours of curry leaves, ginger, garlic, chillies and all the ingredients make a classic appetizer. I must say, Chicken 65 is a classic, and a classic deserves special mention.

The recipe is my version of Chicken 65, crispy out and moist inside with a pleasant red shade without food coloring. This tastes exactly like a restaurant one, I am sure you would love this recipe.

temp 26
Chicken 65- The crispy morsels of chicken with a sensational taste.


Author: Nathiya Adiseshan
Preparation Time : 5 mins
Cooking Time : 10 mins
Serves : 3 to 4

Ingredients:

  • 500 grams boneless chicken breasts or thighs, cut into small cubes
  • 2 tablespoon ginger garlic, crushed
  • 1 ½ tablespoon Chilli powder
  • 1 tablespoon Cumin powder
  • ¼ teaspoon of Turmeric powder
  • 1 tablespoon curd (Optional)
  • 1 tablespoon cornstarch
  • Salt
  • 1 tablespoon black pepper, crushed
  • A sprig of Curry leaves
  • Oil

So what are you waiting for? Let’s get frying…..

  1. Slice the chicken breasts into small bite sized pieces.
  2. Mix all of the ingredients listed above into a paste and stir this evenly into the chicken pieces. To this add, crushed curry leaves and peppercorns for an extra aroma.
  3. Let this marinate for about 1 hour or longer.temp 30
  4. When ready to deep fry, heat your oil in a large wok. The oil should be at least four inches deep. (The chicken can be shallow fried if you are concerned about using too much oil)
  5. The oil is ready when a small piece of battered chicken bubbles immediately when you put it in.
  6. Fry the chicken in batches until the exterior is nice and crispy and the meat is cooked through.temp 27
  7. Place the finished chicken pieces on a wire rack to rest while you finish the dish.
  8. Serve it hot with a wedge of lemon and raw onion rings. (I love garnishing with roasted cashews)

    temp 29
    Restaurant style Chicken 65


Special Note:

  • Tender chicken thigh part works best for chicken 65.
  • Do not over-fry, it will result in hard chicken.
  • Allow the chicken to sit in the marinade for at least a couple of hours; longer will not hurt. 
  • Curd tenderizes the meat.