How to Prepare Favorite Best Orange Chicken

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, best orange chicken. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Drain on a paper towel-lined plate. Add garlic, ginger, and red pepper flakes. Copycat Panda Express Orange Chicken My family is obsessed with Panda Express, and specifically their orange chicken.

Best Orange Chicken is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Best Orange Chicken is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have best orange chicken using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Best Orange Chicken:

1. Take 2-3 lbs chicken, cut in pieces
2. Make ready 1 1/2 C pulp-free orange juice
3. Take 1/2 C honey
4. Make ready 1 tsp dry mustard
5. Prepare 2 tsp onion powder
6. Take 1 tblsp Worcestershire sauce
7. Make ready 2 tblsp cornstarch powder

Recipe Video Pin It Find the best Orange Chicken near you on Yelp - see all Orange Chicken open now and reserve an open table. Crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze with complex orange flavor. The Chinese take-out classic, made in your own kitchen. Why this recipe works: A balanced sauce has plenty of vinegary kick to balance out the cloying sweetness that most restaurant versions have.

Instructions to make Best Orange Chicken:

1. Dredge chicken in flour and fry lightly until just golden -do NOT use salt- then cover to keep warm and set aside…if you are using bone-in chicken the frying process will take a lot longer and frankly I don't recommend it
2. In a medium saucepan, combine orange juice and honey, whisk in the mustard and onion powder and Worcestershire…cook on medium high heat until it begins to bubble
3. Make a slurry of the cornstarch and a little cold water, stir into the sauce and continue cooking for a few minutes. You may need to add another teaspoon of slurry -the goal is to thicken the sauce so it coats the back of a spoon
4. Add the cooked chicken and turn to coat..I like to let it stay in the sauce long enough to get medium hot
5. And there you have it! There is plenty of sauce to both coat the chicken and have enough to drizzle over rice or noodles…ENJOY!! ❤️❤️

The Chinese take-out classic, made in your own kitchen. Why this recipe works: A balanced sauce has plenty of vinegary kick to balance out the cloying sweetness that most restaurant versions have. In a large skillet, cook chicken in remaining oil until juices run clear. Meanwhile, in a small saucepan, saute walnuts in butter until lightly browned; remove and set aside. This Chinese Orange Chicken is made with boneless skinless chicken breast, cut into bite-size pieces, dredged, and then fried until golden and crispy.

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