My Orange Chicken Crushes Panda Express

Ingredients

• 4 pieces Chicken Thighs, boneless, skinless (about 500 g total, trimmed of excess fat)
• 1 tablespoon Soy Sauce (low‑sodium preferred)
• 1 teaspoon Shaoxing Cooking Wine (or dry sherry)
• 1 teaspoon Mirin (optional, adds subtle sweetness)
• ½ teaspoon Salt (fine sea salt)
• ¼ teaspoon White Pepper (gives a nuanced heat)
• 1 teaspoon Baking Soda (helps tenderize the meat)
• 1 tablespoon Vegetable Oil (for the velvet mixture)
• 1 large Egg White (helps bind the coating)
• 2 tablespoons Cornstarch (for velvet) (adds light coating)
• 1 cup Cornstarch (dry batter) (main coating, yields crisp golden crust)
• ¼ cup Baking Powder (lightens the dry batter)
• ½ teaspoon Salt (for batter) (seasoning for batter)
• ½ cup Orange Juice (freshly squeezed or bottled)
• 1 teaspoon Orange Zest (thin strips, saved for garnish and sauce)
• 1 teaspoon Orange Extract (food‑grade) (adds concentrated orange aroma)
• 3 tablespoons Soy Sauce (for sauce) (adds umami)
• 3 tablespoons White Vinegar (sharp acidity, not rice vinegar)
• 1 tablespoon Ketchup (sweetness and color)
• 1 tablespoon Oyster Sauce (adds depth and sheen)
• 3 tablespoons White Sugar (balances sourness)
• 2 pieces Thai Chilies (optional, thinly sliced)
• 3 cloves Garlic (minced)
• 1 teaspoon Ginger (minced)
• 1 small head Broccoli Florets (cut into bite‑size florets, about 300 g)
• 4 cups Vegetable Oil (for frying) (high smoke‑point oil, fill pan <½ full)
• 2 tablespoons Cornstarch (slurry) (mixed with equal water to thin sauce)
• 2 tablespoons Water (for slurry) (room temperature)

Instructions

1. Debone and Trim Chicken

   Remove the skin from each thigh, set skin aside for stock. Locate the bone with your fingertip, slide the tip of the knife along each side, gently lift and pull the meat away, discarding any cartilage. Trim excess fat and cut the meat into 1‑inch bite‑size strips.

   Time: PT10M

2. Velvet the Chicken (Marinade)

   In a bowl combine soy sauce, Shaoxing wine, mirin, a pinch of salt, white pepper, baking soda, vegetable oil, egg white and 2 Tbsp cornstarch. Add the chicken strips, toss to coat, then let rest for 30 minutes.

   Time: PT5M

3. Prepare Dry Batter

   In a separate bowl whisk together 1 cup cornstarch, ¼ cup baking powder, and ½ tsp salt. Set aside. In a small cup mix 2 Tbsp cornstarch with 2 Tbsp water to form a slurry for later use.

   Time: PT5M

4. Make the Orange Sauce Base

   In a bowl combine orange juice, orange zest, soy sauce, white vinegar, ketchup, oyster sauce, and white sugar. Whisk until sugar dissolves. In a separate tiny bowl set aside 1 tsp orange extract (food‑grade).

   Time: PT5M

5. Prep Aromatics

   Thinly slice Thai chilies (optional). Smash and mince garlic cloves. Slice ginger thinly. Set aside.

   Time: PT5M

6. Blanch Broccoli

   Bring a pot of salted water to a boil. Add broccoli florets and cook 2 minutes until bright green and just tender. Drain and immediately shock in ice water to stop cooking. Drain again.

   Time: PT5M

   Temperature: 100°C

7. Dredge Chicken in Dry Batter

   Remove chicken from the velvet mixture, pat lightly to remove excess liquid. Toss the pieces in the dry cornstarch batter until fully coated, shaking off any clumps.

   Time: PT5M

8. First Fry (Low Temp)

   Heat oil in the sauté pan to 300‑325°F (150‑160°C). Fry half the chicken pieces for 3‑4 minutes until lightly golden. Remove with tongs onto a wire rack.

   Time: PT10M

   Temperature: 150-160°C

9. Second Fry (High Temp)

   Raise oil temperature to 365‑390°F (185‑200°C). Fry the first batch again for 2‑3 minutes until deep golden and crisp. Transfer to rack and repeat with remaining chicken. Let all pieces rest 5 minutes to release surface moisture.

   Time: PT10M

   Temperature: 185-200°C

10. Prepare Sauce in Same Pan

    Discard excess oil, wipe pan, return to medium‑high heat, add a splash of oil. Add sliced chilies, stir 1 minute. Add garlic and ginger, sauté until fragrant and edges of garlic brown slightly. Pour in the orange sauce base, bring to a boil and simmer 30 seconds. Stir in orange extract, then add 2‑3 Tbsp cornstarch slurry, boil until glaze thickens (about 2 minutes).

    Time: PT5M

    Temperature: Medium‑high

11. Combine Chicken and Broccoli with Sauce

    Add the fried chicken pieces and blanched broccoli to the pan, toss quickly to coat evenly with the glaze. Cook 1‑2 minutes more to ensure everything is hot.

    Time: PT2M

    Temperature: Medium

12. Plate and Garnish

    Serve the glazed chicken and broccoli over warmed rice. Sprinkle the remaining orange zest strips on top for aroma and visual appeal.

    Time: PT2M

Nutrition Facts

Calories

500

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken Thighs, boneless, skinless: Chicken breast, cut into bite‑size pieces
• Instead of Soy Sauce: Tamari
• Instead of Shaoxing Cooking Wine: Dry sherry
• Instead of Mirin: Honey diluted with water
• Instead of White Pepper: Black pepper
• Instead of Vegetable Oil: Canola oil
• Instead of Egg White: Aquafaba (1 tbsp)
• Instead of Cornstarch (for velvet): Potato starch
• Instead of Cornstarch (dry batter): All‑purpose flour (will be darker)
• Instead of Orange Juice: Store‑bought orange juice
• Instead of Orange Extract (food‑grade): Additional zest
• Instead of Soy Sauce (for sauce): Tamari
• Instead of White Vinegar: Apple cider vinegar
• Instead of Ketchup: Tomato paste diluted with water
• Instead of Oyster Sauce: Soy sauce + a dash of sugar
• Instead of White Sugar: Brown sugar
• Instead of Thai Chilies: Red pepper flakes
• Instead of Garlic: Garlic paste (½ tsp)
• Instead of Ginger: Ground ginger (¼ tsp)
• Instead of Broccoli Florets: Snow peas
• Instead of Vegetable Oil (for frying): Peanut oil
• Instead of Cornstarch (slurry): Arrowroot powder

Equipment Needed

• Sharp Chef’s Knife
• Cutting Board
• Mixing Bowls
• Measuring Spoons
• Measuring Cups
• Whisk
• Zester or Microplane
• Citrus Juicer
• Wire Rack
• Large Stainless Steel 3‑Quart Sauté Pan
• Pot for Boiling Broccoli
• Colander
• Tongs
• Spatula

Critical Steps — Do Not Skip

• Deboning the chicken thighs without tearing the meat
• Velvetting the chicken with the precise balance of soy, soda and egg white
• Maintaining exact oil temperatures for the double‑fry
• Thickening the sauce with cornstarch slurry without over‑cooking

Chef Tips from the Video

• For extra orange aroma, add a few drops of orange zest oil at the end of cooking.
• Use a kitchen thermometer for precise oil temperature; it makes the difference between soggy and crisp.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Re‑heat in a hot skillet to restore crispness.

Freezer: Can freeze cooked chicken pieces (without broccoli) for up to 2 months; thaw and re‑crisp before serving.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• The orange sauce can be prepared up to 24 hours ahead and refrigerated; re‑heat and add slurry before using.
• Chicken can be velvet‑marinated up to 2 hours before cooking; keep refrigerated.

Frequently Asked Questions