COPYCAT PANDA EXPRESS ORANGE CHICKEN
| INGREDIENTS 1/4 cup orange juice concentrate 3 tablespoons soy sauce 3 tablespoons apple cider vinegar 1 cup brown sugar 1/2 teaspoon red pepper flakes 2 boneless skinless chicken breasts, diced 3 eggs, beaten 1 1/2 cups cornstarch 3/4 teaspoon salt 1/2 teaspoon fresh ground pepper 1 cup coconut oil (for frying) 2 cups vegetable oil (for frying) | HOW TO MAKE
1.Preheat oven to 425°F. In a pot, combine orange juice concentrate, soy sauce, vinegar, sugar and red pepper flakes. Heat until boiling. Set aside.
2.In a large wok or skillet, heat coconut oil and vegetable oil to medium.
3.Add beaten eggs to a large bowl. In another bowl, combine cornstarch, salt and pepper. Dip chicken pieces in egg mixture, then in cornstarch, twice, finishing with a cornstarch layer.
4.Fry the battered chicken pieces in hot oil until golden brown. Transfer to a 9 x 9-inch baking dish.
5.Drizzle sauce over chicken. Bake for 15-20 minutes, stirring every 5 minutes to coat. Serve over sticky rice, if desired.
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