This better than takeout twist on the classic American-Chinese orange chicken uses mandarin oranges instead of the basic Valencia orange.
Course Dinner, Lunch, Main Course, Main Dish
Cuisine American, American-Chinese, Chinese
Keyword Asian Chicken, Copycat Recipe, Mandarin Orange, Orange Chicken, Panda Express
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Calories 532kcal
Cost $5
Equipment
Pan / Wok
Bowl
Ingredients
3Chicken Breastscut into bite size pieces
1cupFlour
1cupPotato Starchcan also use corn starch if you prefer
2large Eggsbeaten
Vegetable Oilfor frying
Mandarin Orange Sauce
1cupMandarin Orange Juice
1tbspDark Soy Sauce
1tbspSoy Sauce
1tbspSugarwhite sugar
2tspRice Wine Vinegar
Red Chili Flakes optional, to taste
2tspOyster Sauceoptional, but recommended
Instructions
In a saucepan add all the sauce ingredients and put on a low heat. Give a stir every once in a while, otherwise get on with frying the chicken.
In a large pan or a wok add an inch or so of vegetable oil and put on high heat.
Make a frying station. In a bowl whisk together the flour and potato starch. Dip a chicken piece in the flour mix, then in the beaten egg, then back in the flour mixture. Finally drop carefully into the hot oil. Rinse and repeat until all the chicken is done. Let fry until the pieces are golden brown and then move to a paper towel to drain.
In a bowl (or wok on high heat) add the chicken pieces and pour over the thickened/reduced mandarin orange sauce. Give everything a toss so every piece is evenly coated.
Serve atop some white rice and garnish with chopped peanuts and green onions. Enjoy!
Notes
The sauce may seem overly salty at first, but remember there is no salt or seasoning in the flour mixture so all the seasoning has to come from the sauce. If you still find it too salty you can adjust to your needs.