Panda Express Style Orange Chicken & Chow Mein
Panda Express Style Orange Chicken & Chow Mein
Ingredients
For the Chow Mein
- 2 tablespoons vegetable oil, as needed for stir-frying
- 1/4 cup garlic, minced
- 1 cup cabbage, shredded
- 1 cup celery, chopped
- 1 cup onion, sliced
- 1 pound chow mein noodles, cooked according to package directions
For the Chow Mein Sauce
- 1/2 cup chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon chicken powder
- 1/2 teaspoon white pepper
- 1 tablespoon potato starch
For the Orange Chicken Batter
- 1 cup self-raising flour
- 1/2 cup cornflour
- 1/2 cup water, or as needed
- 1 1/2 pounds chicken breast, cubed into 1-inch pieces
For Frying the Chicken
- 4 cups vegetable oil, for deep frying
For the Orange Chicken Sauce
- 1/2 cup orange juice
- 1/4 cup sweet chili sauce
- 1 tablespoon soy sauce
- 2 tablespoons granulated sugar
- 1 tablespoon white vinegar
- 1 tablespoon potato starch
- 1 teaspoon garlic, minced
- 1/2 teaspoon dried chili flakes
Instructions
- 1
Prepare the Chow Mein Sauce: In a Pyrex measuring cup, combine chicken stock, oyster sauce, sesame oil, soy sauce, chicken powder, white pepper, and potato starch. Mix well until smooth and set aside.
⏱️ 5 min
- 2
Prepare the Chow Mein: Heat a wok over maximum heat. Add 2 tablespoons of vegetable oil. Once hot, add the minced garlic and stir-fry for 30 seconds until fragrant.
⏱️ 2 min
- 3
Add the shredded cabbage, chopped celery, and sliced onion to the wok. Stir-fry for 2-3 minutes until vegetables are slightly tender-crisp.
⏱️ 3 min
- 4
Add the cooked chow mein noodles to the wok with the vegetables. Stir-fry on high heat for 2-3 minutes, tossing constantly.
⏱️ 3 min
- 5
Lower the heat to medium. Pour the prepared chow mein sauce over the noodles and vegetables. Crank the heat back to high and stir-fry vigorously for 2-3 minutes, ensuring the sauce coats everything and develops a 'wok hei' (smoky flavor). Remove the finished chow mein from the wok and set aside in a large bowl.
⏱️ 5 min
- 6
Prepare the Orange Chicken Batter: In a large mixing bowl, combine self-raising flour and cornflour. Gradually add water, mixing thoroughly, until a smooth, thick batter is formed.
⏱️ 5 min
- 7
Add the cubed chicken pieces to the batter. Mix until each piece is fully coated.
⏱️ 3 min
- 8
Fry the Orange Chicken: Heat 4 cups of vegetable oil in the wok (or a deep pot) to 350°F (175°C). Carefully place the battered chicken pieces into the hot oil, one at a time, ensuring not to overcrowd the wok. Fry in batches if necessary.
⏱️ 5 min•🌡️ 350
- 9
Fry the chicken for 5-7 minutes per batch, or until golden brown and crispy. Remove the fried chicken with a slotted spoon or strainer, allowing excess oil to drain. Set the chicken aside on a wire rack or paper towels.
⏱️ 7 min
- 10
Prepare the Orange Chicken Sauce: In a Pyrex measuring cup, combine orange juice, sweet chili sauce, soy sauce, granulated sugar, white vinegar, and potato starch. Mix well until smooth.
⏱️ 5 min
- 11
Combine Orange Chicken: Drain any remaining oil from the wok, leaving about 1 tablespoon. Add the minced garlic and dried chili flakes to the wok and stir-fry for 30 seconds until fragrant.
⏱️ 2 min
- 12
Pour the prepared orange chicken sauce into the wok. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 3 min
- 13
Add the fried chicken back into the wok with the sauce. Toss quickly to thoroughly coat all the chicken pieces with the orange sauce.
⏱️ 2 min
- 14
Serve: Using tongs, transfer a portion of chow mein into a takeout container or serving plate. Using a ladle, scoop a portion of orange chicken next to the chow mein. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
For the Chow Mein
- 2 tablespoons vegetable oil, as needed for stir-frying
- 1/4 cup garlic, minced
- 1 cup cabbage, shredded
- 1 cup celery, chopped
- 1 cup onion, sliced
- 1 pound chow mein noodles, cooked according to package directions
For the Chow Mein Sauce
- 1/2 cup chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon chicken powder
- 1/2 teaspoon white pepper
- 1 tablespoon potato starch
For the Orange Chicken Batter
- 1 cup self-raising flour
- 1/2 cup cornflour
- 1/2 cup water, or as needed
- 1 1/2 pounds chicken breast, cubed into 1-inch pieces
For Frying the Chicken
- 4 cups vegetable oil, for deep frying
For the Orange Chicken Sauce
- 1/2 cup orange juice
- 1/4 cup sweet chili sauce
- 1 tablespoon soy sauce
- 2 tablespoons granulated sugar
- 1 tablespoon white vinegar
- 1 tablespoon potato starch
- 1 teaspoon garlic, minced
- 1/2 teaspoon dried chili flakes
Instructions
- 1
Prepare the Chow Mein Sauce: In a Pyrex measuring cup, combine chicken stock, oyster sauce, sesame oil, soy sauce, chicken powder, white pepper, and potato starch. Mix well until smooth and set aside.
⏱️ 5 min - 2
Prepare the Chow Mein: Heat a wok over maximum heat. Add 2 tablespoons of vegetable oil. Once hot, add the minced garlic and stir-fry for 30 seconds until fragrant.
⏱️ 2 min - 3
Add the shredded cabbage, chopped celery, and sliced onion to the wok. Stir-fry for 2-3 minutes until vegetables are slightly tender-crisp.
⏱️ 3 min - 4
Add the cooked chow mein noodles to the wok with the vegetables. Stir-fry on high heat for 2-3 minutes, tossing constantly.
⏱️ 3 min - 5
Lower the heat to medium. Pour the prepared chow mein sauce over the noodles and vegetables. Crank the heat back to high and stir-fry vigorously for 2-3 minutes, ensuring the sauce coats everything and develops a 'wok hei' (smoky flavor). Remove the finished chow mein from the wok and set aside in a large bowl.
⏱️ 5 min - 6
Prepare the Orange Chicken Batter: In a large mixing bowl, combine self-raising flour and cornflour. Gradually add water, mixing thoroughly, until a smooth, thick batter is formed.
⏱️ 5 min - 7
Add the cubed chicken pieces to the batter. Mix until each piece is fully coated.
⏱️ 3 min - 8
Fry the Orange Chicken: Heat 4 cups of vegetable oil in the wok (or a deep pot) to 350°F (175°C). Carefully place the battered chicken pieces into the hot oil, one at a time, ensuring not to overcrowd the wok. Fry in batches if necessary.
⏱️ 5 min•🌡️ 350 - 9
Fry the chicken for 5-7 minutes per batch, or until golden brown and crispy. Remove the fried chicken with a slotted spoon or strainer, allowing excess oil to drain. Set the chicken aside on a wire rack or paper towels.
⏱️ 7 min - 10
Prepare the Orange Chicken Sauce: In a Pyrex measuring cup, combine orange juice, sweet chili sauce, soy sauce, granulated sugar, white vinegar, and potato starch. Mix well until smooth.
⏱️ 5 min - 11
Combine Orange Chicken: Drain any remaining oil from the wok, leaving about 1 tablespoon. Add the minced garlic and dried chili flakes to the wok and stir-fry for 30 seconds until fragrant.
⏱️ 2 min - 12
Pour the prepared orange chicken sauce into the wok. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 3 min - 13
Add the fried chicken back into the wok with the sauce. Toss quickly to thoroughly coat all the chicken pieces with the orange sauce.
⏱️ 2 min - 14
Serve: Using tongs, transfer a portion of chow mein into a takeout container or serving plate. Using a ladle, scoop a portion of orange chicken next to the chow mein. Serve immediately.
⏱️ 3 min