I found a knock-off Panda Express recipe that I thought I would try but as I started making it I realized it was going to be a disaster (I hate it when that happens) so I pulled out another version from Blog Chef, combined the two and the result was incredibly delicious.
Plus, I found a few work around areas that will make this dish very speedy in the future.
You can certainly deep fry the chicken for an authentic crispy coating but I actually prefer the lighter, easier version I’ve typed up below because the chicken really holds onto the delicious orange sauce.
And I don’t know about you, but I believe orange sauce is meant to be held on to.
Simple and delicious, this is one of our favorite meals!
2 pounds boneless, skinless chicken breasts, cut into 2-inch cubes
1/2 cup flour
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons oil or butter
1 1/2 cups water
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon finely minced ginger
1 teaspoon minced garlic
2 tablespoons green onion
3 tablespoons cornstarch
1/4 cup water
Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.
Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.
Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.
After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.
Serve chicken over rice with extra sauce on the side
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