Orange Chicken (Better Than Panda Express)

4 from 2 votes

Orange Chicken (Better Than Panda Express!) - Who needs takeout when you can make it better at home?

Prep Time30

Cook Time15

Total Time45

Course: Main Course

Cuisine: Asian

Servings: servings

Author: Jamie Sherman

Heat oil in a fryer to 375°F.
In a shallow dish (such as a pie plate), combine the eggs and milk. Place the cornstarch in a separate shallow dish. Season the cornstarch with salt and pepper, stirring to combine.
Dip the chicken pieces into the cornstarch, shaking off the excess. Place the chicken into the egg mixture coating well, allowing excess to drip off. Place the chicken back into the cornstarch, coating well. Shake off the excess cornstarch and place the chicken pieces into the hot oil. You may need to work in batches depending on the size of your fryer. Repeat with remaining chicken pieces until they are all golden brown and no longer pink. (To keep chicken warm when cooking in batches, place on a baking sheet in a 200°F oven.)
Meanwhile, prepare rice according to package directions.
While the chicken and rice are cooking, you can prepare the Orange Sauce. Combine all of the ingredients in a small bowl until the cornstarch is completely dissolved. Pour the mixture into a saucepan and cook over medium-high heat, constantly stirring, until the mixture has thickened and reduced by half. Set aside.
Once all of the chicken is cooked, gently stir it into the prepared Orange Sauce, coating all of the pieces.

To plate:

Place Success® Boil-in-Bag Jasmine Rice on a plate or in a bowl. Top with chicken. Sprinkle with toasted sesame seeds and sliced green onions, if desired.